Light And Lemony Fruitcake Recipes

Steps:

• In a small bowl combine the dried fruit, candied ginger and brandy, limoncello or orange juice. Stir to combine, cover and let sit at room temperature overnight.
• The next day, beat the butter in a large bowl with the sugar until light and fluffy. Beat in eggs, one at a time. Add milk and lemon juice. Mixture may look like it is curdled - don't worry!
• Add flour and baking powder and beat until just smooth. Stir in dried fruit mixture and nuts.
• Preheat the oven to 300 degrees. Spoon batter into 7 large, greased muffin cups.
• Bake for 60 - 70 minutes or until done, (toothpick should come out clean). Let cool for 10 minutes, remove from pan and let cool completely.
• Cut 7 pieces of cheesecloth large enough to wrap each fruitcake. Soak cheesecloth in the additional brandy, limoncello or orange juice. Wrap each cake with soaked cheesecloth and then wrap each in aluminum foil.
• Store wrapped cakes in a cool place or in the refrigerator. Check about once a week. If cheesecloth dries out, re-soak and re-wrap. The longer the cakes soak, the more their flavor intensifies. When ready to present the gift, remove the cheesecloth and wrap cakes in plastic wrap.

Steps:

• Combine the mixed fruit and Limoncello and let sit at least 4 hours or overnight.
• Preheat oven to 300 degrees. Grease 6 mini Bundt-style or large muffin cups.
• Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the milk.
• Fold in the flour. Add the mixed fruit mixture and nuts.
• Divide batter between the pans, and bake for about 55 minutes or until a toothpick inserted in the center comes out clean.
• Let cool in pans for 10 minutes. Turn out onto a wire rack and cool completely. Wrap each cake in cheesecloth soaked in juice or brandy.Wrap in foil and keep in refrigerator or other cool place for up to 2 months. Cheesecloth may need additional liquid added each week.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
• Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
• Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.