Best 14k Golden Fruitcake 4ellie My Original Recipes

Miniature Golden Fruitcakes image

Provided by Martha Stewart

Time 1h30m

Yield Makes 48

Number Of Ingredients 12

6 cups finely diced mixed dried fruit, such as dried apples, pears, apricots, and golden raisins
1 1/2 cups chopped walnuts (5 1/2 ounces)
1 3/4 cups brandy
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3 large eggs, lightly beaten
1 1/2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 cup apricot jam, warmed, for topping

Steps:

In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.

Nutrition Facts : Calories 146 g, Fat 4 g, Fiber 1 g, Protein 2 g

14k Golden Fruitcake -4/ELLIE, My Original Recipe image

Provided by Nancy J. Patrykus

Time 3h25m

Number Of Ingredients 16

1-1/4 c golden raisens
1-1/4 c chopped candied (ruby red )cherries
1-1/4 c cut up candied (golden) pineapple
1 c dried (garnet red ) cranberries
1 c diced mixed candied fruit
1-1/4 c chopped pecans
1-1/4 c chopped (golden) walnuts
2-3/4 c flour
3/4 c butter
1 c sugar
dash of salt
5 eggs
1/2 c (14k golden) orange juice, fresh
1 tsp vanilla
2 tsp rum extract or bourbon!
glaze recipe at the bottom.

Steps:

1. Lightly grease a 10 inch tube pan. Line the bottom and side of pan with brown paper. Lightly grease the paper. In a very large bowl toss fruits and nuts till well mixed. Sift 1/4 cup of flour over them,toss to coat evenly. Preheat oven to 275F.
2. In another large bowl cream butter with a electric mixer on medium speed till light. Gradually add sugar beating until light and fluffy. Add salt. Add eggs, one at a time, beating after each edition,until light and fluffy. Add rum extract,and vanilla, or bourbon ..when done ...let it age!! At low speed alternately blend in remaining flour alternately with orange juice. Beginning and ending with the flour.
3. Pour batter over the mixed nut and fruit mixture. With plastic gloved hands, mix until fruit and nuts are evenly coated.
4. Put into prepared pan, packing lightly. Bake 3 hours, or until cake tester inserted into the middle of cake comes out clean. Cool cake completely in pan on a wire rack. Remove from pan, peel off paper. Glaze and decorate as as desired.See next step. Wrap with plastic wrap. Keep in refrigerator.
5. GLAZE: Combine 1/4 cup of orange juice, with 1 cup of sugar in a small saucepan. Heat slowly until just bubbly. Simmer stirring frequently,for about 10 minutes or until slightly thickened. Apply with a brush to all outer surfaces of the cake and half walnuts and dried cranberries on the top. Don't forget the bourbon!! Merry Christmas ..... 12/11/11...Nancy P.