Best 5 Candied Fruitcake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Savor the Timeless Tradition of Candied Fruitcake: A Culinary Journey Through History and Taste**

Indulge in the delectable tradition of candied fruitcake, a culinary masterpiece that has stood the test of time. Originating centuries ago, this iconic cake is a testament to the art of preservation and the celebration of special occasions. With its vibrant hues, rich flavors, and distinct texture, candied fruitcake is a beloved delicacy enjoyed worldwide. Embark on a culinary journey as we delve into the history, variations, and enticing recipes of this classic confection. Discover the secrets to creating a moist, flavorful cake studded with glistening candied fruits, nuts, and spices. Whether you prefer a traditional or contemporary twist, our curated collection of recipes offers something for every palate. Prepare to be captivated by the timeless charm and irresistible taste of candied fruitcake, a cherished symbol of festivity and goodwill.

Let's cook with our recipes!

CANDIED HOLIDAY FRUITCAKE



Candied Holiday Fruitcake image

Provided by Catherine Hilburn

Categories     Cake     Egg     Dessert     Bake     Cherry     Pineapple     Pecan     Edible Gift     Bon Appétit     Florida     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 13

3 cups chopped pecans (about 12 ounces)
2 cups chopped candied pineapple (about 10 ounces)
3/4 cup chopped candied cherries (about 5 ounces)
1/3 cup chopped candied orange peel (about 1 1/2 ounces)
1 3/4 cups plus 3 tablespoons all purpose flour
1 cup (2 sticks) butter, room temperature
1 cup sugar
5 eggs
1 tablespoon vanilla extract
1 tablespoon lemon extract
1/2 teaspoon baking powder
Pinch of salt
Powdered sugar

Steps:

  • Position rack in lowest third of oven and preheat to 250°F. Grease and flour 12-cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.
  • Pour batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar.

NO-CANDIED-FRUIT FRUITCAKE



No-Candied-Fruit Fruitcake image

Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 2 fruitcakes.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
5-1/2 cups pecan halves
2 jars (16 ounces each) maraschino cherries, dried
1 can (20 ounces) crushed pineapple, drained
2 packages (8 ounces each) pitted dates, halved and quartered
6 eggs
1/2 cup orange juice
1/4 to 1/2 cup corn syrup

Steps:

  • In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.

Nutrition Facts :

CANDIED FRUITCAKE SQUARES



Candied Fruitcake Squares image

I'm not big on citrussy fruitcake, so when I found this version decades ago, I knew I'd found "my" recipe. We're all nutty for it. -Nancy Johnson, Laverne, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 5 dozen.

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups chopped dates
3/4 cup chopped candied pineapple
3/4 cup chopped red candied cherries
1 large egg
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 cups pecan halves

Steps:

  • Line an 8-in. square baking dish with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the dates, pineapple and cherries; toss to coat. In a small bowl, whisk the egg, brown sugar and vanilla until blended; stir into fruit mixture. Stir in pecans. Press firmly into prepared baking dish., Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean and top is golden. Cool in pan for 10 minutes. Using parchment, transfer to a wire rack. Remove paper; cool fruitcake completely. , Using a serrated knife, cut into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

LIGHT CANDIED FRUITCAKE



Light Candied Fruitcake image

Light as a feather and full of flavor, this fruitcake from Nancy Adams of Las Vegas, Nevada makes a delectable treat to take to a potluck or to give to a friend. "Folks who taste a slice always request the recipe," she smiles.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 14-16 servings.

Number Of Ingredients 20

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/3 cup warm whole milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
2 large eggs, beaten
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3-1/4 to 3-1/2 cups all-purpose flour
1 cup chopped mixed candied fruit
1 cup raisins
1 cup chopped walnuts
1-1/2 teaspoons grated orange zest
ORANGE GLAZE:
2 cups confectioners' sugar
1 teaspoon grated orange zest
4 to 6 tablespoons orange juice
Red and green candied cherries

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt, spices and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a firm dough (do not knead). Cover and let rise in a warm place for 20 minutes., Stir dough down. Stir in fruit, raisins, nuts and orange zest. Transfer to a greased 10-in. fluted tube pan. Cover and let rise until doubled, about 1-1/2 hours., Bake at 375° for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely., For glaze, in a bowl, combine sugar, orange zest and enough orange juice to achieve drizzling consistency; spoon over cake. Decorate with cherries.

Nutrition Facts :

CANDIED FRUITCAKE



Candied Fruitcake image

I discovered that candied fruit likes getting soused with currants or dates, and that it isn't fussy about the medium: sherry, rum or Cognac all make it happy. And the trick to baking with it is simple: use the good stuff and use it judiciously. Fold just enough diced peel and choice cherries into a batter with chopped dates and spice and watch the tone and texture lighten up. No one would dream of calling this fruitcake.

Provided by Kay Rentschler

Categories     cakes, dessert

Time 1h30m

Number Of Ingredients 19

1 1/2 cups chopped pitted dates
1/4 cup chopped candied citron (more for decorating)
1/4 cup chopped candied orange peel (more for decorating)
1/4 cup chopped candied lemon peel (more for decorating)
1/4 cup candied cherries (more for decorating)
1/2 cup hot brewed coffee, preferably espresso
1/4 cup Cognac
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature (more for greasing pan)
3 cups unbleached all-purpose flour
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup dark brown sugar
2 teaspoons vanilla extract
2 large eggs
2 tablespoons granulated sugar

Steps:

  • Combine dates and candied fruit in a small bowl; pour coffee and brandy over them, and stir to combine. Cover and macerate 6 hours or overnight.
  • Place oven rack in lowest position and large roasting pan on rack. Fill pan halfway with hot water. Heat oven to 350 degrees. Grease a 10-inch tube pan. Stir flour, mace, cinnamon, cloves, salt, baking powder and soda together in medium bowl; set aside.
  • In mixer with paddle attachment, beat butter on medium speed until light and fluffy, 40 seconds. Scrape down bowl, add brown sugar, and beat until light and fluffy, 2 minutes. Mix in vanilla. Add eggs, beating well after each addition.
  • With machine on low speed, add dry ingredients, and mix just to combine. Mix in dates, fruit and macerating liquid. Turn batter into cake pan, smoothing top. Bake in water bath until cake has risen and top is brown, about an hour. Remove cake from oven, cool in pan on wire rack 5 minutes, turn out of pan right-side up onto rack and cool completely.
  • Heat sugar with 1 tablespoon water to a simmer, stirring to dissolve sugar. Simmer until syrup thickens slightly. Remove from heat. Arrange slices of candied fruit on top of cake, and brush with syrup.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 214 milligrams, Sugar 23 grams, TransFat 0 grams

Tips:

  • Choose high-quality, fresh fruit for the best flavor and texture.
  • Use a variety of fruits to create a colorful and flavorful cake.
  • Soak the fruit in sugar syrup before adding it to the cake batter to prevent it from drying out.
  • Use a light touch when mixing the cake batter to avoid overworking it and making the cake tough.
  • Bake the cake in a preheated oven to ensure it cooks evenly.
  • Let the cake cool completely before frosting it to prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

Candied fruitcake is a delicious and festive holiday treat. With its colorful fruits, moist texture, and rich flavor, it's sure to be a hit at any gathering. By following these tips, you can make a perfect fruitcake that will be enjoyed by family and friends for years to come.

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 »

    #time-to-make     #course     #preparation     #occasion     #for-large-groups     #desserts     #easy     #holiday-event     #cakes     #dietary     #christmas     #low-sodium     #low-in-something     #number-of-servings     #4-hours-or-less

Related Topics