DRIED FRUIT FRUITCAKE
This is one very moist fruitcake, &, in my humble opinion, a huge cut above the usual fruitcake with candied fruit! And, when you can get raves from friends & relatives who don't ordinarily like fruitcake, well, that's definitely a plus! I usually use apricot brandy, but not always. For the dates, I like to use a cup of 'Fancy Medjool' dates & a cup of regular pitted dates, which I believe are 'Deglet Noor' dates. If the cake will probably be eaten during its first 'presentation,' you might want to unmold it onto a 14" serving plate & let it cool completely. Then, just before serving it, sprinkle the top lightly with powdered sugar, and--with pieces of larger dried fruits such as whole dates, apricot halves, apple slices, pear & peach halves, etc--fill the center of the cake & also place some on the edge of the serving plate all around the cake. Preparation & cooking time does not include the time it takes for the fruit mixture to cool.
Provided by Sydney Mike
Categories Dessert
Time 2h40m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
- Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
- In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
- Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
- Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.
Nutrition Facts : Calories 323.6, Fat 9.1, SaturatedFat 3, Cholesterol 27.8, Sodium 84.5, Carbohydrate 52.9, Fiber 3.9, Sugar 38.3, Protein 4.6
BOILED FRUITCAKE (WITH ORANGE PEEL AND DRIED FRUIT)
I like fruitcake and I'm proud of it! But not just ANY fruitcake... This is a wonderful recipe from Stephanie Jaworski's joyofbaking.com that I've modified slightly. It doesn't have any of those bizarre chemically altered candied cherries or pineapples. Go ahead a give it a try!
Provided by KWB5015
Categories Dessert
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 17
Steps:
- Butter a 9x5x3 loaf pan.
- Preheat oven to 325 degrees Farenheit.
- In a large saucepan, boil first 12 ingredients (brown sugar, water, butter, cinnamon, cloves, ginger, salt, orange peel and dried fruits) for 5 minutes.
- Remove from heat and allow to cool to lukewarm.
- Stir in two slightly beaten eggs.
- In a separate bowl mix together flour, salt and baking soda.
- Fold wet ingredients into dry and then add vanilla.
- Pour into prepared pan and bake 45 to 60 minutes until toothpick inserted into cake comes out clean.
- Optional: While still hot, douse with alcohol.
- Wrap and store a couple of days before serving.
Nutrition Facts : Calories 233, Fat 5, SaturatedFat 2.7, Cholesterol 45.4, Sodium 251.1, Carbohydrate 45.6, Fiber 2.4, Sugar 28, Protein 3.4
ORANGE DRIED-FRUIT FRUITCAKE
Orange-flavored cake partners perfectly with the delicious dried apricots and cherries in this fruitcake.
Provided by Annacia
Categories Dessert
Time 1h25m
Yield 19 serving(s)
Number Of Ingredients 17
Steps:
- Grease and lightly flour an 8-inch fluted tube mold or, grease an 8x4x2-inch loaf pan; line pan with parchment paper, grease paper and set aside.
- Combine flour, baking powder, and baking soda; set aside.
- 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).
- Combine orange peel, juice, corn syrup, and vanilla.
- Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined.
- Combine fruits and nuts and fold into batter, spread into prepared pan.
- Bake in a 300 degree F oven about 1 hour in tube pan, about 1-1/2 hours in loaf pan, or until a wooden toothpick comes out clean.
- If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
- Cool cake in tube pan on wire rack 10 minutes.
- Remove from pan and cool thoroughly on rack. Or, thoroughly cool the cake in loaf pan on wire rack; remove from pan.
- Wrap cake in brandy- or juice- moistened 100-percent cotton cheesecloth.
- Wrap in foil.
- Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed.
- If desired, sprinkle with pearl sugar and garnish with orange-peel curls before slicing.
Nutrition Facts : Calories 164.2, Fat 5.2, SaturatedFat 1.9, Cholesterol 28.7, Sodium 56.5, Carbohydrate 26.2, Fiber 1.4, Sugar 15.8, Protein 2.4
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