Clubfoodys Holiday Fruitcake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOLIDAY FRUITCAKE (FRUIT CAKE)



Holiday Fruitcake (Fruit Cake) image

Make and share this Holiday Fruitcake (Fruit Cake) recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 1h34m

Yield 16 serving(s)

Number Of Ingredients 9

27 ounces none such classic original mincemeat
1 (14 ounce) sweetened condensed milk (NOT evaporated)
3 large eggs, slightly beaten
1 (16 ounce) candied cherries (1-8 oz. red and 1-8 oz. green each)
1 (16 ounce) candied pineapple
2 cups walnut halves
1/2 lb chopped dates
2 1/2 cups all-purpose flour
1 teaspoon baking soda

Steps:

  • Preheat oven to 300 degrees. Grease and flour a 10-inch bundt pan.
  • Combine flour and baking soda; set aside.
  • In a large bowl combine mincemeat and sweetened condensed milk. Stir in beaten eggs then the fruit and walnuts. Add the flour/baking soda mixture and stir until combined.
  • Spoon batter into the prepared bundt pan and bake approximately 1 hour 20 minutes or until test in middle of cake comes out clean. (I cook to 1 hour 10 minutes then start testing every 10 minutes until cake tests for doneness. If it's over baked it will be dry, otherwise the cake will come out perfectly moist. Be diligent with your testing.).
  • Cool 15 minutes. Turn out of pan onto a wire rack. Cool completely. Cake may be cut into individual portions and wrapped in foil and frozen.
  • To make in loaf pans, spoon 3/4 full. Bake 300 degrees for 1 hour or until test in middle of cake comes out clean.

CLUBFOODY'S HOLIDAY FRUITCAKE



CLUBFOODY'S HOLIDAY FRUITCAKE image

With a delicious combination of fruits, spices and special ingredients, this isn't your Grandma's cake! VIDEO https://youtu.be/QQn2h8XzsA8

Provided by CLUBFOODY

Categories     Dessert

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 26

1 cup dates, pitted and chopped
3/4 cup raisins (dried)
3/4 cup dried cranberries
1/2 cup dried blueberries
1/4 cup dried apricot
2 cups citrus peels, mixed candied
1 cup cherries, mixed glazed (plus more for topping)
1 tablespoon orange zest
2/3 cup dark rum
1/2 cup orange juice
1/3 cup pineapple juice
1 3/4 cups unbleached all-purpose flour
3/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 teaspoons allspice
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup brown sugar
1 cup unsalted butter, softened
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, toasted and chopped (plus more for topping)
1/2 cup walnuts, toasted and chopped

Steps:

  • In a medium bowl, add dates, raisins,cranberries, blueberries, apricots, citrus peels, glazed cherries and orange zest; stir very well.
  • Pour in rum, orange juice and pineapple juice. Stir well,cover and macerate for 12 hours, stirring often.
  • In a small skillet over medium heat, add pecans and toast them for 2 to 3 minutes; transfer to a bowl to cool. Repeat with the walnuts.
  • Transfer them to a cutting board and chop them; set aside.
  • Preheat oven to 250ºF/130ºC and line a 10-inch springform pan with parchment paper. Spray the paper lightly with cooking spray and set aside.
  • In a large bowl, combine all-purpose flour, almond flour, baking powder, baking soda, salt, allspice, ginger, cinnamon, and nutmeg; whisk until very well blended and set aside.
  • In the bowl of a stand mixer, combine brown sugar and butter; process until the mixture is creamed.
  • Add one egg at a time and mix well between each addition.
  • Add vanilla extract and mix before adding half the flour mixture; process on low speed until just blended.
  • Add half the fruit mixture and half the chopped nuts; mix until blended, about 30 seconds.
  • Add the remaining flour mixture and process again until just incorporated. Add the rest of the fruits including the juice and the remaining nuts. Process once again until everything is well mixed but don't overdo it.
  • Pour the batter into the prepared pan and level it out using a spatula. Decorate the top of the cake to your liking.
  • On the lower rack of the oven, place a pan filled halfway with hot water. Transfer the cake on the rack above and bake for 3 hours in the preheated oven or until a cake tester inserted in the center comes out clean.
  • When cooking time is up, transfer it to a wire rack to cool off completely before taking the springform off and peeling off the paper.
  • Place the cake on a couple pieces of plastic film and wrap it up nice and tight. Transfer the wrapped cake onto foil and wrap it tightly.
  • Place it in a cake tin to protect it even more and store the fruitcake in a cool, dark place until ready to serve. If you'd like to increase the flavor even more before the Holidays, please read the blog.

