Is anyone ready to share an easy Christmas fruitc cake recipe?

Question

Please give me oven temps and timings too. I have a recipe, but since the recipe didn't provide those details, it ended up being burnt on the outside, but fabulous on the inside. I am looking for a black or dark brown colored fruitcake

Answer 1

A Simple Fruit Cake Recipe

Why not try this very easy fruit cake which doesn't take a great deal of time to prepare and tastes absolutely mouth watering. This is traditional recipe for Christmas time and will always be well received by your guests. To make this you will need to compile the following ingredients: -

One and a half cups of raisins
Three cups of sifted flour
One and a half cups of shredded dates
One cup of crushed nuts
Two cups of water that has been boiled
5 tablespoons of standard vegetable oil
One teaspoon of baking soda
Two cups of sugar
Two teaspoons each of cloves and cinnamon and add one teaspoon of salt.

Preparation

Now that we have all the ingredients measured as above, simply find a clear and clean surface and then proceed to lay them out. Take the sugar together with the vegetable oil and your raisins and place these in a pot and simmer for approximately twenty minutes or so. Make sure you allow the mix to cool down for approx 5 minutes. During this time the soda, salt and pour cloves can be mixed together in a sifting fashion and then incorporated onto the now cooled down mix. Now get your nuts and start stirring the designated amount into complete mix. An old trick to stop the nuts from sinking is to also add some flour at the same time of adding the nuts. Simply then pour the finished mix into pan which has been pre-greased and bake in your oven at three hundred and twenty degrees for approximately one and a half hours. Set your timer for this and additionally check from time to time.

Answer 2

Dark Fruit Cakes

1 1/2 pounds currants
2 pounds raisins
2 pounds candied cherries, halved
1 1/2 pounds candied pineapple, chopped
1/2 pound dates
1/2 pound citron
1/2 pound mixed candied citrus peel
1 pound pecans
1/2 cup brandy to soak fruit (optional)
4 cups flour
2 cups white sugar
1 pound butter
10 eggs
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking soda
juice and zest of 1 lemon
juice and zest of 1 orange
3/4 cup grape juice
1/4 cup brandy
1/2 cup molasses








Makes 4 Loaves

Wash currants and raisins and dry well; chop fruit and nuts; mix together and add 1/2 cup brandy, if using; stir well. Allow to stand overnight if brandy is used.

Dredge fruit and nuts in half the total amount of flour and allow to stand at least 8 hours.

Preheat the oven to 250° F. Grease 4 loaf pans (5 X 9 inch) well, line them with waxed paper and grease well again.

Cream the sugar and butter; add eggs and mix well; add all remaining ingredients and combine well. Pour the batter over the floured fruit and nut mixture and combine well. Fill pan no more than 3/4 full.

Put a pan of water on the bottom rack of the oven. Bake cake for 1 1/2 to 2 hours, or until a cake tester inserted into the center comes out clean. Take loaves out of the oven and remove from the pans. Let loaves cool on a cake rack until completely cooled. Wrap well and refrigerate for up to 1 month or freeze.

Answer 3

My mother found this recipie in a Farm Journal magazine years ago and it has been a Christmas treat ever since.
Glorious Golden Fruit Cake:
4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups real butter
6 eggs
1/4 cup milk
4 cups chopped walnuts
1 cup raisins
1/2 cup chopped red candied cherries
1/2 cup chopped green candied cherries
1/2 cup chopped candied pineapple
1 tbsp. grated lemon rind
2 1/2 cups sugar
Sift together dry ingredents, Reserve 1/4 cup. Cream together butter and sugar until fluffy. Add eggs, one at a time, alternately with milk and flour, beating well after each addition. Combine nuts, raisins, pineapple, candied fruit, lemon rind and the 1/4 cup reserved dry ingredents. Stir into batter. Spread in greased and waxed paper-lined tube pan. Bake 275* for 2 hours and 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 min. Remove from pan, cool on rack. Wrap in foil and refrigerate up to 4 weeks.

Answer 4

I've got one which doesn't need to be made months ahead (a month will do, although I have done it with just a week to Christmas and it was just as good).

Irish Whiskey Christmas Cake

For the pre-soaking:
10fl oz (275) Irish Whiskey
1½tsp Angostura Bitters
2oz (50g) glace red cherries
* 2oz (50g) glace green cherries
4oz (110g) mixed candied peel
1lb (450g) raisins
8oz (225g) currant
* 4oz (110g) stoned no-soak prunes
* 2oz (50g) unblanched almonds
½ rounded teaspoon ground cinnamon
½ level teaspoon freshly grated nutmeg
½ level teaspoon ground cloves
1½ teaspoons vanilla extract
1 level tablespoon molasses sugar
* grated zest of 1 orange
* grated zest of 1 lemon

For the cake:
1tbsp Irish Whiskey
9oz (250g) self-raising flour - sifted
9oz (250g) demerara sugar
9oz (250g) unsalted butter - softened
5 Eggs - at room tempreature

NOTE: Ingredients marked with * are optional

Method:
1. One week (minimum time) before you intend to bake the cake, measure out the whiskey, bitters and 3 tablespoon of water into a large saucepan. Then, roughly chop the cherries, prunes, almonds and finely dice the mixed candied peel. add these along with the rest of the pre-soaking ingredients to the pan. Stir and bring the mixture up to simmering point, then pour the mixture into a large jar with a lid or an airtight plastic container and leave it in the fridge for at least seven days, giving it a little shake from time to time.

