Lee Holmes Supercharged Healthy Christmas Fruit Cake Recipes

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CHRISTMAS FRUITCAKE



Christmas Fruitcake image

It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.

Provided by Karen Uffelman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time P20DT6h57m

Yield 8

Number Of Ingredients 17

⅛ cup chopped dried cherries
⅛ cup chopped dried mango
¼ cup dried cranberries
¼ cup dried currants
2 tablespoons chopped candied citron
¼ cup dark rum
½ cup butter
¼ cup packed brown sugar
1 egg
½ cup all-purpose flour
⅛ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsulfured molasses
2 tablespoons milk
¼ cup chopped pecans
¼ cup dark rum, divided

Steps:

  • Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  • Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
  • In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  • Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  • Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g

FRUIT SPICE CAKE ( NOT A CHRISTMAS FRUIT CAKE!!!)



Fruit Spice Cake ( Not a Christmas Fruit Cake!!!) image

This is a wonderful moist and rich cake. If you like to can peaches in the summer this is perfect for you. It is a good way to use up old bottled fruit. Requires no eggs!

Provided by mom_of_4

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 quart canned fruit, with juice (I like peaches)
1 cup oil
4 teaspoons baking soda
1 teaspoon clove
1 tablespoon cinnamon
1 1/2 cups sugar
4 cups flour
1 teaspoon salt
1 teaspoon nutmeg
1 cup raisins (optional)
1 cup walnuts (optional)
1 cup coconut (optional)

Steps:

  • Blend fruit with the juice in blender.
  • In a large bowl add the fruit mixture to the oil and sugar and mix well.
  • Add remaining ingredients and mix.
  • Pour into 9X13 inch greased pan and bake at 350 degrees for 1 hour.
  • Frost with a butter cream frosting or with a cream cheese frosting. (Which is the one I recommend.).

Nutrition Facts : Calories 412.1, Fat 18.7, SaturatedFat 2.8, Sodium 614.8, Carbohydrate 57.5, Fiber 1.5, Sugar 25.2, Protein 4.3

LEE HOLMES' SUPERCHARGED HEALTHY CHRISTMAS FRUIT CAKE



Lee Holmes' Supercharged Healthy Christmas Fruit Cake image

This cake can be made simply and easily with a minimum of fuss. Keep it handy for when friends drop in or wrap it for a party. You can add in whatever dried fruit combination you prefer. The fruit adds an element of natural sweetness so there's no need to add any refined sugars or sugar substitutes.

Provided by Bren in LR

Categories     Dessert

Time 2h

Yield 1 8 inch cake

Number Of Ingredients 17

1 cup almond meal
1/3 cup chopped walnuts
3 cups mixed dried fruit (currants, cranberries, blueberries, raisins, figs, apricots, sultanas, cherries, dates)
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon grated lemon zest
3 tablespoons lemon juice
4 tablespoons coconut milk
3 tablespoons walnut oil (or light olive oil)
3 eggs, lightly beaten
1/2 cup whole blanched almond (for decorating)

Steps:

  • Preheat your oven to 325 degrees and line an 8 inch cake tin or springform pan with parchment paper.
  • In a mixing bowl combine almond meal, chopped walnuts, dried fruit, spices, baking powder, soda, vanilla, salt and lemon zest.
  • In a separate bowl, place lemon juice, coconut milk, oil and eggs and whisk together. Add the dry ingredients to wet and fold through with a wooden spoon. Spoon the mixture into prepared tin then press the mixture down into the tin using your hands so that it is compact and tightly packed.
  • Bake for 1 hour on the middle shelf of the oven.
  • Open oven and placed blanched almonds on top in a decorative pattern and return to oven for 30 minutes.
  • Check cake with a skewer and remove the cake from the oven when the skewer comes out clean.
  • Let cool then carefully remove from tin or pan. Store in sealed container in fridge.

Nutrition Facts : Calories 3070.7, Fat 181, SaturatedFat 28.9, Cholesterol 558, Sodium 1894.6, Carbohydrate 343.2, Fiber 58.9, Sugar 10.8, Protein 73.3

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