HOLIDAY FRUITCAKE
This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.
CHRISTMAS FRUITCAKE
This recipe is a family favourite that goes back one hundred years!
Provided by Food Network Canada
Categories bake,christmas,dessert,eggs and dairy,fruit,nuts
Yield 1 serving
Number Of Ingredients 18
Steps:
- Place all of the ingredients in a large mixing bowl and toss well.
- Cover with a tea towel and leave to soak over night.
- Grease your pans then line them with paper [waxed or parchment] then grease the paper - set aside. I used 2 - 6″ and 2 - 8″ round pans. The cook time stays the same because all of the pans were 2″ deep.
- Stir together flour, baking powder, salt, ginger, cloves and cinnamon - set aside.
- In a large mixing bowl, beat butter and brown sugar until combined.
- Beat in eggs, one at a time, until well incorporated.
- Beat in molasses and cold tea.
- Fold in flour mixture until completely blended.
- Add soaked fruit including any Port sitting in the bottom of the bowl. I use my hands because the batter is too heavy for a spoon to handle.
- Pour the batter into the prepared pans, full to the top, cover and steam for 2 hours. If you don't have a fruitcake steamer, place a rack, brick or upside down cake pan on the bottom of a deep stock pot. Fill the stock pot with enough water to reach ¼ of the way up the fruitcake pan.
- Preheat oven to 300ºF.
- Place steamed fruitcake in preheated oven for 1 hour.
- Remove fruitcake from oven to a cooling rack for 12 hours [TWELVE].
- Wrap them in cheesecloth. Sprinkle liberally with Port and seal the cakes in plastic wrap or in plastic storage bags. Once a week, brush the cakes with more Port.
CHRISTMAS FRUITCAKE
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.
Provided by Karen Uffelman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P20DT6h57m
Yield 8
Number Of Ingredients 17
Steps:
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g
CHRISTMAS SPECIAL FRUITCAKE
Removing fruitcakes from their pans can be difficult unless the pan is lined with waxed paper. This is my favourite fruitcake. It is filled with 3 cups of nuts, dates and maraschino cherries. It does not contain any fat. I use dates from the health food store which are dry and delicious. This is not too sweet or cloying. I make it all the time. Don't wait until Christmas it is very easy and quick.
Provided by Olha7397
Categories Dessert
Time 2h5m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine nuts, dates and cherries.
- In another bowl, combine flour, sugar, baking powder and salt; stir into nut mixture until nuts and fruit are well coated.
- Beat eggs until foamy; stir in vanilla.
- Fold into nut mixture and mix well. Pour into a greased and waxed paper lined 9 inch by 5 inch by 3 inch loaf pan.
- Bake at 300°F for 1 hour and 45 minutes. Cool for 10 minutes; remove from pan to a wire rack. Yield: 24 servings. Cake will get softer overnight.
- Country Cooking.
Nutrition Facts : Calories 216.3, Fat 12.4, SaturatedFat 2.9, Cholesterol 26.4, Sodium 65.8, Carbohydrate 25.7, Fiber 2.9, Sugar 18.7, Protein 4.2
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