Does anyone know a good easy recipe for Christmas fruit cake?

Question

I need to know how to avoid my raisins/fruits soaked in rum from sinking to the bottom of the cake.

Answer 1

3/4 cup of butter or margarine
3 cups of sifted all-purpose flour
2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground allspice
1/2 teaspoon of ground cloves
One 16 ounce package of (2 1/2 c.) mixed candied fruits, chopped
1/2 cup of candied pineapple, chopped
One 8 ounce package of (1 1/2 c.) whole candied cherries
One 15 ounce package of (3 c.) raisins
One 8 ounce package of (1 1/2 c.) dates, snipped
1 cup of slivered almonds
1 cup of pecan halves
4 eggs
1 3/4 cup of brown sugar
1 cup of orange juice
1/4 cup of light molasses

Melt butter or margarine; cool. Into large bowl, sift together dry ingredients. Add candied fruits, raisins, dates and nuts. Mix to coat fruit with dry ingredients. Beat eggs until foamy. Gradually add brown sugar, beating until well combined. Blend in orange juice, molasses and the cooled, melted butter. Add to fruit mixture; stir until well combined. Turn batter into 2 greased and waxed paper lined 8 x 4 x 2 1/2 inch loaf pans, filling each 3/4 full. Bake in 300ºF. oven for 1 3/4 to 2 hours or until done. Cool thoroughly before removing from pans.

Answer 2

Great Rum Fruit Cake
4 eggs
4 cups flour
1 tsp salt
3 mince cloves
1 1/2 cups chopped fruit
1 cups chopped nuts
one teflon coated loaf pan
2 quarts your choice of rum

Instructions
1. Spread all ingredients out on table
2. Take 1/8 cup of rum and sample to make sure good batch
3. Combine fruit and nuts and stir together gently
4. Sample second cup of rum - verify consistency
5. Find mixing bowl not mentioned in list - place right side up
if you cannot see the hole - it is upside down
6. Break eggs in bottom of bowl - remove shells from bowl
7. Take another sample of rum - the recipe will not miss it
8. Find flour - open bag - throw it up in the air - what ever lands in bowl will be enough
9. Find missing bottle of rum - just drink from it as you cannot
locate the cup
10. add remaining ingredients - stir and throw in the oven
11. take remaining bottle of rum and sit on the back porch
who cares about the cake?

Answer 3

i'm not sure that Christmas Fruit Cake would additionally be in good shape to consume without the alcohol. specific you are able to substitute rum or bourbon flavorings.. regardless of the undeniable fact that it is not comparable to making the actual element. Why can no longer you human beings only make issues the way the recipe calls quite of desirous to alter the recipe and then whinge whilst it tastes like crap.?

Answer 4

Quick Bread Fruitcake
2 eggs
2 c. water
1 pkg. Pillsbury cranberry quick bread mix
1 pkg. Pillsbury date or nut quick bread mix
2 c. pecans (halves or chopped)
2 c. raisins
2 c. (12 to 13 oz.) candied cherries
1 c. cut up candied pineapple
Corn syrup, if desired

Heat oven to 350 degrees. Grease and flour bottom and sides of 12 cup fluted tube or 10 inch tube pan. In large bowl, combine eggs and water. Add remaining ingredients except corn syrup; stir by hand until combined. Pour into prepared pan. Bake at 350 degrees for 75 to 85 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes; loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator. Glaze with warm corn syrup before serving. Decorate with additional candied fruits and nuts, if desired. Makes 24 to 36 servings. If desired, use a couple of loaf pans instead of tube pan.

Answer 5

INGREDIENTS
1/8 cup chopped dried cherries
1/8 cup chopped dried mango
1/4 cup dried cranberries
1/4 cup dried currants
2 tablespoons chopped candied citron
1/4 cup dark rum
1/2 cup butter
1/4 cup packed brown sugar
1 egg
1/2 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup unsulfured molasses
2 tablespoons milk
1/4 cup chopped pecans
1/4 cup dark rum, divided
DIRECTIONS
Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3 inch round pan, and line with parchment paper.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Answer 6

No sure of any good recipes...I would like to know that myself...but, to keep raisins/fruits from sinking coat them in flour first.

ladytinker

Answer 7

I make banana nut bread and add the fruits I like and everybody else likes. I don't use the rum.

Answer 8

measure out 3cups of fruit(raisins,currents,cherries,saltanas and nuts) put in pot add 1and half cups water 125gr(4oz)margarine, 1cup sugar and 1tsp mixed spice(make it yourself with cinnamon,nutmeg, cloves-powered form) 1tsp baking soda. boil together for 25mins leave to cool.
pour in mixing bowl and add 3eggs, 240gr(3cups)all purpose flour, 1VERY HEAPED tsp baking powder,and mix altogether,if mixture is very runny add a little more flour. pour into a grease round and paper lined cake pan and bake at 160 or 325 degrees.for 1and half hours. when completely cooled. line a cake tin (can be plastic) with waxed paper. place cake therein-poke holes with toothpick and pour brandy over the cake. cover with paper and close lid. pour a llittle brandy over the cake every 4 days for about 2weeks. if paper lining gets to wet change it. leave to mature till xmas. cut and enjoy.
ive been making this xmas cake for many years its very simple and the taste is delious. goodluck
ps waxed paper is the paper used to bake cookies on so they dont stick. maybe you call is baking paper. us south africans call it waxe paper.