Flowerpot Fruitcake Recipes

FLOWERPOT FRUITCAKE

FlowerPot Fruitcake image

Here's a new variety of fruitcake folks will surely favor. Mary Kay Calnan of Worthington, Ohio started with a pound cake mix and added traditional spices and raisins to give it a fruitcake flavor. Then she took the recipe a crafty step further by baking it in individual foil-lined flowerpots. "After the cakes are cool, I remove them from the pots and replace the foil with fabric, then fit the cakes back into the pots," describes Mary Kay.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 3 loaves.

Number Of Ingredients 12

Ingredients

Heavy-duty aluminum foil
3 clay pots, 4 inches wide and 4 inches deep
1 package (16 ounces) pound cake mix
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup apple juice
2 eggs
1/2 cup golden raisins
1 tablespoon all-purpose flour
1/2 cup slivered almonds
Corn syrup
Red and green candied cherries

Steps:

Cut foil into three 12-in. squares. Turn pots upside down; press one square of foil over each as smoothly as possible. Remove shaped foil. Turn pot right side up and press foil down into pots, pressing firmly against all sides. Let extra foil hang over rim of pots to aid in removal later. Generously grease inside of foil and dust with flour; set aside. , In a large bowl, combine cake mix, cinnamon and nutmeg. Add apple juice and eggs; beat on low speed for 30 seconds, then on medium for 3 minutes. Combine raisins and flour; fold into batter. Fill each prepared pot three-fourths full. Sprinkle with almonds. Place pots on a baking sheet. , Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Place pots on a wire rack to cool. When cooled, remove foil liners from pots. Carefully peel off foil and discard. Heat a small amount of corn syrup and brush over tops of loaves. Decorate with candied cherries. Wrap loaves in plastic wrap or with a napkin and put back into pots for gift-giving.

Nutrition Facts :

FLOWERPOT CAKES

Flowerpot Cakes image

Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate frosting, a smattering of crushed cookies and candy "rocks," and a fresh sprig of mint.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes 6

Number Of Ingredients 14

Ingredients

1/3 cup vegetable oil, plus more for pots
3/4 cup unsweetened cocoa powder, plus more for dusting
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 large egg, plus 1 large egg yolk
3/4 cup buttermilk
3/4 teaspoon pure vanilla extract
Quick Chocolate Frosting
1/2 cup crushed chocolate wafer cookies (about 10), for garnish
Multicolored pebble-shaped chocolate candies, for garnish
Mint sprigs, for garnish

Steps:

Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.

CHRISTMAS SPECIAL FRUITCAKE

Christmas Special Fruitcake image

Number Of Ingredients 9

Ingredients

3 cups coarsely chopped brazil nuts or other nuts (walnuts, pecans or hazelnuts)
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherry
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract

Steps:

In a mixing bowl, combine nuts, dates and cherries. In another bowl, stir together flour, sugar, baking powder and salt add to nut mixture, stirring until nuts and fruit are well-coated. Beat eggs until foamy. Stir in vanilla fold into nut mixture. Mix well. Pour into a greased and waxed paper-lined 9-in. x 5-in. x 3-in. loaf pan. Bake at 300° for 1 hour and 45 minutes. Cool 10 minutes in pan before removing to a wire rack.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

FLOWERPOT BANANA BREAD

Flowerpot Banana Bread image

Number Of Ingredients 11

Ingredients

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 cup banana ripe, mashed, 2-3 bananas
1/3 cup milk
1 teaspoon lemon juice
1/2 cup walnuts chopped
1 clay flowerpot, new, 6 1/2"

Steps:

Prepare flowerpot as follows: After washing, grease, line with wax paper, cutting to fit, and grease again. Mix flour, baking soda and salt. In a separate bowl, cream butter, then add sugar, eggs and bananas, blending thoroughly. Combine milk and lemon juice to banana mixture, alternately add flour and milk mixture, then stir in nuts. Pour mixture into prepared flowerpot and place in removable liner. Place liner in base. Cover with 2 to 3 paper towels. Cover and cook on LOW 5-6 hours. Do not lift lid - NO PEEKING - until last hour. NOTE: A 2 lb. coffee can may also be used - but it's not as cute.

Nutrition Facts : Nutritional Facts Serves

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