Honey Fruitcake Recipes

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WORLD'S BEST FRUIT CAKE



World's Best Fruit Cake image

A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you'll ever make! It turns cynics into converts. This fruit cake recipe yields two (8 x 4-inch) loaf cakes. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor!

Provided by Laura / A Beautiful Plate

Categories     Cakes and Cupcakes

Time P1DT2h

Number Of Ingredients 28

1¼ cups (200 g) dark raisins
1¼ cups (200 g) golden raisins
2 cups (320 g) mixed unsweetened dried fruit, chopped
1 cup (160 g) dried unsweetened black figs (chopped)
1 cup (160 g) dried unsweetened tart cherries (chopped)
¾ cup (120 g) dried unsweetened prunes (chopped)
¾ cup (6 oz; 180 mL) dark rum
1½ cups (180 g) unbleached all-purpose flour
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon Diamond Crystal kosher salt
1 stick (4 oz; 115 g) unsalted butter (softened)
¾ cup (160 g) packed light brown sugar
5 large eggs (room temperature)
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated orange zest
½ cup (120 mL) freshly squeezed orange juice
1 Granny Smith apple (peeled and coarsely grated)
¾ cup (90 g) slivered almonds (or chopped pecans or walnuts)
3 tablespoons (36 g) finely diced crystallized ginger
one batch soaked fruit mixture (see above)
⅔ cup (100 g) chopped bittersweet chocolate or dark chocolate chips (optional)
medium sherry or triple sec (for soaking)
¼ cup (72 g) apricot preserves
¼ cup (60 mL) water
whole pecans (for garnishing)

Steps:

  • The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
  • Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
  • In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that's ok.
  • Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn't already been absorbed), and chocoate (if using). Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
  • Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
  • Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
  • For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don't recommend glazing the cake if you wish to continue to wrap and age the fruitcake. To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
  • Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.

Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 36 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 58 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 2 g

HONEY FRUITCAKE



Honey Fruitcake image

Make and share this Honey Fruitcake recipe from Food.com.

Provided by Dave5003

Categories     Dessert

Yield 1 serving(s)

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
1 1/2 cups honey
3 eggs
1 cup flour
1/2 teaspoon baking soda
1 dash salt
1 teaspoon nutmeg
1/2 cup whiskey, brandy etc
1/4 cup molasses
1/2 lb candied fruit
1/2 lb raisins
2 cups walnut pieces

Steps:

  • Cream butter, honey and eggs.
  • Combine dry ingredients and add alternately to creamed mixture with whiskey.
  • Place in a well greased and paper lined loaf pan.
  • Bake in a preheated 350F oven until set ( about 1 1/2 to 2 hours ). Cool completely and wrap in whiskey moistened cheesecloth and store airtight.

Nutrition Facts : Calories 6503.8, Fat 262.3, SaturatedFat 78.3, Cholesterol 802, Sodium 2114.2, Carbohydrate 979.4, Fiber 32.6, Sugar 789.7, Protein 77.8

MINI HONEY FRUITCAKES



Mini Honey Fruitcakes image

Fruitcakes are the quintessential holiday treat. Individual cakes are ideal for a buffet-style party.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Yield Makes 1 dozen

Number Of Ingredients 16

1 3/4 cups all-purpose flour
2 teaspoons baking powder
Coarse salt
1 1/2 sticks unsalted butter
1/2 cup sugar
1/3 cup honey
1/4 cup apricot jam
2 large eggs
1 cup ricotta cheese or 3/4 cup whole milk
1 cup pecans or almonds, toasted and ground
1 cup coarsely chopped dried apricots (5 ounces)
3/4 cup chopped dried cranberries or cherries (5 ounces)
1/2 cup honey
2 tablespoons fresh lemon juice
Pinch of salt
Garnish: dried apricots, cranberries, or cherries

Steps:

  • Preheat oven to 325 degrees. Whisk together flour, baking powder, and 1 teaspoon salt.
  • Beat butter and sugar until pale and fluffy. Beat in honey and jam, and then eggs. Add flour mixture, and beat, alternating with ricotta. Beat in nuts and dried fruit.
  • Press a square of parchment into each cup of a standard muffin tin to create a liner (you can also use baking cups). Divide batter evenly among liners. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer tin to a wire rack. Let stand for 10 minutes.
  • Meanwhile, make the honey glaze: Bring honey to a boil in a saucepan, and cook for 3 minutes. Stir in lemon juice and salt.
  • Brush fruitcakes with glaze, and garnish with dried fruit. Brush again with glaze. Remove from pans. Let cool. Serve fruitcakes with Mixed Citrus Sauce.

HOLIDAY FRUITCAKE



Holiday Fruitcake image

This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 12

1-1/2 cups whole red candied cherries
1-1/2 cups whole green candied cherries
3 cups diced candied pineapple
1 pound walnut halves
10 ounces golden raisins
1 cup shortening
1 cup sugar
5 large eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.

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