Best 3 Easy Fruitcake Without Citron Recipes

When it comes to a combination of various candied or dried fruit, nuts, and spices, fruitcake is the champion. It takes advantage of the natural sweetness from fruit and nuts and only needs a little bit of spices to elevate the flavor. This article includes five different and easy fruitcake recipes without citron, making sure that everyone can find their perfect fruitcake. From the classic fruitcake with raisins to the boozy fruitcake with brandy, and the gluten-free and vegan fruitcake, each recipe is unique and delicious. With the addition of a streusel topping and eggnog glaze, there are also some additional variations to choose from. So are you ready to dive into the world of fruitcakes?

Let's cook with our recipes!

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

Ingredients

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 :

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

Ingredients

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.

EASY FRUITCAKE WITHOUT CITRON

Easy Fruitcake Without Citron image

Some people do not like the citron found in fruitcakes, so they might like this one. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts.

Provided by Eleanor Johnson

Categories Holiday Cakes

Yield 16

Number Of Ingredients 11

Ingredients

3 cups dates, pitted and chopped
3 cups candied pineapple chunks
3 cups red and green candied cherries
8 cups walnut halves
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 eggs
½ cup dark corn syrup
¼ cup packed brown sugar
¼ cup vegetable oil

Steps:

Grease a 10 x 14 inch tube pan; line with waxed paper.
Mix fruits and nuts in a large bowl.
Sift dry ingredients in a separate bowl.
Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan.
Bake at 275 degrees F (135 degree C) about 2 hours and 15 minutes, or until top appears dry. Cool in pan.

Nutrition Facts : Calories 689.2 calories, Carbohydrate 85.9 g, Cholesterol 46.5 mg, Fat 37.5 g, Fiber 6 g, Protein 11.5 g, SaturatedFat 3.9 g, Sodium 204 mg, Sugar 55.2 g

Tips:

Use a variety of fruits. This will give your fruitcake a more complex flavor and texture. Some good choices include raisins, currants, cherries, and candied citrus peel.
Chop the fruits into small pieces. This will help them distribute evenly throughout the cake.
Soak the fruits in alcohol overnight. This will help to plump them up and give them a richer flavor.
Use a good quality flour. This will help to ensure that your cake has a light and fluffy texture.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it lighter.
Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Overmixing will toughen the cake.
Fold in the chopped fruits. Be careful not to overmix, or the fruits will break down and the cake will become dense.
Pour the batter into a greased and floured cake pan. Bake the cake according to the recipe instructions.
Let the cake cool completely before frosting. This will help to prevent the frosting from melting.

Conclusion:

Fruitcake is a delicious and festive holiday treat. With a little planning and effort, you can easily make your own fruitcake at home. Just be sure to follow the tips above to ensure that your cake turns out perfect.