Best Fastn Fabulous Fruitcake Recipes
FAST'N FABULOUS FRUITCAKE RECIPE - (4.3/5)
Provided by bwhip
Number Of Ingredients 7
Steps:
- Preheat oven to 300F. Grease two loaf pans stir together flour and soda. Set aside. In large bowl combine eggs, mincemeat, eagle brand milk, chopped cherries and chopped walnuts. Add dry ingredients, mix well. Divide batter evenly between pans. Bake 1 hour 20_25 min. or until done. Cool 15 min.. Turn out of pans. Cool completely on wire racks. Wrap in foil well. Store in freezer or fridge.
MIKE'S FABULOUS FRUITCAKE
I wanted to make fruitcake this year that people would enjoy and actually eat. Here is the recipe I came up with. My sister-in-law even asked for it! (Please note that my wife came up with the title, not me.) Time does not include "curing." (can also make 3 to 4 full sized loaves, approx)
Provided by Steingrim
Categories Dessert
Time 3h20m
Yield 25-30 mini loaves
Number Of Ingredients 20
Steps:
- Preheat oven to 275 degrees F.
- Coarsely chop fruit, orange and lemon peel, ginger, and walnuts, then soak overnight in Southern Comfort.
- In a very large bowl (a very big KitchenAid mixer works well) beat together the butter, brown sugar, and golden syrup, then beat in the eggs one at a time.
- Add in flour, spices, and fruit-nut mixture.
- Put in a greased 10-inch square pan or put in greased mini loaf pans; do not fill pans more than 2/3 full.
- If using one pan, set it in a water bath to bake, but a water bath is not necessary for mini-loaves; bake at 275 degrees F for 3-4 hours (1-2 hours for mini loaves).
- Cakes are done when a toothpick inserted comes out clean and dry.
- Optional: soak finished fruitcake (s), wrapped in cheesecloth, in additional Southern Comfort.
- Optional (preferred): let loaves"cure" for about 30 days in an airtight container in a cool place.
- Makes about 25-30 mini loaves or 3 to 4 full sized loaves.
FAST 'N FABULOUS CHOCOLATE FRUITCAKE
Enjoy this not-too-sweet version of fruitcake this holiday season. The secret is dried (not candied) fruit and of course Eagle Brand Milk.
Provided by Chef mariajane
Categories Quick Breads
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, stir wet ingredients together.
- In another bowl, combine dry ingredients. Stir into wet ingredients. Fold in chocolate.
- Divide batter between two greased 9x5 loat pans or one 10-inch bundt pan.
- Bake in preheated 300F oven for 70-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Removed from pans (pan) and cool completely.
- VARIATION: For double chocolate fruitcake - Reduce all-purpose flour to 2 1/4 cups. Add 1/3 cup sifted unsweetened cocoa powder to dry inredients. Proceed as per recipe.
Nutrition Facts : Calories 903.8, Fat 19.2, SaturatedFat 6.2, Cholesterol 68.5, Sodium 277.5, Carbohydrate 173.9, Fiber 7.2, Sugar 110.9, Protein 15.2
THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
Steps:
- Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
- Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
- Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
- Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
- Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
- To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.
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