FRUITCAKE CUPCAKE HOLIDAY WREATH RECIPE BY TASTY
Here's what you need: orange juice, dried apricot, golden raisin, dried cherry, raisin, dried fig, dried cranberry, unsalted butter, dark brown sugar, light brown sugar, large eggs, vanilla extract, ground cinnamon, ground nutmeg, allspice, kosher salt, all purpose flour, baking soda, pecan, lemon zest, nonstick cooking spray, powdered sugar, lemon juice
Provided by Frank Tiu
Categories Desserts
Yield 24 servings
Number Of Ingredients 23
Steps:
- Make the fruit: In a small pot, warm the orange juice over medium heat for 3 minutes.
- Add the dried apricots, golden raisins, dried cherries, raisins, dried figs, and dried cranberries. Simmer for 5 minutes, until the fruit absorbs some of the liquid.
- Transfer the fruit and their cooking liquid to a medium bowl and cover with plastic wrap. Soak and refrigerate for at least 6 hours or overnight, then drain.
- Preheat the oven to 350°F (180°C).
- Make the cake batter: In a large bowl, cream the butter with an electric hand mixer until fluffy.
- Add the light and dark brown sugars and beat for 3 minutes, or until smooth and creamy.
- Add the eggs, 1 at a time, and beat until well combined.
- Add the vanilla, cinnamon, nutmeg, allspice, and salt, and beat for 2 minutes, or until smooth.
- Add the flour, baking soda, pecans, lemon zest, and the soaked fruit, and fold with a rubber spatula until well incorporated.
- Grease 2 12-cup muffin tins with nonstick spray.
- Using a 2-tablespoon ice cream scoop, add a scoop of batter to each of the muffin cups.
- Bake for 20 minutes, or until golden brown. Let cool before icing.
- Make the icing: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the icing over the fruitcakes, then serve.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 36 grams, Fat 8 grams, Fiber 1 gram, Protein 2 grams, Sugar 24 grams
CHOCOLATE FUDGE CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, cocoa powder, granulated sugar, baking powder, salt, vanilla, egg, canola oil, powdered sugar, fresh berry
Provided by Alix Traeger
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the flour, cocoa powder, granulated sugar, baking powder, salt, vanilla, egg, and oil until smooth.
- Add the chocolate cake batter to a mini frying pan over low heat, and spread to smooth the top.
- Cover with a small plate and cook for 30 minutes, or until the cake is set.
- Serve with powdered sugar and berries (optional).
- Enjoy!
Nutrition Facts : Calories 95 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 4 grams
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.
ROY'S CLASSIC MELTING HOT CHOCOLATE SOUFFLE RECIPE BY TASTY
Here's what you need: butter, semi sweet chocolate, sugar, cornstarch, eggs, egg yolks, ice cream
Provided by Hannah Williams
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.
- In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.
- Add the eggs, and mix thoroughly. Refrigerate mixture overnight.
- Line 4 souffle tins or 4 ceramic ramekins with parchment paper, and grease thoroughly. Divide mixture among the tins, and bake for 28-30 minutes.
- Serve with ice cream.
- Enjoy!
Nutrition Facts : Calories 945 calories, Carbohydrate 71 grams, Fat 69 grams, Fiber 3 grams, Protein 19 grams, Sugar 58 grams
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