FRUIT CAKE LOAF
Steps:
- Preheat oven to 350º Fahrenheit.
- Grease and line a 9" x 4" loaf pan with parchment paper. Set aside.
- In a small bowl, combine the flour, baking powder, salt and spices. Set aside.
- In a large bowl, combine the butter and brown sugar and beat until light and fluffy (about 2 minutes).
- Add the warm water, milk, vanilla and eggs. Beat until thoroughly combined.
- Add half of the flour mixture, mix just until combined, and then the remaining half and mix just until combined. Do not overmix.
- Fold in the candied peel and nuts, adding more or less as you'd like it to taste.
- Spread the mixture into the prepared loaf pan and bake for 40-50 minutes until an inserted toothpick comes out clean. Allow the loaf to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
- For the frosting, beat the cream cheese, vanilla and powdered icing sugar for 2 minutes until smooth and light. Adjust the consistency with more powdered sugar or cream to make it easy to spread.
Nutrition Facts : Calories 431 kcal, Carbohydrate 69 g, Protein 5 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 74 mg, Sodium 367 mg, Fiber 2 g, Sugar 52 g, ServingSize 1 serving
GRANDMA'S MOLASSES FRUITCAKE
This dense, dark, moist fruitcake was my grandmother's recipe. The flavor just gets better and better as it sits in the fridge, so be sure to make it ahead! -Debbie Harmon, Lavina, Montana
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 3 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.
Nutrition Facts : Calories 210 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
FRUITCAKE CHEESE LOAF
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Cook the bacon in a medium skillet over medium-high heat until browned, about 8 minutes. Transfer to a paper-towel-lined plate with a slotted spoon. Reserve the drippings.
- Crumble enough of the fruitcake to measure 1 cup; set the remaining cake aside. Mix the crumbled cake, flour and butter with your fingers in a bowl until the mixture is in pea-size pieces. Place on a baking sheet and bake until crisp, 15 to 20 minutes, stirring halfway through. Let cool, then add the bacon and crumble the mixture into smaller pieces.
- Beat the gorgonzola, cream cheese, chives, Worcestershire sauce and cayenne in a bowl with a wooden spoon until smooth; set aside. Line a mini loaf pan or small souffle dish with plastic wrap, leaving a long overhang on the sides. Press the crumble into the bottom of the dish. Spread the cheese mixture over the crumble layer and fold in the excess plastic wrap to cover the cheese. Refrigerate until firm, at least 1 hour.
- Meanwhile, brush a baking sheet with some of the reserved bacon drippings. Slice the remaining fruitcake into 1/4-inch-thick pieces with a serrated knife (if they fall apart, press back together with your fingers). Place the slices on the prepared baking sheet, brush with more drippings and toast 7 to 10 minutes per side. Cool on the baking sheet.
- Uncover the cheese mold and invert onto a platter. Serve with the fruitcake toasts.
MOM'S FRUITCAKE
Our family has been making this for the past 45 years. Friends and family all love it!
Provided by Food Network
Categories dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 250-275 degrees.
- Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
- Pan sizes and baking chart:
- 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
- 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
- 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
- 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
- No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
- 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour
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.
CREAM CHEESE FRUITCAKE
This recipe is from the Diamonds for Dessert blog. The author says "It is a family recipe handed down to me by my mom." I have yet to try it but it looks so delicious!
Provided by Roxanne J.R.
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- To make the fruit & nut mix, chop up an assortment of dried fruits and nuts of your choice. Typically, my mom uses raisins, pineapple, papaya, green & red glacé cherries, and pecans. Smaller dried fruits like raisins don't need to be cut, but dice up the other fruits and the nuts. Now measure out 3 cups worth of the mixture and mix it up with the remaining 1/2 cup of flour (this is done so that the fruits and nuts won't all sink to the bottom of your cake when baking).
- Preheat the oven to 325°F
- Cream the butter and sugar together. Mix in the cream cheese.
- Add the eggs in one at a time, mixing after each addition. Add the vanilla extract.
- In another bowl, mix the dry ingredients: 2 cups flour, the baking powder, and the salt.
- Fold the dry ingredients into the wet ingredients; the batter will be quite thick.
- When barely any streaks remain, mix in the flour-covered fruit & nut mix. Only on few strokes of your spatula are needed; do not overmix.
- Spray a loaf pan (9x5 in) with nonstick spray and line the bottom of the pan with a rectangle of parchment paper.
- Scrape your batter into the loaf pan, smoothing the top.
- Place in the oven and let bake for 60-70 minutes, or until a tester comes out clean.
- If near the end of baking, the inside of the cake is still wet but the top is browning too quickly, cover the top with a sheet of foil.
- Let your cake cool in the pan for 10 minutes, then remove to a wire rack to finish cooking.
Nutrition Facts : Calories 4447.9, Fat 286.1, SaturatedFat 173.1, Cholesterol 1583.5, Sodium 5317.1, Carbohydrate 398.9, Fiber 8.5, Sugar 153.4, Protein 76.5
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QUICK FRUITCAKE RECIPE | KING ARTHUR BAKING
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4.8/5 (32)Total Time 1 hr 25 minsServings 1
- Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan., Place the butter, granulated sugar, cinnamon, ginger, baking powder, salt, and vanilla in a bowl, and beat till smooth., Add the eggs one at a time, beating well after each addition., Add the flour, stirring to combine., Stir in the undrained crushed pineapple., Stir in the fruits, nuts, and candied cherries., Spoon the batter into the prepared pan, smoothing the top., Sprinkle with coarse white sparkling sugar, if desired., Bake the cake for 60 minutes, then tent it with aluminum foil.
- Bake for an additional 15 minutes, or until a cake tester inserted into the center comes out clean., Remove the cake from the oven, and after 20 minutes loosen its sides, and turn it out of the pan onto a rack to cool., Cool the cake completely before slicing.
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- To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. Too impatient to wait until tomorrow?
- Preheat the oven to 300°F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4" x 2 1/2"); 6 to 8 medium loaves (about 3" x 5"); or 2 standard 9" x 5" loaves.
- To make the batter: Place the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined.
- Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine.
- Stir in the juice or water, then the fruit (including any additional liquid that has collected in the bowl), and the nuts. Scrape the bottom and sides of the bowl, and stir until everything is well combined.
- Bake the cakes on the middle shelf of the oven, as follows: about 60 minutes for the individual cakes; 65 to 70 minutes for the small loaves; 75 minutes for the medium loaves, and 2 hours + 10 to 15 minutes for the 9" x 5" loaves.
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