Best Cherry Fruitcake Recipes

CHERRY PINEAPPLE FRUITCAKE

Steps:

• In a bowl, combine the cherries, pineapple, pecans and 1 cup flour; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine baking powder and remaining flour; gradually add to creamed mixture. Fold in fruit mixture., Spoon into a greased and waxed paper-lined 10-in. tube pan. 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 before removing from pan to a wire rack. Remove waxed paper while warm; cool completely before slicing.

CHERRY DATE FRUITCAKE

Steps:

• In a large bowl, combine the first four ingredients. Add the pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add to fruit mixture and mix well. Grease two foil-lined 9x5-in. loaf pans. Press half of the mixture into each pan. , 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 before removing from pans; carefully remove foil. Brush loaves with corn syrup. Cool completely.

CHERRY FRUITCAKE

Steps:

• Using a tube pan (line bottom with two greased layers of greased waxed paper, and grease sides of pan); or using two loaf pans or eight mini-loaf pans (line bottom/sides with two greased layers of waxed paper). Be generous with shortening on the layer next to the cake.
• Cut pineapple, red and green cherries in half; cut dates in 3 pieces.Using hands, combine pineapple, cherries, dates, and pecans in a large bowl. Add sugar, mix well, and set aside for 10 minutes.
• Beat eggs& vanilla until light and fluffy; pour over fruit and nut mixture. Using hands, mix well. In a separate bowl, combine flour, baking powder, and salt. Pour on above mixture until"syrupy", again, using hands.
• Preheat oven to 275°F Add cake mixture evenly to pans and pack down tightly. Bake until a toothpick inserted in the middle of the cake comes out clean, approximately 90 minutes for a tube pan; 1 1/4 hr for 2 loaf pans; and check starting after an hour for mini-loaf pans.
• Remove cake (s) from oven, cool slightly, and remove waxed paper while still warm.

DRIED CHERRY-ALMOND FRUITCAKE

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour 10-inch-diameter nonstick angel food cake pan. Line bottom with parchment paper. Toss first 4 ingredients with 1/2 cup flour in large bowl to coat.
• Whisk remaining 1 1/2 cups flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in another large bowl until fluffy. Beat in eggs 1 at a time, blending well after each addition. Beat in rum, maple syrup, and vanilla. Add flour mixture and beat until just combined. Stir in dried fruit mixture. Spoon batter into prepared pan, flattening to eliminate air pockets. Bake until tester inserted near center of cake comes out clean and cake is deep golden brown, about 1 hour 30 minutes. Cool in pan 15 minutes.
• For syrup:
• Whisk rum and maple syrup in bowl. Spoon half over warm cake in pan. Let stand until absorbed. Cut around cake to loosen; invert onto platter. Peel off paper. Spoon remaining syrup over cake. Let stand about 4 hours. (Can be made ahead. Cover and store at room temperature 1 day or chill up to 1 week.)

CHERRY-ALMOND FRUITCAKE

Steps:

• Preheat the oven to 325 degrees F. Grease an 8 x 4-inch loaf pan and line the bottom with parchment or wax paper.
• Place the raisins and sherry in a small saucepan and heat gently for 5 minutes so the raisins will absorb the sherry. Remove from the heat and stir in the cherries and 3 tablespoons of the ground almonds. Set aside.
• In a separate bowl, cream the butter and sugar until fluffy. Beat in the egg yolks and almond extract, and stir in the remaining ground almonds. Fold in the raisins and cherries.
• Beat the egg whites until they form stiff peaks and fold gently into the cherry batter with a large metal spoon.
• Pour into the prepared pan and bake for about 1 hour, or until a skewer inserted in the middle comes out clean. Cool in the loaf pan. If desired, turn the cooled cake over, poke a few holes in the bottom, and drizzle it with a few tablespoons of sweet sherry. Store in an airtight container for up to 2 weeks.

