Best 2 A Fruitcake To Love Recipes
Indulge in the Timeless Classic: A Fruitcake to Love
Fruitcake, a delectable confection steeped in tradition, has captivated taste buds for centuries. This article presents a collection of fruitcake recipes that cater to diverse preferences and skill levels. From the cherished family recipe passed down through generations to the innovative creations of contemporary bakers, each recipe promises a unique journey into the world of this beloved holiday treat.
Immerse yourself in the nostalgic flavors of the Traditional Fruitcake recipe, where dried fruits, nuts, and aromatic spices dance harmoniously in a moist, dense crumb. For those seeking a healthier twist, the Lighter Fruitcake offers a delightful balance of sweet and tangy flavors, featuring wholesome ingredients like Greek yogurt and honey.
If you're captivated by the allure of citrus, the Citrus Fruitcake is a symphony of vibrant flavors, combining candied orange, lemon, and grapefruit peels with a hint of orange blossom water. And for those with a penchant for tropical delights, the Tropical Fruitcake enchants with an array of dried pineapple, mango, and coconut, complemented by a touch of coconut extract.
For those who prefer a boozy indulgence, the Rum-Soaked Fruitcake tantalizes with its rich, decadent flavor, achieved by soaking the fruit in rum for a period of time. And for those with dietary restrictions, the Gluten-Free Fruitcake provides a delectable alternative, ensuring that everyone can partake in this cherished tradition.
Embark on a culinary journey with our curated collection of fruitcake recipes, where each bite promises a moment of pure bliss. Whether you're a seasoned baker or just starting your baking adventure, these recipes will guide you towards creating a fruitcake that will become a cherished part of your holiday celebrations.
THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
Steps:
- Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
- Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
- Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
- Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
- Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
- To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.
GOOD FRUITCAKE
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
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.
Tips:
- Prep fruit ahead of time: For best flavor, soak dried fruits in alcohol for at least 2 weeks before baking. If you're short on time, you can soak them overnight.
- Use a variety of fruits: Don't be afraid to mix and match different types of dried fruits. Some popular options include raisins, cranberries, currants, cherries, and apricots.
- Add some nuts or spices: For a more complex flavor, add some chopped nuts or spices to your fruitcake batter. Some popular options include walnuts, pecans, almonds, cinnamon, nutmeg, and ginger.
- Bake the fruitcake slowly and carefully: Fruitcake is a dense cake, so it needs to be baked slowly and carefully to prevent it from drying out. Bake the cake at a low temperature (250 degrees Fahrenheit) for several hours, or until a toothpick inserted into the center comes out clean.
- Wrap the fruitcake well: Once the fruitcake is baked, wrap it tightly in plastic wrap and then in aluminum foil. This will help to keep the cake moist and prevent it from drying out.
Conclusion:
Fruitcake is a classic holiday treat that can be enjoyed by people of all ages. With its rich flavor and dense texture, fruitcake is a perfect way to celebrate the holidays. By following these tips, you can make a fruitcake that is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