Nutrition Facts : Calories 595.1, Fat 28.6, SaturatedFat 13.1, Cholesterol 123.2, Sodium 198.5, Carbohydrate 73.6, Fiber 6.6, Sugar 43.6, Protein 7.9

HOLIDAY FRUITCAKE



Holiday Fruitcake image

With a delicious combination of fruits, spices and special ingredients, this isn't your Grandma's cake!

Provided by Francine Lizotte @ClubFoody

Categories     Cakes

Number Of Ingredients 31

FRUITS
1 cup(s) dates such as medjool, pitted and chopped
3/4 cup(s) dried raisins
3/4 cup(s) dried cranberries
1/2 cup(s) dried blueberries
1/4 cup(s) dried apricots
2 cup(s) mixed candied citrus peels
1 cup(s) mixed glazed cherries
1 tablespoon(s) orange zest
2/3 cup(s) dark rum such as gosling
1/2 cup(s) freshly squeezed orange juice
1/3 cup(s) pineapple juice concentrate
DOUGH
1 3/4 cup(s) unbleached all-purpose flour
3/4 cup(s) almond flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) ground himalayan sea salt
2 teaspoon(s) allspice
2 teaspoon(s) ground ginger
2 teaspoon(s) ground cinnamon
1 teaspoon(s) ground nutmeg
1 cup(s) brown sugar
1 cup(s) unsalted butter, softened
4 large free-run eggs
1 teaspoon(s) pure vanilla extract
1/2 cup(s) pecans, toasted and chopped
1/2 cup(s) walnuts, toasted and chopped
TOPPING
glazed cherries, as needed
pecans halves, as needed

Steps:

  • In a medium bowl, add dates, raisins,cranberries, blueberries, apricots, citrus peels, glazed cherries and orange zest; stir very well.
  • Pour in rum, orange juice and pineapple juice. Stir well,cover and macerate for 12 hours, stirring often.
  • In a small skillet over medium heat, add pecans and toast them for 2 to 3 minutes; transfer to a bowl to cool. Repeat with the walnuts.
  • Transfer them to a cutting board and chop them; set aside.
  • Preheat oven to 250ºF/130ºC and line a 10-inch springform pan with parchment paper. Spray the paper lightly with cooking spray and set aside.
  • In a large bowl, combine all-purpose flour, almond flour, baking powder, baking soda, salt, allspice, ginger, cinnamon, and nutmeg; whisk until very well blended and set aside.
  • In the bowl of a stand mixer, combine brown sugar and butter; process until the mixture is creamed.
  • Add one egg at a time and mix well between each addition.
  • Add vanilla extract and mix before adding half the flour mixture; process on low speed until just blended.
  • Add half the fruit mixture and half the chopped nuts; mix until blended, about 30 seconds.
  • Add the remaining flour mixture and process again until just incorporated. Add the rest of the fruits including the juice and the remaining nuts. Process once again until everything is well mixed but don't overdo it.
  • Pour the batter into the prepared pan and level it out using a spatula. Decorate the top of the cake to your liking.
  • On the lower rack of the oven, place a pan filled halfway with hot water. Transfer the cake on the rack above and bake for 3 hours in the preheated oven or until a cake tester inserted in the center comes out clean.
  • When cooking time is up, transfer it to a wire rack to cool off completely before taking the springform off and peeling off the paper.
  • Place the cake on a couple pieces of plastic film and wrap it up nice and tight. Transfer the wrapped cake onto foil and wrap it tightly.
  • Place it in a cake tin to protect it even more and store the fruitcake in a cool, dark place until ready to serve. If you'd like to increase the flavor even more before the Holidays, please read the blog.
  • To view this recipe on YouTube, click on this link >>>> https://youtu.be/QQn2h8XzsA8

DIABETIC HOLIDAY FRUITCAKE



Diabetic Holiday Fruitcake image

Make and share this Diabetic Holiday Fruitcake recipe from Food.com.

