**A Delightful Journey into the World of Light Candied Fruitcake: A Collection of Exquisite Recipes**
Indulge in the timeless tradition of fruitcake baking with our comprehensive guide to creating light, moist, and flavorful candied fruitcakes. Discover a treasure trove of recipes ranging from classic to contemporary, each offering a unique twist on this beloved holiday treat. Whether you prefer a traditional dark fruitcake, a zesty citrus variation, or a gluten-free alternative, we have something to satisfy every palate. Embark on a culinary adventure as we unveil the secrets behind achieving that perfect balance of sweetness, spice, and candied fruit in every bite. Let your kitchen be filled with the enticing aroma of candied fruits, warm spices, and the promise of a delectable festive treat.
CANDIED FRUITCAKE
I discovered that candied fruit likes getting soused with currants or dates, and that it isn't fussy about the medium: sherry, rum or Cognac all make it happy. And the trick to baking with it is simple: use the good stuff and use it judiciously. Fold just enough diced peel and choice cherries into a batter with chopped dates and spice and watch the tone and texture lighten up. No one would dream of calling this fruitcake.
Provided by Kay Rentschler
Categories cakes, dessert
Time 1h30m
Number Of Ingredients 19
Steps:
- Combine dates and candied fruit in a small bowl; pour coffee and brandy over them, and stir to combine. Cover and macerate 6 hours or overnight.
- Place oven rack in lowest position and large roasting pan on rack. Fill pan halfway with hot water. Heat oven to 350 degrees. Grease a 10-inch tube pan. Stir flour, mace, cinnamon, cloves, salt, baking powder and soda together in medium bowl; set aside.
- In mixer with paddle attachment, beat butter on medium speed until light and fluffy, 40 seconds. Scrape down bowl, add brown sugar, and beat until light and fluffy, 2 minutes. Mix in vanilla. Add eggs, beating well after each addition.
- With machine on low speed, add dry ingredients, and mix just to combine. Mix in dates, fruit and macerating liquid. Turn batter into cake pan, smoothing top. Bake in water bath until cake has risen and top is brown, about an hour. Remove cake from oven, cool in pan on wire rack 5 minutes, turn out of pan right-side up onto rack and cool completely.
- Heat sugar with 1 tablespoon water to a simmer, stirring to dissolve sugar. Simmer until syrup thickens slightly. Remove from heat. Arrange slices of candied fruit on top of cake, and brush with syrup.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 214 milligrams, Sugar 23 grams, TransFat 0 grams
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.
OLD FASHIONED LIGHT FRUITCAKE
This is a very light fruitcake to be made for the Holiday season. When cake is cooled, wrap in brandy soaked chessecloth, then wrap in foil, and store for several weeks to allow flavors to mellow. I usually make these in July or August to get ready for the Christmas Season, and check on them a few times and add more brandy if needed, They are simply delicious by the time you eat them!!
Provided by Chef mariajane
Categories Dessert
Time 2h
Yield 1 10 inch tube pan
Number Of Ingredients 14
Steps:
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit to creamed mixture, blending well.
- Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275F for 2 1/2 - 3 hours. Brush top with honey 30 minutes before cake is done; then decorate with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in cheesecloth , and then in aluminum foil, or an airtight container.
Nutrition Facts : Calories 11639.3, Fat 692.5, SaturatedFat 168.4, Cholesterol 1757, Sodium 5462.4, Carbohydrate 1283.2, Fiber 96.4, Sugar 743.8, Protein 166.7
NO-CANDIED-FRUIT FRUITCAKE
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
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 :
Tips:
- Use a variety of candied fruits to add flavor and texture to your fruitcake. Common choices include cherries, pineapple, orange peel, and citron.
- Soak the candied fruits in rum or brandy overnight to plump them up and add extra flavor.
- Use a combination of light and dark brown sugar to give your fruitcake a rich, caramel flavor.
- Add some spices, such as cinnamon, nutmeg, and cloves, to warm up the flavors of the fruitcake.
- Don't overmix the batter, as this can make the fruitcake tough.
- Bake the fruitcake in a slow oven to prevent it from drying out.
- Wrap the fruitcake in plastic wrap and store it in a cool, dry place for at least 2 weeks before serving. This will allow the flavors to develop and mellow.
Conclusion:
Light candied fruitcake is a delicious and festive holiday treat. With its moist texture, rich flavor, and beautiful appearance, it's sure to be a hit with your family and friends. So next time you're looking for a special dessert to make, give this light candied fruitcake recipe a try. You won't be disappointed!
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