JEWELED FRUITCAKE
I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don't normally care for fruitcake say they love it! -Sharon Hoffman, Donna, Texas
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside., In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.
Nutrition Facts : Calories 330 calories, Fat 13g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 130mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 4g fiber), Protein 6g protein.
JEWELED FRUITCAKE
This yummy fruitcake is packed with colorful dried fruits and rich Brazil nuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan.
- Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning.
- Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.
Nutrition Facts : Calories 160, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
JEWELLED FRUIT, NUT & SEED CAKE
If you're not keen on icing and marzipan, bake a crown of toasted nuts, seeds and juicy cherries onto your cake instead
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 3h30m
Number Of Ingredients 12
Steps:
- Make the Hot toddy cake (see link, right) in a loose-bottom tin, holding back about 2 tbsp of the mix for later. While it bakes, bake the fruit and nut topping. Melt the butter and golden syrup together, then toss with the nuts, dried fruit and seeds. Set aside; the butter mix will start to cool and thicken.
- Take the cake out of the oven 30 mins before the end of cooking, then gently spread over the remaining cake mix with the back of a spoon. The cake will still be quite soft but will take the weight, don't worry about it sinking. Scatter the fruit and nut mix over the top in an even layer. Bake for the remaining 30 mins until the cake is cooked and the nuts golden. Test for doneness by poking a skewer through the topping and into the cake. If it's underdone, but the nuts are golden, just cover with foil and give it another 10 mins; then test again.
- Leave the cake to cool completely in the tin, so that the nutty topping firms up. Loosen any obviously sticky edges, then push the cake out of the tin from the bottom. Transfer to a cake board or plate and fix the ribbon around the base before serving. Can be kept in an airtight tin for up to a week.
Nutrition Facts : Calories 681 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 85 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium
GOLDEN JEWELLED CHRISTMAS CAKE
A lighter version of a classical christas cake. Some members of my family that don't like christmas cake normaly, loved this. You will need a deep 20cm round cake tin. Eggs need to be at room temperature, and butter softened.
Provided by Wild Thyme Flour
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Line a 20cm greased cake tin with a double layer of baking paper. Preheat oven to 150c.
- Chop apricots, quarter cherries, chop candied peel.Mix together with the brandy.
- In a large bowl, beat together the butter and sugar using a hand held mixer, or a wooden spoon until light and fluffy.
- Beat eggs in a jug add to the creamed mixture a little at a time , beating well after each addition. Don't worry if it curdles, the cake wont be affected.
- Add the zests and juice, then the soaked fruit and liquid. Chop nuts then stir in .
- Set a sieve over the bowl , tip flour, cinnamon and ginger and sift into bowl.
- Tip in the ground almonds, then fold everything in using a large spoon.There should be no trace of flour.
- Spoon cake mix into the prepared tin, press down lightly and smooth. Bake 45minutes- 1 hour, reduce heat to 120C and bake a further 1-2 hours until golden brown and firm to the touch and has stopped making a hissing sound ( singing). A skewer should come out clean.
- Wrap in baking paper and foil for up to 3 months or freeze for 1 year.
- Feeding the cake: make several holes in it and spoon 2 tbsp of brandy at weekly intervals until ready to ice.
Nutrition Facts : Calories 629.2, Fat 28.3, SaturatedFat 10.6, Cholesterol 106.1, Sodium 255.6, Carbohydrate 87.4, Fiber 6.2, Sugar 56.8, Protein 10.5
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