Best Tropical Fruit No Alcohol Fruitcake Recipes

NO-CANDIED-FRUIT FRUITCAKE

Steps:

• In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.

FRUIT CAKE RECIPE (ALCOHOL AND NO-ALCOHOL)

Steps:

• Soak candied fruits, dried cranberries, raisins, candied cherries, dried figs, dried apricots, chopped dates, walnuts, almonds, cashews, and hazelnuts in 1 cup alcohol or juice for overnight or 24 hours.
• Mix well and cover tightly with a plastic wrap and, and store at room temperature.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Preheat oven to 320 degrees F (160°C). Grease a 10-cup Bundt pan (tube pan) with butter and make sure you butter in every nook and corner.
• Dust with some dry flour and shake off the excess flour. (You can also arrange blanched almonds at the bottom of the pan.)
• To make the cake, in the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until fluffy, about 2 minutes.
• Add the eggs, one at a time, and beat until fully incorporated.
• Add sifted flour, cinnamon powder, cardamom powder, baking powder, baking soda, orange zest, and lemon zest.
• Mix well on low speed, and beat until just combined. Make sure the batter is completely mixed.
• Stir in the soaked dried and candied fruits and chopped nuts and fold until combined.
• Add blanched almonds to the bottom fo the pan.
• Scrape batter into greased bundt pan and smooth top with a rubber spatula. Bake in preheated oven for 60 to 70 minutes or until a toothpick inserted into the middle of the cake comes out clean or with just a few moist crumbs.
• Let it cool in pan for 10 minutes, then you can either sprinkle with 2 tablespoons alcohol or unsweetened juice.
• Invert onto a cooling rack to cool completely.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Then, with a skewer, poke holes on the top surface of the cake and liberally brush with alcohol or juice.
• Soak cheesecloth with 1-2 tablespoons of alcohol.
• Wrap the cake thoroughly in cheesecloth and then in a parchment paper. Alternatively use a plastic wrap or aluminum foil to wrap.
• Place in an airtight cake tin or container and age for 2-3 weeks.
• Brush with 1-2 tablespoons of alcohol once a week up until a few days before you ice the cake.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• To make the glaze, in a medium bowl, mix together the powdered sugar, orange zest, orange juice, and a few drops of orange essential oil.
• Mix until smooth. If needed, thin the glaze with orange juice.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Drizzle the glaze evenly over the cake and let set for about 10 minutes.
• Slice and serve at room temperature along with some warm mulled wine.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

TROPICAL FRUITCAKE

Steps:

• Cover brazil nuts with water and boil for 3 minutes; drain and crack.
• Put the nuts, dates, and both cherries into a bowl.
• Sift the flour, sugar, baking powder, and salt over the fruit mixture.
• Mix well with hands till all the ingredients are coated.
• Beat the eggs in a separate bowl till frothy and add the vanilla and almond.
• Mix this with the batter.
• Line a bread pan with foil very neatly and grease and flour it.
• Dump the batter into the pan and bake 300 degree oven for 1 hour and 40 minutes.
• Cover with foil the last part of baking.
• Leave in pan to cool and then the foil should come out easily.
• Make 3-4 days ahead before serving.
• Wrap in plastic wrap .

TROPICAL FRUIT CAKES

Steps:

• Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
• In a medium bowl combine flour, baking powder, and baking soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
• Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
• Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
• Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
• Fold in fruit bits and nuts.
• Spread batter in prepared pan.
• Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
• Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
• Poke holes in cakes using a wooden toothpick or bamboo skewer.
• Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
• Wrap each cake tightly in foil or seal in a plastic bag.
• Chill in refrigerator for 24 hours.
• Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
• Remove cheesecloth before serving.
• If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
• Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
• To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.