Fruit Cake Recipe

  












Fruit Cake Recipe


Ingredients:

• 2 3/4 cups all purpose flour/maida
• 1 cup butter
• 1 1/2 cups powdered sugar
• 2 tsps baking pwd
• 2 tsps vanilla essence
• 5 eggs
• 3/4 tsp cinnamon pwd
• 1/4 tsp clove pwd
• 1/4 tsp cardamom pwd
• 3/4 tsp shahjeera pwd
• 1 cup caramel

Preparing dried fruits:

• 2 1/2 - 3 cups dried fruits (tutti frutti, dried currants, figs, dates, candied lemon & orange peel, golden raisins, preserved cherries, cashewnuts and almonds)
• 1/2 tsp nutmeg pwd
• 1/4 tsp clove pwd
• 3/4 cup dark rum
• 1/2 cup red wine
•  
• For caramel:
• 1 cup sugar
• 1 tbsp water
• 1/2 cup water

Preparing dried fruits: chop all the dried fruits and nuts and soak in enough dark rum and red wine in a large jar such that half of the jar is filled. There should be enough room in the jar once the fruits and rum are added, as they will almost double in size. Secure cap tight and keep away for at least a minimum of 24 hours. You can make this a year ahead, 2-3 months ahead or even a week before baking the cake. Do shake the jar once in a while. Longer the fruits steep, better the flavor.

Preparing Caramel: Heat a heavy bottomed vessel and cook the sugar and a tbsp of water on medium high heat. You will find that the sugar will melt and start to change color. Don’t stir, you can swirl the vessel, once or twice. When you find that the color has changed to a little darker golden brown color, turn off heat and place the vessel near the kitchen sink. Immediately, pour half a cup of water very carefully into the caramel and stir to mix well. You will find that the liquid will splash when you pour the water into the hot caramel. So make sure there are no children around the kitchen when are making the caramel and protect your hand by wearing a thick glove. Cool the caramel before adding to the cake batter.

I made 2 batches of caramel, where one batch was a shade lighter than the other. The cake pieces in the second picture of the post is the one made with the lighter golden brown color caramel.

Procedure:
1 Sieve maida and baking pwd.
2 Seperate egg yolks from the whites. In a seperate bowl, whisk egg yolks with vanilla.
3 Beat the butter and powdered sugar till smooth and creamy. Add the egg yolk mixture little by little, alternating with a tbsp of the sieved flour and combine till smooth.
4 Add the spice powders and caramel, combine till well blended.
5 Add the sieved flour in 4-5 batches and combine till well blended.
6 Add the dried fruits (toss the dried fruits in two - three tbsp of flour) and using a spatula, fold it gently into the batter.
7 Finally, whisk egg whites till it forms peaks and gently fold into the cake batter till well combined.
8 Grease the cake tins and line with parchment paper. Pour batter up to half of the prepared cake tins and bake in a pre-heated oven at 325 degrees for 1 hour. Keep checking from 50 mts itself. Sometimes you might have to bake beyond an hour. So bake at 250 degrees for another 5 to10 mts till the cake is brown and when you insert a knife into the cake, it should come through clean.
9 Once done, cool on a wire rack for 15 mts before removing the cake from the tin and carefully peel the paper. Cool the cake completely before wrapping in a clear plastic wrap. Keep away the cake for a minimum of 24 hours before serving. Slice the cake with a serrated knife.

Easy Fruit Cake Recipe

Easy Fruit Cake Recipeeasy quick and delicious...try it
Fruit Cake Recipe Ingredients:

• 1 pound dates
• 1 pound figs
• 1 pound candied pineapple rings
• 4 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon grated nutmeg
• 2 cups butter
• 2 cups brown sugar
• 12 eggs
• 1/2 cup molasses
• 1/2 cup fruit juice, wine, rum, or brandy
• 2 pounds seeded raisins
• 1 pound sultana raisins
• 1/4 pound each candied orange
• lemon and citron rind
• 1 pound candied cherries
• 1/2 pound almonds, blanched
• 1/2 pound pecans, unbroken brandy

Fruit Cake Recipe Instructions:

First of all preheat oven to 300 degrees F.
Remove stem dnd from figs, cut in half lengthwise. Cut rings of pineapple in 2 slices, then in half crosswise.
Stone and cut dates, and mix them with 1 cup of flour. Mix the rest of the flour with baking soda and spices.
Mix butter add sugar - cream them. Add the well-beaten egg yolks and stir well. Add the flour mixture alternately with the molasses and fruit juice or brandy.

Fold gently in the beaten whites, then the dates and gradually the raisins.

