Best Ever So Easy Fruitcake Recipes

EVER-SO-EASY FRUITCAKE

Steps:

• Preat oven to 300 degrees F. Grease and flour a 10-inch bundt pan.
• Combin flour and baking soda; set aside.
• In a large bowl, combine remaining ingredients; blend in dry ingredients.
• Pour batter into prepared pan and bake for 1 hour and 45 to 50 minutes or until toothpick inserted comes out clean.
• Cool 15 minutes. Turn out of pan. Garnish as desired.

FRUITCAKE - EVER SO EASY!

Steps:

• 1. Preheat oven to 300°. Grease and flour a 10" Bundt pan, or spray with PAM that has flour already in it, like Baker's Joy.
• 2. Combine the flour and baking soda; set aside.
• 3. In a large mixing bowl, combine the remaining ingredients. Stir well.
• 4. Blend the dry ingredients into the wet mixture, stirring well. The batter will be VERY stiff. Just continue to work it in, until all is moistened and well-blended.
• 5. Turn the batter into the prepared Bundt pan.
• 6. Bake for 1 hour and 45 minutes. Test doneness with a wooden pick or a strand of spaghetti. Don't overbake! ... it will dry out your cake.
• 7. Allow to cool in the Bundt pan for a good 15 minutes, then turn the cake out onto a cooling rack and allow to cool completely.
• 8. Glaze and garnish cake as desired. I sometimes pour an orange juice glaze over it; it gives it a nice glossy sheen and helps seal in the cake's moisture. For Orange Juice Glaze: In a small saucepan, mix together 1/2 cup orange juice and 1/2 cup sugar. Stir well to dissolve sugar, while bringing to a boil. Allow mixture to stay at a soft boil for about a minute or more. Remove from heat and set aside. Mixture will thicken a bit as it cools. Use a pastry brush to paint the glaze onto the cake, thereby sealing in the cake's moisture.
• 9. When completely cooled, store fruitcake in a cake storer that has a nice, tight seal, so cake will stay moist.

EVER SO EASY FRUITCAKE RECIPE - (5/5)

Steps:

• Servings: 20 to 24 servings Prep Time: 32 minutes Cooking Time: 1 hour 80 minutes Total Time: 2 hours 30 minutes HEAT oven to 300ºF. Coat a 10-cup fluted baking pan with no-stick cooking spray. STIR together flour and baking soda. Combine eggs, mincement, sweetened condensed milk, candied fruit and nuts in large bowl. Blend in dry ingredients. Pour into prepared pan. BAKE 1 hour, 45 minutes to 1 hour, 50 minutes or until toothpick inserted comes out clean. Cool 15 minutes. Remove from pan. Garnish as desired. VARIATIONS FRUITCAKE BARS: COAT 15 x 10-inch jelly roll pan with no-stick cooking spray. Spread batter evenly in pan. Bake 40 to 45 minutes. Cool. Glaze, if desired. Makes about 4 dozen bars. FRUITCAKE COOKIES: COAT baking sheets with no-stick cooking spray. Drop by rounded tablespoonfuls, 2 inches apart onto prepared baking sheets. Bake 15 to 18 minutes. Makes about 5 1/2 dozen cookies.

HOLIDAY FRUITCAKE

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.