Best 3 Sylvias Fruitcake Recipes
Sylvia's Fruitcake is a timeless classic, passed down through generations and a beloved treat during the holiday season. This delectable cake is a symphony of flavors and textures, featuring a moist and dense crumb studded with an abundance of candied fruits, nuts, and spices. The recipe, meticulously crafted by Sylvia, is a testament to her culinary expertise, resulting in a fruitcake that strikes the perfect balance between sweetness and richness.
This article presents a comprehensive guide to creating Sylvia's Fruitcake, offering variations and alternatives to cater to different dietary preferences and tastes. Alongside the traditional fruitcake recipe, readers will find a gluten-free version that maintains the same moist texture and explosion of flavors. For those seeking a healthier option, a reduced-sugar recipe is included, allowing individuals to enjoy the indulgence of fruitcake without compromising on their well-being. Additionally, the article features a recipe for a fruitcake ice cream, transforming the classic cake into a refreshing and creamy dessert, perfect for warm summer days.
Whether you're a seasoned baker or embarking on your first fruitcake adventure, this article provides all the necessary information and guidance to create a memorable Sylvia's Fruitcake. With its detailed instructions, helpful tips, and a selection of recipes tailored to various dietary needs, this article is your ultimate resource for crafting this cherished holiday tradition.
SYLVIA'S WORLD FAMOUS TALKED ABOUT SPARERIBS
Steps:
- Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight.
- Preheat oven to 375 degrees F. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking.
- Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees for 1 hour.
- Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through- about 20 minutes. Serve with original sauce on the side.
SYLVIA'S RED VELVET CAKE
Steps:
- For the Cake:
- Preheat the oven to 350 degrees F.
- Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.
- Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
- For the Frosting:
- In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
- Slice and serve on individual plates.
FRUITCAKE
This recipe I got from my dear Aunt who has been gone for over 30 years now. People who don't like Fruitcake love this one. This is the best one I have ever eaten, my daughter Christine can eat a 2 pound cake by herself. This cake is very rich.
Provided by Sylvia Brown
Categories Christmas
Time 7h
Yield 1 5lb cake
Number Of Ingredients 12
Steps:
- Chop 1st four ingriedients.
- Mix eggs & sugar.
- mix flour with spices and baking powder.
- Layer cherries, sprinkle flour mixture, layer pecan.
- Layer pinapple, sprinkle flour mixture, layer pecans.
- Layer dates, sprinkle flour mixture layer pecans.
- Repeat layers till all used up.
- Pour egg and sugar mixture over fruit and nuts, mix well by hand.
- Line pans that are used with wax paper and packed with mixture and put in a 225* oven and bake till toothpick inserted comes out clean.
- Let cool and pull wax paper off.
- Wrap cake in Saran Wrap.
- May put 1/2 cherries and whold pecans on top to decorate.
Nutrition Facts : Calories 13553.7, Fat 699.1, SaturatedFat 69.9, Cholesterol 1692, Sodium 3105.7, Carbohydrate 1823, Fiber 147.7, Sugar 1460.5, Protein 174.2
Tips:
- Mise en Place: Before you start baking, measure and gather all your ingredients and tools.
- Quality Ingredients: Use fresh, high-quality ingredients for the best flavor and texture.
- Properly Cream Butter and Sugar: Creaming butter and sugar together until light and fluffy is essential for a moist and tender cake.
- Gradually Add Eggs: Add eggs one at a time, beating well after each addition, to prevent the batter from curdling.
- Don't Overmix: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are well combined.
- Bake at the Right Temperature: Follow the recipe's recommended baking temperature and time to ensure the cake bakes evenly and properly.
- Cool Completely: Allow the cake to cool completely before frosting or serving to prevent a crumbly texture.
- Storage: Store the fruitcake in an airtight container at room temperature for up to 2 weeks, or wrap it tightly and freeze for up to 3 months.
Conclusion:
With its rich flavor, moist texture, and festive appearance, Sylvia's fruitcake is a true holiday classic. By following these tips and using high-quality ingredients, you can create a delicious and memorable fruitcake that will be enjoyed by all. Whether you're a seasoned baker or a beginner, this recipe is sure to become a favorite in your holiday baking repertoire.
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