CHOCOLATE CHIP CHERRY FRUITCAKE LOAF

Steps:

• Preheat oven to 325 F and have ready a greased 9x5" loaf pan.
• Beat eggs and sugar in a large bowl until well combined.
• In another large bowl, combine flour, baking powder, and salt.
• Add flour mixture to egg mixture and mix well.
• Add nuts, dates or raisins, 1 cup cherry halves,& the chocolate chips and stir gently to combine.
• Pour into a greased 9x5" loaf pan(mixture will be very thick).
• Garnish top with a row of cherry halves down the center of the batter- press gently so they stick.
• Bake in a preheated 325 F oven for 1 1/4 to 1 1/2 hours or until golden and a toothpick inserted near the center comes out mostly clean (there will be streaks of melted chocolate but not gobs of beige batter) - DO NOT OVERBAKE or it will be as hard as a rock.
• Let cool in pan on a wire rack for 10 minutes, then remove from pan and let cool completely.
• Usually I slice the loaf after it has cooled and seal it in a plastic zip-top bag, which helps keep it from hardening up.

CHOCOLATE-CHERRY FRUITCAKE

Steps:

• Preheat oven to 350°F (180C.).
• A day or so before you make the cake, toss the cherries in 1/4 cup liquor. Cover, and let macerate (soak up the liquor).
• To bake the cakes, grease two 9-inch(23cm)loaf pans and line the bottoms with parchment paper and dust with cocoa powder.
• Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
• In the bowl of a standing mixer, or by hand,.
• beat the butter and sugar until very light and fluffy. Stir together the eggs and yolk with the vanilla, then dribble them in while beating.
• Mix in one-third of the flour/cocoa mixture, then half of the buttermilk or yogurt. Then mix in another third of the dry ingredients, then the rest of the yogurt or buttermilk. Finally, add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries.(which should have absorbed all the liquid. If not, add that as well.).
• Divide and smooth the batter into the prepared loaf pans and bake for 45 minutes, or unril a toothpick inserted in the center comes out clean. Let stand on the counter-top for about 15 minutes.
• With a skewer, poke about 50 holes in the cake and spoon 3 tablespoons of liquor over each cake. Let cool.

CHRISTMAS CHERRY RAISIN AND WALNUT FRUITCAKE

Steps:

• 1. Prehat oven to 325 f 10 in square baking cake pan. In medium bowl, toss dried cherries and walnuts with 1 tablespoon flour. In seperate medium bowl with a wire wisk, stir in 2 cups flour, baking powder, and salt.
• 2. In large bowl, with mixer turned low, beat butter and sugar until blended, turn up speed to high; beat until fluffy and light,5minutes., occasionally scraping bowl with rubber spatula. Reduce speed to low. Add eggs , brandy, vanilla and flour mixture; beat until well mixed, frequantly scraping bowl. Stir cherry mixture into flour mixture. Spoon butter into prepared pan spread evenly.
• 3. Arrange walnuts all over top of batter in pan. Bake 1 hour 10 min or until a toothpick comes out clean go around the edges of pan to loosen it from sides let cool 10 minutes then place upside down on cake plate let cool completely. In 1 quart sauce pan heat cherry perserves over medium high heat, stirring constantly, until melted and bubbly, brush cooled cake with the preserves let cool 15 minutes. Serve

CHERRY WALNUT FRUITCAKE

Steps:

• Preheat the oven to 300°F.
• Lightly spray or wipe four 3x6x2 inch loaf pans with vegetable oil. (I used muffin cups which worked out great).
• In a large bowl, combine cherries, dates, and 1/2 cup sherry; set aside for 15 minutes, stirring occasionally.
• In a separate large bowl, mix flour, sugar, and baking powder. Add the nuts. Add the egg and egg whites. Mix well.
• Stir the flour mixture into the fruit mixture. Place 1 cup of batter into each loaf pan.
• Bake for 1 hour, or until golden brown.
• Remove from oven and immediately pour the remaining sherry over the loaves.
• Keep in a tin, well wrapped with plastic wrap, for up to two weeks.

CHERRY FRUITCAKE COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Sift flour, cinnamon, and salt into a large bowl. In a separate large bowl, beat margarine and sugar until light. Stir in 1 cup of the sifted dry ingredients. Beat in the eggs and the wine to make a batter.
• Toss the the chopped pecans and the candied cherries in the remaining flour mixture; stir in batter. Drop dough by teaspoons onto prepared baking sheets
• Bake cookies in preheated oven for 12 to 15 minutes.