THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
Steps:
- Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
- Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
- Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
- Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
- Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
- To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.
MARY'S PRUNE CAKE
This is a recipe given to me years ago by my Mother-in-law. A very sweet, dense cake my husband grew up with and to this day still requests.
Provided by Bev I Am
Categories Breads
Time 1h20m
Yield 1 cake
Number Of Ingredients 19
Steps:
- For the cake: Blend sugar, oil and eggs.
- Add dry ingredients altering with the milk.
- Add vanilla, nuts and prunes.
- Bake in a 13x9x2" pan at 300 degrees for 45-60 minutes.
- While hot and still in pan pour icing over the cake.
- For the icing: Mix all ingredients in saucepan and bring to a boil.
- Remove from heat and pour over cake.
- Use fork to pierce holes in cake to absorb icing.
PRUNE CAKE
This was the cake I asked my mother to bake me for my birthday each year. Most people would turn up their noses at any food with prunes in it, but oh are they wrong! This cake is wonderful. When my mother had to go to the nursing home, I found her recipe written in the back of an old cookbook. I was so excited and have been baking it ever since. In fact, then I started making it for her. By the way, I lost my Little Mama when she was 95 years old. She was a wonderful cook and passed it down to me.
Provided by GA Hole In 1 GAL
Categories Desserts Cakes Bundt Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 18
Steps:
- Combine prunes and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).
- Mix flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; pour them into the flour mixture. Mix until fully incorporated. Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit. Stir in the chopped pecans.
- Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack.
- To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. Boil for a full 5 minutes, stirring occasionally.
- Invert cake onto a platter and pour hot icing over the cake.
Nutrition Facts : Calories 630.5 calories, Carbohydrate 73.2 g, Cholesterol 28.5 mg, Fat 37 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 335.7 mg, Sugar 51 g
PRUNE CAKE
This recipe is definitely from the South. We had a friend who used to make our family a prune cake every Christmas. When I make this cake, I always talk my father into cracking the walnuts out of the hulls for me. We pick up the walnuts in the fall and use them all winter long...the trees are everywhere! We have a 12-acre farm and are building a cabin on it.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine first seven ingredients. Add oil, buttermilk and eggs; mix well. Fold in plums and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 40-45 minutes or until cake tests done. Remove from oven and punch holes in top of cake with a wooden skewer or pick. Immediately combine glaze ingredients in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly; pour hot glaze over warm cake. Cool in pan.
Nutrition Facts :
PRUNE CAKE WITH GLAZE
This cake recipe was given to me years ago by a friend, who got it from her mother. I'm 82 years old, have been married 57 years and still enjoy baking this cake for my husband.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, combine first six ingredients. Add oil, eggs, buttermilk and vanilla; mix well. Fold in prunes and nuts. Pour into an ungreased 13x9-in. baking pan. Bake until toothpick comes out clean, 45 minutes. Meanwhile, combine all topping ingredients in a saucepan. bring to a boil and boil 2 minutes. Pour over hot cake. Leave in pan to cool.
Nutrition Facts :
PRUNE FRUITCAKE
From: Brer Rabbit's Modern Recipes for Modern Living (I believe this booklet was printed around 1930) This is the fruitcake my grandmother use to make us for Christmas. I made all kinds of Fruitcake, just looking for that "taste". I finally went to my mother who told me the "Secret". My grandmother was born in 1892 and has long sense gone to her Home...I also use candied fruit (mixed and cherry) with this recipe.
Provided by Shepardess
Categories Christmas
Time 2h20m
Yield 2 loaf pans
Number Of Ingredients 16
Steps:
- Sift together first six ingredients.
- Cream butter and sugar, add well-beaten eggs, milk, molasses with soda dissolved in it, then sifted dry ingredients.
- Boil the prunes and when soft, add to the recipe.
- If desired, add 1 teaspoon lemon extract or 1 teaspoon grated orange or lemon rind. (You may also use candied fruit).
- Bake in 2 bread pans (lined with greased paper- I use parchment paper for the lining) 1 1/2 to 2 hours in rather slow oven (275 to 300 degrees F). Makes either two standard loaves or 3 medium ones.
Nutrition Facts : Calories 3686.3, Fat 105.7, SaturatedFat 63.6, Cholesterol 472.6, Sodium 2258.6, Carbohydrate 660.6, Fiber 17, Sugar 378.3, Protein 45.1
More about "prune fruitcake recipes"
OLD-FASHIONED PRUNE CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
5/5 (35)Category CakeCuisine American, SouthernTotal Time 1 hr 5 mins
- I do not use a mixer with this cake. You will need 3 bowls, 1 large mixing bowl and 2 smaller bowls. Put your chopped prunes in one of the small bowls, cover with the cup of buttermilk and set aside. In the large bowl add together the oil, sugar, and eggs mixing well with a spoon. In the other bowl combine the flour, soda, salt, cinnamon, cloves, allspice, and nutmeg and use a wire whisk to mix well.
- Pour the prunes and milk into the large bowl with the sugar, eggs, and oil. Add the dry ingredients and mix well with a spoon. (I use a wooden spoon). Add vanilla extract and mix. Spray a 9 x 13 cake pan and add the batter. Bake in preheated 325 degree oven for 45 to 50 minutes or until the center of the cake is done. Add the topping recipe below while still warm.
- Combine all the ingredients in a pan and bring to a boil. Poke holes in the cake and pour over the cake while it is still warm. Topping can also be made in microwave.
INY’S PRUNE CAKE - THE PIONEER WOMAN
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Estimated Reading Time 5 mins
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From abeautifulplate.com
4.5/5 Total Time 26 hrsCategory Cakes And CupcakesCalories 196 per serving
- The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
- Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
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