Fantastic Light Fruitcake Recipes

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MOIST LIGHT FRUIT CAKE (THE BEST EVER)!



Moist Light Fruit Cake (the Best Ever)! image

This light mixed fruit cake recipe is all you ever need for an easy, moist and lightly fruited cake, perfect for Christmas and even weddings!

Provided by Priya Maha

Categories     Dessert

Time 2h35m

Number Of Ingredients 17

250 g plain flour
240 g brown sugar
275 g butter (at room temperature)
4 eggs (at room temperature)
85 g raisins
85 g sultanas
40 g ground almond
60 g glace cherries
60 g mixed peel
30 g candied ginger
1 ⅓ tbsp molasses (optional)
½ tsp mixed spices
⅛ tsp baking powder
⅓ tsp lemon juice
½ tsp vanilla essence
½ tbsp orange juice
⅛ tsp salt

Steps:

  • Preheat oven to 160 °Celsius. Grease and line cake tin with parchment paper and wrap the tin with 2 layers of brown paper or baking strips.
  • Chop the fruits if you like them chopped and mix with ground almond. Leave aside.
  • In a separate bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in all essences, lemon juice, and molasses and mix well.
  • Gently fold in the sifted dry ingredients alternately with orange juice. Mix until flour is well incorporated in the batter.
  • Add the mixed fruits into the batter and mix well.
  • Pour batter into a greased and lined cake tin and bake for about 2 hours and 10 minutes on the lowest rack.
  • Remove cake from the oven and let it rest in the tin for 10 minutes. Remove cake from tin and let it cool completely.
  • Once completely cooled, wrap it neatly in parchment paper, followed by cling wrap and foil and store in a cool, dry place for 1 week before icing or cutting the cake.

Nutrition Facts : Calories 5347 kcal, Carbohydrate 711 g, Protein 65 g, Fat 263 g, SaturatedFat 149 g, Cholesterol 1246 mg, Sodium 2745 mg, Fiber 22 g, Sugar 406 g, ServingSize 1 serving

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.

LIGHT FRUIT CAKE



Light Fruit Cake image

Number Of Ingredients 13

3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 cup shredded coconut
1 ½ cups candied cherries, cut in half
1 ½ cups dried or candied pineapple, chopped
1 ½ cups white or golden raisins
1 cup slivered, blanched almonds
2 cups white sugar
1 cup butter or hard margarine
4 eggs
1 tsp almond extract
1 cup pineapple juice

Steps:

  • Oil one 9 or 10 inch tube pan, or 2 loaf pans. Line with parchment if desired.
  • Measure flour, salt and baking powder into a large bowl.
  • Add the coconut, fruits and nuts, stirring till all the fruit is separated and coated with flour.
  • Cream butter and sugar together till light and fluffy. Add eggs, one at a time and almond extract. Then mix in pineapple juice.
  • Stir in fruit-flour mixture till all incorporated. Spread batter evenly into prepared pan(s).
  • Bake at 275 degrees F for 3 to 3 ½ hours for one tube pan, or 2 to 2 ½ hours for two loaf pans. Test with toothpick for doneness. (Yes, 275 degrees is correct)
  • Leave in pan till cool. Remove parchment and wrap in plastic wrap to store. Keep in fridge or freezer.

LIGHT FRUITCAKE



Light Fruitcake image

A wonderful jewel-toned light fruitcake full of flavor and mixed fruit. (Cake is nut-free)

Yield 1 - 6 lb, 6½ oz cake

Number Of Ingredients 24

1 lb golden sultana raisins
6 oz green glazed cherries
6 oz red glazed cherries
4 oz glazed pineapple rings, chopped
¾ lb mixed glazed fruit
¼ lb citron
½ cup brandy
¾ cup flaked coconut
2 tsp finely grated lemon rind
2 tsp finely grated orange rind
1 cup butter, softened at room temperature
1½ cup white sugar
5 large eggs, separated
1 tsp pure vanilla
1 tsp almond flavoring
1 tsp lemon flavoring
½ cup crushed pineapple, drained very well (reserve ¼ cup of the juice)
3¾ cups all-purpose flour (set aside 1 cup of the flour to flour the fruit mixture)
1½ tsp baking powder
¼ tsp salt
¼ cup orange juice
¼ cup freshly-squeezed lemon juice
¼ cup pineapple juice (from the drained crushed pineapple)
Extra brandy for brushing on cake as it ages and for soaking cheesecloth in which to wrap the cake

Steps:

