Clubfoodys Holiday Fruitcake Recipes

CLUBFOODY'S HOLIDAY FRUITCAKE

Steps:

• In a medium bowl, add dates, raisins,cranberries, blueberries, apricots, citrus peels, glazed cherries and orange zest; stir very well.
• Pour in rum, orange juice and pineapple juice. Stir well,cover and macerate for 12 hours, stirring often.
• In a small skillet over medium heat, add pecans and toast them for 2 to 3 minutes; transfer to a bowl to cool. Repeat with the walnuts.
• Transfer them to a cutting board and chop them; set aside.
• Preheat oven to 250ºF/130ºC and line a 10-inch springform pan with parchment paper. Spray the paper lightly with cooking spray and set aside.
• In a large bowl, combine all-purpose flour, almond flour, baking powder, baking soda, salt, allspice, ginger, cinnamon, and nutmeg; whisk until very well blended and set aside.
• In the bowl of a stand mixer, combine brown sugar and butter; process until the mixture is creamed.
• Add one egg at a time and mix well between each addition.
• Add vanilla extract and mix before adding half the flour mixture; process on low speed until just blended.
• Add half the fruit mixture and half the chopped nuts; mix until blended, about 30 seconds.
• Add the remaining flour mixture and process again until just incorporated. Add the rest of the fruits including the juice and the remaining nuts. Process once again until everything is well mixed but don't overdo it.
• Pour the batter into the prepared pan and level it out using a spatula. Decorate the top of the cake to your liking.
• On the lower rack of the oven, place a pan filled halfway with hot water. Transfer the cake on the rack above and bake for 3 hours in the preheated oven or until a cake tester inserted in the center comes out clean.
• When cooking time is up, transfer it to a wire rack to cool off completely before taking the springform off and peeling off the paper.
• Place the cake on a couple pieces of plastic film and wrap it up nice and tight. Transfer the wrapped cake onto foil and wrap it tightly.
• Place it in a cake tin to protect it even more and store the fruitcake in a cool, dark place until ready to serve. If you'd like to increase the flavor even more before the Holidays, please read the blog.

THE BEST FRUITCAKE

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.

HOLIDAY WHITE FRUITCAKE

Steps:

• Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment., In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.

DIABETIC HOLIDAY FRUITCAKE

Steps:

• Combine all ingredients.
• Bake for 1 1/2 hrs in 300 ove in greased pan.
• After first hour, cover with foil.

HOLIDAY FRUITCAKE

Steps:

• Pour bourbon over combined fruits and nuts, cover and let stand for 2-3 hours.
• Preheat oven to 275°F.
• Measure remaining ingredients into a large mixing bowl.
• Stir a few times to incorporate, then beat on high for 3 minutes.
• Stir in drained fruit mixture.
• Keep the leftover bourbon for brushing the cake.
• Spread into evenly greased 12-cup fluted or angel food pan or 2 greased 6 cup fluted pans.
• Press mixture firmly into pan.
• Bake in preheated oven at 275°F for 3-3 1/2 hours (time for the 12 c pan), or until toothpick comes out clean.
• Let cool in the pan for 20 minutes.
• Invert onto cooling rack to cool completely.
• Wrap tightly in Saran wrap and store dark and cool.
• If you like, brush with remaining bourbon once a week until Xmas.

HOLIDAY FRUITCAKE (FRUIT CAKE)

Steps:

• Preheat oven to 300 degrees. Grease and flour a 10-inch bundt pan.
• Combine flour and baking soda; set aside.
• In a large bowl combine mincemeat and sweetened condensed milk. Stir in beaten eggs then the fruit and walnuts. Add the flour/baking soda mixture and stir until combined.
• Spoon batter into the prepared bundt pan and bake approximately 1 hour 20 minutes or until test in middle of cake comes out clean. (I cook to 1 hour 10 minutes then start testing every 10 minutes until cake tests for doneness. If it's over baked it will be dry, otherwise the cake will come out perfectly moist. Be diligent with your testing.).
• Cool 15 minutes. Turn out of pan onto a wire rack. Cool completely. Cake may be cut into individual portions and wrapped in foil and frozen.
• To make in loaf pans, spoon 3/4 full. Bake 300 degrees for 1 hour or until test in middle of cake comes out clean.

HOLIDAY FRUITCAKE

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.

" CAN'T FAIL" HOLIDAY FRUITCAKE

Steps:

• Butter a 9 inch springform pan.
• Line with wax paper.
• Butter again.
• Sift flour and baking soda.
• Combine eggs, mincemeat, sweetened condensed milk, chopped walnuts and candied fruit.
• Fold in dry ingredients.
• Pour into pan.
• Bake in 300°F oven for 2 hours, until center springs back and top is golden.
• Cool thoroughly.
• Turn out and remove wax paper.
• Refrigerate, well wrapped, at least 24 hours before decorating, slicing and serving.