Provided by Shirl J 831

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 13

1 cup oatmeal
1 teaspoon baking soda
2 large eggs
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/3 cup shortening
1/2 cup chopped nuts
1/2 cup raisins
1 cup self rising flour
1/2 teaspoon clove
1 banana, mashed
1 tablespoon peanut butter
3 tablespoons Sweet 'n Low

Steps:

  • Combine all ingredients.
  • Bake for 1 1/2 hrs in 300 ove in greased pan.
  • After first hour, cover with foil.

Nutrition Facts : Calories 2437.5, Fat 128.8, SaturatedFat 27.9, Cholesterol 423, Sodium 3538, Carbohydrate 281.8, Fiber 28.1, Sugar 64.3, Protein 57.8

HOLIDAY FRUITCAKE



Holiday Fruitcake image

This one is actually a very nice one. I drown it repeatedly with rum or brandy once a week from October on. It is so good by Xmas! Many of my friends love it and insist on having it every year. I post it here for safekeeping.

Provided by txzuckerbaeckerin

Categories     Dessert

Time 6h

Yield 1 cake

Number Of Ingredients 18

1 1/2 cups mixed candied fruit (fruit cake mix, 12 oz)
1 1/2 cups candied pineapple (12 oz)
1 cup whole candied red cherries (8 oz)
1 cup whole green candied cherry (8 oz)
1 cup dried apple, chopped
1 cup dates, chopped
2 cups raisins or 2 cups currants
1 cup slivered almonds
1 cup walnut halves
1 3/4 cups flour
3/4 cup sugar
3/4 cup packed light brown sugar
1/2 cup butter
5 eggs
2 tablespoons dark molasses
1 teaspoon cinnamon
1/2 teaspoon baking soda
Bourbon

Steps:

  • Pour bourbon over combined fruits and nuts, cover and let stand for 2-3 hours.
  • Preheat oven to 275°F.
  • Measure remaining ingredients into a large mixing bowl.
  • Stir a few times to incorporate, then beat on high for 3 minutes.
  • Stir in drained fruit mixture.
  • Keep the leftover bourbon for brushing the cake.
  • Spread into evenly greased 12-cup fluted or angel food pan or 2 greased 6 cup fluted pans.
  • Press mixture firmly into pan.
  • Bake in preheated oven at 275°F for 3-3 1/2 hours (time for the 12 c pan), or until toothpick comes out clean.
  • Let cool in the pan for 20 minutes.
  • Invert onto cooling rack to cool completely.
  • Wrap tightly in Saran wrap and store dark and cool.
  • If you like, brush with remaining bourbon once a week until Xmas.

Nutrition Facts : Calories 6174.3, Fat 249.9, SaturatedFat 77.9, Cholesterol 1174, Sodium 1974.9, Carbohydrate 948.6, Fiber 58.3, Sugar 654.8, Protein 109.3

" CAN'T FAIL" HOLIDAY FRUITCAKE



This is easy to make, although a bit pricey with the cost of mincemeat these days! But it's the best I ever tasted!

Provided by joan in CNY

Categories     Healthy

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 9

2 1/2 cups sifted flour
1 teaspoon baking soda
2 eggs, lightly beaten
1 (28 ounce) jar ready to use mincemeat (Borden's or Nonesuch)
1 (15 ounce) can sweetened condensed milk
1 cup walnuts, coarsley chopped
1 lb mixed candied fruit (2 cups)
walnuts, for decorating
maraschino cherry, for decorating

Steps:

  • Butter a 9 inch springform pan.
  • Line with wax paper.
  • Butter again.
  • Sift flour and baking soda.
  • Combine eggs, mincemeat, sweetened condensed milk, chopped walnuts and candied fruit.
  • Fold in dry ingredients.
  • Pour into pan.
  • Bake in 300°F oven for 2 hours, until center springs back and top is golden.
  • Cool thoroughly.
  • Turn out and remove wax paper.
  • Refrigerate, well wrapped, at least 24 hours before decorating, slicing and serving.

