NOT YOUR GRANDMOTHER'S FRUITCAKE
Fruit cake gets a bad rap. And normally, rightfully so. Most fruitcakes are best suited as doorstops, or substitutes for dumbbells. The only bicep curl you will do with this recipe is bringing another piece to your mouth. The combination of dried fruits, bourbon and spice results in a delectable cake that also makes a great holiday present.
Provided by Zac Young
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE CAKE:.
- Heat oven to 350°F.
- In a medium pot, cook the dried fruits, bourbon and orange juice just until the fruits are plump - about four to five minutes. There will be some liquid left.
- In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. On low speed, add the dry ingredients and mix until combined. Add the orange juice bourbon and fruit mixture. Stir to combine.
- Pour batter into a bundt pan sprayed with non-stick spray. Bake at 350F for about 45 minutes until a tooth pick inserted into the cake comes out clean. Let cool.
- When cake is completely cooled, seal in an airtight container. Every two to three days, feel the cake and if dry, brush with more bourbon. Continue to baste for two weeks for maximum flavor, or eat whenever you want.
- FOR THE GLAZE:.
- Mix all glaze ingredients together and drizzle over the top of the cake.
- OPTIONAL:.
- Feel Free to use any and all dried fruits in this: chopped dried peaches, dried apples, dried pears, dates - if it's dried, it will work!
- For a chocolatey twist, add ¾ cup chopped semisweet chocolate to the batter.
- Get nutty: add pecans or hazelnuts to the batter or the top of the cake for a nutty, crunchy variation.
- Garnish the top of the cake in festive holiday style. Dried fruit slices, cinnamon sticks, red and green cherries are all seasonally appropriate.
- Traditionally, fruitcake is boozy, but feel free to use apple cider in place of the bourbon.
- I like to use a bundt pan for this but you can use a loaf pan, a 9-inch cake pan or even make fruit cake cupcakes!
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
NOT YOUR MOTHER'S FRUITCAKE
I came up with this recipe because I didn't like candied fruit in my fruitcake. This a very moist cake and is a favorite of my elderly aunts. If making for adults only you can add 1/2 cup of rum to the recipe when mixing or baste over loafs as they cool.
Provided by MaryAnn Whitbeck @madmaw
Categories Cakes
Number Of Ingredients 9
Steps:
- Combine all ingredients except the fruits and nuts in a large bowl. Beat on low for 1 minute to combine the ingredients. Then beat on medium speed for 2 minutes.
- Fold in fruit and nuts. Pour into greased floured loaf pans (3).
- Bake at 350 degrees for 45 minutes. Allow to cool in pans for 20-30 minutes, then turn out on a wir rack and cool completely.
NEVER FAIL FRUIT CAKE
'Tis the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really.
Provided by Cathy Brisco
Categories Desserts Cakes Holiday Cake Recipes
Time 1h50m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
- Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
- Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.
Nutrition Facts : Calories 451 calories, Carbohydrate 64.3 g, Cholesterol 8.9 mg, Fat 21.7 g, Fiber 5.7 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 139.3 mg, Sugar 53.5 g
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