Aunt Louises Fruit Cake Recipes

HOLIDAY FRUITCAKE

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.

AUNT LOUISE'S FRUIT CAKE

Steps:

• 1. Mix all ingredients together.
• 2. Place 2/3 of batter into a pan.
• 3. Spread 1 can blueberry pie filling onto.
• 4. Top of with remaining batter and bake for 45 minutes at 350 degrees.

AUNT MARY'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.
• In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Frost with Best Buttercream Frosting.

AUNT BERT'S FRUITCAKE COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.
• Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg.
• Stir pecans and fruit mixture into butter mixture; stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven just until cookies begin to look dry, about 30 minutes. Cool cookies on a wire rack; store in a sealed container lined with waxed paper.

LOUISE'S FRUITCAKE

Steps:

• Preheat oven to 325°F. Generously butter 10-cup Bundt pan; dust pan with flour. Combine first 6 ingredients in large bowl. Mix in 1/3 cup rum. Let stand at room temperature until liquids are almost absorbed, stirring occasionally, about 30 minutes.
• Meanwhile, combine flour, almonds, cinnamon, nutmeg and salt in small bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in fruit mixture. Add dry ingredients and mix well. Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out dry, about 1 hour 15 minutes. Cool cake in pan 10 minutes. Turn out cake onto rack and cool.
• Stir corn syrup and remaining 2 1/2 tablespoons rum in heavy small saucepan over low heat until warm. Brush warm glaze twice over entire cake. Wrap cake in heavy-duty foil and let mellow 1 day at room temperature. Refrigerate. (Cake can be prepared 2 weeks ahead. Store in refrigerator.)

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.

AUNT LOUISE'S COFFEE CAKE

Steps:

• Preheat oven at 350. Spray a 9X13 cake pan with cooking spray (I use the kind with flour added to it). Mix together flour, brown sugar and soft margerine until crumbly. Take out 1 cup for topping. Mix together by hand remaining flour mixture with remaining ingredients. Spread batter into prepared pan. Sprinkle reserved topping onto top of batter. Bake at 350 for 25-30 minutes or until knife or toothpick inserted comes out clean.