Fruitcake recipe?

Question

I'm looking for an easy traditional-style fruitcake that I can make at home without all of the bitter fruit stuff that they out in some of the store-bought ones. Maybe a coconut, macadamia nut and pineapple fruitcake? I'm not a great cook, so it has to be easy.

Answer 1

This is good plain, w/o the Whisky Sauce. And it uses "real" fruits, not those fake-o things from the grocery store. (WTH is a citron anyway?!)

Creole Christmas Fruit Cake w/ Whisky 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.

--Emeril Lagasse, 2003

Answer 2

Cooking is all about experimenting and having fun. Fruitcake is only cake with a little fruit in it. Make a regular Yellow cake or Spice cake and add your favorite dried or candied fruit. You can even use the boxed cakes if you really want to shortcut. Just try not to make the batter too dense or you will have a very hard and dry cake.

Answer 3

9 1/2 Minute Magic Fruitcake

2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
2 large eggs, slightly beaten
1 (12-ounce) can Eagle Brand Sweetened Condensed Milk
2 2/3 cups (28-ounce jar) Borden None Such Ready To Use Mincemeat (see note)
2 cups(16-ounce jar) mixed candied fruit
1 cup walnuts, coarsely chopped
Additional candied fruit and walnut halves for decorating (optional)
Butter a 9-inch tube or spring-form pan. Line with parchment or waxed paper. Butter again.
Sift together flour and baking soda; set aside.
In large bowl combine eggs, sweetened condensed milk, mincemeat, fruits and nuts; mix well. Fold in sifted dry ingredients. Turn into prepared pan.
Preheat oven to 300*F (150*C).
Bake for 2 hours or until center springs back when touched lightly with fingers and top is golden brown. Cool in pan 5 minutes. Turn out of pan. Remove paper; cool. Decorate with additional candied fruits and walnut halves, if desired.
Makes 16 to 24 servings.

Note: Two (9-ounce) packages of Borden None Such condensed mincemeat and 1 1/2 cups water, boiled briskly for 1 minute and cooled, may be used.

Answer 4

Why would you want to inflict this pain on your family, unless you're in need of a boat anchor or a door stop......LOL

Seriously now, over 56% of people polled, said they throw Fruit Cakes in the trash.

Hence the moniker..."Nutty as a Fruit Cake"....

BANANA NUT BREAD should be something your family will love, and they WON'T throw a single piece in the trash behind your back....

Answer 5

Thanks for asking this, I'd been looking for a few recipes to compare too.

To the posters above: Just becuase YOU don't like fruitcake doens't mean everyone hates it. Some of us like it and look forward to it every year.

Answer 6

I don't like fruitcake!!! I remember the first time I ate one 5yrs old I had a allergic reaction and threw up every where and my face turned red with hives

Answer 7

This a really good fruitcake if you are looking for something a little different then the norm.

Japanese Fruit Cake

INGREDIENTS
1/2 cup butter
1 cup sugar
3 egg yolks
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup milk
1 cup raisins
1 cup flaked coconut
1/2 cup chopped pecans
3 egg whites
1 cup sugar
2 tablespoons all-purpose flour
3/4 cup water
1 lemons, peeled and seeded
1 oranges, peeled and seeded
1 cup flaked coconut


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.
Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.

In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.

Divide batter into 2 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.

To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut.

Allow to cool.

Assemble cake with filling between layers, and ending with filling on top.


This one to is different and really REALLY easy to make because you just use a can of Fruit. My mother in law still doesnt believe that I dont slave away when I make this cake LOL.

Fruit Cocktail Cake

INGREDIENTS
1 cup all-purpose flour
1 cup white sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 egg
1 (15.25 ounce) can fruit cocktail with syrup
1/2 cup chopped pecans
3/4 cup brown sugar


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl mix together flour, sugar, salt and baking soda. Pour in egg and fruit cocktail with syrup. Mix well and pour into prepared pan. Sprinkle with pecans and brown sugar.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool.

Answer 8

moms fruit cake
Our family has been making this for the past 45 years. Friends and family all love it!
Preheat oven to 250-275 degrees.
Cream together:
2 1/2 cups butter
4 cups light brown sugar
8 eggs, beaten

Mix and add to above mixture:
10 cups flour
1 tsp. salt
3 tsp. baking powder
2 1/2/tsp. cinnamon
1 tsp. allspice
3/4 tsp. nutmeg
3/4/tsp. cloves

Mix fruit together and add to above:
2 lb. mixed candied fruit
2 lb. red candied cherries (leave whole)
1/2 lb. candied pineapple (cut into wedges)
1/2 lb. pitted dates (chopped)
1 lb. golden raisins
1/2 lb. currants
2 1/2 lb. walnuts (broken large)
3/4 cup sherry wine

Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!


Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
Pan sizes and baking chart:

9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours

10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins

1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins

9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins

No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours

4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour

OR you can make this!
Tastes like fruit cake cookies
1 1/4 cups yellow cake mix
1/4 cup packed brown sugar
1 cup butter flavored shortening, at room temperature
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup candied cherries
1/4 cup white raisins
1/4 cup chopped candied apricots or pineapples
1/4 cup chopped walnuts
1/4 cup chopped almonds
1/4 cup chopped pecans

Preheat oven to 350 degrees F.
In a large bowl, blend cake mix, brown sugar. Add to dry mixture, the shortening, egg, vanilla and almond extract. Fold in cherries, raisins, apricots or pineapples, walnuts, almonds, and pecans or your favorite nut. Blend mixture well. Drop cookie dough (dough should be sticky, doughy, not too wet), if too wet add a couple of spoonfuls of leftover cake mix to give it the right consistency) by spoonfuls, about 2 inches apart on an ungreased cookie sheet. Bake for 15 to 20 minutes or until golden brown.

Tip: About 1 minute before cooking time is reached, pull cookies out of oven, they will continue to cook for about 1 minute on hot cookie sheet and begin to cool, creating their own cake like color. Cookies can be refrigerated and served at a later time, or put in the freezer. To freeze, wrap cookies tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature for approximately 45 minutes before serving.

Answer 9

http://www.recipesforvegans.co.uk/fruitcake.html

Answer 10

Why the hell would you want to make it?