DRIED FRUIT FRUITCAKE
This is one very moist fruitcake, &, in my humble opinion, a huge cut above the usual fruitcake with candied fruit! And, when you can get raves from friends & relatives who don't ordinarily like fruitcake, well, that's definitely a plus! I usually use apricot brandy, but not always. For the dates, I like to use a cup of 'Fancy Medjool' dates & a cup of regular pitted dates, which I believe are 'Deglet Noor' dates. If the cake will probably be eaten during its first 'presentation,' you might want to unmold it onto a 14" serving plate & let it cool completely. Then, just before serving it, sprinkle the top lightly with powdered sugar, and--with pieces of larger dried fruits such as whole dates, apricot halves, apple slices, pear & peach halves, etc--fill the center of the cake & also place some on the edge of the serving plate all around the cake. Preparation & cooking time does not include the time it takes for the fruit mixture to cool.
Provided by Sydney Mike
Categories Dessert
Time 2h40m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
- Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
- In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
- Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
- Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.
Nutrition Facts : Calories 323.6, Fat 9.1, SaturatedFat 3, Cholesterol 27.8, Sodium 84.5, Carbohydrate 52.9, Fiber 3.9, Sugar 38.3, Protein 4.6
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.
HOLIDAY FRUIT CAKE
This holiday fruitcake is made of a rich pound-cake batter that is mixed with dried and candied fruits. The fruits greatly enhance the cake and make it a festive holiday-season dessert. The cake can also be cut into tiny pieces and served as petits fours. The homemade candied peels are easy to make, inexpensive, and of a better quality than you can get commercially. Dried and covered with cognac or rum, the peels and dried fruits will keep almost indefinitely in a jar in the refrigerator. They can be added to soufflés as well as to cakes or fruit salads. The cake is baked slowly for a long time, until completely set inside. When cool, it should be wrapped in plastic and stored in an airtight container. It can also be frozen. Courtesy of Jacques Pepin 2001.
Provided by By The Lake
Categories Dessert
Time 3h
Yield 1 Large Fruitcake, 12 serving(s)
Number Of Ingredients 20
Steps:
- For the candied peels:
- For this recipe, the peels include not only the colored parts of the skin but the pith as well. Cut wedges through the skin of the citrus fruits, pull the skin off the fruit, and dice it into pieces about 3/8 inch thick-you will have about 2¼ cups of diced peel. (The flesh of the fruit can be used for juice or in salads.) You may also collect and use the peels left over from squeezing oranges or grapefruits in the morning.
- Put the diced fruit peel in a saucepan with 6 cups of cold water, bring to a boil, and cook over high heat for about 1 minute, then drain in a colander. Wash the pieces for a few seconds under cold tap water. Rinse the saucepan with cold water, return the diced fruit peel to the pan, and add another 6 cups of water. Repeat the boiling, draining, and washing procedure, and wash the saucepan again. This blanching process removes the bitterness from the peel. Finally, return the diced peel to the saucepan with the sugar and 1½ cups water, and bring to a boil. Reduce the heat to medium, and boil gently for 15 to 20 minutes, until reduced to a very syrupy liquid.
- Add the dried apricots, dried pears, dried peaches, and raisins to the candied peels and syrup. Mix in the rum, Armagnac, or cognac. At this point, the mixture can be placed in a jar and kept, refrigerated, almost indefinitely.
- To make the cake:
- Preheat the oven to 350 degrees. Beat the soft butter and sugar for 1 minute in the bowl of a mixer fitted with a flat beater. Add the eggs, and beat for 30 seconds. Add the orange juice, salt, and flour, and beat for 10 to 20 seconds, just enough to incorporate. Using a spatula, fold in the candied and dried fruits.
- Cut a strip of parchment paper long enough to fit the length of a 6-to-8-cup loaf pan and extend 1½ inches beyond it at either end. (This makes it easy to unmold the cake after baking.) Butter the paper and the mold, bottom and sides, and position the paper in the mold, buttered side up, pressing to make it adhere to the bottom and sides at either end. Pour the batter into the prepared pan, and smooth the top with a spatula.
- Place the loaf pan on a cookie sheet, and bake in the 350-degree oven for approximately 45 minutes. Reduce the heat to 325 degrees, and cook for another 60 to 70 minutes, until completely set inside.
- Allow the cake to cool in the pan on a rack. When cool, unmold, wrap in plastic wrap and/or aluminum foil, and keep either frozen or in the refrigerator, where it will keep for a couple of weeks.
