Sylvias Fruitcake Recipes

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CHRISTMAS SPECIAL FRUITCAKE



Christmas Special Fruitcake image

I've made this quick and easy Christmas fruit cake many times during the past several years, giving it to family and friends for gifts. I also gave one to my doctor, and he claims it's the best he's ever tasted.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 24 servings.

Number Of Ingredients 9

3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherries
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300°. In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated. , In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased parchment-lined 9x5-in. loaf pan. , Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.

FRUITCAKE



Fruitcake image

This is my 90-year-old grandmother's recipe. Very simple.

Provided by Roxy

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Yield 16

Number Of Ingredients 16

2 cups packed brown sugar
3 cups all-purpose flour
1 tablespoon baking soda
2 tablespoons ground cinnamon
2 tablespoons ground cloves
2 tablespoons ground allspice
2 tablespoons ground nutmeg
4 eggs
2 tablespoons lemon zest
2 tablespoons vanilla extract
½ cup brandy
1 ½ cups raisins
1 ½ cups chopped nuts
1 ½ cups dried mixed fruit
1 ½ cups butter, melted
1 ¾ cups brandy

Steps:

  • Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
  • In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
  • Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.
  • Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.

Nutrition Facts : Calories 639.3 calories, Carbohydrate 71.9 g, Cholesterol 92.3 mg, Fat 27 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 12.9 g, Sodium 377.8 mg, Sugar 36 g

FRUITCAKE BARS



Fruitcake Bars image

"This recipe has been a family favorite for years," tells Terry Mercede of Danbury, Connecticut. "People who declare they won't eat fruitcake love these bars! They're so easy to make...and they're colorful, too - chock-full of candied pineapple and red and green cherries."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1-3/4 cups packed brown sugar
3 large eggs
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3 cups coarsely chopped walnuts
1-1/2 cups coarsely chopped candied pineapple
1-3/4 cups red and green candied cherries, halved
2 cups pitted dates, halved

Steps:

  • In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Add flour and walnuts; mix well. Spread evenly into a greased 15x10x1-in. baking pan. Sprinkle with pineapple, cherries and dates; press lightly into dough. , Bake at 325° for 45-50 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

GOOD FRUITCAKE



Good Fruitcake image

The ridicule that most fruitcakes face has everything to do with bad recipes, which skimp on fruit and load on the batter. In a good fruitcake the batter should barely be perceptible, acting merely as adhesive to bind the fruit and nuts. Broken down into its parts, a good fruitcake contains ingredients that most people love: plump dates, candied cherries, almond extract, pecans, walnuts and sugar. And when it comes out of the oven, it is showered in whiskey. This is by no means an inexpensive cake to make, and that is largely why it became a traditional gift. It is a cake that you wouldn't make for yourself. It is a treat.

Provided by Amanda Hesser

Categories     cakes, dessert

Time 2h

Yield 2 fruitcakes

Number Of Ingredients 18

Butter for pans
1 pound pitted Medjool dates
1/2 pound prunes from Agen or use more dates
1 pound candied pineapple
1 pound candied cherries
1 cup chopped candied orange peel, or 1/4 cup freshly grated orange zest
2 cups sifted all-purpose flour
2 teaspoons double acting baking powder
1/2 teaspoon kosher salt
4 eggs
1 cup granulated sugar
2 teaspoons almond extract
2 cups shelled salted pistachios
1 cup shelled almonds
2 1/2 cups shelled pecans
2 cups shelled walnuts
White corn syrup
1/3 cup Armagnac, bourbon or whiskey

Steps:

