Kopikala Fruitcake Recipes

DIABETIC FRUITCAKE

Steps:

• Mix raisins, dates, shortening, hot water, salt, cinnamon, cloves and prunes.
• Boil 5 minutes.
• Cool and add vanilla, flour, baking soda and baking powder.
• Line pans with paper.
• Bake 350 30 minutes.
• Reduce heat to 325 and bake until tests come clear 25-30 minute more.

FRUIT CAKE

Steps:

• In a medium bowl, stir together the raisins, apricots, figs, ginger, and brandy (sub whiskey or apple cider if you like). Cover and let soak for at least 4 hours or up to 24 hours, stirring a few times during the soak.
• Preheat the oven to 300F. Butter or spray 2 (9x5-inch) loaf pans with baking spray.
• In a medium bowl, whisk together the flour, pie spice, baking powder, and salt. Set aside.
• In a large mixing bowl, beat butter with a hand mixer until smooth. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well incorporated. Beat in the vanilla. With mixer on low speed, slowly add the flour mixture, beating just until combined. With a spatula, fold in the candied cherries, nuts, and soaked fruit. Divide the batter evenly among the two baking pans.
• Bake for 2 hours or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes. Run a knife around the cake to release it from the edges. Remove and place them on a cooling rack. Generously brush tops and sides of the cakes with brandy or whiskey (you can also use simple syrup). Cool completely. Store the cakes tightly wrapped in plastic wrap for up to 6 weeks.

FRUIT COCKTAIL CAKE

Steps:

• In a large bowl, combine all cake ingredients; mix well. Pour into a 13x9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature.

THE BEST BISHOP'S FRUITCAKE EVER MADE

Steps:

• Put butter in a mixing bowl.
• Add sugar and cream well.
• Add eggs, one at a time, beating until light and fluffy and mix well.
• Add lemon juice, essence and caramel.
• Mix well.
• Keep aside.
• Put flour in a separate bowl.
• Add tuti fruti and raisins.
• Mix well.
• Add baking powder and grated peel.
• Mix well.
• Add dry ingredient mixture into wet ingredients mixture.
• Mix well.
• Pour into a greased (with white butter) cake tin.
• Bake for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean.
• Remove from tin.
• Allow to cool completely on a wire rack.
• Slice and serve.

FRUITCAKE (FROM QUICK BREAD MIX)

Steps:

• Combine bread mix and water. Mix well. Add remaining ingredients. Mix. Spoon into greased and floured pans. Bake 1 hour at 350*.

BETTY'S BRAZIL NUT FRUITCAKE

Steps:

• Sift the dry ingredients together.
• In large bowl, place chopped fruits and nuts.
• Add the sifted flour and mix to coat well.
• Beat the eggs and add the vanilla.
• Mix with the dry ingredients and fruit and nuts until well coated.
• Grease a 9x5x3 loaf pan and line with wax paper.
• Add mixture to prepared pan.
• Bake at 300 degrees for 1 hour and 45 minutes.
• Remove from pan and immediately remove wax paper and cool before slicing.

WHITE FRUITCAKE

Steps:

• cream butter well,add sugar,and cream until fluffy.
• beat eggs well and add,blend with creamed mixture.
• chop fruit and nuts and mix with a small amount of the flour.
• sift remaining flour.
• fold into creamed mixture.
• add flavoring.
• fold in fruits and nuts.
• line a tube pan or loaf pans with greased wax paper.
• pour in batter.
• put in a cold oven and bake at 200 degrees for 3 hours.
• loaf pans for 2 1/2 hours.
• cool in pan on rack.
• or bake at 300 degrees until done,about 1 1/2 hours, or until it shrinks from the pan.
• This cake can be frozen, it makes just a little less than 5 pounds, No liquid other than the flavorings is needed.

EASY APPLE FRUIT CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a deep, round 20cm cake tin with greaseproof paper. Beat the first seven ingredients together in a large bowl (electric hand- beaters are best for this), until pale and thick. Using a large metal spoon, gently fold in the fruit until evenly combined.
• Spoon the batter into the tin and bake for 50 mins-1 hr or until the cake is dark golden, springy to the touch and has shrunk away from the tin slightly. A skewer inserted into the centre will come out clean when it's ready. Cool completely before decorating. Will keep, wrapped in an airtight container or iced, for up to a week, or can be frozen un-iced for up to a month - defrost fully before decorating.