Cream Cheese Fruitcake Recipes

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CREAM CHEESE FRUITCAKE



Cream Cheese Fruitcake image

This recipe is from the Diamonds for Dessert blog. The author says "It is a family recipe handed down to me by my mom." I have yet to try it but it looks so delicious!

Provided by Roxanne J.R.

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 10

8 ounces cream cheese
4 eggs, room temperature
2 cups flour
2 teaspoons baking powder
1 cup butter, room temperature
1 teaspoon vanilla extract
3/4-1 cup sugar
1 teaspoon salt
3 cups mixed nuts and dried fruit
1/2 cup flour, to coat dried fruit

Steps:

  • To make the fruit & nut mix, chop up an assortment of dried fruits and nuts of your choice. Typically, my mom uses raisins, pineapple, papaya, green & red glacé cherries, and pecans. Smaller dried fruits like raisins don't need to be cut, but dice up the other fruits and the nuts. Now measure out 3 cups worth of the mixture and mix it up with the remaining 1/2 cup of flour (this is done so that the fruits and nuts won't all sink to the bottom of your cake when baking).
  • Preheat the oven to 325°F
  • Cream the butter and sugar together. Mix in the cream cheese.
  • Add the eggs in one at a time, mixing after each addition. Add the vanilla extract.
  • In another bowl, mix the dry ingredients: 2 cups flour, the baking powder, and the salt.
  • Fold the dry ingredients into the wet ingredients; the batter will be quite thick.
  • When barely any streaks remain, mix in the flour-covered fruit & nut mix. Only on few strokes of your spatula are needed; do not overmix.
  • Spray a loaf pan (9x5 in) with nonstick spray and line the bottom of the pan with a rectangle of parchment paper.
  • Scrape your batter into the loaf pan, smoothing the top.
  • Place in the oven and let bake for 60-70 minutes, or until a tester comes out clean.
  • If near the end of baking, the inside of the cake is still wet but the top is browning too quickly, cover the top with a sheet of foil.
  • Let your cake cool in the pan for 10 minutes, then remove to a wire rack to finish cooking.

Nutrition Facts : Calories 4447.9, Fat 286.1, SaturatedFat 173.1, Cholesterol 1583.5, Sodium 5317.1, Carbohydrate 398.9, Fiber 8.5, Sugar 153.4, Protein 76.5

ISLAND FRUITCAKE WITH CINNAMON-RUM CREAM CHEESE ICING



Island Fruitcake with Cinnamon-Rum Cream Cheese Icing image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 18

2 cups oil
1 1/4 pounds granulated sugar
5 eggs
14 ounces all-purpose flour
2 tablespoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 cup shredded coconut
3/4 cup chopped pecans
1/2 cup chopped dates
2 ripe bananas, sliced
One 16-ounce can crushed pineapple
1 pound cream cheese, at room temperature
8 ounces butter, at room temperature
1 pound confectioners' sugar
1 vanilla bean, split and seeded
Dark rum
Toasted shredded coconut, for serving

Steps:

  • For the fruitcake: Preheat the oven to 350 degrees F. Line the bottom of two 10-inch cake pans with parchment paper.
  • In a mixing bowl using an electric hand mixer, whip together the oil, granulated sugar and eggs until the mixture lightens in color. Sift together the flour, cinnamon, baking soda and baking powder. Add the dry ingredients to the wet ingredients, and mix until just combined, scraping down the sides of the bowl to make sure nothing is stuck. Fold in the coconut, pecans, dates, bananas and pineapples, being careful to avoid over-mixing. Divide the batter between the prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
  • Cool the cakes.
  • For the icing: In a medium bowl using an electric hand mixer, mix the cream cheese and butter until smooth. Add the confectioners' sugar, vanilla seeds and rum to taste, and mix until smooth.
  • Place one of the cakes on a serving plate and use half of the icing to cover the top. Place the second cake on top and cover the top with the remaining icing. Sprinkle toasted coconut flakes over the cake to serve.

PHILLY CHRISTMAS BUNDT CAKE (FRUITCAKE)



Philly Christmas Bundt Cake (Fruitcake) image

This recipe is similar to a fruitcake but much lighter. The texture is more like that of a pound cake. My mom got it from a Philadelphia cream cheese box many years ago. She made it for my dad every Christmas. I inherited the recipe after she passed away,and now I make it for him. I am posting it here so I won't lose it.I hope some of you will enjoy this as much my dad.

Provided by Tina S.

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 10

1 (8 ounce) package Philadelphia Cream Cheese, softened
1 cup butter or 1 cup margarine, softened
1 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons baking powder
1 pinch salt
1 cup candied fruit or 1 cup raisins
2 1/4 cups cake flour (1/4 cup is for fruit)
1/2 cup pecans or 1/2 cup walnuts, chopped

Steps:

  • Blend cream cheese, butter, sugar,eggs, and vanilla well.
  • Slowly add 2 cups cake flour sifted with baking powder.
  • Combine remaining 1/4 cup flour with fruit and nuts.
  • Fold into batter.
  • Pour into greased 10in. bundt pan.
  • Bake at 325* for 1 hour and 15 minutes.
  • Cool in pan for 5-10 minutes before removing.

Nutrition Facts : Calories 335.4, Fat 20.2, SaturatedFat 10.7, Cholesterol 92.6, Sodium 209, Carbohydrate 35.1, Fiber 0.7, Sugar 19.5, Protein 4.4

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