NO-CANDIED-FRUIT FRUITCAKE
Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 2 fruitcakes.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.
Nutrition Facts :
FRUIT CAKE RECIPE (ALCOHOL AND NO-ALCOHOL)
This classic and moist fruit cake is balanced in flavors and studded with soaked dried and candied fruits. Can also be made without alcohol.
Provided by Anupama
Categories Dessert
Time 9h20m
Yield 18
Number Of Ingredients 27
Steps:
- Soak candied fruits, dried cranberries, raisins, candied cherries, dried figs, dried apricots, chopped dates, walnuts, almonds, cashews, and hazelnuts in 1 cup alcohol or juice for overnight or 24 hours.
- Mix well and cover tightly with a plastic wrap and, and store at room temperature.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Preheat oven to 320 degrees F (160°C). Grease a 10-cup Bundt pan (tube pan) with butter and make sure you butter in every nook and corner.
- Dust with some dry flour and shake off the excess flour. (You can also arrange blanched almonds at the bottom of the pan.)
- To make the cake, in the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until fluffy, about 2 minutes.
- Add the eggs, one at a time, and beat until fully incorporated.
- Add sifted flour, cinnamon powder, cardamom powder, baking powder, baking soda, orange zest, and lemon zest.
- Mix well on low speed, and beat until just combined. Make sure the batter is completely mixed.
- Stir in the soaked dried and candied fruits and chopped nuts and fold until combined.
- Add blanched almonds to the bottom fo the pan.
- Scrape batter into greased bundt pan and smooth top with a rubber spatula. Bake in preheated oven for 60 to 70 minutes or until a toothpick inserted into the middle of the cake comes out clean or with just a few moist crumbs.
- Let it cool in pan for 10 minutes, then you can either sprinkle with 2 tablespoons alcohol or unsweetened juice.
- Invert onto a cooling rack to cool completely.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Then, with a skewer, poke holes on the top surface of the cake and liberally brush with alcohol or juice.
- Soak cheesecloth with 1-2 tablespoons of alcohol.
- Wrap the cake thoroughly in cheesecloth and then in a parchment paper. Alternatively use a plastic wrap or aluminum foil to wrap.
- Place in an airtight cake tin or container and age for 2-3 weeks.
- Brush with 1-2 tablespoons of alcohol once a week up until a few days before you ice the cake.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- To make the glaze, in a medium bowl, mix together the powdered sugar, orange zest, orange juice, and a few drops of orange essential oil.
- Mix until smooth. If needed, thin the glaze with orange juice.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Drizzle the glaze evenly over the cake and let set for about 10 minutes.
- Slice and serve at room temperature along with some warm mulled wine.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- ENJOY THIS RECIPE.
Nutrition Facts : Calories 502 calories, ServingSize 1 serving
TROPICAL FRUIT (NO-ALCOHOL) FRUITCAKE
I created this alternate to conventional fruitcake to satisfy my tastebuds, and to have a vegan cake for my workplace to sell. Makes 4 1 cup loaves
Provided by Karyl Lee
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Mix all of the butter, sweeteners, oil, juice and extracts in a large enough bowl to fold in the fruit, and add the fruit and pumpkin seeds.
- Stir well and let sit while you sift the flour with the soda and spices, and oil your pans.
- Line pans with parchment paper.
- Add the flour mixture and stir enough to be sure no flour remains dry. Distribute into the pans.
- Cook at 325°F for approximately 35 minutes, check with a toothpick at 30 minutes.
- When the toothpick comes out just barely moist, remove the pans to a rack to cool for 15 minutes, then decant them and let cool in the paper another 15 minutes. Peel and wrap tightly and store in refrigerator or tin, if you wish to add alcohol. I would suggest light rum if you must :)This will remain moist for several days if kept refrigerated.
Nutrition Facts : Calories 871.8, Fat 30.6, SaturatedFat 4.9, Sodium 246.5, Carbohydrate 132.9, Fiber 5.3, Sugar 52, Protein 18.7
TROPICAL FRUITCAKE
My aunt used to make this every Christmas. It is a different fruit cake as everything goes in whole and it is mostly all fruit and nuts; very little batter. When you cut a slice you get a whole slice of whatever is there. It is very good. It is a small cake, the size of one loaf pan.
Provided by Mimi in Maine
Categories Dessert
Time 1h45m
Yield 1 pan
Number Of Ingredients 12
Steps:
- Cover brazil nuts with water and boil for 3 minutes; drain and crack.
- Put the nuts, dates, and both cherries into a bowl.
- Sift the flour, sugar, baking powder, and salt over the fruit mixture.
- Mix well with hands till all the ingredients are coated.
- Beat the eggs in a separate bowl till frothy and add the vanilla and almond.
- Mix this with the batter.
- Line a bread pan with foil very neatly and grease and flour it.
- Dump the batter into the pan and bake 300 degree oven for 1 hour and 40 minutes.
- Cover with foil the last part of baking.
- Leave in pan to cool and then the foil should come out easily.
- Make 3-4 days ahead before serving.
- Wrap in plastic wrap .
Nutrition Facts : Calories 5761.6, Fat 330.4, SaturatedFat 80.9, Cholesterol 665, Sodium 1771.5, Carbohydrate 681.8, Fiber 71.3, Sugar 514.3, Protein 104.1
NON-ALCOHOLIC TROPICAL FIZZ
The perfect thirst quencher for a summer drinks party - and it's alcohol-free
Provided by Good Food team
Categories Dinner, Drink
Time 10m
Number Of Ingredients 6
Steps:
- Fill 8 glasses with a mixture made up of strawberries, kiwi fruit and pineapple rings. Fill the glasses with equal amounts of chilled sparkling apple juice, chilled tropical fruit juice and chilled soda water. Serve immediately.
TROPICAL FRUIT DRINK
This yummy thirst-quencher with its smoothie-like texture stars strawberries, kiwifruit and mango. "Pour you kids tall glasses--it's a good way to get them to eat fruit," suggests Janet Eggers of Suring, Wisconsin.
Provided by Taste of Home
Time 5m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a blender, combine the first five ingredients; cover and process until smooth. Add ice cubes; cover and process until blended. Stir in soda. Pour into chilled tall glasses; serve immediately.
Nutrition Facts : Calories 130 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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