Fruitcake Also Known As Barbsnuttierthana Fruitcake Recipes
QUICK AND EASY BRITISH FRUITCAKE
A quick and easy fruit cake for tea time that tastes best fresh out of the oven. You can use any mixed dried fruit you like, including cherries. [Recipe originally submitted to Allrecipes.co.uk]
Provided by Tessaann
Categories World Cuisine Recipes European UK and Ireland English
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
- Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
- Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 56.1 g, Cholesterol 54.5 mg, Fat 12.7 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 7.7 g, Sodium 367.6 mg, Sugar 17.9 g
FRUITCAKE ( ALSO KNOWN AS BARB'SNUTTIERTHANA, FRUITCAKE)
This is a very moist dark fruitcake made with fresh apples, walnuts, pecans, dried fruit such as cranberries,currents, pineapple, raisins, apricots and cherries. This makes two large 8-inch fruitcakes or four loaf pans. If your dried fruit is "dry" soak in a bit of orange juice for 5-10 minutes before adding to batter. Feel free to halve the recipe. These dark fruitcakes are great keepers and they ship well!
Provided by Aroostook
Categories Dessert
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 25
Steps:
- Spray pans with Pam.
- 2 8-inch springform or Bundt.
- or 4 loaf pans
- Flour pans well and tap then discard excess flour.
- Preheat oven to 325°F.
- Cream butter until fluffy.
- Add brown sugar and beat for 1 minute on medium.
- Add lemon extract, eggs, cooled apples and molasses.
- Mix flour and other dry ingredients together in a separate bowl.
- Add 1/2 the flour mixture to the wet ingredients and beat well.
- Add the rest of the flour mixture and stir until well incorporated.
- Stir in all the fruit and nuts.
- Spoon batter into each pan.
- Top with pecans, cherries and walnuts.
- Bake at 325F for 1 hour for loaf pans,.
- 1 hour 15 minutes for others.
- Let cakes set for 10 minutes.
- Using a knife, loosen fruitcake from sides of the pan.
- Open springform latch and remove pan.
- Invert cake on a plate and with a knife remove pan bottom.
- Place a cake rack on the fruitcake bottom and invert so the cake cools right side up.
- Remove plate and let set until cooled completely.
- Wrap well in plastic and store in an airtight container or foil.
Nutrition Facts : Calories 474.2, Fat 21.9, SaturatedFat 6.4, Cholesterol 55.6, Sodium 193.6, Carbohydrate 67.6, Fiber 4, Sugar 41.1, Protein 6.6
FRUITCAKE
This recipe I got from my dear Aunt who has been gone for over 30 years now. People who don't like Fruitcake love this one. This is the best one I have ever eaten, my daughter Christine can eat a 2 pound cake by herself. This cake is very rich.
Provided by Sylvia Brown
Categories Christmas
Time 7h
Yield 1 5lb cake
Number Of Ingredients 12
Steps:
- Chop 1st four ingriedients.
- Mix eggs & sugar.
- mix flour with spices and baking powder.
- Layer cherries, sprinkle flour mixture, layer pecan.
- Layer pinapple, sprinkle flour mixture, layer pecans.
- Layer dates, sprinkle flour mixture layer pecans.
- Repeat layers till all used up.
- Pour egg and sugar mixture over fruit and nuts, mix well by hand.
- Line pans that are used with wax paper and packed with mixture and put in a 225* oven and bake till toothpick inserted comes out clean.
- Let cool and pull wax paper off.
- Wrap cake in Saran Wrap.
- May put 1/2 cherries and whold pecans on top to decorate.
Nutrition Facts : Calories 13553.7, Fat 699.1, SaturatedFat 69.9, Cholesterol 1692, Sodium 3105.7, Carbohydrate 1823, Fiber 147.7, Sugar 1460.5, Protein 174.2
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