Fruitcake Cheese Loaf Recipes

Steps:

• Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.

Steps:

• Preheat the oven to 375 degrees. Cook the bacon in a medium skillet over medium-high heat until browned, about 8 minutes. Transfer to a paper-towel-lined plate with a slotted spoon. Reserve the drippings.
• Crumble enough of the fruitcake to measure 1 cup; set the remaining cake aside. Mix the crumbled cake, flour and butter with your fingers in a bowl until the mixture is in pea-size pieces. Place on a baking sheet and bake until crisp, 15 to 20 minutes, stirring halfway through. Let cool, then add the bacon and crumble the mixture into smaller pieces.
• Beat the gorgonzola, cream cheese, chives, Worcestershire sauce and cayenne in a bowl with a wooden spoon until smooth; set aside. Line a mini loaf pan or small souffle dish with plastic wrap, leaving a long overhang on the sides. Press the crumble into the bottom of the dish. Spread the cheese mixture over the crumble layer and fold in the excess plastic wrap to cover the cheese. Refrigerate until firm, at least 1 hour.
• Meanwhile, brush a baking sheet with some of the reserved bacon drippings. Slice the remaining fruitcake into 1/4-inch-thick pieces with a serrated knife (if they fall apart, press back together with your fingers). Place the slices on the prepared baking sheet, brush with more drippings and toast 7 to 10 minutes per side. Cool on the baking sheet.
• Uncover the cheese mold and invert onto a platter. Serve with the fruitcake toasts.

Steps:

• To make the fruit & nut mix, chop up an assortment of dried fruits and nuts of your choice. Typically, my mom uses raisins, pineapple, papaya, green & red glacé cherries, and pecans. Smaller dried fruits like raisins don't need to be cut, but dice up the other fruits and the nuts. Now measure out 3 cups worth of the mixture and mix it up with the remaining 1/2 cup of flour (this is done so that the fruits and nuts won't all sink to the bottom of your cake when baking).
• Preheat the oven to 325°F
• Cream the butter and sugar together. Mix in the cream cheese.
• Add the eggs in one at a time, mixing after each addition. Add the vanilla extract.
• In another bowl, mix the dry ingredients: 2 cups flour, the baking powder, and the salt.
• Fold the dry ingredients into the wet ingredients; the batter will be quite thick.
• When barely any streaks remain, mix in the flour-covered fruit & nut mix. Only on few strokes of your spatula are needed; do not overmix.
• Spray a loaf pan (9x5 in) with nonstick spray and line the bottom of the pan with a rectangle of parchment paper.
• Scrape your batter into the loaf pan, smoothing the top.
• Place in the oven and let bake for 60-70 minutes, or until a tester comes out clean.
• If near the end of baking, the inside of the cake is still wet but the top is browning too quickly, cover the top with a sheet of foil.
• Let your cake cool in the pan for 10 minutes, then remove to a wire rack to finish cooking.

Steps:

• Cut the fruitcakes into thin pieces and top each with a slice of Lancashire cheese and a piece of apple, tossed in a little lemon juice if not eating immediately. Can be made up to 1 hr ahead.

Steps:

• In a small saucepan, cook pineapple and sugar over medium heat for 5 minutes or until heated through. Place cold water in a bowl; sprinkle with gelatin. Let stand for 1 minute. Stir into the warm pineapple mixture. Reduce heat to low; add cream cheese. Cook and stir until cream cheese is melted and mixture is blended. Remove from the heat; cool completely., In a small bowl, combine macaroon crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. Stir the grapes, oranges, cherries and nuts into cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight. Remove sides of pan before serving.