Light Fruitcake Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt, spices and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a firm dough (do not knead). Cover and let rise in a warm place for 20 minutes., Stir dough down. Stir in fruit, raisins, nuts and orange zest. Transfer to a greased 10-in. fluted tube pan. Cover and let rise until doubled, about 1-1/2 hours., Bake at 375° for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely., For glaze, in a bowl, combine sugar, orange zest and enough orange juice to achieve drizzling consistency; spoon over cake. Decorate with cherries.

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.

Steps:

• Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
• Using an electric beater, cream together the butter and sugar.
• Add the vanilla, eggs and sour cream and beat together.
• In a separate bowl sift together the flour, salt, baking powder and baking soda.
• Slowly add the flour mix into the butter mixture, stirring until incorporated.
• Add the soaked fruit with its rum, and the coconut, Stir well.
• Grease and line with greaseproof paper 2 large loaf pans.
• Divide the cake mix between the 2 loaf pans.
• Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
• Cool and remove from pans.

Steps:

• Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit to creamed mixture, blending well.
• Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275F for 2 1/2 - 3 hours. Brush top with honey 30 minutes before cake is done; then decorate with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in cheesecloth , and then in aluminum foil, or an airtight container.

Steps:

• Drain cherries, reserving 3 tablespoons juice. Cut in half. Drain prunes, reserving 6 tablespoons syrup. Pit prunes.
• Cream sugar, shortening and eggs or egg substitute at medium speed of a mixer for two minutes. Stir in cherries, reserved cherry and prune juice, prunes, walnuts, whiskey, pineapple and raisins. Combine flour and dry ingredients, add to creamed mixture and stir well.
• Spoon batter into a 10 inch tube or bundt pan coated with cooking oil spray. Bake in a preheated 350 degree oven for 1 hour and 15 minutes or until a toothpick or wooden skewer comes out clean. Let cool in pan for 10 minutes on a wire rack, remove from pan and let cool completely. Store in tightly wrapped plastic wrap. Slice and enjoy.

Steps:

• Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
• Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
• Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
• Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
• Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
• To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

Steps:

• Heat oven to 275°F.
• Line 2 9x5x3 inch loaf pans with foil, and grease.
• Put all ingredients (except fruits and nuts) in a large mixer bowl.
• Mix for 1/2 minute on low speed, scraping bowl constantly.
• Beat for 3 minutes on high speed, scraping bowl occasionally.
• Stir in fruits and nuts.
• Spread mixture evenly in pans.
• Bake for 2 1/2 to 3 hours or until wooden toothpick inserted in center comes out clean.
• If cakes start to get too brown, cover the top with aluminum foil for the last hour of baking.
• Remove from pans and cool on racks.
• When cool, wrap tightly in plastic wrap or foil and store in a cool place for 3-4 weeks (to mellow) before serving.

Steps:

