Candied Fruit Cake Recipes

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CANDIED FRUIT CAKE



Candied Fruit Cake image

Fruit cake gets a bad reputation for being dry and boring, but this recipe is neither of those things. Brown sugar helps ensure that the cake is moist, not dry. A combination raisins, candied cherries, melon, and citrus add tons of flavor. The cake is easy to mix together, so you can have it in the oven in no time. Candied fruit can be a little bit of a headache to dice since it is so sticky, try moistening your knife as you go for smooth cutting.

Provided by Casseroles et claviers

Categories     Desserts

Time 1h25m

Number Of Ingredients 9

4 eggs
1 cup brown sugar
7/8 cup butter melted
2 3/8 cups flour
1 teaspoon baking powder
7/8 cup candied cherries
6 3/8 tablespoons melon candied, diced
7 9/16 tablespoons citron candied, diced
3/4 cup raisins

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • In a large bowl, whisk the eggs and sugar until the mixture whitens.
  • Add the melted butter to the mixture.
  • Gradually add the flour, then the yeast.
  • Using a spatula, gently and repeatedly incorporate different candied fruits and raisins.
  • Pour the batter into a buttered cake pan.
  • Place in the oven and immediately lower the oven to 400 degrees Fahrenheit.
  • Bake for 50 minutes to 1 hour. To check if the cake is ready, place the blade of a clean knife in the middle of cake. When it comes out clean and dry, then the cake is baked!
  • You can find candied fruits in a delicatessen or with a confectioner. It's definitely worth the detour to put candied fruit of quality. But if you can not find any, do not panic! Replace them with candied fruits commercially available.

Nutrition Facts : Calories 1000 calories, Carbohydrate 135 grams, Cholesterol 320 milligrams, Fat 46 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 27 grams, Sodium 530 milligrams, Sugar 60 grams

CANDIED HOLIDAY FRUITCAKE



Candied Holiday Fruitcake image

Provided by Catherine Hilburn

Categories     Cake     Egg     Dessert     Bake     Cherry     Pineapple     Pecan     Edible Gift     Bon Appétit     Florida     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 13

3 cups chopped pecans (about 12 ounces)
2 cups chopped candied pineapple (about 10 ounces)
3/4 cup chopped candied cherries (about 5 ounces)
1/3 cup chopped candied orange peel (about 1 1/2 ounces)
1 3/4 cups plus 3 tablespoons all purpose flour
1 cup (2 sticks) butter, room temperature
1 cup sugar
5 eggs
1 tablespoon vanilla extract
1 tablespoon lemon extract
1/2 teaspoon baking powder
Pinch of salt
Powdered sugar

Steps:

  • Position rack in lowest third of oven and preheat to 250°F. Grease and flour 12-cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.
  • Pour batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar.

CANDIED FRUIT CAKE



Candied Fruit Cake image

Here is a delicious cake that can be made for the Holiday season, or I guess anytime of the year - tastes very good!!

Provided by Chef mariajane

Categories     Quick Breads

Time 35m

Yield 4 mini-loaves

Number Of Ingredients 11

1 egg
1/4 cup sugar
1/2 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups pecan halves
1 (8 ounce) package pitted dates, cut in half
1 (4 ounce) package candied cherries (red and green)
1 (4 ounce) package candied pineapple
4 tablespoons Bourbon
1/3 cup apricot jam (jelly, not jam)

Steps:

  • Grease and flour 4 mini loaf pans or round casserole. In medium bowl, beat egg with sugar until fluffy. Stir in flour, baking powder and salt and blend. Add dates, cherries, and pineapple. Wet your hands and pack into pans. Bake at 300F for 35-40 minutes. Top should be dry, but not brown. Melt jelly, add bourbon and while cakes are still warm, spread mixture over cakes, Wrap tightly. Keep in refrigerator or freezer. Best if you can make this a week or two before serving. Family favorite for many years.

Nutrition Facts : Calories 913.4, Fat 37.3, SaturatedFat 3.5, Cholesterol 52.9, Sodium 203.4, Carbohydrate 138.1, Fiber 10.7, Sugar 106, Protein 9.5

NO-CANDIED-FRUIT FRUITCAKE



No-Candied-Fruit Fruitcake image

Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 2 fruitcakes.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
5-1/2 cups pecan halves
2 jars (16 ounces each) maraschino cherries, dried
1 can (20 ounces) crushed pineapple, drained
2 packages (8 ounces each) pitted dates, halved and quartered
6 eggs
1/2 cup orange juice
1/4 to 1/2 cup corn syrup

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.

Nutrition Facts :

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