Fantastic Banana Fruitcake Recipes

Steps:

• In a large bowl, beat sugar and oil. Beat in eggs and vanilla. Add bananas. Combine the flour, salt and baking soda; add to banana mixture just until blended. Fold in the pecans, cherries and pineapple., Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Set oven to 300 degrees Prepare two (9" x 5") loaf pans, or 8 mini loaf pans.
• In a large bowl combine the fruit, dates and walnuts, then dredge them with 1/4 cup flour.
• Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
• In another bowl, cream butter, add sugar, and beat until the mixture is light and fluffy.
• Beat in the eggs one at a time.
• Beat in the orange rind, orange juice, orange extract and drained pineapple.
• Mash the bananas with a fork (do not use a food processor, as it will liquefy and the bananas, and will change the texture of the cake).
• Alternately, stir in the banana puree with the flour mixture into the creamed mixture. Stir in the floured fruit and nuts.
• Turn into prepared pans.
• Bake for about 2 hours and 15 minutes, or until loosley with foil if the cakes are browning too much on top.
• Cool in pans for 20 minutes, then turn onto racks Note: If baking in mini loaf pans, then cut down the baking time.

Steps:

• Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
• Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
• Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
• Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
• Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
• To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

Steps:

• Combine all ingredients and mix well.
• Pack into a loaf pan lined with waxed paper.
• Cover pan tightly with plastic wrap.
• Can be stored in refrigerator for several weeks.

Steps:

• Cream butter and sugar.
• Add eggs one at a time.
• Add extract, orange juice and soda water.
• Add cherries, pineapple, and pecans until all is added. I used to mix all by hand, but now I have a larger mixer that works well and I only mix the cherries, pineapple and pecans by hand.
• Drop batter by spoonsful into lightly greased and floured pans. Batter will be very heavy.
• Bake at 275 until firm to touch.
• This will make 2 large bundt pans, or a loaf pan and several small pans for gifts. The small pans take about 55-60 minutes and the large tube pans take about 65-80 minute The bundt pan will take longer. You can cut the recipe in half since the batter is so heavy and each half makes a whole bundt pan or one large and three smaller loaf pans.

Steps:

• Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
• In a medium bowl combine flour, baking powder, and baking soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
• Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
• Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
• Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
• Fold in fruit bits and nuts.
• Spread batter in prepared pan.
• Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
• Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
• Poke holes in cakes using a wooden toothpick or bamboo skewer.
• Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
• Wrap each cake tightly in foil or seal in a plastic bag.
• Chill in refrigerator for 24 hours.
• Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
• Remove cheesecloth before serving.
• If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
• Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
• To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.

Steps:

• Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
• Using an electric beater, cream together the butter and sugar.
• Add the vanilla, eggs and sour cream and beat together.
• In a separate bowl sift together the flour, salt, baking powder and baking soda.
• Slowly add the flour mix into the butter mixture, stirring until incorporated.
• Add the soaked fruit with its rum, and the coconut, Stir well.
• Grease and line with greaseproof paper 2 large loaf pans.
• Divide the cake mix between the 2 loaf pans.
• Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
• Cool and remove from pans.

Steps:

• Prepare yellow cake mix according to package directions.
• Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan.
• Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees F (175 degrees C). Bake for 1 hour. Let cake cool thoroughly and then refrigerate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch layer cake pans. Sift together flour, baking powder, soda, and salt; set aside.
• In a large bowl, combine the shortening, sugar, eggs, and vanilla. Beat well. Blend in the buttermilk. Add sifted flour mixture alternately with mashed banana to the egg mixture while beating. Pour batter into prepared pans.
• Bake cake for 30 to 35 minutes. Remove from pans, and cool on wire racks. Fill and frost the cake with whipped cream.

Steps:

• Place dried fruit, golden syrup, brandy and rind in a large bowl cover and stand overnight.
• Grease a deep 20cm square cake pan, line with 3 layers of paper, allow paper to come 5cm above the sides of the pan.
• Cream butter and sugar in small bowl with electric mixer until creamy, Add eggs one at a time, beat well between each addition. The mixture may curdle but this will not affect the end result.
• Add soaked fruit, flour and mixed spice to butter mixture and mix thoroughly.
• Spoon mixture into pan and drop pan onto bench to settle contents.
• Bake at 140°C for 4 hours turning pan a quarter turn several times through the cooking time to allow it to cook evenly,.
• If the cake starts to over brown on top, cover lightly with foil.
• Remove cake from oven when cooked and brush top with extra brandy, allow to cool in pan.
• When cool remove from pan and wrap in clear plastic and store in a airtight tin or wrap in foil.