  • Butter two 9-inch springform pans. Line with parchment paper, and butter again. Heat oven to 275 degrees.
  • Coarsely chop dates, prunes and pineapple. Combine fruit in a bowl with cherries and orange peel. Sift together the flour, baking powder and salt. Sift this over fruit. With your hands, toss to coat.
  • In medium bowl, beat eggs until frothy. Beat in sugar, then almond extract. Pour over fruit. With wooden spoon, mix well. Fold in pistachios, almonds, pecans and walnuts, and mix until coated with batter.
  • Divide mixture between pans. Using your hands, pack batter firmly and fill in open spaces. Bake for about 1 1/2 hours, until tops of cakes look dry but not brown. When cakes are done, transfer to cooling racks. Let stand for 5 minutes, then release springform and peel off parchment paper on sides.
  • While cakes are still hot, brush lightly with corn syrup. Let cool 30 minutes, then spoon Armagnac on top. When completely cool, remove cakes from pan base and peel off parchment paper on bottom. If not eating right away, wrap fruitcakes in plastic wrap. They will keep for two months in refrigerator. If storing, sprinkle with more Armagnac an hour before serving.

FRUITCAKE



Fruitcake image

This recipe I got from my dear Aunt who has been gone for over 30 years now. People who don't like Fruitcake love this one. This is the best one I have ever eaten, my daughter Christine can eat a 2 pound cake by herself. This cake is very rich.

Provided by Sylvia Brown

Categories     Christmas

Time 7h

Yield 1 5lb cake

Number Of Ingredients 12

1 lb candied cherry
1 lb candied pineapple
1 lb dates
2 lbs pecans
2 cups sugar
2 cups flour
8 eggs
1 teaspoon clove
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
4 1/2 teaspoons baking powder

Steps:

  • Chop 1st four ingriedients.
  • Mix eggs & sugar.
  • mix flour with spices and baking powder.
  • Layer cherries, sprinkle flour mixture, layer pecan.
  • Layer pinapple, sprinkle flour mixture, layer pecans.
  • Layer dates, sprinkle flour mixture layer pecans.
  • Repeat layers till all used up.
  • Pour egg and sugar mixture over fruit and nuts, mix well by hand.
  • Line pans that are used with wax paper and packed with mixture and put in a 225* oven and bake till toothpick inserted comes out clean.
  • Let cool and pull wax paper off.
  • Wrap cake in Saran Wrap.
  • May put 1/2 cherries and whold pecans on top to decorate.

Nutrition Facts : Calories 13553.7, Fat 699.1, SaturatedFat 69.9, Cholesterol 1692, Sodium 3105.7, Carbohydrate 1823, Fiber 147.7, Sugar 1460.5, Protein 174.2

SYLVIA'S FRUITCAKE



Sylvia's Fruitcake image

This cake is especially appealing to those who do not care for even the best quality candied fruit. It is more dried fruits and nuts than cake.

Provided by Marian Burros

Categories     dessert

Time 3h15m

Yield 1 six-pound cake

Number Of Ingredients 17

8 ounces walnut halves
8 ounces pecan halves
8 ounces brazil nuts
16 ounces pitted dates
16 ounces dried apricots
12 pitted prunes, halved
4 ounces mixed candied fruits
1/2 cup raisins
1 cup maraschino cherries
1 1/2 cup sifted unbleached flour
1 teaspoon baking powder
1 teaspoon salt
6 eggs
1 cup sugar
2 teaspoons vanilla
3/4 cup brandy
Additional brandy for soaking

Steps:

  • Grease the bottom and sides of an eight-cup souffle dish or a 9-by-5-by-3-inch loaf pan. Line with brown paper; grease the paper.
  • Combine the walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in a large bowl. Sift the flour, baking powder and salt over the nuts and fruits. Toss lightly until well coated.
  • Beat the eggs, sugar and vanilla in a medium-size bowl with an electric mixer until the mixture is fluffy and light. Pour over the nut mixture. Stir gently to combine.
  • Fill the prepared dish or pan, pressing the cake mixture firmly. Bake at 275 degrees for about two hours. (If the top is browning too quickly, cover with buttered foil.)
  • Remove the cake to a wire rack. Spoon one-quarter cup of brandy over the cake. Let stand one hour. Invert the cake and peel off the paper. Turn it right side up and let it stand on the wire rack until it is completely cooled. Place the wire rack in a shallow pan and spoon the remaining one-half cup of brandy over the cake.
  • To store, wrap the cake in cheesecloth that has been soaked in brandy. Wrap in heavy-duty aluminum foil or store in tightly covered container.

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