Best Chock Full Of Fruit Snackin Cake Recipes

WONDERFUL MINI FRUITCAKE

Wonderful Mini Fruitcake image

These are wonderful to make for the holidays..they always bake out beautifully, and taste so fantastic, and also, chock full of fruit and nuts...This recipe makes five mini loaves, which is great, as you can give away as gifts, or just keep them for yourself...These loaves acctually taste better the second or third day, so wrap in plastic, and store in the fridge, then freeze if desired...I like to drizzle the cakes with brandy before storing them..this makes them extra special

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h40m

Yield 5 mini loaf fruit cakes

Number Of Ingredients 16

Ingredients

1 cup butter, softened
1 1/4 cups packed brown sugar
4 eggs
3 cups all-purpose flour, divided
1 lb chopped candied fruit
2 (8 ounce) packages pitted dates, chopped
1 (15 ounce) package raisins
1 cup chopped walnuts
1 cup chopped almonds or 1 cup pecans
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1/4 cup good quality orange juice (freshly-squeezed is best)
1 cup icing sugar
2 tablespoons milk

Steps:

Set oven to 325 degrees.
Grease five 5" x 3" mini loaf pans.
In a mixing bowl, cream butter and brown sugar.
Add eggs one at a time, beating well after each addition.
In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
Stir in fruit and nut mixture, mix well.
Spoon into prepared mini loaf pans (pans will be full).
Bake at 325 degrees for 1 hour.
Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
Let stand 10 minutes before removing from the pans to wire racks.
In a bowl, combine the glaze ingredients.
With pastry brush, brush glaze over the warm loaves.
Cool completely.

SOUTHERN NUT CAKE

Southern Nut Cake image

It's basically a Christmas Cake. There's no candied fruit- it's chock full of nuts. And it's drizzled with brandy....a big plus for a Christmas Cake. The only resemblance to fruit cake is the dough before baking- loaded with nuts and not much batter. A Maida Hatter recipe, adapted from Moveable Feasts.

Provided by BecR2400

Categories Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 lb walnuts (4 1/2 cups)
1 lb pecans (4 1/2 cups)
3 1/2 cups sifted flour
2 teaspoons double-acting baking powder
1/2 teaspoon mace
1/4 teaspoon salt
3/4 cup milk
1/4 cup brandy or 1/4 cup Bourbon
3/4 lb butter, room temperature (1 1/2 cups)
2 cups sugar
6 eggs, room temperature
extra brandy or bourbon for the finished cake

Steps:

Adjust oven rack 1/3 the way up from the bottom. Preheat oven to 325°. Butter a 10 by 4 inch tube pan (like an angel food cake pan). Line the bottom with wax or parchment paper. Butter the paper and dust all over with fine bread crumbs.
Break or cut the nuts into large pieces. They should NOT be finely chopped. Place them in the largest bowl you have.
Sift together the flour, baking powder, mace and salt. Set aside. Combine the milk and brandy or bourbon. Set aside.
In an electric mixer, cream the butter. Add the sugar and beat for a few minutes, scraping the bowl as necessary. On moderate speed, add the eggs one at a time, beating until thoroughly incorporated after each egg and scraping the bowl when necessary to keep everything well mixed. Increase speed and beat until light and fluffy- about 3 minutes. The batter may look curdled at this point- that's OK.
On lowest speed alternately add the sifted dry ingredients in three additions with the milk mixture in two, scraping the bowl as necessary with the spatula and beating only until smooth after each addition.
Pour the batter over the nuts. Stir with a large wooden spoon until the nuts are all coated with the batter. Turn into the prepared pan and level the top.
Bake for 1 ¾ hours or until a cake tester comes out clean. Remove from the oven and place the cake pan on a rack. Generously sprinkle or brush the brandy or bourbon on top of the hot cake. Let cake cool in the pan for about 20 minutes.
Cover the cake with a rack and invert to remove pan and paper. Cover with another rack and carefully invert again to cool. It's better if it sits for 24 hours before cutting.