• Preheat oven to 275 degrees.
• Spray two 8x4x2-1/2-inch loaf pans (I use Wilton dark pans) with Baker's Joy, or grease and flour pans, removing any excess flour by turning pan upside down and tapping them firmly on the sides.
• Put raisins in a small bowl, and cover them with hot water to let them plump up.
• In a bowl, combine 1 1/2 cups flour, baking powder, and salt.
• Set aside.
• In small bowl, add all eggs and beat just enough to mix them.
• Add the lemon juice and orange juice.
• Set aside.
• Drain raisins.
• In large bowl, add candied fruit, chopped pecans, and raisins.
• Sprinkle with 1/2 cup flour and mix to separate fruit pieces.
• In a large mixing bowl, add butter and cream until soft.
• Add sugar and cream until fluffy and sugar has dissolved.
• Add 1/3 of the egg mixture, beating after each addition.
• Alternately add 1/4 of the flour mixture, beating on Medium-Low speed only until batter is smooth after each addition.
• ****Repeat the previous 2 steps until all egg mixture and flour mixture are incorporated into the batter.
• Pour the batter over the fruit-nut mixture and gently fold in the batter until the fruit is evenly distributed in the batter.
• Place the two loaf pans on a large cookie sheet so it will be easier to turn the loaves, and make removal from the oven easier when they are hot.
• Fill each loaf pan with half of the batter, which should come about 1-inch from the top of the loaf pan.
• If desired, decorate with cherry and pecan halves.
• Place loaf pans in preheated oven, and bake 2 hours.
• Turn cookie sheet once from front to back if cakes seem to be browning more in the back of the oven.
• Remove cakes from oven and pour 2-3 tablespoons bourbon over each cake.
• Cool about 30 minutes.
• Remove cakes from pans and place on a clean dish towel or rack to cool completely.
• TO SEASON AND STORE: Cut muslin or cheesecloth into large 18"x24" rectangles.
• Put cloth in bowl and add about 1/2 cup bourbon (enough to moisten the cloths).
• Remove cloths from bowl, lightly wring them out, and place on counter.
• Place a cake in the center of each cloth; fold cloth to completely enclose cake.
• Place cake in a resealable plastic bag, adding remaining bourbon left in bowl over top and bottom of each cake.
• Seal and store in a cool, dark place.
• No need to refrigerate, as the bourbon acts as a preservative.
• After several days, pour about 2 tablespoons of bourbon over the cloth-encased cake.
• Reseal plastic bag.
• Repeat this seasoning 2-3 times during the seasoning process, which should take about 2-3 weeks.
• You want to moisten cake, not drown it each time you season.
• At this point cakes can be given as gifts, eaten immediately, or frozen or refrigerated if you plan to keep them several months.
• NOTE: I have successfully kept these fruitcakes refrigarated for over 6 months, and they are still delicious.
• CUSTOM MIX: You can substitute any kind of candied fruit you like for the mixed fruit, or mix and match your preference of flavors: pineapple, cherries, citron, orange peel, lemon peel, chopped dated, craisins, etc.
• Chopped almond slivers or walnuts may be substituted for the chopped pecans.
• NOTE ON STORAGE: If you prefer to season your cake with orange juice rather than bourbon, it will be good, but not nearly as good, AND it must be REFRIGERATED after several days.
• ****Because I like to make these fruitcakes before the stores here stock the Candied Mixed Fruit, I buy it on 1/2 price sale after the Holidays and freeze it to use the following October.
• That way it is available when the urge to make fruitcakes hits me.
• ****.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
• In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
• In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
• In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
• Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.

Steps:

• Preheat the oven to 150c/300f/gas 2. Grease a deep 8 inch round or 7 inch square tin. Line the base & sides with a double thickness of greaseproof paper & then grease this as well. Make sure the paper lining the sides are taller than the tin.
• Beat the eggs & Baily's together in a jug or bowl. Sift the flour, sugar & spices into the fruit mixture. Add the beaten egg mixture to the other ingredients. Beat together thoroughly with a wooden spoon for 2-3 minutes, until completely combined. DO NOT USE A FOOD PROCESSOR.
• Spoon the mixture into the prepared tin. Level with the back of a spoon.
• Make a slight indentation in the centre of the mixture so it will rise evenly.
• Bake in the centre of the oven 2 1/2 - 3 1/2 hours. Test the cake after 2 1/2 hours by inserting a clean metal skewer into the centre of the cake. If it is cooked, the skewer will come out clean & the centre will be firm when pressed lightly. If it is not cooked, return to the oven, but test at intervals. If the top is browning too quickly, place a disc of foil or brown paper over it to reduce burning.
• Once cooked, remove from the oven & allow to cool completely in the tin. Turn the cake out onto a wire wrack, leaving the lining paper on. Using a clean skewer, prick the top of the cake in places. Spoon over a dessert spoon of Brandy. Wrap the cake in foil or muslin, if available. Place in an airtight tin.
• Feed the cake with Brandy at intervals (once very two weeks) until required.
• If using as Christmas cake, the cake can be iced as usual, or you can decorate with just a dusting of icing sugar & ribbon.