Not Your Mamas Fruitcake Recipes

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NOT YOUR MOTHER'S FRUITCAKE



Not Your Mother's Fruitcake image

I came up with this recipe because I didn't like candied fruit in my fruitcake. This a very moist cake and is a favorite of my elderly aunts. If making for adults only you can add 1/2 cup of rum to the recipe when mixing or baste over loafs as they cool.

Provided by MaryAnn Whitbeck @madmaw

Categories     Cakes

Number Of Ingredients 9

1 package(s) yellow cake mix
1 can(s) sweetened condensed milk
1/3 cup(s) pineapple juice
1/3 cup(s) canola oil
3 - eggs
1 can(s) pineapple chunk, drained
1 jar(s) maraschino cherries, drained
1 cup(s) pecans, halves
1 cup(s) dates, chopped

Steps:

  • Combine all ingredients except the fruits and nuts in a large bowl. Beat on low for 1 minute to combine the ingredients. Then beat on medium speed for 2 minutes.
  • Fold in fruit and nuts. Pour into greased floured loaf pans (3).
  • Bake at 350 degrees for 45 minutes. Allow to cool in pans for 20-30 minutes, then turn out on a wir rack and cool completely.

NOT YOUR MOMMA'S FRUITCAKE



Not Your Momma's Fruitcake image

I have always loved Fruitcake. You know the kind .. dark, boozy, heavy, the kind that can hold a door closed in a hurricane. Well this one breaks the mold of any fruitcake you have ever encountered. In the past my husband didn't even want to be in the same room with a fruitcake let alone taste it. This one, however, has...

Provided by Maggie M

Categories     Other Desserts

Number Of Ingredients 21

1 1/2 c all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 c butter
3/4 c packed light brown sugar
2 eggs
1 tsp finely shredded fresh orange peel
1/2 c orange juice - fresh if possible
2 Tbsp clear corn syrup
1 tsp pure vanilla extract
3/4 c chopped dried apricots
3/4 c chopped dried cherries
3/4 c dried pineapple
3/4 c craisins (dried cranberries)
1/4 c dark raisins
1/4 c white raisins
1/4 c chopped dates
1/4 c chopped pecans
1/4 c orange juice
turbinado sugar
note: the amount and type of fruits and nuts is up to you. just do not use those glace cherries, they will foul this fruitcake.

Steps:

  • 1. Preheat oven to 300 f. Grease an 8x4x2-inch loaf pan; line pan with parchment paper; grease paper. Set aside.
  • 2. Combine flour, baking powder, and baking soda; set aside.
  • 3. In a bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar; beat until mixture is combined. Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).
  • 4. Combine orange peel, juice, corn syrup, and vanilla in small bowl or cup. Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined. Add the fruits and nuts and fold into batter then spread into prepared pan.
  • 5. Bake in a 300 degree F oven about 1-1/2 hours or until a wooden toothpick comes out clean. If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
  • 6. Thoroughly cool the cake in on wire rack; remove from pan. Wrap cake in 100-percent cotton cheesecloth. Slowly pour 1/4 cup orange juice over the cake. Overwrap in foil. Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed. If desired, sprinkle with turbinado sugar and garnish with orange-peel curls before slicing.

NOT YOUR MAMA'S FRUITCAKE



Not Your Mama's Fruitcake image

A light and fluffy fruitcake that is not at all like those heavy citron filled loaves. Publised at www.7shadesofvegan.blogspot.com

Provided by johnfordfw

Categories     Dessert

Time 1h35m

Yield 32 slices, 32 serving(s)

Number Of Ingredients 15

3/4 cup maraschino cherry, undrained
16 ounces prunes, in heavy syrup undrained
1 1/4 cups sugar
3/4 cup vegetable shortening
4 eggs (or equivalent amount of egg replacer)
1 cup chopped walnuts
3 tablespoons whiskey
1 (15 ounce) box raisins
1 (15 1/4 ounce) can crushed pineapple, undrained
4 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon ground cloves
1/2 teaspoon salt
vegetable cooking spray

Steps:

  • Drain cherries, reserving 3 tablespoons juice. Cut in half. Drain prunes, reserving 6 tablespoons syrup. Pit prunes.
  • Cream sugar, shortening and eggs or egg substitute at medium speed of a mixer for two minutes. Stir in cherries, reserved cherry and prune juice, prunes, walnuts, whiskey, pineapple and raisins. Combine flour and dry ingredients, add to creamed mixture and stir well.
  • Spoon batter into a 10 inch tube or bundt pan coated with cooking oil spray. Bake in a preheated 350 degree oven for 1 hour and 15 minutes or until a toothpick or wooden skewer comes out clean. Let cool in pan for 10 minutes on a wire rack, remove from pan and let cool completely. Store in tightly wrapped plastic wrap. Slice and enjoy.

