Christmas Cherry Raisin And Walnut Fruitcake 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.

WALNUT-RAISIN CAKE

Steps:

• Preheat oven to 350*. Grease and flour well a 10-inch kuchen, bundt or tube pan. in large bowl, combine walnuts, cherries and raisins with 1/2 C bourbon; mix well. Let stand at room temperature several hours or overnight- liquid will be absorbed.
• On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside. In large bowl of electric mixer, at medium speed, beat butter, sugar and vanilla until smooth and light and fluffy. Add eggs, one at a time, beating well after each addition.
• Beat at medium speed 4 minutes, occaisonally scraping side of bowl. Batter will become thick and lighter in color. At low speed, gradually beat in flour mixture until smooth.
• Add to fruit; mix with wooden spoon to combine well. Turn into prepared pan; smooth top with spatula. Bake in center of oven 1 hour and 20 minutes in kuchen pan; 1 hour 15 minutes in bundt pan; 1 hour and 10 minutes in tube pan.
• Cake tester inserted in center should come out clean. Cool in pan on wire rack 20 minutes. Use small spatula to loosen cake around inside; invert on wire rack; cool completely. In small bowl, soak a large piece of cheesecloth in 1/2 C bourbon.
• Stretch cheesecloth on large piece of foil. Place cake in center. Wrap cake in cheesecloth; then wrap in foil. Refrigerate several days to mellow. (Will keep several weeks in refrigerator). To serve, slice thinly; let warm to room temperature.

GRANDMA LEACH'S FRUITCAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9 inch tube pan and one 9x5 inch loaf pan.
• Sift the flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon and cloves into a large bowl. Stir in the applesauce and oil, then mix in the raisins, dates, mixed fruit and 2 cups of walnuts. Pour into the prepared pans. Pans should be about 3/4 full if using mini pans, or an assortment.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean.

CHERRY FRUITCAKE

Steps:

• Using a tube pan (line bottom with two greased layers of greased waxed paper, and grease sides of pan); or using two loaf pans or eight mini-loaf pans (line bottom/sides with two greased layers of waxed paper). Be generous with shortening on the layer next to the cake.
• Cut pineapple, red and green cherries in half; cut dates in 3 pieces.Using hands, combine pineapple, cherries, dates, and pecans in a large bowl. Add sugar, mix well, and set aside for 10 minutes.
• Beat eggs& vanilla until light and fluffy; pour over fruit and nut mixture. Using hands, mix well. In a separate bowl, combine flour, baking powder, and salt. Pour on above mixture until"syrupy", again, using hands.
• Preheat oven to 275°F Add cake mixture evenly to pans and pack down tightly. Bake until a toothpick inserted in the middle of the cake comes out clean, approximately 90 minutes for a tube pan; 1 1/4 hr for 2 loaf pans; and check starting after an hour for mini-loaf pans.
• Remove cake (s) from oven, cool slightly, and remove waxed paper while still warm.

CHERRY WALNUT FRUITCAKE

Steps:

• Preheat the oven to 300°F.
• Lightly spray or wipe four 3x6x2 inch loaf pans with vegetable oil. (I used muffin cups which worked out great).
• In a large bowl, combine cherries, dates, and 1/2 cup sherry; set aside for 15 minutes, stirring occasionally.
• In a separate large bowl, mix flour, sugar, and baking powder. Add the nuts. Add the egg and egg whites. Mix well.
• Stir the flour mixture into the fruit mixture. Place 1 cup of batter into each loaf pan.
• Bake for 1 hour, or until golden brown.
• Remove from oven and immediately pour the remaining sherry over the loaves.
• Keep in a tin, well wrapped with plastic wrap, for up to two weeks.

CHRISTMAS CHERRY RAISIN AND WALNUT FRUITCAKE

Steps:

• 1. Prehat oven to 325 f 10 in square baking cake pan. In medium bowl, toss dried cherries and walnuts with 1 tablespoon flour. In seperate medium bowl with a wire wisk, stir in 2 cups flour, baking powder, and salt.
• 2. In large bowl, with mixer turned low, beat butter and sugar until blended, turn up speed to high; beat until fluffy and light,5minutes., occasionally scraping bowl with rubber spatula. Reduce speed to low. Add eggs , brandy, vanilla and flour mixture; beat until well mixed, frequantly scraping bowl. Stir cherry mixture into flour mixture. Spoon butter into prepared pan spread evenly.
• 3. Arrange walnuts all over top of batter in pan. Bake 1 hour 10 min or until a toothpick comes out clean go around the edges of pan to loosen it from sides let cool 10 minutes then place upside down on cake plate let cool completely. In 1 quart sauce pan heat cherry perserves over medium high heat, stirring constantly, until melted and bubbly, brush cooled cake with the preserves let cool 15 minutes. Serve