Island Fruitcake With Cinnamon Rum Cream Cheese Icing Recipes

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FRUITCAKE WITH RUM



Fruitcake With Rum image

This is a fantastic mixed fruitcake. I usually start making these in October for Xmas presents. Sometimes I make them in mini pans too. Absolutly delicious and a welcome gift. As they are sitting I add more rum to the soaked cheesecloth about every week to keep them moist. I found this recipe in a Montreal newspaper (The Gazette) and have use it for 20 years now. Time does not include overnight marinating time.

Provided by FrenchBunny

Categories     Dessert

Time 3h45m

Yield 2 loaves, 16-25 serving(s)

Number Of Ingredients 19

1 1/2 cups golden raisins
1 1/2 cups raisins
1 cup dates (chopped)
1 cup dried apricot (chopped)
1 cup golden fig (chopped)
1 cup blanched almond (whole)
1 cup pecans
1 1/2 cups candied citrus peel
1 cup candied cherry (halved)
1/2 cup dark rum
1 cup unsalted butter
1 cup brown sugar (packed)
4 eggs
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves

Steps:

  • In a large bowl mix the first nine ingredients. Pour rum over and stir. Cover and let sit overnight. Stirring occasionally.
  • In a large bowl cream the butter with the brown sugar until fluffy.
  • Beat in eggs one at a time beating well after each egg.
  • In a medium bowl sift 2 cups of the flour with baking powder,salt, cinnamon, allspice and cloves.
  • Add dry ingredients to the creamed mixture and stir well.
  • Toss 1/4 cup flour with the rum soaked fruits.
  • Pour batter over the fruit mixture and mix really well. Batter will be very thick.
  • Spoon into two 9 X 5 loaf pans lined with greased brown paper. Smooth the tops of the batter in the pans. If you wish arrange some candied cherries and almonds on top of batter.
  • Place pans in middle of the oven which has been preheated to 275°F Also place a shallow pan of water on the bottom rack. Bake for 3 to 3 1/2 hours or until toothpick comes out clean. Place loaves in pan on rack for 15 minutes to cool completely. Remove paper or foil and wrap in rum soaked cheesecloth and wrap in foil. Store in cool, dry place for several weeks.

APPLE SPICE CAKE WITH CREAM CHEESE ICING



Apple Spice Cake with Cream Cheese Icing image

Provided by Anne Burrell

Categories     dessert

Time 2h

Yield 6 servings

Number Of Ingredients 21

1/2 stick butter, plus extra for loaf pan
3 Granny Smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice
1/2 lemon, juiced
1 cup apple cider
1 3/4 cups all-purpose flour, plus extra for loaf pan
1 teaspoon ground cinnamon
1 teaspoon baking soda
3 or 4 grates fresh nutmeg (about 1/2 teaspoon)
3/4 cup brown sugar
3/4 cup sugar
Pinch kosher salt
1 egg
1 teaspoon vanilla extract
1/2 cup toasted and chopped walnuts
1/2 cup golden raisins
Cream Cheese Icing, recipe follows
One 8-ounce package cream cheese, at room temperature
1 stick butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 lemon, juiced

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.
  • In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.
  • Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.
  • Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.
  • Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.
  • Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.

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