GRANDMA BETTIE'S LIGHT FRUIT CAKE
An easy light fruit cake that my mother made most years. Try substituting fruits that you like! To me it's the taste and smell of Christmas.
Provided by Leanne Mentz
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time P14DT1h45m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
- Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
- Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 59.4 g, Cholesterol 92.4 mg, Fat 19.4 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 9.5 g, Sodium 187.2 mg, Sugar 33.2 g
CASSANDRA'S "LIGHT" FRUITCAKE RECIPE
This bourbon-doused fruitcake is sure to turn the taste buds of even the most skeptical holiday guest. This family recipe was a childhood tradition that lived on through Cassandra King after her mother passed-but just slightly askew-until her daddy let her in on the secret touch she was missing: "Every time your mama wasn't looking, I'd sneak into the closet and pour more whiskey over those cakes." If that's not a true Southern tale, we don't know what is.
Provided by Cassandra King
Categories Cakes
Time 4h40m
Yield Serves 16-20
Number Of Ingredients 14
Steps:
- Combine the mixed dried fruit (including pineapple and currants) and crystallized ginger in a large bowl. Stir together with 1 cup brandy or bourbon; cover and set the mixture aside for 2 hours to infuse the dried fruit.
- Preheat the oven to 325˚F. Grease a tube pan with cooking spray. Meanwhile, cream together the butter and sugar in a large bowl, and beat in eggs 1 at a time. Stir in the vanilla extract. In a separate large bowl, whisk together the flour, baking powder, and salt. Using a large wooden spoon or spatula, stir the flour mixture into the butter mixture until thoroughly combined (do not beat with a mixer).
- Stir in the soaked fruit mixture and chopped pecans. The mixture will be thick.
- Scrape the mixture into the prepared tube pan, smoothing the top with a spatula. Bake 1 hour and 10 minutes or until a toothpick inserted into the center of the fruitcake comes out clean. Cool 15 minutes before removing from pan. Cool completely on a wire rack, about 45 minutes.
- Soak a layer of cheesecloth in enough brandy or bourbon to thoroughly moisten (about 1/2 cup). Wrap the fruitcake in the cheesecloth, and then wrap it in aluminum foil. Set aside to rest for at least 24 hours before serving to allow the flavors to soak in.
QUICK AND EASY BRITISH FRUITCAKE
A quick and easy fruit cake for tea time that tastes best fresh out of the oven. You can use any mixed dried fruit you like, including cherries. [Recipe originally submitted to Allrecipes.co.uk]
Provided by Tessaann
Categories World Cuisine Recipes European UK and Ireland English
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
- Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
- Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 56.1 g, Cholesterol 54.5 mg, Fat 12.7 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 7.7 g, Sodium 367.6 mg, Sugar 17.9 g
QUICK FRUITCAKE
This fruitcake recipe is very easy to make through use of prepared mincemeat and mixed candied fruit for a quick Christmas-time classic.
Provided by Linda C.
Categories Desserts Cakes Fruitcake Recipes
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Butter cake pans, and line with wax paper. Butter the wax paper.
- Sift the flour with the baking soda.
- In a large bowl, combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into prepared pans.
- Bake for 2 hours, or until center springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 50.4 g, Cholesterol 21.1 mg, Fat 6.1 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 209.6 mg, Sugar 21.8 g
HOLIDAY FRUITCAKE
This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.
EASY-PEASY FRUITCAKE
Try this lighter version of a classic Christmas fruitcake, bursting with festive spice and juicy fruit. Decorate with candied fruit and glacé cherries
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 3h30m
Yield Serves 14-16
Number Of Ingredients 13
Steps:
- Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.
- Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.
- Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it's pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months.
- To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.
Nutrition Facts : Calories 420 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
EASY FRUIT CAKE
Give them a fruit cake recipe they'll enjoy with our Easy Fruit Cake made with pecans and mixed dried fruit! Use yellow or chocolate cake mix to make this fruit cake recipe with only 15 minutes of prep time.
Provided by My Food and Family
Categories Dairy
Time 4h
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 275ºF.
- Mix eggs, cake mix and applesauce in large bowl until blended. Combine fruit and flour; stir into cake mixture. Pour into 2 (9x5-inch) loaf pans sprayed with cooking spray.
- Bake 1 hour 45 min. or until toothpick inserted in centers comes out clean. Cool completely in pans on wire rack. Remove cakes from pans.
- Beat cream cheese, butter and sugar in bowl with mixer until blended. Spread over tops of loaves. Sprinkle with nuts.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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