FRUITCAKE LOAF CAKE
Fruitcake Loaf Cake. A richly flavoured cream cheese batter is the star of this quick, easy fruitcake in a smaller loaf size for those who don't want or need a large fruitcake.
Provided by Copyright Barry C. Parsons 2019
Categories Christmas Recipes
Time 1h45m
Number Of Ingredients 12
Steps:
- Cut the cherries into quarters and mix together with the raisins and mixed fruit (or glacé citrus peel). Measure the cherries AFTER they are quartered. In the cake pictured, I have used a mixture of half red and half green glacé cherries for the most colourful appearance.
- Preheat oven to 325 degrees F.
- Lightly grease a 9x5 inch standard loaf pan and line with parchment paper.
- Measure the flour, then remove 2 tbsp to dust the fruit with later.
- Sift the remaining flour with the baking powder and salt. Set aside.
- Cream together butter, sugar and cream cheese, until smooth and fluffy,
- Add the eggs, one at a time, beating well after each addition.
- Next, beat in the vanilla extract (and almond extract if you are using it.)
- Fold in the dry ingredients until almost fully incorporated. A few streaks of flour in the batter should remain at this point.
- Toss the fruit mixture with the reserved 2 tbsp flour.
- Add the flour coated fruit to the batter and fold in well.
- Spread batter evenly into the prepared loaf pan.
- Bake for 1 hour and 20 minutes or until a toothpick inserted in the centre comes out clean. My oven actually took closer to 1 1/2 hours.
- Cool on a wire rack. Store in an airtight container. If freezing, wrap tightly in several layers of plastic wrap before placing it in a large ziplock freezer bag, removing as much air from the bag as you can before sealing it.
Nutrition Facts : Calories 118 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 79 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
FRUITCAKE WITH GINGER CREAM CHEESE
Can be prepared in 45 minutes or less.
Yield Makes about 1/2 cup ginger cream cheese
Number Of Ingredients 3
Steps:
- In a bowl stir together the cream cheese, softened, and the gingerroot and chill the mixture for 30 minutes. Spread the ginger cream cheese on the fruitcake. Makes about 1/2 cup ginger cream cheese.
CREAM CHEESE FRUITCAKE
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
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
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