Banana Fruit Cake Recipe

Banana Fruit Cake Recipe

Fruitcake Recipe Ingredients

• 3/4 cup of butter
• 2 cups of brown sugar
• 4 Eggs
• 2 1/2 cups of all-purpose flour
• 1 cup of walnuts, chopped
• 3 cups of candied fruit
• 2 cups of dates, chopped
• 1 tablespoon of orange juice
• 1 teaspoon of orange rind, grated
• 1/2 teaspoon of orange extract
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cloves
• 1 teaspoon of ground cinnamon
• 1 1/2 cups of mashed bananas

Fruitcake Recipe Instructions
Prepare two 2 Litre (9" x 5") loaf pans. Preheat oven to 300ºF. In a large bowl combine the fruit, dates, pineapple and walnuts. Dredge them with 1/4 cup of the flour. Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. Cream the butter, add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time. Beat in the orange rind, orange juice and orange extract. Mash the bananas with a fork. Alternately stir the bananas and the flour mixture into the creamed mixture. Stir in the floured fruit and nuts. Turn into the prepared pans and bake for 2 hours and 15 minutes, or until a skewer inserted into the middle of each cake comes out clean. Cool in the pans for 20 minutes, then turn out onto racks. Yields about 5 pounds of cake. Enjoy the fruit cake !
Fruitcake-recipe: california-fruitcake recipe.

Very Low Fat Fruit Cake Recipe

Very Low Fat Fruit Cake Recipe
Fruit Cake Recipe Ingredient:
Cake

• 1/2 cup of unsweetened applesauce
• 3/4 cup of water
• 1/2 cup of sugar or rice syrup
• 2 1/2 cups of mixed dried fruit; candied
• 2 tablespoons of Blackstrap molasses
• 1 tablespoon of Energy egg replacer, lightly beaten in 4 TB water, (or 4 TB egg whites)
• 1 1/2 cups of whole wheat flour
• 2 teaspoons of baking powder
• 2 ounces of rum or brandy; (optional)
• 1/8 cup of brown sugar or raw sugar;

Fruit Cake Recipe Instructions:
Place the apple sauce, water, sugar, and dried fruit in a saucepan. Bring to a boil and simmer for 20 minutes. Allow to cool. Preheat oven to 300ºF. Mix the egg replacer into the fruit mixture, then sprinkle in the flour, baking powder, and rum while mixing. Add an additional small amount of water if necessary to make a stiff batter. Pour into 3 non stick baking loaf pans - I use 5 1/2" X3 14" loaf pans to make small gift sizes (or 5-6 miniature pans). Sprinkle brown or raw sugar on top. Bake for 1 1/4 - 1 1/2 hours or until a toothpick inserted into the center of the cake comes out clean (not counting the sticky fruit). Cool slightly, then remove from pan to finish cooling. I store the breads frozen. Makes 16 servings...enjoy it !
dark-fruitcake-recipe