NOT YOUR MOMMA'S FRUITCAKE
I have always loved Fruitcake. You know the kind .. dark, boozy, heavy, the kind that can hold a door closed in a hurricane. Well this one breaks the mold of any fruitcake you have ever encountered. In the past my husband didn't even want to be in the same room with a fruitcake let alone taste it. This one, however, has...
Provided by Maggie M
Categories Other Desserts
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 300 f. Grease an 8x4x2-inch loaf pan; line pan with parchment paper; grease paper. Set aside.
- 2. Combine flour, baking powder, and baking soda; set aside.
- 3. In a bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar; beat until mixture is combined. Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).
- 4. Combine orange peel, juice, corn syrup, and vanilla in small bowl or cup. Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined. Add the fruits and nuts and fold into batter then spread into prepared pan.
- 5. Bake in a 300 degree F oven about 1-1/2 hours or until a wooden toothpick comes out clean. If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
- 6. Thoroughly cool the cake in on wire rack; remove from pan. Wrap cake in 100-percent cotton cheesecloth. Slowly pour 1/4 cup orange juice over the cake. Overwrap in foil. Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed. If desired, sprinkle with turbinado sugar and garnish with orange-peel curls before slicing.
MAMA'S WHITE FRUIT CAKE (FAMILY FAVORITE)
This is definitely not your ordinary fruitcake. So yummy! The addition of lemon extract gives a different flavor to this fruitcake. Guests will be asking for a second piece of this!
Provided by Rose Mary Mogan
Categories Other Desserts
Time 3h5m
Number Of Ingredients 7
Steps:
- 1. PREHEAT OVEN TO 250 DEGREES F. Line a 12 cup bundt pan with greased parchment paper or brown paper bag, & then dust with flour, and set aside. NOTE: With improvements in technology over the years, you can now spray pan liberally with Bakers Joy, and eliminate the use of the Brown Paper Bag.
- 2. Cream butter & sugar in a large bowl with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition.
- 3. Gradually add the flour, a little at a time. Stir in the cherries and pecans. When the batter becomes stiff, add the lemon extract, mixing well until blended.
- 4. I prefer using both green & red cherries to add extra color to the cake.
- 5. In a separate bowl beat the egg whites until stiff peaks form, but are not dry. Fold into the cake batter until blended. Spread batter evenly into the prepared pan and bake in preheated 250 degree F. oven for 2 1/2 hours.
- 6. Cool the cake in pan on a rack for 1 hour. Invert cake onto rack. Remove liner, and cool completely, right- side up.
- 7. This recipe is dedicated to the memory of my mother Barbara S. Goldmon, my first culinary instructor, that had so much patience to teach me what she knew how to do best. She made this cake for as long as I can remember, and each time I make it, it reminds me of her, and her true patience. If you want to know patience try cooking this cake at 250 degrees for 2 and a half hours in a wood stove, where you need to constantly add wood to maintain the temperature. That's patience my friend. Here is to you mama with love.
- 8. I just made this cake for the first time WITHOUT THE BROWN PAPER BAG, OR PARCHMENT PAPER. I used the BAKERS JOY, AND THE CAKE TURNED OUT WONDERFULLY. jUST THOUGHT YOU WOULD LIKE TO KNOW. I have made it for years strickly as it was written, but now I know if I use BAKERS JOY, I do not need the parchment paper or brown bag. YIPPEE.
- 9. This is a sliced platter of this delicious cake.
NO-CANDIED-FRUIT FRUITCAKE
Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 2 fruitcakes.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.
Nutrition Facts :
NOT YOUR MAMA'S FRUITCAKE
A light and fluffy fruitcake that is not at all like those heavy citron filled loaves. Publised at www.7shadesofvegan.blogspot.com
Provided by johnfordfw
Categories Dessert
Time 1h35m
Yield 32 slices, 32 serving(s)
Number Of Ingredients 15
Steps:
- Drain cherries, reserving 3 tablespoons juice. Cut in half. Drain prunes, reserving 6 tablespoons syrup. Pit prunes.
- Cream sugar, shortening and eggs or egg substitute at medium speed of a mixer for two minutes. Stir in cherries, reserved cherry and prune juice, prunes, walnuts, whiskey, pineapple and raisins. Combine flour and dry ingredients, add to creamed mixture and stir well.
- Spoon batter into a 10 inch tube or bundt pan coated with cooking oil spray. Bake in a preheated 350 degree oven for 1 hour and 15 minutes or until a toothpick or wooden skewer comes out clean. Let cool in pan for 10 minutes on a wire rack, remove from pan and let cool completely. Store in tightly wrapped plastic wrap. Slice and enjoy.
Nutrition Facts : Calories 251.5, Fat 8.1, SaturatedFat 1.9, Cholesterol 26.4, Sodium 126.3, Carbohydrate 43, Fiber 2.5, Sugar 23.8, Protein 3.8
MAMA'S FRUIT CAKE RECIPE
Provided by BullittJoe
Number Of Ingredients 13
Steps:
- Sift flower and set aside Dredge fruits and nuts in a large bowl Cream sugar and the butter Beat eggs and add to cream mixture Add flour to cream mixture Mix fruits and nuts to cream mixture Grease pan heavily and cover bottom with greased brown paper Add mixed ingredients into pan. Add to the top of the cake the red & green cherries and the pecan halves for decorations Bake at 2500 for 1st hour covered with tin foil. Bake for approx 2 hours more without tin foil Place a small pan of cold water in the oven under the cake while baking.
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