Nanas Fruitcake Recipes

LIGHT FRUIT CAKE

Steps:

• Oil one 9 or 10 inch tube pan, or 2 loaf pans. Line with parchment if desired.
• Measure flour, salt and baking powder into a large bowl.
• Add the coconut, fruits and nuts, stirring till all the fruit is separated and coated with flour.
• Cream butter and sugar together till light and fluffy. Add eggs, one at a time and almond extract. Then mix in pineapple juice.
• Stir in fruit-flour mixture till all incorporated. Spread batter evenly into prepared pan(s).
• Bake at 275 degrees F for 3 to 3 ½ hours for one tube pan, or 2 to 2 ½ hours for two loaf pans. Test with toothpick for doneness. (Yes, 275 degrees is correct)
• Leave in pan till cool. Remove parchment and wrap in plastic wrap to store. Keep in fridge or freezer.

NANNY'S FRUITCAKE COOKIES

Steps:

• Place the first 5 ingredients in a large bowl. Drizzle with Triple Sec and toss to combine. Let stand, covered, overnight. In a large bowl, cream butter, sugars and nutmeg until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Stir in fruit mixture. Divide dough in half; shape each into a 12x3x1-in. rectangular log. Cover; refrigerate overnight or until firm., Preheat oven to 350°. Uncover and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are light brown, 13-16 minutes. Remove from pans to wire racks to cool.

BEST BOILED FRUITCAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
• Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
• Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
• Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

NANA'S JAPANESE FRUITCAKE

Steps:

• Heat oven to 350 degrees with racks placed in center. Spread nuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer nuts to a bowl; set aside to cool.
• Line the bottoms of three 8-by-2-inch buttered cake pans with parchment paper, and butter the parchment. Dust the bottoms and sides of pan with flour, and tap out any excess. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Finely chop the raisins, and combine with the cinnamon and allspice. Set aside.
• With an electric mixer fitted with the paddle attachment, beat together the sugar and shortening on medium speed until combined. Add eggs one at a time, beating well after each addition. On low speed, add the flour mixture and the milk to the batter, alternating between the two, starting and ending with the dry ingredients.
• Fold the reserved raisin mixture into one-third of the batter. Pour batter into one cake pan. Stir the reserved toasted walnuts into the remaining batter. Divide batter between two remaining cake pans. Bake, rotating pans for even baking if necessary, until a cake tester inserted in the middle comes out clean, about 40 minutes. Transfer to cooling racks to cool, and invert cakes onto cooling rack. Allow to cool completely.
• Combine the pineapple, oranges, 2 cups coconut, and sugar in a medium saucepan. Bring filling to a boil over high heat, stirring. Reduce to a simmer, and let cook, stirring often, until thickened, about 20 minutes. Whisk the cornstarch into 1/4 cup warm water. Stir into filling. Continue to cook until thick, 6 minutes. Let cool before using.
• Place one walnut layer top-side down on the serving plate. Top with half of the filling. Place the raisin layer, top-side up, securely on top, press down lightly. Using an offset spatula, go around the layers to press filling between layers. Top with remaining filling. Place remaining walnut layer on top, top-side up. Press down with hands. Using the offset spatula, go around layers again to ensure filling is securely between layers. Frost the sides of the cake first, using an offset spatula. Finish icing the top of the cake. Decorate top of cake with drained candied orange zest and remaining coconut. Serve.

NAN'S BEST DARK FRUITCAKE:

Steps:

• With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so.
• Keep remaining rum for after baking directions -- see below.
• Stir flour, salt, baking soda and spices together Set aside.
• In separate bowl, Cream shortening and brown sugar together till fluffy.
• Add eggs and beat one at a time.
• Add molasses, jam and mix well.
• Blend in dry ingredients. Fold in fruit.
• Prepare your round fruit cake pan by oiling and line pan with paper. Oil and flour again lightly.
• Ensure the top of the paper is about 1 inch or so above the top of the pan.
• Fill prepared pans 2/3 full.
• Bake in a slow oven 300°F for 2 hours or so.
• Place a shallow pan of hot water on the bottom rack of the oven during baking. This will ensure the cake stays moist. Remove this pan of water during the last hour of baking.
• Cool completely before removing paper.
• Storing and mellowing of fruit Cake: Wrap a cheese cloth that has been soaked in the remaining 1/4 cup of rum over the cake, covering it completely.
• Next wrap the cake and cheesecloth in aluminum foil wrap.
• Place in a cool place. Taste of cake is best when stored for 4 weeks or so! I've often brushed egg white over the cake, rolled out almond paste and laid it over the top and sides of cake. I then ice it. Everyone raves! NOTE: I've often doubled the recipe for a larger cake.

