Pineapple Christmas Fruitcake Recipes

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TRADITIONAL CANADIAN CHRISTMAS CAKE



Traditional Canadian Christmas Cake image

One the prairies, one was measured by the flavour and texture of their dark fruitcake. Everyone made it. Everyone had an opinion. It is the bourbon that makes all the difference to me, in this exotic dark fruit cake. Makes 2 loaves or 5 small loaves. Must be made a minimum of 4 weeks before the holiday season.

Provided by Valerie Lugonja

Categories     Dessert

Time 1h20m

Number Of Ingredients 23

¾ c softened butter
1 ¼ c firmly packed brown sugar
3 large eggs
2 ½ c all purpose sifter flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
1 teaspoon ground allspice
½ cup dark molasses
½ cup brewed black coffee ((or espresso))
½ cup bourbon
1 pound dark raisins
½ pound candied red cherries (whole)
½ pound candied green cherries (whole)
¼ pound candied orange peel (chopped)
¼ pound candied lemon peel (chopped)
½ pound chopped citron
½ pound dark pitted dates (chopped)
1 cup pecans (toasted whole)
Bourbon for soaking cheesecloth in and brushing on
½ cup warmed red currant jelly
Pecan halves (, and candied cherry halves)

Steps:

  • Place all fruit in large bowl; add bourbon and soak for 2-4 hours
  • Preheat oven to 300°F and grease two 9 x 5 loaf pans 2 1/2 inches deep or five 5 3/4 x 3 pans 2 inches deep
  • Line bottoms with parchment paper; butter it (the original recipe was waxed paper)
  • Cream together butter and brown sugar; beat in the eggs.
  • Sift all dry ingredients; beat into butter mixture
  • Add molasses and brewed black coffee or espresso to mixture; combine well
  • Fold in the nuts and bourbon soaked in fruit
  • Carefully pack the batter into the prepared pans almost to the top (I used an offset spatula to finish the tops of each cake)
  • Place pans on centre rack of oven in a bain marie (place pans in a larger pan and pour hot water halfway up the sides); bake for 2 to 2 ½ hours, or until toothpick comes out clean (the small cakes took 50 minutes, so watch carefully after 45 minutes)
  • If the tops brown too quickly, place foil over the top
  • Cool 30 minutes, then remove and set on wire rack
  • Wrap carefully in a triple layer of cheesecloth that has been soaked in bourbon
  • Seal tightly in aluminum foil and store in a cool dry place until the holiday season
  • Once a week, remove foil, and brush additional bourbon onto the cheese cloth
  • The longer it is stored, the more times it is dowsed, the more pungent and flavourful it becomes.

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.

PINEAPPLE CHRISTMAS FRUITCAKE



Pineapple Christmas Fruitcake image

Make and share this Pineapple Christmas Fruitcake recipe from Food.com.

Provided by fluffystew

Categories     Dessert

Time 3h20m

Yield 1 cake

Number Of Ingredients 13

1 lb white raisins (golden)
1 (14 ounce) can crushed pineapple
4 ounces approx liquor (rum, brandy, wine, whatever!)
1/4 cup flour
1/2 lb red glace cherries
1/2 lb glace green cherries
4 ounces mixed peel (or whatever a small package is)
3/4 cup butter
1 cup sugar
3 eggs, beaten
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Line bottom and sides of springform pan or loaf pan with one layer of brown paper and one layer of waxed paper.
  • Let stand overnight in a bowl (in the fridge): 1 lb. raisins and the can of crushed pineapple with some of the liquid replaced with the liquor. (Your choice how much.).
  • In a large bowl, cut up the red and green cherries and mixed peel and dust with 1/4 cup flour.
  • In another bowl, cream the butter and sugar.
  • Add the beaten eggs.
  • In another bowl, sift together the 2 1/4 cups flour, baking powder and salt.
  • Add flour mixture to creamed mixture and combine.
  • Add pineapple and combine.
  • Add other fruit last.
  • Bake at 275 degrees F for 3 hours. (Place a pan of water in the oven while cake bakes.).

Nutrition Facts : Calories 5681.7, Fat 158.6, SaturatedFat 92.9, Cholesterol 1000.5, Sodium 4524.9, Carbohydrate 1051.5, Fiber 32.1, Sugar 711, Protein 69

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

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