Does anyone have a recipe for fruitcake made withOUT the candied fruits?

Question

I want a moist cake that can be made 2-3 weeks before Xmas and saturated during the days before with brandy,rum, etc....would like the fruits its made with to be figs, dates, rasins, nuts, cherries,pineapple, apples,..etc......REAL FRUITS...

Answer 1

this one sounds exactly like what you are looking for:

Mix together in large bowl:
21/2 cups white flour
1/2 cup wheat flour
1/4 wheat germ
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
Mix in separate bowl:
2 cups varied baking nuts, shelled, unchopped
11/4 cups dates, chopped in half
1/3 lb. golden raisins
1/3 lb. Turkish apricots, chopped in half
1/3 lb. dried cranberries
1/3 lb. lemon essence prunes, chopped in half
1/3 lb. dried cherries
1/3 lb. dried blueberries
1/3 lb. dried peaches, chopped in quarters


Dredge fruit and nuts in dry ingredients.

Beat 4 eggs until frothy.

Gradually add 1 3/4 cup firmly packed dark brown sugar

Blend in:
1 cup unsweetened fruit juice
1/4 cup molasses
3/4 cup melted butter, cooled

Add the mixture to the left to flour/fruit mixture. Stir until well combined. The batter will appear to be overwhelmed with fruit.

Prepare one 10” tube pan or 2-3 9” x 5” x 3” loaf pans: oil well and line with waxed paper.

Fill pans 2/3 to 3/4 full with batter.

Bake at 275° for 2 1/2 to 3 hours. A knife inserted into the middle will come out clean when it’s done.

Cool thoroughly before removing the cake from the pans.

The cake will be hard, perfect for soaking. Wrap each cake in a clean, white cotton cloth. Sprinkle all over with fruit brandy or liqueur. Wrap in aluminum foil. Store in a cool, dark corner. Resoak every 2-3 days, for 4-6 weeks. Soak conservatively. My father, impatient for edible fruitcake, once decided to soak a fruitcake in a week. He put one in a plastic bag and poured in half a bottle of brandy. The result looked liked pieces of liquor-soaked sponge floating in fruit mush. He didn’t eat it.

This is another one of those recipes that invites the chef to make it to taste. There’s no reason, for instance, why you couldn’t use dried apples, dried pineapple, whatever you think would make this fruitcake work for you. Just make sure you don’t over extend the fruit. The combined total of all the fruit and nuts listed above (21/3 lbs. + 1 1/4 cups dates + 2 cups nuts) is about all this cake can handle; although, you could use less fruit and nuts. Regardless, the cake is designed to bake up hard, so that it doesn’t fall apart during soaking.

Answer 2

1 package spice cake mix (2 layer size)
1 package (3 3/4 ounces) instant lemon pudding mix
2/3 cup apricot nectar
1/4 cup Apricot brandy
1/2 cup vegetable oil
4 large eggs
1 cup chopped dates
1/2 cup chopped dried cherries
1/2 cup chopped dried pineapple
1 cup chopped walnuts
Glaze, optional
1 cup sifted powdered sugar
2 to 3 tablespoons apricot brandy
Soak dried cherries & dried pineapple in orange juice to cover overnight. Drain cherries & pineapple. In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth, about 2 minutes. Add eggs one at a time, beating after each addition.
Fold in the chopped fruits and nuts. Turn batter into a generously greased and floured 10-inch tube pan. BAke at 350° for 50 to 55 minutes for 50 to 55 minutes, or until cake tests done. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours before serving. Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over fruitcake before serving, if desired.

You can reduce the amount of dates to 1/2 cup and add 1/2 cup of another fruit you would like.