FRUITCAKE CHRISTMAS COOKIES
As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies -the taste actually gets better over time! -Julia Funkhouser, Carson, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by teaspoonfuls onto greased baking sheets. Bake until golden brown, about 15 minutes. Store in an airtight container. (Cookies are best after a few days.)
Nutrition Facts : Calories 265 calories, Fat 15g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
EASY-PEASY FRUITCAKE
Try this lighter version of a classic Christmas fruitcake, bursting with festive spice and juicy fruit. Decorate with candied fruit and glacé cherries
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 3h30m
Yield Serves 14-16
Number Of Ingredients 13
Steps:
- Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.
- Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.
- Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it's pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months.
- To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.
Nutrition Facts : Calories 420 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
JACKIE'S FRUITCAKE
This is a recipe I made up in 1979. I wanted to make something quick and easy. Took me quite a few tries before it turned out though. I entered it in the county fair and took first place plus the gold ribbon which entitled me to enter the State Fair. So I entered the State Fair and came in second. I was told that if I had told the judges it was an original recipe, I would have taken first place. This was the very first time I had ever entered anything like this before, for both fairs and I guess you could say I was wet behind the ears. Oh well, I sure did have fun.
Provided by Jackie Harris
Categories Cherry Desserts
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, combine the flour, baking power, baking soda, sugar, eggs, cherries, pineapple and walnuts. Stir by hand with a sturdy spoon just until blended. Spoon into the prepared pan, and spread evenly.
- Bake for 40 to 45 minutes in the preheated oven, or until the top springs back when lightly touched. Cool, then invert onto a serving plate. While the cake cools, mix together the butter, confectioners' sugar and vanilla in a medium bowl with an electric mixer until fluffy. Stir in the cream cheese, and beat until smooth. Frost cake with the icing when completely cool.
Nutrition Facts : Calories 707.6 calories, Carbohydrate 90.8 g, Cholesterol 128.2 mg, Fat 36.4 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 19 g, Sodium 846.2 mg, Sugar 67.1 g
THE WORLD'S BEST FRUITCAKE
My dad started making this fruitcake about 30 years ago. Everyone who hates fruitcake likes this, and everyone who likes fruitcake LOVES this. Many people say this is the ONLY fruitcake they will eat. I hope you'll try this. Just follow the directions EXACTLY, and you'll have the most wonderful fruitcake ever!
Provided by CaramelPie
Categories Dessert
Time 1h20m
Yield 2 loaves, 48 serving(s)
Number Of Ingredients 6
Steps:
- Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.
- Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.).
- Let set at room temperature while you prepare the pans. Spray 2 - 9"x5" loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it's well worth the effort!) Now spray the paper (after you've pressed it into the pans) with Pam.
- Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans.
- Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".).
- Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.).
- Remove cakes from oven and let cool for 10 minutes in the pans.
- Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY.
- Let cool completely. Place in a large container (don't wrap yet) and refrigerate overnight.
- Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.
- May be refrigerated up to 3 months or frozen up to 1 year.
Nutrition Facts : Calories 190.4, Fat 11.2, SaturatedFat 4.1, Cholesterol 5.6, Sodium 51.9, Carbohydrate 22.1, Fiber 1.4, Sugar 20.6, Protein 2.5
HOLIDAY FRUITCAKE
This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.
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