Best Golden Fruitcake Excellent Recipes

WORLD'S BEST FRUIT CAKE

Steps:

• The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
• Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
• In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that's ok.
• Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn't already been absorbed), and chocoate (if using). Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
• Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
• Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
• For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don't recommend glazing the cake if you wish to continue to wrap and age the fruitcake. To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
• Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.

GOLDEN FRUITCAKE **EXCELLENT

Steps:

• 1. Cut 1 cup dried apricots into small pieces; pour just enough boiling water over apricots to cover. Let stand for 20 minutes, then drain thoroughly.Combine snipped apricots with 2 cups chopped, candied pineapple; 2 cups golden raisins; 1 cup dark raisins, 1 cup candied cherries, halved; 1 cup chopped citron; 1 cup chopped, candied orange peel; 1/2 cup chopped, candied lemon peel; 2 cups coarsely chopped pecans, and 1 cup slivered, blanched almonds.
• 2. Cream 1 1/4 cups shortening, 1 1/2 cups honey, and 2 teaspoons rum extract or vanilla together thoroughly; beat in 6 eggs. Sift 2 1/2 cups sifted all purpose flour with 1 1/4 teaspoons salt, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Add to creamed mixture, mixing till smooth. Add fruit.
• 3. Turn fruitcake batter into greased pans lined with aluminum foil - either two 11x4x3 inch fruitcake pans and one 5 1/2x3x2 1/4 inch pan or one 10 inch tube springform pan and one 7 1/2x3 3/4x2 1/4 inch loaf pan. Bake at 275F degrees about 1 3/4 hours for small loaves, 2 hours for medium loaves, and 2 3/4 hours for tube pan. (Place shallow pan of hot water on bottom of oven.)
• 4. Cool cakes thoroughly, then remove them from pan. I use an injector to put brandy in cake. Be generous all over cake. The more, the better! Wrap tightly in brandy-soaked cloth and then foil. Store in cool place for several weeks. I start making cakes at the beginning to middle of October. That gives them lots of time to marinate and age in brandy. They are wonderful!

14K GOLDEN FRUITCAKE -4/ELLIE, MY ORIGINAL RECIPE

Steps:

• 1. Lightly grease a 10 inch tube pan. Line the bottom and side of pan with brown paper. Lightly grease the paper. In a very large bowl toss fruits and nuts till well mixed. Sift 1/4 cup of flour over them,toss to coat evenly. Preheat oven to 275F.
• 2. In another large bowl cream butter with a electric mixer on medium speed till light. Gradually add sugar beating until light and fluffy. Add salt. Add eggs, one at a time, beating after each edition,until light and fluffy. Add rum extract,and vanilla, or bourbon ..when done ...let it age!! At low speed alternately blend in remaining flour alternately with orange juice. Beginning and ending with the flour.
• 3. Pour batter over the mixed nut and fruit mixture. With plastic gloved hands, mix until fruit and nuts are evenly coated.
• 4. Put into prepared pan, packing lightly. Bake 3 hours, or until cake tester inserted into the middle of cake comes out clean. Cool cake completely in pan on a wire rack. Remove from pan, peel off paper. Glaze and decorate as as desired.See next step. Wrap with plastic wrap. Keep in refrigerator.
• 5. GLAZE: Combine 1/4 cup of orange juice, with 1 cup of sugar in a small saucepan. Heat slowly until just bubbly. Simmer stirring frequently,for about 10 minutes or until slightly thickened. Apply with a brush to all outer surfaces of the cake and half walnuts and dried cranberries on the top. Don't forget the bourbon!! Merry Christmas ..... 12/11/11...Nancy P.

GOLDEN FRUITCAKE

Steps:

• Place marzipan on plate; cover with plastic wrap. Freeze overnight. Combine dried figs and next 3 ingredients in large bowl. Cover and let stand at room temperature overnight, stirring occasionally.
• Preheat oven to 325°F. Butter baking pans or forms. Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light. Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt. Stir in flour in 4 additions. Stir in pine nuts, dried fruit mixture and any soaking liquid from bowl. Gently stir in marzipan.
• Divide batter among prepared pans. Place pans on baking sheet. Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes. Cool cakes completely in pans on racks. Wrap in plastic. Let stand at least 1 day and up to 3 days at room temperature or chill up to 2 weeks. Serve at room temperature.

GOLDEN FRUITCAKE

Steps:

• Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. , In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. , Spoon into nine greased 5-3/4x3x2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

GOLDEN FRUITCAKE

Steps:

• Combine rasins, fruit cake mix, chopped dates, apricots, pecans, cherries, and two cups of flour in large bowl. Hand mix until fruit is well coated. In mixer, cream together butter and sugar. Add beaten eggs and mix well. Add lemon extract, OJ concentrate, brandy, and rum - mix well. Spoon in remaining flour and baking powder while mixer is running. Pour mixture into the large bowl with fruit mix and hand stir until well mixed and no dry spots (this takes some work). Fill loaf pans to half depth and bake for approx two hours, untill toothpick comes out clean. Covered with a singe layer of brown paper while baking to reduce top browning. Cool at least 30 min. on rack. Remove from pans, remove wax paper from cake and wrap with saran wrap or put in zip lock bags. Best if left to mellow for a week.

GOOD FRUITCAKE

Steps:

• Butter two 9-inch springform pans. Line with parchment paper, and butter again. Heat oven to 275 degrees.
• Coarsely chop dates, prunes and pineapple. Combine fruit in a bowl with cherries and orange peel. Sift together the flour, baking powder and salt. Sift this over fruit. With your hands, toss to coat.
• In medium bowl, beat eggs until frothy. Beat in sugar, then almond extract. Pour over fruit. With wooden spoon, mix well. Fold in pistachios, almonds, pecans and walnuts, and mix until coated with batter.
• Divide mixture between pans. Using your hands, pack batter firmly and fill in open spaces. Bake for about 1 1/2 hours, until tops of cakes look dry but not brown. When cakes are done, transfer to cooling racks. Let stand for 5 minutes, then release springform and peel off parchment paper on sides.
• While cakes are still hot, brush lightly with corn syrup. Let cool 30 minutes, then spoon Armagnac on top. When completely cool, remove cakes from pan base and peel off parchment paper on bottom. If not eating right away, wrap fruitcakes in plastic wrap. They will keep for two months in refrigerator. If storing, sprinkle with more Armagnac an hour before serving.

MINIATURE GOLDEN FRUITCAKES

Steps:

• In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
• In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
• Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
• Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.