Quick And Easy Christmas Fruit Cake Recipe New Version

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Since the early eighteenth century, fruitcake has been served at celebrations­ especially Christmas. It’s also become something of a punch line, but it shouldn’t be.This best recipe doesn’t require soaking the cake in liquor for weeks like old-fashioned versions, and it makes good use of best­ quality dried fruit, not the supermarket mixes that have given fruitcake its bad name.

1. Quick And Easy Christmas Fruit Cake Recipe New Version

Quick And Easy Christmas Fruit Cake Recipe New Version by Martha Stewart. Makes Two 9-by-5-Inch Loaves.

INGREDIENTS:

  • 1 cup golden raisins
  • 1 cup dried Calimyrna figs, chopped
  • 1 cup dried apricots, chopped
  • 1 cup dried pears, chopped
  • 1/3 cup candied ginger, chopped
  • 1/4 cup candied orange peel, chopped
  • 3/4 cup Cointreau, plus more (optional) for brushing
  • 1 cup (2 sticks) unsalted butter, melted, plus more for pans
  • 3 cups all-purpose flour, plus more for pans
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup packed dark brown sugar
  • 4 large eggs
  • 2 tablespoons dark unsulfured molasses (not blackstrap)
  • 1 tablespoon vanilla extract
  • 1 cup chopped toasted walnuts
  • 1 cup sweetened flaked coconut
  • 1/2 cup apricot jam
  • 5 tablespoons water

DIRECTIONS:

  1. Stir together dried fruit, candied ginger, candied orange peel, and 3/4 cup liqueur. Let stand at room temperature 3 hours or overnight.
  2. Preheat oven to 325°F. Butter two 9-by-5-inch loaf pans; line with parchment. Butter parchment; dust pans with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, spices, and salt.
  3. With an electric mixer on medium speed, beat butter and both sugars until smooth, about 2 minutes. Mix in eggs, 1at a time, followed by molasses and vanilla. Gradually add flour mixture; mix until smooth. Mix in fruit mixture, walnuts, and coconut.
  4. Divide batter evenly between prepared pans. Bake until a cake tester comes out clean, about 1 hour 35 minutes. Transfer pans to awire rack. If desired, brush tops with up to 1/2 cup liqueur; let cool 15 minutes. Turn out cakes onto rack. (Cooled, unglazed cakes can be stored, wrapped in plastic, at room temperature up to 3 days or in the refrigerator up to 1month.)
  5. Heat jam and the water in a small saucepan until loose. Brush half the glaze over warm cakes. Let cakes cool completely; brush again with remaining glaze.

2. Old Fashioned Fruit Cake Recipe with Rum by Phyllis Stokes

This fruit cake recipe old fashioned with lots of butter and rum. Fruits and nuts may be your choice. It’s something like what you did for your fruit cake specifications. This is very humid and even if you choose not to age, the cake is still very moist. Making traditional fruit cakes for Christmas used to be a family tradition in this country, but now it seems that not many people make their homemade cakes. Some forms of alcoholic beverages are used in fruit cakes to preserve them and to add flavor. All the alcohol evaporates and only leaves flavor. You can use the Welch grape juice instead of the wine in the recipe.

INGREDIENTS:

  • 2 14 cups sifted all-purpose flour
  • 1 1/2 cups butter
  • 1 1/2 cups sugar
  • 6 large eggs
  • 3/4 cup dark corn syrup
  • 1 cup light rum
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground nutmeg
  • 1/2 teaspoon salt
  • Beat all together until smooth and sugar is dissolved, about 5 minutes.

FRUIT AND NUTS:

  • 3 cups chopped pecans and/ or walnuts
  • 4 ounces diced candied orange peel
  • 8 ounces candied pineapple
  • 8 ounces candied green cherries
  • 16 ounces red candied cherries
  • 8 ounces chopped dates
  • 2 tablespoon crystallized ginger snipped into small pieces

DIRECTIONS:

  1. Dredge fruit and nuts in 2 1/4 cups sifted all-purpose flour
  2. Pour batter over fruits and nuts making sure all are covered
  3. Line and grease large tube pan
  4. Spoon into large tube pan
    Bake in slow 250 degree oven for 2 – 2 1/2 hours or until toothpick inserted into center of cake comes out clean
  5. Remove from oven when done
  6. Pour 1/2 cup rum over cake
  7. Allow to cool in pan overnight
  8. Next morning remove from pan, then slowly remove paper lining
  9. At this point you can also add another 1/2 cup of rum
  10. Age 1-2 weeks in bottom of refrigerator.

See video Fruit Cake Recipe Traditional with Rum here.

3. Jamaican Fruit Cake Recipe Gluten Free

How is this gluten-free fruit cake recipe different from fruit cakes from legendary jokes? This from the initial recipe is moist butter and loaded with beans and dried fruits.

Dry Ingredients:

  • 2 3/4 cups glutenfree flour ( I use Bob’s red mill 1 to 1 ratio)
  • 1 Tbsp. baking powder ( Aluminum-free)
  • 1 tsp. coriander
  • 1 tsp. cardamom
  • 1 tsp. nutmeg
  • 2 Tbsp. browning ( do not add to dry mixture)

Wet Ingredients:

  • 1 cup fruit mixture
  • 1 cup butter
  • 1 1/2 cup sugar
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. almond flavor
  • 1/2 c flax seed gel ( This is the egg replacer)
  • 2 Tbsp. fresh lemon or lime juice
  • 1 Tbsp. lemon or lime rind

Icing:

  • 1 1/2 cups powder sugar
  • 1 tsp.melted butter
  • 1 tsp.vanilla extract or powder
  • 2 Tbsp. milk (almond, soy, cashew, etc.)

Direction:

  1. Whisk butter and sugar together well. Next add lemon juice and rind to the mixture continue to whisk for another two mins. Pour in a large bowl.
  2. In a bowel mix dry ingredients well together. Fold in 1/2 the dry mixture into the wet mixture stir well then add the rest of flour in with the browning and the blended fruits. Mix very well about 5 mins.
  3. Preheat the oven to 350 degrees. Grease an 8-inch cake pan and line with parchment paper.
  4. Bake on the middle shelf of the preheated oven for 60 minutes. Remove from oven, damp a cheese cloth with cold water ( this will help to keep in the moisture) and cool in the pan.
    Serve with icing (opt)

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