Best 5 Reduced Sugar Ginger Apricot Fruit Cake With Hard Sauce Icing Recipes
Indulge in a symphony of flavors with our heavenly Reduced-Sugar Ginger Apricot Fruit Cake, a delightful treat that strikes a perfect balance between sweetness and sophistication. This moist and tender cake boasts a harmonious blend of aromatic ginger and sweet apricots, complemented by a luxurious Hard Sauce Icing.
Prepare to be captivated by our collection of culinary creations, featuring a delectable Ginger Apricot Fruit Cake, a luscious Hard Sauce Icing, and a tantalizing Ginger Apricot Jam. Each recipe is meticulously crafted to deliver an unforgettable taste experience. Embark on a culinary journey that promises to tantalize your taste buds and leave you craving more.
APRICOT FRUITCAKE
My husband didn't care for fruitcake (which I love) - till he tasted this one. He and I have three children. He's an avid fishermen...when others are canning fruits and vegetables, I'm busy canning and smoking salmon! -Clare Brooks, Juneau, Alaska
Provided by Taste of Home
Categories Desserts
Time 2h55m
Yield 2 loaves (18 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. , In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9x5-in. loaf pans. , With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes. , Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool, dry place.
Nutrition Facts : Calories 360 calories, Fat 20g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 117mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
HARD SAUCE
I remember making this sauce for my mom when I was about 8 years old. I loved the aroma and spicy flavor. Today, many cooks spread cream-cheese frosting on spice cake instead, but I think you're really missing something if you bypass this warm, old-time sauce. -Shirley Joan Helfenbein, Lapeer, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/3 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the sugar, flour, nutmeg, allspice and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and extracts. Serve with spice cake. Refrigerate leftovers.
Nutrition Facts :
REDUCED-SUGAR GINGER-APRICOT FRUIT CAKE WITH HARD SAUCE ICING
Whether you make it the day of or months ahead, this fruitcake studded with ginger, apricot, and macadamia nuts is a simple, reasonably sweet holiday dessert.
Provided by In The Raw
Categories In The Raw® Sweeteners
Time 2h45m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F. Spray a 9x5-inch loaf pan with cooking spray and line with parchment so it extends over the 2 long sides of the pan.
- In a medium bowl, toss 1/4 cup of the flour with macadamia nuts, apricots, and ginger.
- In another medium bowl, whisk to combine remaining 1 3/4 cups flour, baking powder, and salt.
- In a large bowl or a stand mixer with the paddle, beat butter, sugar, and stevia until fluffy, about 5 minutes. Beat in vanilla, then beat in eggs one at a time just until combined. Gently mix in flour, then fold in fruit and nut mixture.
- Scrape batter into prepared pan, smoothing the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan for 20 minutes, then poke cake all over with a skewer. Very slowly pour rum all over cake and let sit 10 minutes before transferring cake to a rack to cool completely, at least 1 hour.
- Beat butter and stevia in a medium bowl or a stand mixer until smooth. Beat in rum. To serve, spread top of cake with icing, then slice.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 43.4 g, Cholesterol 98.5 mg, Fat 23 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 11.5 g, Sodium 208.2 mg, Sugar 17 g
FRUITCAKE WITH APRICOT BUTTER ICING
This delicious light fruit sponge is packed with storecupboard staples like nuts and dried fruit, it's also budget-friendly
Provided by Sarah Cook
Categories Dessert
Time 1h40m
Yield Makes a 20cm cake, about 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a deep 20cm round cake tin with a little bit of the butter, then line with greaseproof paper or baking parchment. Wrap a couple of sheets of newspaper around the outside of the tin, then secure with string.
- In a food processor, whizz the almonds with the flour until the mix resembles crumbs. Beat the butter and icing sugar until light and fluffy. Beat in the eggs, one by one, then fold in the flour and almonds, dried fruit and brandy. Scrape into the tin, level the surface and bake for 1 hr 15 mins, until a skewer poked in comes out clean. Cool in the tin.
- When the cake is completely cold, make the icing quickly by beating the butter, jam and icing sugar until pale. Don't allow the butter to get too warm or overbeat as the icing might split. Swirl all over the cake, then leave in a cool place to set (but not the fridge).
Nutrition Facts : Calories 699 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 86 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
APRICOT FROSTING
This recipe is from Martha Stewart Kids magazine and is to be used for frosting Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This is a VERY buttery buttercream frosting. :) This is the lighter yellow color stuff in the photo.
Provided by CraftScout
Categories Dessert
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
- Reduce speed to medium, and add sugar in 1/2 cup at a time.
- Mix in vanilla and Apricot Whip.
- Use immediately or refrigerate airtight up to 3 days and stir before using.
Nutrition Facts : Calories 1101.6, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 21.3, Carbohydrate 73, Fiber 0.1, Sugar 66.4, Protein 1.1
Tips and Conclusion
Crafting a delectable fruitcake with reduced sugar and a flavorful hard sauce icing is a culinary endeavor that requires attention to detail and a careful balancing of ingredients. Here are some essential tips and tricks to help you achieve a perfect cake every time:
- Mise en Place: Before you begin, gather all your ingredients and equipment. This will ensure a smooth and efficient baking process.
- Fresh and High-Quality Ingredients: Use high-quality dried fruits and nuts. Fresh ginger and citrus zest will add depth and brightness to the cake.
- Soaking the Fruits: Soaking the dried fruits in tea or alcohol plumps them up and enhances their flavor. If you don't have time to soak the fruits overnight, soak them for at least 30 minutes.
- Creaming Butter and Sugar: Creaming butter and sugar until light and fluffy incorporates air into the mixture, resulting in a tender and moist cake.
- Folding in Dry Ingredients: Gently fold the dry ingredients into the wet ingredients to avoid overmixing. Overmixing can develop the gluten in the flour, resulting in a tough cake.
- Baking Temperature and Time: Bake the cake at the specified temperature and time. A toothpick or skewer inserted into the center of the cake should come out clean or with just a few moist crumbs attached.
- Cooling and Storing: Allow the cake to cool completely before icing it. This will prevent the icing from melting and becoming runny. Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 2 weeks.
When making the hard sauce icing, use high-quality butter and confectioners' sugar. Cream the butter until light and fluffy before gradually adding the sugar. Stir in the vanilla extract and brandy or orange juice for extra flavor. The icing should be thick and spreadable. If it's too thick, add a little bit of milk or cream. If it's too thin, add more confectioners' sugar.
With careful preparation and attention to detail, you can create a reduced-sugar fruitcake that is moist, flavorful, and a perfect accompaniment to your holiday gatherings. Remember to follow the tips and tricks provided in this recipe to ensure a delicious and memorable cake. Happy baking!
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