Best California Fruitcake Recipes

CALIFORNIA FRUITCAKE

Steps:

• Combine first 5 ingredients in large bowl.
• Add remaining ingredients over fruit and lift from bottom to stir.
• Bake in well greased angel food pan at 250 degrees for 1 1/4 hours or until well browned on top.

CALIFORNIA FIG FRUITCAKE

Steps:

• Combine figs, raisins, dates, pears & pineapple in a large bowl with the sherry. Marinate overnight at room temp covered with plastic wrap.
• The next day, simmer apricots in nectar 10 minutes & then cool. Drain marinated fruits (save sherry!) & add apricots after draining (add nectar to drained sherry).
• Grease & line bottom of 5 baby loaf pans (5 5/8 x 3 1/4 x 1 7/8 inch) with brown paper (grease again after laying paper in pans). I have used a 12 cup bundt pan with good results - increasing cooking time by 30 minutes & then checking with toothpick.
• Sift together 1 1/2 cups flour, baking powder & cinnamon.
• In a large mixing bowl, cream butter & sugar until light & fluffy. Beat in eggs, one at a time, beating well after each addition. Add Lemon extract or zest & vanilla & mix. Add flour, baking powder & cinnamon to wet ingredients & mix lightly to make batter.
• Using remaining 1/4 cups of flour to dredge fruits & nuts in a separate bowl.
• Add fruit & nuts to batter & blend well.
• Pour into prepared pans & place in COLD oven on middle rack. Put a pan of cold water in bottom of oven & turn oven on to 250 degrees F.
• Bake 2 hours until golden & tester comes out clean. Cool cakes on wire rack. Remove brown paper while still warm.
• Wrap each fruitcake in cheesecloth moistened with sherry/nectar & then in heavy weight aluminum foil.
• Refrigerate 2 to 4 weeks, moistening with sherry when cheesecloth seems to be getting dry.
• For gift-giving, overwrap with red cellophane & top with a bow.

CALIFORNIA FRUITCAKE

Steps:

• Toss fruit and nuts in large bowl with lemon zest and Triple Sec. Sift baking powder,cinnamon and flour over fruit meixture. In separate bowl, beat eggs and butter, add sugars, milk and vanilla. Pour over fruit and toss together. Grease and flour two 8 cup loaf pans. Divide batter and bake at 300 degrees for approximately 80 minutes. Test with toothpick. Baste while still warm with 1/3 cup dark rum and 1/2 cup Triple Sec. Remove from pans and glaze.