  • In large bowl, combine the raisins, cherries, glazed pineapple, mixed glazed fruit, and citron. Mix well. Stir in the brandy to coat the fruit. Cover tightly with plastic wrap. Let stand for about 24 hours to macerate the fruit, stirring occasionally. When ready to mix up the cake, add the coconut and lemon and orange rind. Stir well.
  • Prepare 8-inch square fruitcake pan that is 3 inches deep and has a removable bottom: Lightly spray the bottom and sides of the pan with cooking spray. Line the pan (bottom and sides), with brown paper or double thickness of parchment paper. Lightly spray the paper.
  • Preheat oven to 275°F.
  • In large bowl of stand mixer and using the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Beat in the egg yolks, one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute. Beat in the vanilla, almond, and lemon flavorings. Stir in the drained crushed pineapple.
  • Sift together 2¾ cups of the flour, baking powder, and salt.
  • In measuring cup or small bowl, combine the orange and lemon juices along with the reserved ¼ cup of pineapple juice.
  • Add the dry and wet ingredients to the beaten butter and sugar mixture in three additions, starting and ending with the flour mixture. Transfer batter to a very large bowl.
  • Sprinkle reserved cup of flour over the macerated fruit and toss ingredients lightly and quickly. Gently fold the fruit mixture into the batter.
  • In clean bowl, beat the egg whites until stiff but not dry. Gently fold the whipped egg whites into the batter.
  • Transfer batter by large spoonfuls into the prepared baking pan. Use a knife to evenly spread the batter in the pan, smoothing the top. Add a few cherries as decorations to the top of the cake, if desired.
  • Place small pan of hot water on the lower rack in the oven. Place fruitcake in center of middle rack and bake for approximately 5 - 5¼ hours or until cake is firm to the touch and cake tester inserted into centre of cake comes out clean. After about an hour or so of baking, loosely tent cake with tin foil to prevent it from browning too much. Remove cake from oven and place on rack. Let cake cool in pan for about 40 minutes before carefully removing from pan by inverting it on a tea towel and removing the paper. Carefully turn the cake top side up on to a wire cooling rack.
  • Let cake cool completely before brushing well with brandy and wrapping in brandy-soaked cheesecloth, followed by plastic wrap and tin foil. Store in a sealed plastic bag in a cool, dry area. Remove wrapping and brush cake top and sides with brandy once a week for 2-3 weeks as the cake "ages" before cutting and serving.

SUPER MOIST FRUIT CAKE RECIPE



Super moist fruit cake recipe image

Super moist fruit cake recipe will help you make soft and moist fruit cake in a very simple and easy 3 step method.

Provided by Bincy Chris

Categories     Breakfast

Time 2h40m

Number Of Ingredients 19

228 g Flour (1 3/4 cup)
226 g Butter (2 sticks/1 cup)
100 g Brown sugar (1/2 cup)
45 g Mollasses (3 tbsp (can use brown sugar instead))
3 Eggs
1 tsp Cinnamon powder
1 tsp Ground All spices
1 tsp Baking powder
1/2 tsp Salt
180 ml Water (3/4 cup)
Zest of 1 orange
Zest of 1 lemon
600-800 g Dry Fruits and nuts
175 g Raisins
200 g Dried Cranberries
200 g Prunes
100 g Dates
75 g Chopped Pecans
Nutmeg,cloves,cardamom,dry ginger

Steps:

  • Step 1.Boil the dry fruits In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.Step 2.Add all the rest of ingredientsAdd the eggs (lightly beaten) and vanilla extract(optional) and the nuts.Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn't add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.The taste of a fruit cake is mostly the aroma of that cake :)Mix everything together, just until everything is well incorporated.Step 3.Bake the fruit cakeTransfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.Large baking tray (8 inch) will take slightly less baking time. Let the cake cool completely.Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.

LIGHT FRUITCAKE



Light Fruitcake image

This light fruitcake is what some people prefer, and my mother always made both kinds for everyone's taste at Christmas. This recipe is also very old. Originally submitted to CakeRecipe.com.

Provided by Carol

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 24

Number Of Ingredients 15

1 cup butter
1 ½ cups raisins
½ pound chopped candied citron
¼ pound almonds
¾ cup maraschino cherries, drained
2 ½ cups sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons rosewater
1 teaspoon lemon zest
1 ¼ cups white sugar
4 eggs
1 ½ tablespoons lemon juice

Steps:

  • Wash and dry raisins. Cut peel in paper-thin strips. Blanch almonds, and slice lengthwise. Slice cherries in half. Combine fruit and nuts in large bowl, and add 1/2 cup of the sifted flour; mix until fruit is well coated.
  • Grease and line cake pans with 3 layers of heavy waxed paper, or 2 layers brown paper. These round pans are at least 3 inches deep. The small pan is 6 inches across, and the medium size pan is 9 inches across. Grease again. Preheat oven to 275 degrees F (135 degrees C).
  • Cream butter until fluffy; add extracts and lemon rind. Gradually add sugar, mixing until creamy. Beat eggs until light and lemon-colored, and add into creamed mixture. Beat together well.
  • Sift together remaining 2 cups flour with the baking powder and salt. Add these dry ingredients alternately with fruit and nut mixture, folding in gently until well combined. Stir in lemon juice.
  • Turn batter into prepared cake tins, filling 2/3 full and spreading batter evenly. Bake small cake for 1 1/2 hours, and the medium size cake for 2 hours. Remove from oven. Allow to stand in tin 5 minutes. Turn cake out on wire cake rack to cool.

