With so many variations of the fruit cake recipe I thought it worth doing a whole page for them. Some of these are fantastic....in my opinion anyway....Brianm.
Some helpful info:
Fruit cake is the traditional British Christmas Cake that is full of fruit and nuts, laced with alcohol (usually brandy), and covered with marzipan and royal icing. The problem with making a regular fruit cake is that it needs to be made well in advance of Christmas as it needs time to age. Luckily, there is a much simpler version for those of us who can never get around to making one, called a Boiled Fruitcake (also known as a War Cake or Bachelor's Cake). Of course, it still has all the necessary fruit cake ingredients, like candied fruits, dried fruits and spices, yet it is very easy to make and can be eaten right away. (There is a boiled fruit cake recipe on this page)
It contains no alcohol yet it's texture is still very light and moist. Now, as the name implies, the brown sugar, water, butter, spices, and the dried fruit are, in fact, "boiled". Once this boiled mixture has been left to cool, the next step is to stir in the baking soda, flour, vanilla extract, and candied fruit (no eggs). And that's it! Just pour the batter into the pan and bake. Now, if possible, do try to resist eating this cake right away. Although it does not need weeks to age, it does benefit from being stored, at least a day or two.
**DARK FRUIT CAKE**
Ingredients:
1 cup butter 1 cup brown sugar 3 eggs 1 cup molasses ½ cup milk ¼ cup strong black coffee ¼ cup dark rum (or Newfoundland "Screech") ½ tsp baking soda 3½ cups all purpose flour 1 cup strawberry jam 2 lbs currents 2 lbs dark raisins (Thompson,sultanas and seeded) 1 cup dark rum ½ lb mixed peel 1 lb mixed fruit ½ lb each red and green cherries 1 tsp allspice 1 tsp ginger 1 tsp cinnamon ½ tsp cloves ½ tsp salt
Preparation :
~At least one day before making cakes combine currants and raisins in a large bowl. ~Add 1 cup dark rum...mix thoroughly and cover. ~Prepare cake pans by lining with brown paper well greased with shortening. ~In a large mixing bowl, cream butter and brown sugar until fluffy. ~Add eggs, one at a time, then molasses and cream well. ~Combine milk, "Screech" and coffee. ~Dissolve baking soda in this mixture. ~Mix together flour, spices and salt. ~Alternately add and combine flour mixture and milk mixture to the creamed mixture, beginning and ending with flour. ~Stir in strawberry jam. ~Mix thoroughly. ~Stir in fruits and raisins until completely covered with batter. ~Pack in prepared cake pans. ~Bake 2½ to 3 hours at 300° to 325°F. ~Test with a cake tester at 2½ hours. ~While cakes are still warm, poke a few holes into tops of cakes, pour a few teaspoons rum over them, and let them sit for about 5 minutes. ~Remove from pans, peel off the paper, and cool completely. ~Wrap in handy wrap and aluminum foil. ~Store in refrigerator.
Ingredients : 1 lb butter ¾ cup sugar ¾ cup brown sugar 6 cups flour 6 eggs ½ cup grape juice 1 cup wine 1.2 cups black coffee 2 tsp cinnamon 1½ tsp cloves 2 cups walnut pieces 1 cup raisins 1 cup currents 6 oz candied orange pieces 6 oz candied lemon juices 1 tsp soda ½ cup flour for dredging fruit
Preparation :
~Cream butter; add sugar gradually. ~Beat until light. ~Add lightly beaten eggs and mix thoroughly. ~Add coffee, wine, grape juice, and then flour which has been sifted with spices and soda. ~Add fruit which has been dredged slightly with flour, then broken nuts. ~Pour into well greased large tube pan and 2 loaf pans. ~Bake at 250°F for 2 hours.
1 cup shortening Pinch salt 1 tsp cinnamon 1 tsp allspice 1 tsp cloves 1 cup brown sugar 1 cup white sugar 1 cup molasses 4 eggs 1 pkg mincemeat (break up) 4 oz nut meats ¾ cup dates 1 lb candied fruits 1 cup raisins 1 cup warm coffee ½ cup any kind of juice 1 tsp baking soda Enough flour to make stiff dough 4 tbsp baking powder
Preparation :
~Mix shortening, brown sugar, and white sugar, cream together. ~Add salt, cinnamon, cloves, allspice, and nutmeg. ~Mix in eggs. ~Put in mincemeat and then add molasses. ~In a large bowl place nuts, dates, candied fruits and raisins. ~Mix enough flour so they don't stick together. ~In a large bowl to warm coffee add juice, soda, and baking powder. ~Then mix some flour in the liquid mixture, then fruit, alternate until fruits are mixed in and dough is stiff. ~Bake in greased and floured pans in 350°F oven 35 to 40 minutes or until done. ~Cool. ~Store foil wrapped in cool place until served.
