Best 2 Fruitcake Ever So Easy Recipes
Indulge in the timeless classic of Christmas baking with our collection of fruitcake recipes, offering a range of flavors and textures to suit every palate. From the traditional dark fruitcake packed with a medley of candied fruits, nuts, and spices to the lighter and brighter citrus fruitcake bursting with zesty orange and lemon, these recipes cater to various preferences. For those seeking a boozy delight, the rum-soaked fruitcake is an absolute must-try, promising a moist and flavorful experience. And if you prefer a gluten-free alternative, our gluten-free fruitcake recipe delivers a delicious and inclusive treat. Each recipe is meticulously crafted with detailed instructions and helpful tips to guide you through the process of creating these cherished holiday treats. Embrace the festive spirit and embark on a delightful fruitcake baking journey with our diverse selection of recipes.
Check out the recipes below so you can choose the best recipe for yourself!
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.
EVER-SO-EASY FRUITCAKE
My mom gave me a little recipe booklet that came with her NONE SUCH Mincemeat. This is one of the recipes that sounds good to me...
Provided by senseicheryl
Categories Dessert
Time 1h55m
Yield 1 10-inch bundt pan
Number Of Ingredients 7
Steps:
- Preat oven to 300 degrees F. Grease and flour a 10-inch bundt pan.
- Combin flour and baking soda; set aside.
- In a large bowl, combine remaining ingredients; blend in dry ingredients.
- Pour batter into prepared pan and bake for 1 hour and 45 to 50 minutes or until toothpick inserted comes out clean.
- Cool 15 minutes. Turn out of pan. Garnish as desired.
Nutrition Facts : Calories 5500.5, Fat 118.6, SaturatedFat 34.9, Cholesterol 558, Sodium 3070.4, Carbohydrate 1017, Fiber 29.2, Sugar 595.2, Protein 102.8
Tips:
- Use a variety of dried fruits: This will give your fruitcake a more complex flavor and texture. Some good options include raisins, currants, cherries, and apricots.
- Soak the dried fruits in alcohol: This will help to plump them up and make them more flavorful. You can use any type of alcohol you like, but rum, brandy, or orange liqueur are all good choices.
- Use fresh citrus zest: This will add a bright, citrusy flavor to your fruitcake. Lemon, orange, and grapefruit zest are all good options.
- Don't overmix the batter: Overmixing can make your fruitcake tough. Mix just until the ingredients are combined.
- Bake the fruitcake at a low temperature: This will help to prevent it from drying out. 250°F is a good temperature to bake fruitcake at.
- Let the fruitcake cool completely before frosting it: This will help to prevent the frosting from melting.
- Store the fruitcake in a cool, dry place: Fruitcake can be stored for up to 6 months in a cool, dry place.
Conclusion:
Fruitcake is a delicious and festive holiday treat. With its rich, flavorful ingredients and moist, dense texture, fruitcake is sure to be a hit at your next holiday gathering. So, next time you're looking for a special holiday treat, give this easy fruitcake recipe a try. You won't be disappointed!
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