Best 3 Heirloom Fruitcake Recipes
Indulge in a Legacy of Flavors with Heirloom Fruitcake Recipes: A Culinary Journey Through Time
Embark on a delectable journey through time as we explore the art of heirloom fruitcake, a culinary tradition that has been passed down through generations. These treasured recipes, meticulously crafted with love and care, offer a symphony of flavors and textures that evoke nostalgia and warmth. From the classic Dark Fruitcake, brimming with a medley of dried fruits, nuts, and spices, to the unique Sourdough Fruitcake, where tangy sourdough starter adds a delightful dimension, each recipe holds a special place in our culinary heritage. Discover the secrets behind the moist, dense texture and the perfect balance of sweetness and spice that make these fruitcakes truly extraordinary. Whether you're a seasoned baker or a novice in the kitchen, these heirloom recipes will guide you in creating timeless treats that will be cherished by your loved ones for years to come.
HEIRLOOM FRUITCAKE
Plan on making this as close to Thanksgiving as possible, so it has time to cure before Christmas. This is a lot like the fruitcake from Corsicana, Texas. It is a very solid cake, with just enough batter to secure together the many pounds of fruit and nuts. The less expensive fruitcakes will have large amounts of batter, with the candied fruit set apart like jewels and framed by cake. One of the important construction techniques is the tedious snipping of all the fruits (with the possible exception of the currants). Even the raisins should be snipped into two or three pieces each. I warn you ahead of time: be patient! It is worth the effort. Lastly, the painting on of juice and long curing period allow for the many flavors to develop and intermingle. Don't skip it. Makes 1 7-lb fruitcake
Provided by Kelly Vaughn
Categories Dessert
Time 6h30m
Yield 1 fruitcake
Number Of Ingredients 24
Steps:
- Finely chop candied fruits and pecans.
- Snip dates and raisins into small pieces with kitchen shears dipped in hot water occasionally to prevent stickiness.
- Combine fruit and nuts in a bowl, add 2 or 3 T flour and toss to mix well.
- Sift together flour, baking powder, soda, nutmeg, allspice, and cinnamon.
- Set aside.
- Cream butter until fluffy, then add brown sugar and gradually beat until light and fluffy.
- Beat in eggs two at a time, then stir in vanilla, lemon juice, and orange juice.
- Mix jelly and rum/juice until smooth.
- Add alternately to batter with dry ingredients.
- Pour batter over fruit and mix throughly, using a wooden spoon or your hands.
- Pour batter into 2 greased and lined loaf pans or 1 ten-inch tube pan.
- Bake at 275 F for 3 1/2 hours.
- Paint generously with grape juice/brandy and wrap in cheesecloth and foil, keeping refrigerated until Christmas time.
- Paint on more juice once or twice per week.
HEIRLOOM FRUITCAKE
I wanted a holiday fruitcake made with butter, honey , eggs and cream. When I couldn't find a recipe, I created this one. I like this cake because it's not as sweet as many traditional varieties yet is loaded with fruits and nuts. -Sharon McClatchey, Muskogee, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar. Beat in eggs and honey. Combine the flour, baking powder, salt, allspice and nutmeg; add to creamed mixture alternately with cream. Stir in raisins, dates, apricots and pecans. , Pack into two greased and floured 8x4-in. loaf pans. Place pans on middle rack of oven; place a shallow pan of hot water on lowest rack. , Bake at 300° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan. Loosen edges with a knife and remove from pan. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 153 calories, Fat 10g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 68mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
HEIRLOOM FRUITCAKE
I found this recipe written out on a card in my grandmother's recipe collection after she passed away. Her instructions say to bake in greased and floured 1-pound coffee cans! They don't make that size coffee can anymore, so I bake it in loaf pans. Wilton may have pans similar to the size of the old coffee cans if you want...
Provided by Sasha Kamen
Categories Other Desserts
Time 2h
Number Of Ingredients 9
Steps:
- 1. Combine crumbled mincemeat and water in a saucepan. Stir over medium heat until until lumps are broken up. Boil for 1 minute, stirring constantly. Remove from heat and allow to cool to room temperature.
- 2. Preheat oven to 300 F. Grease bottom and sides of a 9"x5" loaf pan. Line bottom of pan with parchment paper cut to fit and sprayed with cooking spray.
- 3. Sift flour and baking soda together.
- 4. Combine eggs, condensed milk, cooled mincemeat, fruit, and nuts in a mixing bowl. Fold in flour mixture.
- 5. Pour into prepared pan. Bake 1 hour or until top is golden brown and a toothpick inserted in center comes out clean. Set pan on a rack to cool.
- 6. When cake is cooled, turn out and remove paper.
Tips:
- Mise en Place: Before you start baking, ensure all your ingredients are measured, prepped, and ready to go. This will help the baking process run smoothly and efficiently.
- Fresh Fruits: Use the freshest fruits possible for the best flavor and texture. Heirloom fruits, known for their unique flavors and characteristics, are great options for this fruitcake.
- Chop Fruits Evenly: Chop the fruits into uniform sizes to ensure even baking and consistent texture throughout the cake.
- Soak Fruits in Alcohol: Soaking the fruits in alcohol, such as rum, brandy, or bourbon, adds depth of flavor and helps preserve the fruits.
- Use High-Quality Nuts: Choose high-quality nuts, such as walnuts, pecans, or almonds, for a richer flavor and better texture.
- Toast the Nuts: Toasting the nuts before adding them to the batter enhances their flavor and adds a delightful crunch.
- Cream Butter and Sugar Thoroughly: Creaming the butter and sugar together until light and fluffy helps incorporate air into the batter, resulting in a tender and moist cake.
- Fold in Dry Ingredients: When adding the dry ingredients to the wet mixture, fold them in gently to avoid overmixing, which can result in a tough cake.
- Line the Pan Properly: Grease and flour the baking pan thoroughly to ensure the cake doesn't stick and comes out cleanly.
- Bake at the Right Temperature: Bake the cake at the temperature specified in the recipe to ensure it bakes evenly and thoroughly.
- Check for Doneness: Use a toothpick or cake tester to check the center of the cake for doneness. It should come out clean or with just a few moist crumbs attached.
- Let the Cake Cool Completely: Allow the cake to cool completely before wrapping it in plastic wrap or storing it in an airtight container. This helps prevent the cake from crumbling or becoming too moist.
Conclusion:
Baking an heirloom fruitcake is a labor of love, and the result is a delicious, festive treat that can be enjoyed during the holidays or any special occasion. With careful preparation, attention to detail, and a sprinkle of patience, you can create a fruitcake that will be cherished by your family and friends for years to come. Remember, the key to a successful fruitcake lies in using high-quality ingredients, following the recipe precisely, and taking the time to allow the cake to develop its full flavor over time. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will create a timeless holiday tradition.
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