Nutrition Facts : Calories 442.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 32.3, Sodium 165.5, Carbohydrate 88, Fiber 2, Sugar 61.7, Protein 6.3

HOLIDAY FRUITCAKE



Holiday Fruitcake image

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups whole red candied cherries
1-1/2 cups whole green candied cherries
3 cups diced candied pineapple
1 pound walnut halves
10 ounces golden raisins
1 cup shortening
1 cup sugar
5 large eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

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.

Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.

FANTASTIC HOLIDAY FRUITCAKE



Fantastic Holiday Fruitcake image

I based this on a combination of Mike's Fabulous Fruitcake (Recipe #51347) and Alton Brown's Free Range Fruitcake (Recipe #106542). This is truly a great cake. The only candied fruit my family can stomach is some good quality cherries so that's all the candied stuff in here, the rest is all dried. I suppose you could eat it after a day or two if you don't want to baste it with alcohol but then you miss the point of a good fruitcake. Even people who don't like fruitcake like this because it's got no candied fruit besides the cherries.

Provided by MarielC

Categories     Dessert

Time 11h

Yield 4 large cakes, 48-60 serving(s)

Number Of Ingredients 30

1 lb raisins
1 lb dried apricot
1 lb dried cranberries
1/2 lb dried cherries
1/2 lb dried blueberries
1/2 lb dried dates
1/2 lb dried fig
1/2 lb candied cherry
1/4 lb crystallized ginger
1/2 lb walnuts
1/2 lb pecans
1/2 lb almonds
4 oranges, zest of
5 lemons, zest of
1 1/2 cups apple juice or 1 1/2 cups apple cider
1 1/2 cups rum
1 1/2 cups triple sec or 1 1/2 cups other orange-flavored liqueur
1 lb butter
1 lb brown sugar
1 lb flour
2 tablespoons lyle's golden syrup or 2 tablespoons dark corn syrup
8 large eggs
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 teaspoons vanilla
1 teaspoon salt
2 cups rum (for basting) (optional)
2 cups triple sec (for basting) (optional) or 2 cups other orange-flavored liqueur (for basting)

Steps:

  • Toast the nuts, either on the stove top in a large skillet over medium-high heat or in the oven at 350F for about 8 minutes. Cool the nuts.
  • Coarsely chop all the dried fruits, crystallized ginger and nuts. Place them all in a large mixing bowl. Add the orange and lemon zest and mix well. Pour the apple juice, rum and triple sec over the fruit. Mix well. Cover and let sit for 8 hours or more, stirring the mixture once or twice during that time. There should be very little liquid left at the bottom of the bowl after soaking.
  • Adjust oven rack to the middle of the oven with another rack right under it. Preheat oven to 275°F Grease 8 small loaf pans or 4 large loaf pans. Cover the bottoms and sides with parchment paper so that the paper overhangs just a bit. Lightly grease the parchment.
  • In a large bowl of an electric mixer beat together the butter and brown sugar until light and fluffy. And golden syrup, then beat in the eggs one at a time. Mix in the flour, spices, vanilla and salt.
  • Mix the fruit once more to ensure there is not a puddle of liquid at the bottom of the bowl. Pour the batter over the fruit mixture and mix until well combined. Fill each prepared pan with batter no more than 2/3 full.
  • Take a clean 13x9 pan and fill it with very hot water. Place in the bottom rack of the oven. Put cake pans with batter on the middle rack. Bake at 275F for 40 minutes. Switch pans around and from front to back. This ensures even baking. Bake for another 35 to 45 minutes. The cakes are done when a toothpick inserted into the middle of one comes out clean. Be careful not to overbake. Take the cakes out of the oven and place on wire racks.
  • If using, place the rum and triple sec to be used for baking in a clean spray bottle. While the cakes are still warm, spray each with the mixture until the top of the cakes look a bit moist. When the cakes have cooled, cover each in aluminum foil. Each day for one week spritz the cakes with the liquor mixture until they are wet on top. You can also use a pastry brush dipped in the liquor mixture to brush the cakes if you prefer. Spritz the cakes every other day for another week. Keep spritzing until the liquor is used up. Let the cakes rest covered in aluminum foil in a cool dry place for a few days or up to one week. The cakes should cure for at least 2 weeks, but preferably 3 to 4 weeks. Cut into slices and enjoy.
  • This cake is great toasted with some cream cheese or mascarpone cheese on top.