Line 4 greased loaf pans with waxed paper. Put in a layer of batter, add a layer of pineapple, fill spaces and sides lightly with citron, orange, lemon rind, cherries, and nuts; place then another layer of batter, then a layer of figs, the rest of the fruit and nuts, and top with remaining batter.

Fill 2/3 pns. Fill pan with 1 inch hot water. Set in oven. Bake 1/2 hour, cover with waxed paper, bake 2 hours longer, remove pans from water, and bake 1/2 hour more.
Remove from pans. Wrap cakes in cloth moistened with brandy. Store in covered tin box.

Enjoy the fruit cake recipe ! Nice !

Southern Jam Cake Recipe

Southern Jam Cake Recipe

Ingredients:


* 3 cups sifted flour
* 1 teaspoon soda
* 1/4 teaspoon salt
* 1 teaspoon ground allspice
* 1 teaspoon ground cloves
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1 cup chopped pecans
* 1 cup raisins or chopped dates, optional
* 1 cup butter
* 1 1/2 cups sugar
* 3 eggs, beaten
* 1 cup blackberry jam
* 1 cup buttermilk

Preparation:

Into a medium bowl, sift together flour, soda, salt, and spices. Sift a little of the flour mixture over the nuts and raisins or dates. In a mixing bowl, cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs and blackberry jam. Add flour mixture alternately with buttermilk. Beat until smooth after each addition. Fold in nuts and raisins or dates. Pour into three 9-inch layer cake pans and bake at 350° for 20 to 25 minutes. Spread a buttercream or cream cheese icing between layers and over cake.

Easy Fruit Cake Recipe

Easy Fruit Cake Recipe

Ingredients:

• 1 pound dates
• 1 pound figs
• 1 pound candied pineapple rings
• 4 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon grated nutmeg
• 2 cups butter
• 2 cups brown sugar
• 12 eggs
• 1/2 cup molasses
• 1/2 cup fruit juice, wine, rum, or brandy
• 2 pounds seeded raisins
• 1 pound sultana raisins
• 1/4 pound each candied orange
• lemon and citron rind
• 1 pound candied cherries
• 1/2 pound almonds, blanched
• 1/2 pound pecans, unbroken brandy

Directions:

Preheat oven to 300 degrees F.

Remove stem end from figs, cut in half lengthwise. Cut rings of pineapple in 2 slices, then in half crosswise.

Stone and cut dates, and mix them with 1 cup of flour. Mix the rest of the flour with baking soda and spices.

Mix butter add sugar - cream them. Add the well-beaten egg yolks and stir well. Add the flour mixture alternately with the molasses and fruit juice or brandy.

Fold gently in the beaten whites, then the dates and gradually the raisins.

Line 4 greased loaf pans with waxed paper. Put in a layer of batter, add a layer of pineapple, fill spaces and sides lightly with citron, orange, lemon rind, cherries, and nuts; place then another layer of batter, then a layer of figs, the rest of the fruit and nuts, and top with remaining batter.

Fill 2/3 pans. Fill pan with 1 inch hot water. Set in oven. Bake 1/2 hour, cover with waxed paper, bake 2 hours longer, remove pans from water, and bake 1/2 hour more.

Remove from pans. Wrap cakes in cloth moistened with brandy. Store in covered tin box.

Enjoy!

Jeweled Fruit Cake Recipe

Jeweled Fruit Cake Recipe

INGREDIENTS

* 3/4 cup all-purpose flour
* 1 teaspoon baking powder
* 1 1/2 cups dates, pitted and chopped
* 1 (16 ounce) jar maraschino cherries, drained
* 9 ounces candied pineapple
* 2 1/2 cups pecan halves
* 3 eggs, lightly beaten
* 1/2 cup light corn syrup
* 2 tablespoons peach brandy

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DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9 x 5 inch loaf pan. Place parchment paper on bottom and sides of pan, and grease the parchment paper (cooking sprays also work well).
2. Mix together flour and baking powder in a large mixing bowl. Add dates, drained cherries, pineapple, and pecans to flour. Stir to coat well. Add eggs to fruit mixture; stir well. Pour batter into prepared pan, making sure to press the mixture very firmly into the pan to eliminate air bubbles.
3. Bake for 1 hour and 45 minutes, or until cake tests done. Let cool in pan for 15 minutes. Take out of the pan, and remove parchment paper.
4. Brush corn syrup all over top and sides of cake. Brush with 2 tablespoons peach brandy. Rewrap in the used parchment paper, and then in aluminum foil for storage. Brush with 2 tablespoons of peach brandy each week.

Enjoy and Great Jeweled Fruit cake Recipe!

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