2. Pre-heat the oven to gas mark 1, 275ºF (140ºC). Line the cake tin - 8" inch (20cm) round/square cake tin.

3. Measure out the flour, sugar and butter in a very large bowl. Then add the eggs and either whisk or beat with a wooden spoon until everything is evenly blended. Now gradually fold in the fruit mixture until it is evenly distributed. Then spoon the mixture into the prepared tin, levelling the surface with the back of the spoon. Bake in the centre of the oven for 3 hours without opening the door, then cover the cake with a double thickness of greaseproof paper and continue to bake it for a further 30mins or until the centre feels springy when lightly touched.

4. Cool the cake for 45 minutes in the tin, then remove it to a wire rack to finish cooling. When it is completely cold, wrap it in greaseproof paper and store it in an airtight container. Feed the cake with about 1 tablespoon of Irish Whiskey every now and then if you wish.

5. When you are ready to finish the cake, roll out marzipan and cover the cake before you ice the cake with the icing of your choice.

Answer 5

This recipe isn't so rapid, yet easier on the approach and components easier mild Christmas Fruit Cake for those preferring a mild fruit cake recipe, this one is time examined and engaging. This cake is full of chocolates like coconut, pineapple and cherries. that's a actual crowd pleaser, and not basically for Christmas. Prep time: 20 minutes cook dinner time: 3 hours components: 2 cups all purpose flour a million teaspoon salt a million teaspoon baking powder 3 cups shredded coconut a million a million/2 cups candied cherries, cut back in halves a million a million/2 cups candied pineapple, diced a million a million/2 cups white raisins a million a million/2 cups slivered, blanched almonds 2 cups sugar a million cup butter 4 eggs a million teaspoon almond extract a million cup pineapple juice guidelines: Line 9" or 10" tube pan with 2 thicknesses of buttered brown paper. degree flour (without sifting) right into a large bowl. upload salt and baking powder. Stir nicely to mixture. upload coconut, end result and nuts. combination until fruit is separated and lined with flour. Cream sugar, butter, eggs and almond extract mutually thoroughly. Stir in fruit and flour mixture alternately with pineapple juice, commencing and ending with the fruit and flour mixture. unfold batter flippantly interior the arranged pan. Preheat oven to 275°F. Bake for 3 to 3 a million/3 hours. save a pan of warm water in backside of the oven at the same time as baking. while baked, circulate away the cake in pan until it has cooled. get rid of the paper liner and wrap the cake in foil. shop it interior the refrigerator or a funky place. Fruit Cake Glaze: combine a million cup sugar, a million/2 cup water and a million/3 cup mild corn syrup in a sauce pan. Stir over low warmth until sugar is dissolved, then boil to company ball point (242°F on a candy thermometer). Brush the nice and comfortable glaze over the cooled cake. decorate suitable with candied cherries and nuts and brush cake returned with warm glaze. enable dry thoroughly until now wrapping and storing. Makes one large cake or may be baked for a shorter time in small cake tins.

Answer 6

DARK FRUIT CAKE

1 1/2 c. packed brown sugar
3 c. flour
2 tsp. salt
1 tsp. allspice
1 c. grape juice
4 eggs, separated
1 tsp. baking powder
1 tbsp. cinnamon
1 tsp. cloves
1 c. butter, melted

Toss together in large bowl with 1 cup flour and set aside. 8 oz. candied pineapple, diced 16 oz. fruit cake mix 8 oz. candied cherries, halved 1 c. dark raisins 4 c. nuts, chopped
Mix brown sugar and egg yolks; beat 2 minutes on medium speed of mixer. Sift 2 cups flour with other dry ingredients, then add to egg yolk mixture alternately with grape juice. Fold in stiffly beaten egg whites. Add fruit and nut mixture to batter along with melted butter and mix well. Press into 2 loaf pans lined with waxed paper. Bake at 275 degrees about 3 1/2 - 4 hours. Cool 20 minutes then remove from pans. Soak cheese cloth with apricot brandy and wrap around cakes. Wrap in aluminum foil and season for 3 weeks in cool place. Slice thin.

Answer 7

Hi~

Best recipes ever are on the "allrecipes.com" website.. They have a collection from Taste of Home and Simply Delicious cookbooks. Try there! Good Luck! Cheryl