CHRISTMAS FRUITCAKE
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.
Provided by Karen Uffelman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P20DT6h57m
Yield 8
Number Of Ingredients 17
Steps:
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g
CLASSIC WINTER FRUITCAKE
This festive icing is easy to use, looks amazing and makes a lighter end to a meal. The perfect centrepiece for Christmas tea
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Enough icing for the top
Number Of Ingredients 12
Steps:
- Lightly beat the egg white in a shallow bowl and spread out the caster sugar on a baking sheet or tray. Dip the grapes and the holly or bay leaves into the egg white, or use a paintbrush. Shake off the excess, then coat in the sugar. Set aside to dry for at least 10 mins, ideally about 30 mins.
- When you're ready to decorate, make the frosting. Put a large bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Put the egg whites and icing sugar into the bowl and whisk for 5-7 mins until you have a thick, very glossy frosting. Use a spatula to clean around the edges of the bowl every so often as you whisk. Scoop the frosting onto the top of the cake and spread it around with a flat-edged knife, swirling as you go to create a snowy effect (see Knowhow, below).
- Halve the clementines, figs and kumquats, then arrange on top of the frosted cake with the physalis, frosted grapes and leaves. Fix a ribbon around the base and leave the cake somewhere cool - but not the fridge - until your guests arrive.
SNOW-CAPPED FRUITCAKE
Giving fruitcake a winter-white coat transforms a humble classic into an upscale dessert. In it is a flavorful array of golden jewels -- dried pineapple, pear, and apple; crystallized ginger; golden raisins; and lemon zest. The cake is covered with rolled white fondant and aflurry of hand-cut snowflakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan, and dust with flour, tapping out excess; set aside. Stir flour, baking powder, cinnamon, salt, and almonds in a medium bowl; set aside.
- Cook Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has absorbed, 15 to 18 minutes. Let cool completely. Chop fruit into 1/2-inch pieces; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until pale and fluffy. Mix in zest and ginger. Mix in eggs, 1 at a time. Transfer to a large bowl. Fold in flour-nut mixture with a rubber spatula. Stir in fruit.
- Spoon batter into prepared pan. Bake until a cake tester inserted into center comes out with only a few moist crumbs, about 1 hour 40 minutes. If cake browns too quickly during baking, loosely tent with foil. Transfer to a wire rack; let cool.
- Trim cake level with a serrated knife. Bring apricot jam and 1/4 cup water to a simmer in a small saucepan over medium-low heat; strain into a small bowl. Lightly brush cake with the jam syrup.
- On a work surface lightly dusted with cornstarch, roll 2 pounds fondant to 1/4 inch thick, brushing off excess cornstarch as needed. Drape fondant over rolling pin; center and place on cake. Starting at top, smooth fondant onto cake with your hands. Trim with a pastry wheel.
- On a work surface lightly dusted with cornstarch, roll remaining 1/2 pound fondant to a scant 1/4 inch thick. Cut out 4 small, 4 medium, and 4 large snowflakes. Brush underside of each snowflake with a damp pastry brush, and gently press onto cake. Decorate snowflakes with royal icing.
THE ULTIMATE CLASSIC FRUIT CAKE
This is an Eric Lanlard recipe-the French pastry chef who made Madonna's wedding cake and the Beckham children's birthday cakes. Don't be put off by the list of ingredients, it really isn't that bad, and the results are amazing. This is truly the king of fruit cakes. I ice it and use it as my Christmas cake every year, and un-iced throughout the year! My father-in-law claims it is the best fruit cake he has ever eaten (he's 75 and eaten a few!) and my husband and 3 year old go mad for it. It freezes perfectly, even if its iced, so no need to worry about the size of it.
Provided by Noo8820
Categories Dessert
Time 2h25m
Yield 16 serving(s)
Number Of Ingredients 22
Steps:
- Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
- Preheat oven to 150°C.
- In a large bowl, using a wooden spoon, cream together the butter and sugar.
- Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
- Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
- Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
- Spoon the cake mix into 2 greased and lined 22cm spring form tins.
- Bake cakes for 2 1/2 hours to 3 hours.
- Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
- ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
- Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
- Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.
Nutrition Facts : Calories 838, Fat 34.7, SaturatedFat 14, Cholesterol 116.5, Sodium 64.8, Carbohydrate 135, Fiber 8.8, Sugar 87.5, Protein 10.9
HOLIDAY WHITE FRUITCAKE
Years ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays. -Eileen Sokolowski Flatt, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 loaves (16 piece each).
Number Of Ingredients 7
Steps:
- Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment., In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
HOLIDAY FRUITCAKE
This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.
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