Golden Fruitcake Recipes
MINIATURE GOLDEN FRUITCAKES
These tiny fruitcakes will bring joy to everyone on your list. We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries, cranberries, and regular raisins, or a mixture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Yield Makes 48
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
- In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
- Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
- Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.
Nutrition Facts : Calories 146 g, Fat 4 g, Fiber 1 g, Protein 2 g
GOLDEN FRUITCAKE
Fruitcake has been favored by my family ever since my sister shared this light version. It's moist and filled with goodies.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 9 loaves (5 slices each).
Number Of Ingredients 14
Steps:
- Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. Drain well and set aside. , In another large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. , Spoon into nine greased 5-3/4x3x2-in. loaf pans. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
GOLDEN FRUITCAKE
Categories Cake Fruit Dessert Bake Christmas Vegetarian Raisin Date Fig Pear Apricot Pine Nut Spice Brandy Winter Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 loaves
Number Of Ingredients 17
Steps:
- Place marzipan on plate; cover with plastic wrap. Freeze overnight. Combine dried figs and next 3 ingredients in large bowl. Cover and let stand at room temperature overnight, stirring occasionally.
- Preheat oven to 325°F. Butter baking pans or forms. Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light. Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt. Stir in flour in 4 additions. Stir in pine nuts, dried fruit mixture and any soaking liquid from bowl. Gently stir in marzipan.
- Divide batter among prepared pans. Place pans on baking sheet. Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes. Cool cakes completely in pans on racks. Wrap in plastic. Let stand at least 1 day and up to 3 days at room temperature or chill up to 2 weeks. Serve at room temperature.
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4.8/5 (41)Total Time 1 hr 10 mins
- To prepare the fruit: Combine the dried fruit (except for the candied cherries) with liquid in a bowl.
- Lightly grease the loaf pans of your choice: two 8 1/2" x 4 1/2" loaf pans OR six 7" paper bakeable loaf pan., To prepare the cake: In a large bowl, beat together the butter, sugar, corn syrup, baking powder, salt, and flavors., Beat in the eggs one at time., Stir in the flour alternately with the milk., Add the undrained fruit, the candied cherries, and the nuts., Spoon the batter into the lightly greased baking pans, filling them three-quarters full., Bake the cakes for 50 to 80 minutes, depending on the size of the pans; smaller pans will bake for the shorter length of time.
- When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean., Remove the cakes from the oven.
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