Moms Holiday Rush Fruitcake Recipes

MOM'S FRUITCAKE

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 DROP COOKIE RECIPE

Steps:

• Preheat the oven to 400°. Line a cookie sheet with parchment paper or a reusable silpat.
• Cream together the butter and sugar, about 2 minutes. Add the eggs one at a time and mix for another minute.Pro Tip: crack your eggs into a separate bowl and then pour in, this will help avoid any shell pieces in your cookies!
• Pour in the buttermilk and vanilla and mix another minute.
• In a separate bowl sift together the flour, baking soda, salt, cinnamon, clove and nutmeg.
• Add the flour a little at a time to the cookie dough mixture, just until combined.
• Stir/Mix in the candied cherries, dates and chopped pecans. Pro Tip: if you want a more pronounced red and green look, save back 1/2 cup of each color cherries. Then dot the outside of the portioned cookies with the extra pieces.
• Drop the dough onto the parchment lined baking sheet, about a heaping tablespoon each.
• If using the pecan half, place on top of each cookie, pressing down to adhere and spread the cookie a little.
• Bake for 9-11 minutes. They will be done when the very outside edge is just starting to turn golden. They are a very soft cookie so they will seem under done in the center, but will firm up as they cool. Watch the first batch and see how long it takes, then use that time for the remaining batches. If you are baking in batches, place the remaining dough in the refrigerator until needed.
• Let the cookies cool for 5 minutes, then transfer to a cooling rack to cool the rest of the way.

MOM'S CHRISTMAS FRUITCAKE COOKIES

Steps:

• The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
• Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
• Whisk baking soda into the milk and let it dissolve.
• Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
• Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.

LIGHT AND MOIST FRUITCAKE

Steps:

• Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
• Using an electric beater, cream together the butter and sugar.
• Add the vanilla, eggs and sour cream and beat together.
• In a separate bowl sift together the flour, salt, baking powder and baking soda.
• Slowly add the flour mix into the butter mixture, stirring until incorporated.
• Add the soaked fruit with its rum, and the coconut, Stir well.
• Grease and line with greaseproof paper 2 large loaf pans.
• Divide the cake mix between the 2 loaf pans.
• Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
• Cool and remove from pans.

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.

MOM'S FAVORITE FRUITCAKE

Steps:

• Preheat oven to 300°.
• Mix all ingredients together except milk.
• Add milk and mix well.
• Spray two loaf pans.
• Press mixture into loaf pans.
• Bake for 1 1/2 hours.
• NOTE: if using the smaller disposable loaf pans you should be able to get 3 loaves.

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.

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.

MOM'S HOLIDAY RUSH FRUITCAKE

Steps:

• Line mold or cake pan with wax paper or foil.
• In LARGE bowl mix together graham cracker crumbs, spices,fruit and nuts.
• Combine Evaporated milk& juice,Add to the crumb mixture.
• Stir and Knead untill all of the crumbs are moistened.
• (if need add more milk) Press mixture firmly into pan.
• Cover tightly, Chill at least 2 days before slicing, So that flavors may blend.
• Fruit& nuts may be pressed into top of cake (for decorations) Before chilling.
• This can be pressed into small pans for gifts.
• Be sure to refrigerate.