Best 6 Christmas Special Fruitcake Recipes
Indulge in the timeless tradition of Christmas with our exquisite fruitcake recipe, a culinary masterpiece that captures the essence of the festive season. This delectable treat is a symphony of flavors and textures, boasting a moist, rich cake studded with an array of colorful candied fruits, nuts, and spices. Each bite is a journey through a winter wonderland, evoking memories of cozy gatherings and the warmth of loved ones.
But our Christmas baking extravaganza doesn't stop there! Alongside the classic fruitcake, we present a tantalizing collection of festive recipes that will transform your holiday table into a feast for the senses. From the melt-in-your-mouth gingerbread cookies, decorated with intricate designs and shimmering sprinkles, to the luscious yule log, adorned with velvety chocolate ganache and dusted with powdered sugar, each creation is a testament to the magic of Christmas.
For those with a sweet tooth, our selection of Christmas candy recipes will satisfy your cravings. From the classic candy canes, twisted into festive shapes and bursting with peppermint flavor, to the chewy caramels, enrobed in a decadent layer of dark chocolate, every bite is a celebration of the season's joy.
And let's not forget the warm and comforting beverages that perfectly complement the sweet treats. Our collection includes a variety of mulled wines, their heady aromas filling the air with a festive cheer. Sip on a glass of warm apple cider, infused with spices and citrus, as you gather around the fireplace, creating cherished holiday memories.
So, gather your loved ones, preheat your oven, and embark on a culinary journey that will make this Christmas truly unforgettable.
MINIATURE CHRISTMAS FRUITCAKES
I've found that people who normally won't eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. -Libby Over, Phillipsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 18mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
CHRISTMAS FRUITCAKE
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
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
CHRISTMAS FRUITCAKE
Steps:
- In a large bowl combine well the glacéed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, and 3/4 cup of the rum and let the fruits macerate, covered, overnight.
- Line the bottom of a well-buttered 9 1/2-inch springform pan with a round of wax paper and butter the paper. Into a small bowl sift together the flour, the baking powder, the salt, the nutmeg, and the ginger. In the bowl of an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy and beat in 4 of the eggs, 1 at a time, beating well after each addition. Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter. Pat the fruits dry between several thicknesses of paper towels and in a bowl toss them with 1/3 cup of the flour mixture. Stir in the remaining flour mixture into the batter, one fourth at a time, stir in the fruit mixture, the ground almonds, and the walnuts, stirring until the mixture is just combined, and turn the batter out into the prepared pan.
- Put 2 loaf pans, each filled with hot water, in a preheated 300°F. oven and put the springform pan between them. Bake the cake for 1 hour, brush the top with the remaining egg, beaten lightly, and bake the cake for 1 hour more. While the cake is baking, in a saucepan melt the apricot jam with the remaining 1 tablespoon rum over moderate heat, bring the mixture to a boil, and strain it through a fine sieve into a bowl, pressing hard on the solids.
- Let the cake cool in the pan on a rack for 30 minutes, remove the side of the pan, and invert the cake onto the rack. Remove the pan bottom and the wax paper very carefully, invert the cake onto another rack, and let it cool completely. Arrange the additional cherries and angelica decoratively on the cake, brush the top of the cake with some of the apricot glaze, reserving the remaining glaze for another use, and store the cake, wrapped in plastic wrap and foil. The cake keeps, covered, for 6 months.
HOLIDAY FRUITCAKE
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
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.
CHRISTMAS SPECIAL FRUITCAKE
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine nuts, dates and cherries. In another bowl, stir together flour, sugar, baking powder and salt add to nut mixture, stirring until nuts and fruit are well-coated. Beat eggs until foamy. Stir in vanilla fold into nut mixture. Mix well. Pour into a greased and waxed paper-lined 9-in. x 5-in. x 3-in. loaf pan. Bake at 300° for 1 hour and 45 minutes. Cool 10 minutes in pan before removing to a wire rack.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
CHRISTMAS SPECIAL FRUITCAKE
Removing fruitcakes from their pans can be difficult unless the pan is lined with waxed paper. This is my favourite fruitcake. It is filled with 3 cups of nuts, dates and maraschino cherries. It does not contain any fat. I use dates from the health food store which are dry and delicious. This is not too sweet or cloying. I make it all the time. Don't wait until Christmas it is very easy and quick.
Provided by Olha7397
Categories Dessert
Time 2h5m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine nuts, dates and cherries.
- In another bowl, combine flour, sugar, baking powder and salt; stir into nut mixture until nuts and fruit are well coated.
- Beat eggs until foamy; stir in vanilla.
- Fold into nut mixture and mix well. Pour into a greased and waxed paper lined 9 inch by 5 inch by 3 inch loaf pan.
- Bake at 300°F for 1 hour and 45 minutes. Cool for 10 minutes; remove from pan to a wire rack. Yield: 24 servings. Cake will get softer overnight.
- Country Cooking.
Nutrition Facts : Calories 216.3, Fat 12.4, SaturatedFat 2.9, Cholesterol 26.4, Sodium 65.8, Carbohydrate 25.7, Fiber 2.9, Sugar 18.7, Protein 4.2
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Use high-quality ingredients: The quality of your ingredients will directly affect the taste of your fruitcake. Use fresh, ripe fruit, and choose high-quality nuts and spices.
- Soak the fruit overnight: Soaking the fruit in alcohol overnight will help to plump it up and make it more flavorful. If you don't have time to soak the fruit overnight, you can soak it for at least 2 hours.
- Cream the butter and sugar until light and fluffy: This will help to incorporate air into the batter, making the cake light and airy.
- Add the eggs one at a time: This will help to prevent the batter from curdling.
- Fold in the dry ingredients gently: Overmixing the batter will make the cake tough. Just mix until the ingredients are combined.
- Bake the cake at a low temperature: This will help to prevent the cake from drying out.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
With its rich, flavorful fruit and decadent frosting, a Christmas special fruitcake is the perfect way to celebrate the holiday season. With a little planning and effort, you can easily make this delicious treat at home. Follow the tips below once you are making the fruitcake:- Use a variety of dried fruits and nuts to create a unique and flavorful cake.
- Soak the fruit in alcohol overnight to plump it up and enhance the flavor.
- Cream the butter and sugar until light and fluffy to incorporate air into the batter.
- Bake the cake at a low temperature to prevent it from drying out.
- Let the cake cool completely before frosting it to prevent the frosting from melting.
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