GOLDEN FRUITCAKE
Fruitcake has been favored by my family ever since my sister shared this light version. It's moist and filled with goodies.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 9 loaves (5 slices each).
Number Of Ingredients 14
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.
Nutrition Facts :
MINIATURE GOLDEN FRUITCAKES
These tiny fruitcakes will bring joy to everyone on your list. We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries, cranberries, and regular raisins, or a mixture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Yield Makes 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 146 g, Fat 4 g, Fiber 1 g, Protein 2 g
GOLDEN FRUITCAKE
Categories Cake Fruit Dessert Bake Christmas Vegetarian Raisin Date Fig Pear Apricot Pine Nut Spice Brandy Winter Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 loaves
Number Of Ingredients 17
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 II
I can not take credit for this recipe. It is from a very talented chef and cooking instructor I know in Canada. She very graciously shared this recipe with me, and I absolutely love it. It's so mild tasting and so perfect with a cup of tea or hot cider in the winter.
Provided by P48422
Categories Dessert
Time P1DT1h30m
Yield 1 10inch bundt cake
Number Of Ingredients 15
Steps:
- Use a pair of scissors to chop the larger raisins and the apricots.
- Spraying the scissors with vegetable spray will prevent sticking.
- Soak the raisins, apricots, and citrus peel in the brandy or liqueur of choice overnight or for several days.
- Soaking the fruit makes the fruit plump and sticky but moist, sticky, glaced fruit is a must for fruitcakes.
- Before mixing, make sure all your ingredients are room temperature.
- Oven to 275 degrees F.
- Generously butter or spray with vegetable spray a 10" bundt pan.
- In a large mixing bowl, cream the butter and sugar until pale.
- Add the cream, then the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
- It may appear curdled- that's okay.
- Blend 2 cups of the flour with the baking powder and slowly mix into the creamed mixture.
- Add the almond and vanilla extracts and mix to combine.
- Toss the fruit and nuts with the remaining 1/4 cup of flour.
- Use a large wooden spoon or a rubber spatula to fold in the floured fruit and nuts.
- Spoon the batter into the pan, filling 2/3 full, and spreading out even in the pan.
- Tap the pan on the counter to eliminate air bubbles in the batter.
- Place the cake in the center of the oven and bake for approximately 90 minutes.
- Use a skewer to test the thickest part of the cake.
- The skewer should be dry and clean- if it is sticky or tacky, the cake is not done.
- Remove the cake to a baking rack to cool.
- Cool just until warm, then brush the surface with the cornsyrup.
- Unmold the cake when completely cool.
- Brush with more apricot brandy, if desired.
- Wrap the cooled cake in plastic wrap and then in foil to retain moisture.
- It is ready to eat in 24 hours.
- It may also be refrigerated and eaten within a few weeks.
Nutrition Facts : Calories 7047.2, Fat 279.9, SaturatedFat 127.5, Cholesterol 1375.1, Sodium 912.3, Carbohydrate 1092.8, Fiber 53.8, Sugar 696.4, Protein 104.7
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