Does anyone have a good fruit cake recipe?

Answer 1

Yeah, but it's really long and involved.

Cook on low:
2 cups raisins with ½ cup water & ½ cup molasses
for 30 minutes.

Chop very fine:
1 lb. candied cherries
1 lb. candied pineapple
3 cups gumdrops (use only red, green, orange and yellow)
6 cups pecans, chopped
2 cups walnuts, chopped
1 small pkg dates
Dredge all of the above in 1½ cups all purpose flour.

Cream:
1 cup butter and 1½ cups dark brown sugar
Add 4 eggs separately beating after each addition

Mix 2 cups flour with:
1 t cinnamon
½ t allspice
¼ t cloves
¼ t ginger
1¼ t salt
½ t nutmeg
½ t soda
3 T cocoa
2 t baking powder
Mix well and add to creamed egg mixture.

Combine:
2 t vanilla flavoring
2 t butter flavoring
4 T grape or blackberry jelly
1 T lemon juice
2 t ea. rum and brandy
1 cup cooked dried apples or applesauce
½ cup buttermilk

Mix all ingredients. Line 2 loaf pans or 1 tube pan with brown paper greased, topped with wax paper greased. Pour cake mixture into pans, packing well. Bake in slow oven 300° for 1½ to 1¾ hours. One tube pan will take longer.

Answer 2

GUAVA FRUIT SPICE CAKE

1 cup water
1 cup raisins
1 cup walnuts
i cup unsweetened applesauce
1 8 oz can diced guava fruit in pasion fruit juice
2 eggs
2 tsp vanilla extract
3/4 cups Crisco shortening
1 cup granulated sugar
2 cups flour
1 tsp. ground cinnamon
1/4 tsp. allspice
pinch of ground cloves
pinch of salt
1 1/4 tsp. soda

Cook raisins and water and the juice of the guava fruit together until tender and most of the liquid has evaporated. Add the shortening to the hot raisins. Stir well, and add applesauce, vanilla, sugar, guava fruit. Make sure this is all blended well.
Beat the eggs in a small bowl and add to the raisin mixture.

In a mixing bowl, sir together the flour, spices, salt, soda and nuts. Add the raisin mixture and put in a 9x13 pan sprayed with fat free cooking spray.

Bake at 350 degrees for 40-45 minutes.


1 box spice cake mix
1/3 c. boiling water
1 lb. cut up fruit peel
1/2 c. dates
2 1/2 c. raisins
1 c. nuts
1 c. coconut
3 eggs
1/2 c. soft butter

Mix cake mix and boiling water; let set 30 minutes. Mix fruit peel, dates, raisins, nuts, coconut and eggs and add to cake batter. Beat until smooth. Add soft butter. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours.

Answer 3

Fruit Cake

Ingredients
3 cups Mixed dried fruit or
(1 cup Raisins,sultanas,currants)
1/2 cup Glace cherries
1/2 cup Peel
1 teaspoon Cinnamon
1 cup Water/ orange juice
2 cups Wholemeal self rasiing flour
1/2 cup Milk
1 Egg (beaten)

Preparation
place fruit, cinnamon and water in saucepan, bring to the boil and simmer for 3 min.

Allow to cool for 30 min

add rest of ingredients , mix and pour in an oiled tin.

Bake at 200C for 45 min.

Answer 4

hi there try this one>>Mom's Pumpkin Fruitcake>>>Oven 350* bake for 55 minutes>>Ingredients Needed>>2/3 cup oil ( use a vegetable oil)>>2 2/3 cup sugar>>4 eggs>>1 can pumpkin>>1 cup raisins>>1 cup chopped walnuts>>1/3 cup water>>mix this altogether and set aside>>Sift together(do this only one time) 3 1/3 cup of flour>>2 teaspoons baking powder >>1/2 teaspoon salt>>2 teaspoon apple pie spice>>Add the dry ingredients to the first mixture and then add 1 pound candied fruits>>>Pour batter into a bunt pan or a specialty pan>>>Good Luck and Happy Holidays

Answer 5

Fruitcake Recipes
http://www.razzledazzlerecipes.com/christmas-desserts/fruitcake-recipes.htm

Answer 6

Christmas Fruit Cake with Whiskey Sauce

For the Simple Syrup:
1 cup granulated sugar
1 cup water
1 1/2 tablespoons lemon zest, cut in strips
2 tablespoons lemon juice

For the Cake:
1/2 pound mixed dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots
1/2 pound, (2 sticks) unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
2 ounces almond paste
4 large eggs
1/2 cup Grand Marnier, or other orange-flavored liqueur
2 cups bleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/2 cup slivered almonds, toasted
1/2 cup pecan pieces
1/2 cup walnut pieces
1/4 cup bourbon

Make a simple-syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.

Combine the dried fruits in a large mixing bowl. Pour the simple-syrup over them, toss to coat and let steep for 5 minutes. Strain and reserve the syrup.

Cream the butter, sugar and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl with a rubber spatula. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs 1 at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/4 cup of the Grand Marnier and mix to incorporate.

Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick.

Add the warm fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.

Preheat the oven to 350 degrees F.

Lightly grease a bundt pan with butter or non-stick baking spray. Pour the batter into the pan and bake until golden brown and the top springs back when touched, about 45 to 50 minutes (turning the pan to ensure even browning after 30 minutes.)

Cool the cake for 20 minutes in the pan, then remove and continue to cool upside-down on wire racks.

Make tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simple syrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Wrap the cake in a layer of cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Store in a plastic zip bag for 3 or 4 days until the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.

For the Whiskey Sauce:
3 cups heavy cream
1/2 cup bourbon
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons cornstarch

Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium-heat. Stir to dissolve the sugar.

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.

The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.

Answer 7

theres no such thing as a good fruit cake

Answer 8

In my estimation, there is no such thing on earth as a "good fruitcake" because I have never had one yet.

Answer 9

First only dress him in pink clothes.
Get him dolls, cookware, dresses and frilly things as gifts.
In about 18 years, poof, he's a fruitcake. :)