JANE BENET'S FRUITCAKE

Steps:

• Preheat the oven to 275 or 300 degrees.
• Chop the nuts and fruits (grind the dates and figs--they're very sticky) and combine them in a bowl.
• Add the brandy, jam and spices; mix well.
• Cream the butter, add the sugar, molasses and beaten eggs; mix thoroughly.
• Add the flour and salt and mix to a batter consistency.
• Pour over the fruit mixture and stir to combine. A little more flour may be needed, or a little more brandy. What dough there is should be fairly stiff, not runny.
• Grease pans well, then line with heavy waxed or parchment paper.
• Fill the pans three fourths full and bake until a straw comes out clean (probably from 2 to 3 hours, depending on sizes). Have a pan of hot water in the bottom of the oven for moisture during baking.
• When done, turn out the cakes onto racks to cool.
• Pour a little brandy slowly over the top of each one.
• In 15 minutes, invert onto waxed paper, remove the baking paper and pour more brandy slowly over each cake. This must be done gradually, but a warm cake absorbs the liquid much better than a cold one.
• When completely cool, wrap the cakes well and store in airtight containers for at least 1 month before slicing. Yields about 17 pounds of fruitcake.

NANNY'S FRUITCAKE COOKIES RECIPE RECIPE - (4.1/5)

Steps:

• Place the first five ingredients in a large bowl. Drizzle with Triple Sec and toss to combine. Let stand, covered, overnight. In a large bowl, cream butter, sugars and nutmeg until light and fluffy. Beat in egg. Gradually beat in flour. Stir in fruit mixture. Divide dough in half; shape each into a 12x3x1-in. rectangular log. Wrap in plastic wrap; refrigerate overnight or until firm. Preheat oven to 350°F. Unwrap and cut dough crosswise into 1/2 inch slices. Place 2 inches apart on un-greased baking sheets. Bake 13 to 16 minutes or until edges are light brown. Remove from pans to wire racks and cool.

NANA'S CHRISTMAS POUND CAKE

Steps:

• Cream the cream cheese and the butter together until light and fluffy.
• Gradually add the sugar and cream well.
• Add the vanilla and brandy (or bourbon), mixing well.
• Add the eggs one at a time,beating well after each addition.
• Set aside 1/4 cup flour.
• Sift the remaining 2 cups flour, cornstarch and baking powder together.
• Gradually add the flour mix to the batter, mixing well.
• Dredge the pecans and candied fruit in the 1/4 cup flour, coating all pieces thoroughly.
• (this keeps them from all sinking to the bottom of the cake as it bakes) Fold the pecans, candied fruit and any flour residue into the cake batter.
• Grease a bundt pan very heavily with Crisco, and sprinkle the 3 tablespoons of sugar evenly in the bottom of the cake pan over the Crisco.
• Pour the cake batter into the bundt pan.
• Bake at 325 degrees for 30 minutes.
• Then reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.

NANA'S FRUIT SALAD

Steps:

• In a large bowl combine fruit cocktail, mandarin oranges, apples, pears, and pecans.
• In a small mixing bowl, mix cream cheese and lemon juice. Add enough fruit cocktail juice to achieve a smooth and creamy consistency.
• Fold the cream cheese mixture into the fruit mixture and toss. Cover and chill for 1 hour before serving. Prior to serving slice bananas, add to fruit salad and toss again.

NANA'S FRUITCAKE

Steps:

• put sultannas in a saucepan, cover with water and boil.
• beet eggs, add sugar.
• cut butter and add to eggs and sugar.
• strain sultannas, add to egg mixture and stir.
• add flour, baking powder and salt.
• bake for 1 1/4 - 1 1/2 hours at 350 degrees.
• add essence if wanted.
• check at 1 hour.