Nutrition Facts : Calories 354.7, Fat 17.8, SaturatedFat 5.9, Cholesterol 55.6, Sodium 142.7, Carbohydrate 43.8, Fiber 3.8, Sugar 29.7, Protein 5.2

More about "clubfoodys holiday fruitcake recipes"

BEST HOLIDAY FRUITCAKE RECIPE - SIMPLY RECIPES
best-holiday-fruitcake-recipe-simply image
Web 2019-12-20 Beat together the butter and sugar until fluffy. Mix in the egg, then the orange zest, then the sour cream/baking soda mix. Add the …
From simplyrecipes.com
4.7/5 (25)
Calories 320 per serving


20 FRUITCAKE RECIPES THAT WILL TURN YOU INTO A BELIEVER
20-fruitcake-recipes-that-will-turn-you-into-a-believer image
Web 2018-11-26 Pumpkin Fruitcake. I make this fruity cake many times between Thanksgiving and Christmas. The dense cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries. …
From tasteofhome.com


HOLIDAY FRUITCAKE RECIPE • THIS ISN'T YOUR GRANDMA'S CAKE! | CLUB …
Web 2021-10-21 In a medium bowl, add dates, raisins,cranberries, blueberries, apricots, citrus peels, glazed cherries and orange zest; stir very well.
From clubfoody.com
Ratings 3
Servings 10
Cuisine International
Category Dessert


BEST HOLIDAY FRUITCAKE | RECIPE - BARTH BAKERY
Web 2020-12-19 Stir the mixture occasionally. Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper, leaving about 2-inches overhanging on the sides and spray the …
From barthbakery.com


HOLIDAY FRUITCAKE RECIPE • THIS ISN'T YOUR GRANDMA'S CAKE! | CLUB …
Web Oct 21, 2021 - Christmas just isn't right without a traditional Holiday Fruitcake! It's a delicious combination of fruits, spices and special ingredients. Pinterest. Today. Explore. …
From pinterest.com


CLUBFOODY ON TWITTER: "CLUB FOODY RECIPES AND VIDEOS: HOLIDAY …
Web Club Foody Recipes and Videos: Holiday Fruitcake Recipe • This isn't your Grandma... YOUTUBE>>>https://youtu.be/QQn2h8XzsA8 https://clubfoody.blogspot.com ...
From twitter.com


27 BEST FRUITCAKE RECIPES FOR CHRISTMAS - FOOD.COM
Web Saffron Fruit Cake. “This light, yet moist fruitcake keeps really well. The sweet perfumed aroma that the saffron provides goes well with the buttery dried fruit. The method is …
From food.com


HOW TO MAKE THE ULTIMATE FRUITCAKE RECIPE | CHATELAINE
Web 2021-11-22 Lightly grease pans, then line with heavy brown paper or foil, dull-side out. Grease paper or foil well. PREHEAT oven to 275F. In a large bowl, using a fork, stir flour …
From chatelaine.com


THE MANY DIFFERENT APPEARANCES OF HOSTESS HOLIDAY FRUITCAKES
Web 2011-06-23 Kosher Vegan Hostess Cup Cakes recipe! Healthy and delicious! Make Strawberry Zingers at home! VIDEO RECIPE; Simple Twinkie JellO Casserole recipe is …
From hostessrecipes.com


CLUB FOODY COMMUNITY | HOLIDAY FRUITCAKE
Web 2021-10-21 #food #recipes #soulfood #cooking #cuisine #blogging #baking #international #ricette #recetas #resep #vegetarian #vegan #seafood #fish #bebidas #drink …
From community.clubfoody.com


CLUBFOODYS HOLIDAY FRUITCAKE RECIPES
Web 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.
From tfrecipes.com


FRUITY BOOZY FRUITCAKE FESTIVE GREETINGS - URBAN COTTAGE LIFE
Web 2021-12-01 Mix together the flour, salt, and spices. Toss about 1/2 cup with the raisin mixture to keep all the fruity goodness from sticking together. Cream the butter, sugar …
From urbancottagelife.com


Related Search