Best 3 Festive Fruitcake Ii Recipes
Indulge in the delectable flavors of a classic Festive Fruitcake, an iconic holiday treat that is sure to bring joy and warmth to your celebrations. This traditional cake is a harmonious blend of dried fruits, nuts, and spices, all lovingly enveloped in a moist, rich batter. The unique combination of flavors and textures makes this cake a true delight for the senses.
The recipe section of this article offers a collection of carefully curated Festive Fruitcake variations, each with its own unique twist. From the timeless Original Festive Fruitcake, bursting with an abundance of dried fruits and nuts, to the enticing Chocolate Festive Fruitcake, where rich chocolate flavors mingle with the classic fruitcake ingredients, there's a recipe here to satisfy every palate.
For those seeking a gluten-free option, the article features a dedicated Gluten-Free Festive Fruitcake recipe, ensuring that everyone can enjoy this holiday tradition. And for those with a penchant for boozy treats, the Grand Marnier Festive Fruitcake infuses the cake with a delightful hint of orange liqueur, adding an extra layer of sophistication to this classic dessert.
Whether you're a seasoned baker or a novice in the kitchen, the detailed instructions and helpful tips provided in each recipe will guide you through the process of creating a perfect Festive Fruitcake. From preparing the fruits and nuts to assembling and baking the cake, every step is explained clearly, ensuring success in your baking endeavors.
So, gather your ingredients, preheat your oven, and embark on a delightful baking journey as you create a Festive Fruitcake that will be the centerpiece of your holiday table. These recipes promise to deliver a taste of tradition, love, and cheer to your celebrations.
FESTIVE FRUITCAKE
Steps:
- HEAT oven to 350 degrees F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray.
- COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan.
- BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled.
- WRAP tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
- Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.
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
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.
Tips:
- Prep Your Fruits: Chop your fruits into uniform pieces to ensure even cooking and a consistent texture throughout your fruitcake.
- Choose High-Quality Ingredients: Use the best ingredients you can find, as the quality of your ingredients will directly impact the taste of your fruitcake.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense fruitcake. Mix just until the ingredients are combined.
- Soak Your Fruits: Soaking your fruits in alcohol or fruit juice before adding them to the batter will help to plump them up and add an extra layer of flavor.
- Bake at a Low Temperature: Fruitcakes should be baked at a low temperature (around 300°F) for a long period of time (several hours) to ensure that they cook evenly and develop their full flavor.
- Store Properly: Fruitcakes can be stored in an airtight container at room temperature for several weeks or in the freezer for up to a year.
Conclusion:
With its rich, complex flavor and dense, moist texture, fruitcake is a classic holiday treat that is sure to impress your friends and family. By following these tips, you can create a delicious fruitcake that will be the star of your holiday table. So what are you waiting for? Get baking!
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