Best Festive Fruitcake Recipes

FESTIVE FRUITCAKE BARS

Steps:

• Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon.
• In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan.
• Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows.

FESTIVE FRUITCAKE COOKIES

Steps:

• Combine fruit and nuts in a bowl. Sprinkle 2 or 3 teaspoons of flour over the fruit mixture and stir to lightly coat the fruit.
• Cream butter and sugar together. Add egg, vanilla, and almond extract and mix until light and creamy.
• Combine flour, baking soda and salt. Add to the creamed mixture and blend well.
• Stir in fruit mix. The dough will be very stiff - I found mixing with my handmixer dough hooks easier!
• Drop dough by heaping spoonfuls onto parchment covered baking sheets, flattening very slightly with the spoon.
• Bake at 350 degrees for 10 to 12 minutes, or until golden.

FESTIVE FRUITCAKE

Steps:

• HEAT oven to 350 degrees F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray.
• COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan.
• BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled.
• WRAP tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
• Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.

FESTIVE FRUITCAKE I

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
• In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
• Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
• In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
• In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
• Bake for about 3 hours until an inserted wooden pick comes out clean.

FESTIVE RUM FRUITCAKE COOKIES

Steps:

• 1. Preheat oven to 375. Lightly grease cookie sheets. Beat shortening and sugar in mixer bowl til fluffy. Add eggs, orange juice and rum extract. Beat 2 minutes longer.
• 2. Combine flour, baking powder and soda, and salt in small bowl. I use a whisk, it mixes dry ingredients so much better. Add fruit and nuts. Stir into creamed mixture.
• 3. Drop by rounded tablespoons full onto prepared cookie sheets. Bake 12 minutes +, or til golden. Let cookies stand on cookie sheets for 2 minutes, then remove to wire rack to cool completely. *Can drizzle accross with rum-flavored powdered suagr icing, or dip halfway into white chocolate and let harden if desired. *See Icings and Glazes for recipe.

FESTIVE FRUITCAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
• In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
• Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
• In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
• In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
• Bake for about 3 hours until an inserted wooden pick comes out clean.

FESTIVE HOLIDAY FRUITCAKE BARK

Steps:

• In a small bowl, combine candied fruit and brandy. Refrigerate, covered, 2 hours, stirring occasionally., Line a 15x10x1-in. baking pan with waxed paper. Reserve 2 tablespoons candied fruit and 2 tablespoons walnuts for topping. In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in marshmallows, cookie pieces and remaining fruit and walnuts., Spread into prepared pan (pan will not be full). Sprinkle with reserved fruit and walnuts; press into candy coating. Let stand until set. Break or cut bark into pieces. Store in an airtight container.

FESTIVE FRUITCAKE BARS

Steps:

• 1. Heat oven to 350ºF. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon.
• 2. In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan.
• 3. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

FESTIVE FRUITCAKE BARS

Steps:

• Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon.
• In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan.
• Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows.

FESTIVE FRUITCAKE COOKIES

Steps:

• Preheat oven to 350 degrees. Combine milk and baking soda and stir. Set aside. Cream butter and brown sugar. Add eggs and mix lightly. Add 2 cups flour and mix until just combined. With mixer on low, pour in brandy until combined. Add nuts and combine. Sprinkle 1/2 cup additional flour over the chopped fruit. Toss to coat. Add fruit and any excess flour to mixing bowl Mix until just combined. *Batter will be very wet* Spray baking sheet with baking spray (or use baking mat.) Drop heaping tablespoons of batter, then bake for 20 minutes or until just golden brown. Do not overbrown! Mix glaze ingredients in a bowl, then spoon 1 to 2 teaspoons of glaze over each warm cookie. Allow to cool. These cookies get better with age! (Well within reason.)

FESTIVE FRUITCAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
• In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
• Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
• In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
• In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently.
• Divide batter among pans. Smooth.
• Bake for about 3 hours until an inserted wooden pick comes out clean.

FESTIVE FRUITCAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour bottom and sides of a 10 inch tube pan or Bundt pan.
• In a large bowl, combine eggs and water. Stir in bread mix, chopped pecans, raisins, and candied fruit. Pour into prepared pan.
• Bake for 75 to 85 minutes, or until toothpick inserted in center comes out clean.
• Cool in pan for 30 minutes. Loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator.

FESTIVE FRUITCAKE

Steps:

• Heat oven to 350 F. Generously grease and flour bottom and sides of 12 cup Bundt pan or 10 inch tube pan.
• Combine eggs, water, and oil in a large bowl. Add remaining ingredients except corn syrup; stir until combined.
• Pour into greased pan. Bake at 350 F for 75 to 85 minutes or until toothpick inserted in the center comes out clean.
• Cool in pan for 30 minutes, loosen edges and remove from pan. Cool completely.
• Wrap in plastic wrap or foil and store in refrigerator up to 2 weeks or freeze up to 3 months.
• Glaze with warm corn syrup before serving. Decorate with additional candied fruits and nuts, if desired.