Nutrition Facts : Calories 251.5, Fat 8.1, SaturatedFat 1.9, Cholesterol 26.4, Sodium 126.3, Carbohydrate 43, Fiber 2.5, Sugar 23.8, Protein 3.8

NOT YOUR GRANDMOTHER'S FRUITCAKE



Not Your Grandmother's Fruitcake image

Fruit cake gets a bad rap. And normally, rightfully so. Most fruitcakes are best suited as doorstops, or substitutes for dumbbells. The only bicep curl you will do with this recipe is bringing another piece to your mouth. The combination of dried fruits, bourbon and spice results in a delectable cake that also makes a great holiday present.

Provided by Zac Young

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 21

1 cup dried cranberries
1 cup dried blueberries
1 cup dried cherries
1/2 cup golden raisin
1/2 cup dried peaches, chopped into 1/2 inch pieces
1 cup dried strawberries
1 1/4 cups Bourbon
1 cup dark brown sugar (or turbinado sugar)
5 ounces unsalted butter (1 1/4 sticks)
1 cup orange juice
1 teaspoon ground cinnamon
1 3/4 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs large eggs
extra Bourbon, for basting
1 1/2 cups powdered sugar
2 tablespoons Bourbon
1 tablespoon orange juice
1 tablespoon honey

Steps:

  • FOR THE CAKE:.
  • Heat oven to 350°F.
  • In a medium pot, cook the dried fruits, bourbon and orange juice just until the fruits are plump - about four to five minutes. There will be some liquid left.
  • In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. On low speed, add the dry ingredients and mix until combined. Add the orange juice bourbon and fruit mixture. Stir to combine.
  • Pour batter into a bundt pan sprayed with non-stick spray. Bake at 350F for about 45 minutes until a tooth pick inserted into the cake comes out clean. Let cool.
  • When cake is completely cooled, seal in an airtight container. Every two to three days, feel the cake and if dry, brush with more bourbon. Continue to baste for two weeks for maximum flavor, or eat whenever you want.
  • FOR THE GLAZE:.
  • Mix all glaze ingredients together and drizzle over the top of the cake.
  • OPTIONAL:.
  • Feel Free to use any and all dried fruits in this: chopped dried peaches, dried apples, dried pears, dates - if it's dried, it will work!
  • For a chocolatey twist, add ¾ cup chopped semisweet chocolate to the batter.
  • Get nutty: add pecans or hazelnuts to the batter or the top of the cake for a nutty, crunchy variation.
  • Garnish the top of the cake in festive holiday style. Dried fruit slices, cinnamon sticks, red and green cherries are all seasonally appropriate.
  • Traditionally, fruitcake is boozy, but feel free to use apple cider in place of the bourbon.
  • I like to use a bundt pan for this but you can use a loaf pan, a 9-inch cake pan or even make fruit cake cupcakes!

MAMA'S UNCOOKED FRUITCAKE



Mama's Uncooked Fruitcake image

My mother has made this for as long as I can remember ,and she gave it to me back it the late 1960.I do not eat regular Fruitcake , but I love this one .This is another one you make way ahead of time .I make this for Easter and Christmas.You can use pecans and walnuts the way her recipe calls for ,but I use just walnut's ,it is...

Provided by Mary R Morris

Categories     Other Snacks

Time 20m

Number Of Ingredients 6

1 cup of chopped pecans
1 cup of chopped walnuts
1 cup chopped raisins
1 (4oz) jar of maraschino cherries-drained and chopped
1 (14 oz )can sweetened condensed
1 (12 oz)package vanilla wafers -crushed

Steps:

  • 1. In a medium bowl ,stir together the pecans ,raisins ,walnuts,cherries,condensed milk and vanilla wafers..Dough will be thick,I use my hands
  • 2. Form dough,in to a log shape,(about the size of a pecan log) then wrap very well in wrap.Wrap in two or three layers of plastric wrap to make as air tight as possible.Allow to stay in the refrigertor for at least 5-7 day,s......I have seen my Mom make them in a round shape,but I do the log's....
  • 3. Personal Note ::::::Use a good vanilla wafer .I use the Nabisco brand.The condensed milk ,i often use the Wal-Mart brand .

MAMA'S CHRISTMAS FRUITCAKE - DEE DEE'S



Mama's Christmas Fruitcake - Dee Dee's image

This has to be the very best fruitcake ever!! This recipe was passed down to my mother from her mother. I can remember mama making 2 to 4 of these cakes at a time for Christmas. Everything mama put into her fruit cakes was very fresh. She would crack a fresh coconut and grate it. The pecans she put in this cake were not...

