Fruitcake With Ginger Cream Cheese Recipes

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FRUITCAKE LOAF CAKE



Fruitcake Loaf Cake image

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

1 cup glacé cherries, quartered.
3/4 cup raisins, any kind.
3/4 cup mixed glacé fruit (or glacé mixed peel)
1 2/3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup sugar
1 cup cream cheese (One 8 oz or 250 g) block)
1/3 cup butter
2 eggs (large or extra large)
1 tsp pure vanilla extract
1/4 tsp pure almond extract (optional)

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



Fruitcake with Ginger Cream Cheese image

Can be prepared in 45 minutes or less.

Yield Makes about 1/2 cup ginger cream cheese

Number Of Ingredients 3

a 3-ounce package cream cheese
1 tablespoon minced peeled fresh gingerroot
thin slices of fruitcake

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



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

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