CHRISTMAS FRUITCAKE
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.
Provided by Karen Uffelman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P20DT6h57m
Yield 8
Number Of Ingredients 17
Steps:
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g
MAMA'S CHRISTMAS FRUITCAKE - DEE DEE'S
This has to be the very best fruitcake ever!! This recipe was passed down to my mother from her mother. I can remember mama making 2 to 4 of these cakes at a time for Christmas. Everything mama put into her fruit cakes was very fresh. She would crack a fresh coconut and grate it. The pecans she put in this cake were not...
Provided by Diane Atherton
Categories Cakes
Time 3h30m
Number Of Ingredients 16
Steps:
- 1. Sift all dry ingredients together. Coat fruit and nuts with just enough of flour mixture (about 1 cup) to ensure that the fruit does not stick together; set aside.
- 2. Cream butter and sugar; add eggs 1 at a time, mixing well after each addition.
- 3. Add remaining dry mixture to egg, sugar and butter mixture; add liquor and vanilla; mix well.
- 4. Pour the creamed mixture over the fruit and nuts. Hand stir until mixed well.
- 5. Pour into 2 10-inch waxed paper lined tube pans, garnish top of cake with cherries, pineapple slices and pecan halves; place in cold oven, set oven at 275 degrees; bake 2 1/2 to 3 1/2 hours or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. MY MOHTERS RECIPE STATES BAKE IN SLOW OVEN FOR ABOUT 2 1/2 HOURS. IT TOOK MUCH LONGER IN MY OVEN.
- 6. Once cakes are done, cool and wrap in wine soaked cheesecloth, then in Reynolds Wrap and then wrap in towels.
- 7. NOTE: The secret to these wonderful cakes is in the aging process. Mama would age her cakes from 2 to 3 weeks. Once a week she would un-wrap the cakes and pour enough liquor over the cakes to keep them moist until Christmas.
MINIATURE CHRISTMAS FRUITCAKES
My Grand mum was Irish Although she spent more years living in London with her English husband, my Grand Da, she didn't give up her Irish cooking or the telling of Irish Tales. She always made Barmbrack ( Irish fruit cake)for Halloween. But at Christmas time she would ship these lovely little fruitcakes to her grandchildren in...
Provided by Dee Tourville
Categories Cakes
Time 45m
Number Of Ingredients 16
Steps:
- 1. In a saucepan, combine molasses, water and vanilla; add raisins and bring to a boil.
- 2. Reduce heat and simmer for 5 minutes. Remove from heat and stir in fruit; cool.
- 3. In a mixing bowl cream butter and sugar. Add eggs one at a time, beating well after adding each egg.
- 4. Stir together dry ingredients; add to creamed mixture alternately with milk.
- 5. Stir in fruit mixture; mixing well. Fold in the nuts.
- 6. Spoon into paper lined miniature muffin cups, filling almost to the top.
- 7. Bake at 325 for 22-24 minutes or until cake test shows it is done.
DEE DEE'S NO-BAKE ICEBOX FRUITCAKE AND NUT ROLL
I think the non-fruitcake lover is going to love this cake! In an attempt to copy a recipe that the baker refused to share (many years ago), I came up with this wonderful recipe. I did some research on other recipes that I felt were similar and tweaked several to come up with this delish nut and fruit roll. I would have to say...
Provided by Diane Atherton
Categories Other Desserts
Time 1h55m
Number Of Ingredients 10
Steps:
- 1. Combine cracker crumbs, cherries, nuts, coconut, raisins, and craisins; set aside. NOTE: This is my suggestion for the meat of this nut roll. You can change out fruits and nuts of your choice. I would NOT suggest peanuts. You may like candied fruit and dates in place of cherries, raisin and craisins that I added. Craisins were a complete and wonderful accident. I had every intention of using only raisins. I only had 1/2 lb of raisins in the house and a pound and 1/2 of craisins. The craisins were a wonderful addition to what I was attempting!
- 2. Meanwhile, in a 2-quart sauce pan, stirring constantly, heat milk and marshmallows together until marshmallows are melted; remove from heat and add bourbon. NOTE: I used a double boiler.
- 3. Pour milk mixture over dry mixture. Mix well with hands. NOTE: If mixture is too loose, add more cracker crumbs. If too dry, add more liquid; milk or juice. I would not add more bourbon.
- 4. Divide the mixture into 8 to 10 balls. Somewhat shape into logs. Wrap in plastic wrap and using hands continue to shape into tight logs. The size roll should be the size you would like to slice and serve as a cookie.
- 5. Tighten the plastic wrap and refrigerate for 24 hours. Slice and serve. Keep refrigerated.
- 6. NOTE: If you perfer loaf pans over a roll, spray 8 to 10 mini loaf pans with PAM and pack mixture in pans. NOTE: You can also roll these rolls in coconut flakes, powdered sugar or chopped nuts for a final touch. ENJOY!!
EASY SPIRITED FRUITCAKE COOKIES
While I love fruit cake, I've never been a big fan of fruit cake cookies until my friend (Juanita) shared a super easy and tasty recipe with me. The original recipe is included on a card in a photo. I've added extra ingredients and tweaked it to my liking. Hope you enjoy this wonderful Christmas Cookie as much as I do.
Provided by Diane Atherton
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Crumble or chop fruit cake. Stir into cake mix. Add eggs and oil, mix by hand.
- 2. Add bourbon , nuts, coconut and chocolate chips; stir until combined.
- 3. Drop by teaspoon onto greased cookie sheet.
- 4. Bake at 350 degrees for 10 minutes.
MOMMA'S ANSWER TO FRUITCAKE (GUMDROP CAKE)
A Holiday favorite for as long as I can remember. Momma didn't like fruitcake but wanted something "traditional" for the holidays. I used to make this in small loaves & send it to my children's teachers as a holiday gift.
Provided by DoQu Russell
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Dissolve baking soda in water.
- Cream sugars,shortening,eggs salt& soda mix.
- Sift 1 cup of flour over the gumdrop pieces.
- Mix in nuts.
- Add to creamed mix.
- Add flour& mix well.
- Add applesauce& mix well.
- Bake in greased or disposable loaf pans for 1 hour.
- Slice& Serve hot or cold.
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