NOT YOUR GRANDMOTHER'S FRUITCAKE
Fruit cake gets a bad rap. And normally, rightfully so. Most fruitcakes are best suited as doorstops, or substitutes for dumbbells. The only bicep curl you will do with this recipe is bringing another piece to your mouth. The combination of dried fruits, bourbon and spice results in a delectable cake that also makes a great holiday present.
Provided by Zac Young
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE CAKE:.
- Heat oven to 350°F.
- In a medium pot, cook the dried fruits, bourbon and orange juice just until the fruits are plump - about four to five minutes. There will be some liquid left.
- In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. On low speed, add the dry ingredients and mix until combined. Add the orange juice bourbon and fruit mixture. Stir to combine.
- Pour batter into a bundt pan sprayed with non-stick spray. Bake at 350F for about 45 minutes until a tooth pick inserted into the cake comes out clean. Let cool.
- When cake is completely cooled, seal in an airtight container. Every two to three days, feel the cake and if dry, brush with more bourbon. Continue to baste for two weeks for maximum flavor, or eat whenever you want.
- FOR THE GLAZE:.
- Mix all glaze ingredients together and drizzle over the top of the cake.
- OPTIONAL:.
- Feel Free to use any and all dried fruits in this: chopped dried peaches, dried apples, dried pears, dates - if it's dried, it will work!
- For a chocolatey twist, add ¾ cup chopped semisweet chocolate to the batter.
- Get nutty: add pecans or hazelnuts to the batter or the top of the cake for a nutty, crunchy variation.
- Garnish the top of the cake in festive holiday style. Dried fruit slices, cinnamon sticks, red and green cherries are all seasonally appropriate.
- Traditionally, fruitcake is boozy, but feel free to use apple cider in place of the bourbon.
- I like to use a bundt pan for this but you can use a loaf pan, a 9-inch cake pan or even make fruit cake cupcakes!
NOT YOUR MAMA'S FRUITCAKE
A light and fluffy fruitcake that is not at all like those heavy citron filled loaves. Publised at www.7shadesofvegan.blogspot.com
Provided by johnfordfw
Categories Dessert
Time 1h35m
Yield 32 slices, 32 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 251.5, Fat 8.1, SaturatedFat 1.9, Cholesterol 26.4, Sodium 126.3, Carbohydrate 43, Fiber 2.5, Sugar 23.8, Protein 3.8
MOM'S CHRISTMAS FRUITCAKE COOKIES
A holiday tradition at our house for over 60 years, these cookies are full of candied fruit, pecans, and rum-soaked dates. It wouldn't be Christmas without them.
Provided by MartieHomemade
Categories Fruit Cookies
Time 8h50m
Yield 72
Number Of Ingredients 14
Steps:
- The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
- Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
- Whisk baking soda into the milk and let it dissolve.
- Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
- Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 8.2 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 74.7 mg, Sugar 17.9 g
MAMA'S CHRISTMAS FRUITCAKE - DEE DEE'S
This has to be the very best fruitcake ever!! This recipe was passed down to my mother from her mother. I can remember mama making 2 to 4 of these cakes at a time for Christmas. Everything mama put into her fruit cakes was very fresh. She would crack a fresh coconut and grate it. The pecans she put in this cake were not...
Provided by Diane Atherton
Categories Cakes
Time 3h30m
Number Of Ingredients 16
Steps:
- 1. Sift all dry ingredients together. Coat fruit and nuts with just enough of flour mixture (about 1 cup) to ensure that the fruit does not stick together; set aside.
- 2. Cream butter and sugar; add eggs 1 at a time, mixing well after each addition.
- 3. Add remaining dry mixture to egg, sugar and butter mixture; add liquor and vanilla; mix well.
- 4. Pour the creamed mixture over the fruit and nuts. Hand stir until mixed well.
- 5. Pour into 2 10-inch waxed paper lined tube pans, garnish top of cake with cherries, pineapple slices and pecan halves; place in cold oven, set oven at 275 degrees; bake 2 1/2 to 3 1/2 hours or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. MY MOHTERS RECIPE STATES BAKE IN SLOW OVEN FOR ABOUT 2 1/2 HOURS. IT TOOK MUCH LONGER IN MY OVEN.
- 6. Once cakes are done, cool and wrap in wine soaked cheesecloth, then in Reynolds Wrap and then wrap in towels.
- 7. NOTE: The secret to these wonderful cakes is in the aging process. Mama would age her cakes from 2 to 3 weeks. Once a week she would un-wrap the cakes and pour enough liquor over the cakes to keep them moist until Christmas.
NOT YOUR MOTHER'S FRUITCAKE
I came up with this recipe because I didn't like candied fruit in my fruitcake. This a very moist cake and is a favorite of my elderly aunts. If making for adults only you can add 1/2 cup of rum to the recipe when mixing or baste over loafs as they cool.
Provided by MaryAnn Whitbeck @madmaw
Categories Cakes
Number Of Ingredients 9
Steps:
- Combine all ingredients except the fruits and nuts in a large bowl. Beat on low for 1 minute to combine the ingredients. Then beat on medium speed for 2 minutes.
- Fold in fruit and nuts. Pour into greased floured loaf pans (3).
- Bake at 350 degrees for 45 minutes. Allow to cool in pans for 20-30 minutes, then turn out on a wir rack and cool completely.
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