Nutrition Facts : Calories 262 calories, Carbohydrate 38.6 g, Cholesterol 51.3 mg, Fat 11.1 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 163.8 mg, Sugar 16.2 g

FANTASTIC LIGHT FRUITCAKE



Fantastic Light Fruitcake image

I am not a lover of fruit cakes, but this one is different. My mother and I make these every Christmas for gifts.

Provided by Mama Meerkat

Categories     Dessert

Time 1h40m

Yield 2 bundt cakes, 24 serving(s)

Number Of Ingredients 12

3 cups sugar
6 eggs
1 lb butter
5 cups flour
1 teaspoon baking soda, dissolved in 2 tsp. water
2 ounces lemon extract
4 tablespoons orange juice
1 cup candied cherry
1 cup candied pineapple
1 lb white raisins
2 quarts pecans
1 (14 ounce) package angel flake coconut

Steps:

  • Cream butter and sugar.
  • Add eggs one at a time.
  • Add extract, orange juice and soda water.
  • Add cherries, pineapple, and pecans until all is added. I used to mix all by hand, but now I have a larger mixer that works well and I only mix the cherries, pineapple and pecans by hand.
  • Drop batter by spoonsful into lightly greased and floured pans. Batter will be very heavy.
  • Bake at 275 until firm to touch.
  • This will make 2 large bundt pans, or a loaf pan and several small pans for gifts. The small pans take about 55-60 minutes and the large tube pans take about 65-80 minute The bundt pan will take longer. You can cut the recipe in half since the batter is so heavy and each half makes a whole bundt pan or one large and three smaller loaf pans.

Nutrition Facts : Calories 735.7, Fat 48.1, SaturatedFat 17.1, Cholesterol 93.5, Sodium 224.3, Carbohydrate 73.2, Fiber 5.6, Sugar 45.2, Protein 8.9

CASSANDRA'S "LIGHT" FRUITCAKE RECIPE



Cassandra's

This bourbon-doused fruitcake is sure to turn the taste buds of even the most skeptical holiday guest. This family recipe was a childhood tradition that lived on through Cassandra King after her mother passed-but just slightly askew-until her daddy let her in on the secret touch she was missing: "Every time your mama wasn't looking, I'd sneak into the closet and pour more whiskey over those cakes." If that's not a true Southern tale, we don't know what is.

Provided by Cassandra King

Categories     Cakes

Time 4h40m

Yield Serves 16-20

Number Of Ingredients 14

3 cups chopped mixed dried fruit (such as cherries, apricots, dates, prunes, and apples)
1 cup chopped dried candied pineapple
1/2 cup currants
1/4 cup finely chopped crystallized ginger (or more to taste)
1 1/2 cups brandy or bourbon, divided
1 cup unsalted butter
1 1/2 cups granulated sugar
5 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups pecans, chopped
Cheesecloth

Steps:

  • Combine the mixed dried fruit (including pineapple and currants) and crystallized ginger in a large bowl. Stir together with 1 cup brandy or bourbon; cover and set the mixture aside for 2 hours to infuse the dried fruit.
  • Preheat the oven to 325˚F. Grease a tube pan with cooking spray. Meanwhile, cream together the butter and sugar in a large bowl, and beat in eggs 1 at a time. Stir in the vanilla extract. In a separate large bowl, whisk together the flour, baking powder, and salt. Using a large wooden spoon or spatula, stir the flour mixture into the butter mixture until thoroughly combined (do not beat with a mixer).
  • Stir in the soaked fruit mixture and chopped pecans. The mixture will be thick.
  • Scrape the mixture into the prepared tube pan, smoothing the top with a spatula. Bake 1 hour and 10 minutes or until a toothpick inserted into the center of the fruitcake comes out clean. Cool 15 minutes before removing from pan. Cool completely on a wire rack, about 45 minutes.
  • Soak a layer of cheesecloth in enough brandy or bourbon to thoroughly moisten (about 1/2 cup). Wrap the fruitcake in the cheesecloth, and then wrap it in aluminum foil. Set aside to rest for at least 24 hours before serving to allow the flavors to soak in.

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