- To serve:
- Cut into ½-inch slices, and serve. This cake is a nice accompaniment to cream custard but can be served alone or with fresh fruit and nuts.
Nutrition Facts : Calories 453.1, Fat 21.6, SaturatedFat 12.8, Cholesterol 139, Sodium 83.2, Carbohydrate 59.3, Fiber 2, Sugar 37.9, Protein 5.6
HOLIDAY BOURBON FRUITCAKE
Moist and tasty fruitcake is made with all types of candied fruit and nuts with a hint of orange and more than a hint of bourbon. It takes about three days to complete the process, but it is well worth the time and effort!
Provided by Cookin' Canuck
Categories Desserts Cakes Holiday Cake Recipes
Time P2DT4h5m
Yield 30
Number Of Ingredients 30
Steps:
- On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
- On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
- In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
- In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.
- On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
- Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.
Nutrition Facts : Calories 422.3 calories, Carbohydrate 64.9 g, Cholesterol 65.4 mg, Fat 14.9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 172.1 mg, Sugar 33.3 g
CHRISTMAS DRIED FRUITCAKE
Make and share this Christmas Dried Fruitcake recipe from Food.com.
Provided by ellie_
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Dust the fruit with the 1 Tablespoon of flour to make it easier to combine with the cake batter.
- Cream the butter/margarine with the sugar until light and lemon colored.
- Add the eggs and beat until thick.
- Sift in the flour, baking powder and salt.
- Mix into batter, and then stir in the orange peel and the dried fruit.
- Turn into a well-greased loaf pan (5"x9").
- Bake in 350-degree oven for 50-60 minutes or until cake tester comes out clean.
More about "holiday fruitcake with dried fruit recipes"
EASY HOLIDAY FRUIT CAKE WITH NUTS | AMIABLE FOODS
From amiablefoods.com
Cuisine InternationalCategory Bread, DessertServings 10Total Time 1 hr 20 mins
- Heat water in a cooking pot or saucepan at medium heat. Tip in the dried fruits, sugar, butter, spiced cinnamon, nutmeg, and salt then stir and simmer for 10 mins. Then transfer in a bowl and set aside to cool.
- Prepare a loaf pan (4 in X 8 in) by greasing and lining with baking paper/parchment paper then set aside. Pre- Heat oven into 180’C.
- When the dried fruits mixture is cold, pour the beaten eggs then stir. Add the nuts ( walnuts and almonds) then stir. Add the vanilla extract then add the flour-baking soda mix then incorporate it. Pour into prepared loaf pan.
HOLIDAY FRUITCAKE WITH DRIED FRUIT RECIPE - FOOD NETWORK
From foodnetwork.com
5/5 (4)Total Time 2 hrs 45 minsCategory Dessert
- For the fruit: Combine the dried fruit and rum or brandy in a large microwave-safe bowl. Microwave for 60 seconds and stir. Let the fruit rehydrate while preparing the cake batter.
- Combine the flour, baking powder, salt, cinnamon, nutmeg and ginger in a medium bowl and whisk to combine and aerate. Set aside.
BEST HOLIDAY FRUITCAKE | RECIPE - BARTH BAKERY
From barthbakery.com
Estimated Reading Time 1 min
WORLD’S BEST FRUIT CAKE - A BEAUTIFUL PLATE
From abeautifulplate.com
RECIPE FOR BEST FRUITCAKE EVER | ALMANAC.COM
From almanac.com
VEGAN FRUIT CAKE RECIPE WITH DRIED FRUIT - KEEPING THE PEAS
From keepingthepeas.com
CINNAMON HOLIDAY CAKE WITH BOURBON, DRIED FRUIT AND PECANS …
From latimes.com
4 FESTIVE FRUITCAKE RECIPES | ALMANAC.COM
From almanac.com
HOLIDAY FRUITCAKE AND SWEET BREADS | MARTHA STEWART
From marthastewart.com
27 BEST FRUITCAKE RECIPES FOR CHRISTMAS - FOOD.COM
From food.com
FESTIVE CHRISTMAS FRUITCAKE RECIPE - KAWALING PINOY
From kawalingpinoy.com
INDREDIBLE ORANGE HOLIDAY FRUIT CAKE – COOKIN' WITH MIMA
From cookinwithmima.com
THE BEST CHRISTMAS FRUIT CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
DRIED-FRUIT FRUITCAKE - FARM BELL RECIPES
From farmbellrecipes.com
HOLIDAY FRUIT CAKE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
You'll also love