Best Fruitcake Coffee Ice Cream Terrine Recipes

ICE CREAM FRUITCAKE

Steps:

• Mix glacé fruit, raisins and brandy in a small bowl, cover and let sit overnight. You can also microwave on medium for 1 min, instead of letting sit overnight.
• Place ice cream in a large bowl and cut into 8 pieces. Let stand at room temperature and occasionally mash with a large spoon, until soft enough to stir.
• In a food processor, pulse cookies until they are fine crumbs. Place crumbs in a medium sized bowl and stir in butter till evenly moist.
• Press crumb mixture into the bottom of a 9-inch springform pan.
• Once Ice cream is soft enough to stir, add in the glacé mixture, frozen raspberries and pecans.
• Spoon ice cream mixture over crust in springform pan. Smooth down.
• Cover top with plastic wrap and freeze until firm, about 4 hours.
• To serve, remove ring from springform pan and let stand 10 minutes and arrange fresh raspberries on top before slicing.

COFFEE CAN FRUITCAKE

Steps:

• Combine the oil, sugar and eggs; beat vigorously with electric mixer for 2 minutes.
• Sift 2 cups of the flour with the baking powder, salt and spices.
• Stir into the oil mixture alternately with the pineapple juice.
• Mix remaining cup of flour with the fruits and nuts.
• Pour batter over this mixture, blending well.
• Turn into well greased Bundt or Tube pan.
• Place on middle rack in oven; set a pan of water on lower rack.
• Bake very slowly at 275 degrees for 2 1/2 to 3 hours, or until the cake tests done with a toothpick.
• Let stand for 20 to 30 minutes before removing from pan (the cake needs time to firm up a little).
• Turn out on serving platter and cool completely.

COFFEE FRUITCAKE

Steps:

• Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
• Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
• Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
• Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.
• Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
• Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.

FRUITCAKE COFFEE ICE-CREAM TERRINE

Steps:

• Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, leaving a 3-inch overhang on all sides. In a bowl stir together the fruitcake and the ice cream, spread the mixture into the loaf pan, and fold the plastic-wrap overhang over the top. Freeze the ice-cream mixture for at least 8 hours or overnight. Unmold the terrine onto a serving dish and serve it sliced.