MINIATURE GOLDEN FRUITCAKES
These tiny fruitcakes will bring joy to everyone on your list. We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries, cranberries, and regular raisins, or a mixture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Yield Makes 48
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
- In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
- Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
- Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.
Nutrition Facts : Calories 146 g, Fat 4 g, Fiber 1 g, Protein 2 g
GOLDEN FRUITCAKE
Fruitcake has been favored by my family ever since my sister shared this light version. It's moist and filled with goodies.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 9 loaves (5 slices each).
Number Of Ingredients 14
Steps:
- Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. , In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. , Spoon into nine greased 5-3/4x3x2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
GOLDEN FRUITCAKE II
I can not take credit for this recipe. It is from a very talented chef and cooking instructor I know in Canada. She very graciously shared this recipe with me, and I absolutely love it. It's so mild tasting and so perfect with a cup of tea or hot cider in the winter.
Provided by P48422
Categories Dessert
Time P1DT1h30m
Yield 1 10inch bundt cake
Number Of Ingredients 15
Steps:
- Use a pair of scissors to chop the larger raisins and the apricots.
- Spraying the scissors with vegetable spray will prevent sticking.
- Soak the raisins, apricots, and citrus peel in the brandy or liqueur of choice overnight or for several days.
- Soaking the fruit makes the fruit plump and sticky but moist, sticky, glaced fruit is a must for fruitcakes.
- Before mixing, make sure all your ingredients are room temperature.
- Oven to 275 degrees F.
- Generously butter or spray with vegetable spray a 10" bundt pan.
- In a large mixing bowl, cream the butter and sugar until pale.
- Add the cream, then the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
- It may appear curdled- that's okay.
- Blend 2 cups of the flour with the baking powder and slowly mix into the creamed mixture.
- Add the almond and vanilla extracts and mix to combine.
- Toss the fruit and nuts with the remaining 1/4 cup of flour.
- Use a large wooden spoon or a rubber spatula to fold in the floured fruit and nuts.
- Spoon the batter into the pan, filling 2/3 full, and spreading out even in the pan.
- Tap the pan on the counter to eliminate air bubbles in the batter.
- Place the cake in the center of the oven and bake for approximately 90 minutes.
- Use a skewer to test the thickest part of the cake.
- The skewer should be dry and clean- if it is sticky or tacky, the cake is not done.
- Remove the cake to a baking rack to cool.
- Cool just until warm, then brush the surface with the cornsyrup.
- Unmold the cake when completely cool.
- Brush with more apricot brandy, if desired.
- Wrap the cooled cake in plastic wrap and then in foil to retain moisture.
- It is ready to eat in 24 hours.
- It may also be refrigerated and eaten within a few weeks.
Nutrition Facts : Calories 7047.2, Fat 279.9, SaturatedFat 127.5, Cholesterol 1375.1, Sodium 912.3, Carbohydrate 1092.8, Fiber 53.8, Sugar 696.4, Protein 104.7
GOLDEN FRUITCAKE
Categories Cake Fruit Dessert Bake Christmas Vegetarian Raisin Date Fig Pear Apricot Pine Nut Spice Brandy Winter Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 loaves
Number Of Ingredients 17
Steps:
- Place marzipan on plate; cover with plastic wrap. Freeze overnight. Combine dried figs and next 3 ingredients in large bowl. Cover and let stand at room temperature overnight, stirring occasionally.
- Preheat oven to 325°F. Butter baking pans or forms. Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light. Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt. Stir in flour in 4 additions. Stir in pine nuts, dried fruit mixture and any soaking liquid from bowl. Gently stir in marzipan.
- Divide batter among prepared pans. Place pans on baking sheet. Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes. Cool cakes completely in pans on racks. Wrap in plastic. Let stand at least 1 day and up to 3 days at room temperature or chill up to 2 weeks. Serve at room temperature.
14K GOLDEN FRUITCAKE -4/ELLIE, MY ORIGINAL RECIPE
We just loved this classic fruit cake. It's a snap to prepare, and the orange flavor is delightful.
Provided by Nancy J. Patrykus
Categories Fruit Desserts
Time 3h25m
Number Of Ingredients 16
Steps:
- 1. Lightly grease a 10 inch tube pan. Line the bottom and side of pan with brown paper. Lightly grease the paper. In a very large bowl toss fruits and nuts till well mixed. Sift 1/4 cup of flour over them,toss to coat evenly. Preheat oven to 275F.
- 2. In another large bowl cream butter with a electric mixer on medium speed till light. Gradually add sugar beating until light and fluffy. Add salt. Add eggs, one at a time, beating after each edition,until light and fluffy. Add rum extract,and vanilla, or bourbon ..when done ...let it age!! At low speed alternately blend in remaining flour alternately with orange juice. Beginning and ending with the flour.
- 3. Pour batter over the mixed nut and fruit mixture. With plastic gloved hands, mix until fruit and nuts are evenly coated.
- 4. Put into prepared pan, packing lightly. Bake 3 hours, or until cake tester inserted into the middle of cake comes out clean. Cool cake completely in pan on a wire rack. Remove from pan, peel off paper. Glaze and decorate as as desired.See next step. Wrap with plastic wrap. Keep in refrigerator.
- 5. GLAZE: Combine 1/4 cup of orange juice, with 1 cup of sugar in a small saucepan. Heat slowly until just bubbly. Simmer stirring frequently,for about 10 minutes or until slightly thickened. Apply with a brush to all outer surfaces of the cake and half walnuts and dried cranberries on the top. Don't forget the bourbon!! Merry Christmas ..... 12/11/11...Nancy P.
More about "golden fruitcake ii recipes"
A GOLDEN FRUIT CAKE AS A CHRISTMAS CAKE - BAKE THEN EAT
From baketheneat.com
GOLDEN FRUITCAKE | KING ARTHUR BAKING
From kingarthurbaking.com
GOLDEN FRUITCAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (43)Total Time 1 hr 10 mins
- To prepare the fruit: Combine the dried fruit (except for the candied cherries) with liquid in a bowl.
- Lightly grease the loaf pans of your choice: two 8 1/2" x 4 1/2" loaf pans OR six 7" paper bakeable loaf pan., To prepare the cake: In a large bowl, beat together the butter, sugar, corn syrup, baking powder, salt, and flavors., Beat in the eggs one at time., Stir in the flour alternately with the milk., Add the undrained fruit, the candied cherries, and the nuts., Spoon the batter into the lightly greased baking pans, filling them three-quarters full., Bake the cakes for 50 to 80 minutes, depending on the size of the pans; smaller pans will bake for the shorter length of time.
- When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean., Remove the cakes from the oven.
GOLDEN FRUIT CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GOLDEN FRUIT AND NUT CAKE (DON’T CALL IT FRUITCAKE!)
From virginiawillis.com
GOLDEN FRUITCAKE - PLAIN.RECIPES
From plain.recipes
GOLDEN FRUITCAKE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GOLDEN FRUITCAKE RECIPES | RECIPELAND
From recipeland.com
GOLDEN FRUITCAKE | SAVEUR
From saveur.com
GOLDEN FRUITCAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
TOP 46 GOLDEN FRUIT CAKE RECIPE RECIPES - JUS.MOTORETTA.CA
From jus.motoretta.ca
15 FESTIVE FRUITCAKE RECIPES | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #desserts #fruit #1-day-or-more #holiday-event #cakes #dietary #number-of-servings
You'll also love