Fruitcake Coffee Ice Cream Terrine Recipes

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COFFEE FRUITCAKE



Coffee Fruitcake image

Categories     Cake     Coffee     Egg     Dessert     Bake     Dried Fruit     Raisin     Winter     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 15

3 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 lb dried currants (3 1/3 cups)
1 lb raisins (3 cups)
1 cup lukewarm strong coffee
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
2 cups packed light brown sugar
4 large eggs
1 cup molasses (not robust or blackstrap)
Special Equipment
2 (9- by 5- by 3-inch) loaf pans

Steps:

  • Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
  • Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
  • Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
  • Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.
  • Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
  • Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.

COFFEE CAN FRUITCAKE



Coffee Can Fruitcake image

I started baking this cake in 1965. None of this family really cares for citrus cake, so I adapted this to suit us.

Provided by Carol in Oregon 2

Categories     Dessert

Time 3h15m

Yield 1 cake

Number Of Ingredients 14

1 cup vegetable oil
1 1/2 cups brown sugar, packed
4 eggs
3 cups sifted flour, divided
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons allspice
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 cup pineapple juice
3 cups maraschino cherries, drained and chopped
1 cup seedless raisin
1 cup chopped dates (I prefer Dromedary)
3 cups chopped walnuts

Steps:

  • Combine the oil, sugar and eggs; beat vigorously with electric mixer for 2 minutes.
  • Sift 2 cups of the flour with the baking powder, salt and spices.
  • Stir into the oil mixture alternately with the pineapple juice.
  • Mix remaining cup of flour with the fruits and nuts.
  • Pour batter over this mixture, blending well.
  • Turn into well greased Bundt or Tube pan.
  • Place on middle rack in oven; set a pan of water on lower rack.
  • Bake very slowly at 275 degrees for 2 1/2 to 3 hours, or until the cake tests done with a toothpick.
  • Let stand for 20 to 30 minutes before removing from pan (the cake needs time to firm up a little).
  • Turn out on serving platter and cool completely.

Nutrition Facts : Calories 8225.7, Fat 473, SaturatedFat 56.9, Cholesterol 846, Sodium 5471.4, Carbohydrate 946.5, Fiber 57.9, Sugar 552.9, Protein 127.6

FRUITCAKE COFFEE ICE-CREAM TERRINE



Fruitcake Coffee Ice-Cream Terrine image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Serves 8

Number Of Ingredients 2

2 cups finely chopped fruitcake
1 1/2 quarts coffee ice cream, softened slightly

Steps:

  • Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, leaving a 3-inch overhang on all sides. In a bowl stir together the fruitcake and the ice cream, spread the mixture into the loaf pan, and fold the plastic-wrap overhang over the top. Freeze the ice-cream mixture for at least 8 hours or overnight. Unmold the terrine onto a serving dish and serve it sliced.

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