Mexicanfruitcake Recipes

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:

• Preheat oven to 350°F.
• In large mixing bow, gently stir together all ingredients by hand until well combined.
• Pour into a greased and floured 13x9-inch pan and bake for 35 minutes.
• Remove from oven and cool.

Steps:

• Combine eggs, pineapple, sugar, soda, and nuts.
• Bake at 350 for 45 minutes.
• To make the icing, combine cream cheese, butter, powdered sugar, and vanilla.
• Ice cake while still hot from the oven.

Steps:

• mix altogether in one bowl, pour into rectangle pan sprayed with pam.
• Bake@350 for 45 minutes.
• Icing, put cream cheese, butter, icing sugar& vanilla in mixing bowl, beat slowly then cream so it is easy to spread on cake.
• Pour icing on cake as soon as it is taken from oven.

Steps:

• Preheat oven to 350 degrees F. Beat eggs and sugar. Beat well. Add remainder of cake ingredients and mix well.
• Pour into greased and floured 9x13 inch pan and bake for 30 to 35 minutes. Top with Cream Cheese Frosting.
• Cream Cheese Frosting: Let cream cheese and margarine soften to room temperature. Cream them with vanilla. Sift sugar. Mix in a little at a time and mix well. Beat until smooth and creamy.

Steps:

• Preheat oven to 350°F.
• Mix all of the cake ingredients together.
• Pour into a 13x9-inch pan greased with margarine.
• Bake for 35-45 minutes.
• Blend all of the frosting ingredients until smooth.
• Frost cake while hot.