THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
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.
SOUTHERN FRUITCAKE
"I've never found anyone who didn't like this lovely fruitcake," remarks Ruth Marie Lyons of Boulder, Colorado.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- Grease and flour two 9x5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside., Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside. , In a large bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well., Pour into prepared pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving.
Nutrition Facts : Calories 303 calories, Fat 17g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 129mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.
SOUTHERN FRUITCAKE
A very spicy, fragrant cake from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Dessert
Time 4h20m
Yield 2 cakes
Number Of Ingredients 21
Steps:
- Preheat oven to 275F and grease a 10" tube pan plus a loaf pan.
- Beat egg whites stiff.
- Cream sugar and butter; add egg yolks and beat.
- Fold in egg whites.
- Sift the dry ingredients together.
- Dredge the nuts and fruit with a little of the flour mixture.
- Add dry ingredients to batter; fold in nuts and fruits.
- Add brandy and blend thoroughly.
- Pour into prepared pans and bake 3 3/4 hours to 4 hours for the tube pan; 3 to 3 1/4 hours for the loaf.
Nutrition Facts : Calories 7924.9, Fat 397.1, SaturatedFat 195.3, Cholesterol 2001.1, Sodium 4962.1, Carbohydrate 1050.5, Fiber 91.9, Sugar 741.4, Protein 116.9
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- Coat 2 (8 x 4-inch) loaf pans with cooking spray; line bottom and sides of pans with parchment paper. Coat parchment paper with cooking spray.
- Combine pecans and next 5 ingredients (through cherries) in a large bowl. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to pecan mixture, tossing to coat.
- Combine 1 cup flour, cinnamon, and next 4 ingredients (through ginger) in a small bowl. Place butter and sugar in a large bowl; beat with a mixer at high speed 3 minutes or until light and fluffy, scraping sides of bowl occasionally. Add eggs and egg whites, 1 at a time, beating well after each addition. Add flour-spice mixture; beat at medium speed until blended. Add 1/4 cup bourbon and extracts, beating at low speed until blended. Stir pecan mixture into batter.
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