Best Keep The Spirit Fruit Cake Recipes

HOLIDAY FRUITCAKE

Holiday Fruitcake image

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia

Provided by Taste of Home

Categories Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups whole red candied cherries
1-1/2 cups whole green candied cherries
3 cups diced candied pineapple
1 pound walnut halves
10 ounces golden raisins
1 cup shortening
1 cup sugar
5 large eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

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.

Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.

CHRISTMAS KEEPING CAKE (FRUITCAKE-LIKE, LESS FRUIT)

Christmas Keeping Cake (Fruitcake-Like, Less Fruit) image

From "The Spirit of Christmas Book III," Leisure arts, 1989. Made it for 2009 Christmas party-delicious, and not too "fruity." People who don't like fruitcake loved it. It has the most delicious scent when you unwrap it that remains until the last slice is eaten. I believe it took mine no more than 2 hours to bake. Keep an eye on it, so the cake won't dry.

Provided by EURrosa1

Categories Winter

Time 3h

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 15

Ingredients

1 cup butter or 1 cup margarine, softened
2 cups sugar
3 eggs, separated
1 teaspoon baking soda
1/2 cup buttermilk
3 cups flour, divided
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup red plum jam
1 cup coarsely chopped pecans
1 cup goldn raisins (I soaked mine in extra liquor)
1 cup quartered dates
1 cup brandy, bourbon or 1 cup sherry wine
cheesecloth

Steps:

Cream butter and sugar. Beat in egg yolks until fluffy.
Dissolve baking soda in buttermilk; beat it into eggs.
Combine 2 1/2 cups flour with spices. Add to egg mixture, alternately with jam.
Beat egg whites until almost stiff and fold into batter.
Combine remaining flour with pecans, raisins and dates; fold into batter.
Pour into well-greased and floured 10" tube pan. (I used bundt pan.). Bake at 300 F 3 to 3 1/3 hours (depends on oven). (NOTE: I believe it took mine no more than 2 hours to bake.) Place on wire rack until completely cool.
Soak cheesecloth in liquor and wrap cake. Wrap with foil. Brush with more liquor every week, closing tight with foil. Let age 4-6 weeks in cool place.