Pritikin Fruitcake Recipes

Steps:

• Place fruits, spices and water into a large saucepan and heat till simmering.
• Simmer for about 3-4 minutes and then remove from heat, allow to cool for about 30 minutes but not to get cold.
• Add flour, milk and egg white (in the saucepan is fine) and mix well.
• Line a medium caketin with baking paper and pour in mix.
• Bake in a moderately hot oven for 45 minutes.

Steps:

• Fold the grape juice into the whipped cream in a bowl. Fold in the marshmallows. Set aside for flavors to blend.
• Cover the raisins and currants with boiling water in a shallow bowl. Let stand for 10 minutes; drain and pat dry with a paper towel.
• Process the graham crackers in a food processor until they're nearly dust. Combine with the cinnamon and nutmeg in a large bowl and mix well. Add the dates, pecans, figs, pineapple, 3/4 cup cherries, citron and orange zest and mix well. Add the raisins and currants and mix well.
• Fold in the marshmallow mixture. Fold in the brandy.
• Press the mixture into a greased bundt pan. Unmold onto waxed paper and press candied cherries onto the top.
• Store in a sealed tin for 3 to 4 weeks before serving.

Steps:

• Whisk together flours, sugar, flaxseed, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl.
• Whisk together eggs, applesauce, and oil in another bowl. Stir in apples until well-blended.
• Pour liquid ingredients over dry ingredients and stir just until moistened. Stir in butterscotch chips.
• Pour batter into a 13x9 pan that has been coated with cooking spray. Smooth with a rubber spatula.
• Bake in a preheated 350 degree oven about 35 minutes, or until the top is golden and a toothpick inserted in the middle comes out clean. (Watch carefully, mine was done at 26 minutes).
• Cool on a wire rack before cutting.

Steps:

• Preheat oven to 350.
• In a very large bowl mix the batter posted here or quick bread mixes according to package directions. If using my quick bread recipe, I use oil and mix wet ingredients. Mix wet ingredients and stir wet into dry gently.
• Stir in remaining ingredients. Pour into greased and floured (lightly floured) tube pan. You could also use baking paper to line, I don't.
• Baking time will vary quite a bit but is long; 1 1/2 to 2 hours plus. Is done when a knife inserted comes out just clean.
• Cool on wire rack and turn out when barely warm. I also cool mine upside down on top of a bottle if I have a bottle that fits!
• As you can see, there is more stuff than batter and turns out lively and fresh tasting. I prefer the cranberry bread mix. You can also use a double recipe of your own quick bread recipe which yields enough batter for 2 loaves. The cranberry adds a zippier flavor!
• Serve in fairly thin slices. I have never counted the slices as with any fruitcake some will break apart a bit. So I am using my best guess here!
• This freezes extremely well. My mother freezes much of her share by slicing, wrapping in foil or wax paper and placing each slice into a plastic sandwich bag. Thaw at room temperature. You can also cut the cake into portions (ie 4-6.
• large pieces) and freeze this way. Makes a great breakfast as well!

Steps:

• Preheat oven to 300*. Grease and flour (3) 8" x 4" loaf pans.
• Mix fruits, nuts and coconut; set aside.
• Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in the pineapple juice.
• Combine the flour, baking powder and salt. Add this to the creamed butter-sugar mixture.
• Fold in the combined fruits, nuts & coconut.
• Spoon into three (3) greased and floured 8" x 4" loaf pans.
• Bake @ 300* for 1 1/2 hours.
• Cool, wrap and store two weeks to mellow.