Easy 5 Minute Allergy Friendly Fruit Cake Recipes

EASY 5 MINUTE ALLERGY FRIENDLY FRUIT CAKE

If you have been searching for the easiest fruit cake recipe on the planet - search no longer. I have found it! I clipped this recipe from a magazine about 10 years ago, and stupidly never made it. But fate intervened, championing this recipe's potential, as it fell out of my ancient recipe file while I was desperately searching for my grandmother's cinnamon smoothie milk shake recipe. I almost hurriedly threw it away, only to discover, as I gave it a quick glance, that I just might hold the golden fruit cake ticket. Well, for those of us with no time! I am not going to mislead all of you fruit cake aficionados. This is not the most moist, flavor-filled fruit cake in the gluten-free world. However, it is pretty good if you want to whip up a tea cake with no time and very little ingredients! Serve it slathered with some butter or vegan spread and devour. YUM!

Provided by The Blender Girl

Categories Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 8

Easy 5 Minute Allergy Friendly Fruit Cake image

Steps:

Soak fruit in fruit juice over night.
Put mixture in your mixer and gradually sift in all dry ingredients.
Cook in a medium greased loaf tin (25cm by 8 cm or 10 inches by 3 inches) for 50-60 minutes at about 180C/350°F.
Spread with butter or vegan spread and enjoy with a beautiful cup of tea.

Nutrition Facts : Calories 979.4, Fat 3, SaturatedFat 0.7, Sodium 676.5, Carbohydrate 219.8, Fiber 9, Sugar 23.8, Protein 16.7

Ingredients

2 cups organic dried mixed fruit (raisins, currants, apricots, citrus peels, pineapple, apple)
1 cup freshly squeezed orange juice
1 cup white rice flour
1/2 cup potato flour
1/2 teaspoon gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon xanthan gum

EASY 5-MINUTE ALMOST CHEESECAKE DESSERT

This is a wonderful easy dessert and if you chill it overnight it's similar to a very creamy cheese cake but much easier and much quicker to make, you can whip this up in about 5 minutes, the ingredients may be easily be doubled and baked in a 13 x 9-inch baking pan, see note on bottom --- serve this warm or cold, it will "ripen" in flavor have a cheesecake texture after it is chilled for 24 hours

Provided by Kittencalrecipezazz

Categories Cheesecake

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Easy 5-Minute Almost Cheesecake Dessert image

Steps:

Preheat oven to 350 degrees F (oven rack set to lowest bottom position).
Grease an 8 x 8-inch square baking dish.
In the baking dish melt the butter inside the oven.
Remove from oven; sprinkle the cracker crumbs in the melted butter, stir well; press on the bottom of the baking dish to form a crust.
Bake the graham crust in a 350 degree oven for 7 minutes; remove and set aside.
In a medium bowl, mix together the sweetened condensed milk, sour cream and lemon juice.
Spread evenly over the crumb/crust.
Spoon the pie filling evenly over the cream layer (don't worry if it sinks a bit, it will all bake together).
Bake on lowest oven rack for 25-30 minutes, or until set (don't over bake).
Serve warm or chill overnight (this will firm up and develop in flavor if left in the refrigerator overnight).
** This dessert is very good so you might want to consider doubling it -- this can be easily doubled and baked in a 13 x 9-inch baking pan, double the canned pie filling too and bake it for just a couple minutes longer.

Ingredients

1/4-1/3 cup butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
8 ounces sour cream
1/4 cup lemon juice
1 (21 ounce) can cherry pie filling (or blueberry pie filling)

CHRISTMAS WHITE FRUIT CAKE

We live on the east coast of Canada in the maritimes. We have a strong Irish/Scottish/English background. This recipe is a family heirloom recipe, probably Irish in origin as it comes from my maternal grandmother who was first generation Canadian of Irish descent.

Provided by Chef burnt toast

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

Christmas White Fruit Cake image

Steps:

Stir some flour into fruit mixture so it doesn't stick together. I use a little (like a tablespoon from the 2 1/4 cups for the cake).
Cream the butter, sugar and eggs.
Mix together the dry ingredients and add to the creamed ingredients.
Stir in the fruit and nuts (I usually omit the nuts) and add more fruit to make up the volume.
Bake in a 300oF oven for an hour, but check the cake for doneness with a wooden tooth pick to make sure it is cooked.
My mother's only directions are: bake at 300oF for a little longer than an hour and mix together like a cake.

Nutrition Facts : Calories 460.8, Fat 19.7, SaturatedFat 8.3, Cholesterol 101, Sodium 367.4, Carbohydrate 67.3, Fiber 3.3, Sugar 39.9, Protein 8.4

Ingredients

3/4 cup butter
1 cup white sugar
4 eggs
1 lb white raisins (seedless)
1 cup blanched almond
1 cup candied red cherries
1 cup candied green cherries
1 cup candied pineapple
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla

GRANDMA'S PRIZED BLUE RIBBON FRUIT CAKE

Grandma Little was a wedding cake maker and did so until the age of 76. I have been entrusted with her handwritten recipe collection. In it I have found her personal fruitcake recipe (dated 1940) and believed to be her mother's recipe. This cake has won countless awards and was used for every wedding cake made (over 400). I share this with you and in so doing remember Grandma Little, a woderful woman who loved baking as much as I do. She is dearly missed, with this recipe, her memory lives on in my home.

Provided by cookingpompom

Categories Dessert

Time 4h20m

Yield 2 cakes

Number Of Ingredients 19

Grandma's Prized Blue Ribbon Fruit Cake image

Steps:

Chop all the dried fruit and nuts. Place in a bowl and set aside.
Cream the butter, sugar and honey.
Mix the rum, orange juice and eggsin a bowl.
Add the wet ingredients alternatley with the sifted dried ingredients. Stiring well after each addition.
Add the fruit and nuts. Stir well to combine.
Pour into two 9 inch round cake tins or one large 30xm square tin, greased and well lined up to the rim(s).
Bake at 130oC for 4 hours, turning once.
Cool in tin.

Ingredients

12 ounces mixed peel
16 ounces glace cherries
8 ounces walnuts, chopped
8 ounces almonds, chopped
16 ounces pitted dates
8 ounces crushed pineapple, well drained
16 ounces raisins
16 ounces butter
6 ounces sugar
1 cup honey
10 eggs
3 1/2 cups plain flour
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons allspice
1 teaspoon nutmeg
1/2 cup orange juice
1/2 teaspoon ground ginger
1/2 cup rum

EASY SUMMER FRUIT CAKE

Amazingly single, really easy and totally delicious. Perfect for using all the fruits of summer. Another winner from my friend Judy Montagu's cooking column in our local paper. It's dairy-free!

Provided by Mirj2338

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

Easy Summer Fruit Cake image

Steps:

Line a baking pan with baking paper.
Mix the eggs with the oil, add the sugar and the orange juice, followed by the fruit and the dry ingredients.
Bake at 350 degrees F for 45-50 minutes, or until a skewer comes out clean.
Keep refrigerated and use within two days- if it lasts that long.

Ingredients

2 eggs
1 cup sugar
1/2 cup oil
1/2 cup orange juice
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon vanilla
2 cups nectarines (etc.) or 2 cups apples, cut up (etc.)
4 tablespoons brown sugar (or less)
1 teaspoon cinnamon

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