Provided by Diane Atherton

Categories     Cakes

Time 3h30m

Number Of Ingredients 16

5 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cloves
1 c butter or margarine
2 c sugar
5 eggs
3/4 c whiskey, or mogan david concord american red wine(add'l liquor is needed for soaking cheese cloth)
1 tsp vanilla
1 lb candied cherries, red and green, chopped coarsely
1 lb candied pineapple, chopped coarsely
3 c california golden raisins, cut up
4 c pecans, chopped coarsely
1 fresh coconut, grated

Steps:

  • 1. Sift all dry ingredients together. Coat fruit and nuts with just enough of flour mixture (about 1 cup) to ensure that the fruit does not stick together; set aside.
  • 2. Cream butter and sugar; add eggs 1 at a time, mixing well after each addition.
  • 3. Add remaining dry mixture to egg, sugar and butter mixture; add liquor and vanilla; mix well.
  • 4. Pour the creamed mixture over the fruit and nuts. Hand stir until mixed well.
  • 5. Pour into 2 10-inch waxed paper lined tube pans, garnish top of cake with cherries, pineapple slices and pecan halves; place in cold oven, set oven at 275 degrees; bake 2 1/2 to 3 1/2 hours or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. MY MOHTERS RECIPE STATES BAKE IN SLOW OVEN FOR ABOUT 2 1/2 HOURS. IT TOOK MUCH LONGER IN MY OVEN.
  • 6. Once cakes are done, cool and wrap in wine soaked cheesecloth, then in Reynolds Wrap and then wrap in towels.
  • 7. NOTE: The secret to these wonderful cakes is in the aging process. Mama would age her cakes from 2 to 3 weeks. Once a week she would un-wrap the cakes and pour enough liquor over the cakes to keep them moist until Christmas.

MAMA'S WHITE FRUIT CAKE (FAMILY FAVORITE)



Mama's White Fruit Cake (Family Favorite) image

This is definitely not your ordinary fruitcake. So yummy! The addition of lemon extract gives a different flavor to this fruitcake. Guests will be asking for a second piece of this!

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 3h5m

Number Of Ingredients 7

4 c all purpose flour
1 lb butter, softened, room temperature
1 lb candied cherries, halved
2 oz pure lemon extract (4 tablespoons or 1/4 cup)
2 c sugar
6 extra large eggs, separated
4 c pecans, chopped

Steps:

  • 1. PREHEAT OVEN TO 250 DEGREES F. Line a 12 cup bundt pan with greased parchment paper or brown paper bag, & then dust with flour, and set aside. NOTE: With improvements in technology over the years, you can now spray pan liberally with Bakers Joy, and eliminate the use of the Brown Paper Bag.
  • 2. Cream butter & sugar in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition.
  • 3. Gradually add the flour, a little at a time. Stir in the cherries and pecans. When the batter becomes stiff, add the lemon extract, mixing well until blended.
  • 4. I prefer using both green & red cherries to add extra color to the cake.
  • 5. In a separate bowl beat the egg whites until stiff peaks form, but are not dry. Fold into the cake batter until blended. Spread batter evenly into the prepared pan and bake in preheated 250 degree F. oven for 2 1/2 hours.
  • 6. Cool the cake in pan on a rack for 1 hour. Invert cake onto rack. Remove liner, and cool completely, right- side up.
  • 7. This recipe is dedicated to the memory of my mother Barbara S. Goldmon, my first culinary instructor, that had so much patience to teach me what she knew how to do best. She made this cake for as long as I can remember, and each time I make it, it reminds me of her, and her true patience. If you want to know patience try cooking this cake at 250 degrees for 2 and a half hours in a wood stove, where you need to constantly add wood to maintain the temperature. That's patience my friend. Here is to you mama with love.
  • 8. I just made this cake for the first time WITHOUT THE BROWN PAPER BAG, OR PARCHMENT PAPER. I used the BAKERS JOY, AND THE CAKE TURNED OUT WONDERFULLY. jUST THOUGHT YOU WOULD LIKE TO KNOW. I have made it for years strickly as it was written, but now I know if I use BAKERS JOY, I do not need the parchment paper or brown bag. YIPPEE.
  • 9. This is a sliced platter of this delicious cake.

GRANMAMA'S UNCOOKED (NO BAKE, NO COOK) FRUITCAKE



Granmama's Uncooked (No Bake, No Cook) Fruitcake image

Not your typical fruit cake! We eat this one down South (Florida) and Granmama finally let me have the recipe. No baking, no aging and none of that "whatsit?" fruit!

Provided by shawnanddebbie

Categories     Dessert

Time 12h20m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 6

1 lb graham cracker
1 lb raisins
1/2 lb pecans
1 (16 ounce) jar maraschino cherries
24 big marshmallows
1 (14 ounce) can condensed milk

Steps:

  • Crush the graham crackers into fine crumbs.
  • Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
  • Chop the nuts; drain and cut cherries in half (if they are whole).
  • Melt marshmallows in milk.
  • Mix all ingredients together.
  • Pack into regular sized loaf pan.
  • Refrigerated overnight and cut with a hot knife.
  • Coconut is an optional ingredient.
  • Cook time is refrigeration time.

Nutrition Facts : Calories 625, Fat 20.8, SaturatedFat 3.7, Cholesterol 12, Sodium 242.2, Carbohydrate 108.3, Fiber 5.5, Sugar 77, Protein 8.6

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