BATTER: 2 cup sugar 1½ cup shortening 6 eggs ½ cup cold black coffee ½ cup molasses 1 tsp baking soda 4 oz rum or brandy 2 tbsp lemon juice
FLOUR MIXTURE: 4 cup flour 1 tsp salt 1 tsp nutmeg 2 tsp cinnamon 1 tsp cloves
FRUIT AND NUTS: ½ lb (2 c) almonds, blanched, chopped or slivered ½ lb (2 c) walnuts, lightly chopped ½ lb (2 c) pecans, chopped ½ lb dates, pitted and chopped 1 lb currants 1 lb seeded raisins 1 lb seedless raisins 1 lb cherries, glazed, halved 3 lb mixed candied fruit
Preparation :
~Prepare Pyrex dishes or loaf pans by lining with aluminum foil and lightly greasing. ~Mix flour and spices. ~Mix fruits and nuts, sprinkling with most of flour mix. ~*Save some cherries, almonds and pecans to decorate cakes.
~~Prepare batter as follows: ~Cream shortening and sugar. ~Add eggs and beat 5 minutes. ~Add coffee, molasses mixed with baking soda, rum and lemon juice. ~Add remaining flour mixture.
~In a large container, mix batter with fruit and nuts. ~Fill loaf pans, muffin tins, etc. ~Decorate cakes. ~Place pan of water in oven to prevent drying. ~Bake at 275°F for 2 to 2½ hours. ~Check periodically.
Makes about 8 small loaves or 12 pounds of fruit cake.
Soaking the fruit and nuts overnight allows the cake's flavors to mingle. This cake tastes best if given a few weeks to mellow before it is topped with almond paste and iced.
*Ingredients:
6 cups diced, mixed candied peel 1½ cups diced candied citron 1½ cups halved red candied cherries 1½ cups halved green candied cherries 4 cups currants 6 cups seedless dark raisins 2 cups blanched slivered almonds 2 cups coarsely chopped walnuts 1 cup dark rum ½ cup all-purpose flour 2 cups butter 2½ cups lightly packed brown sugar 7 eggs 1 tbsp vanilla extract 3 cups all-purpose flour 2 tsp baking powder ½ tsp salt 2 tsp cinnamon 1 tsp ground cloves
~In large bowl, combine candied fruit, currants, raisins and nuts. ~Pour rum over mixture ~Stir to combine. ~Cover; let sit overnight.
~Prepare four 9 x 5-inch loaf pans as desired by buttering and lining them with buttered parchment paper.
~Drain any liquid from fruit/nut mixture, reserving liquid.
~Add ½ cup flour to mixture; stir to coat.
~In separate large bowl, cream butter with electric mixer until light and fluffy ~Add brown sugar and beat until light and fluffy. ~Add eggs, one at a time, beating thoroughly after each addition. ~Add vanilla and reserved liquid from fruit.
~In another bowl, sift together 3 cups flour, baking powder, salt, cinnamon and cloves. ~Add gradually to creamed mixture, stirring just to blend. ~Stir in floured fruit and nut mixture.
~Turn mixture into prepared pans. ~Bake 3 to 3½ hours in preheated 250°F oven or until a tester inserted in middle of each cake comes out clean. ~Cool 30 minutes in pans, then turn out on to racks. ~Carefully remove paper and cool completely.
1 cup butter 2 cups sugar 6 large eggs 2 tsp baking powder 3 cups flour, sifted 1½ tsp salt 1 cup bourbon 1 lb pecans, chopped 3 cups white raisins (or use candied fruit) 1 tsp nutmeg
AND
~ a very large bottle of bourbon whiskey ~
~First, sample the whiskey to check for quality.
~Assemble all of the ingredients.
~Check the whiskey again.
~To be sure it is of the highest quality, pour one level cup and drink.
~Repeat this step.
~Turn on the electric mixer and beat one cup of butter in a large fluffy bowl.
~Add one teaspoon of sugar and cream until beat.
~Make sure the whiskey is still okay... try another cup.
~Turn off the mixer.
~Beat six leggs and add to the bowl
~Chuck in the cup of dried fluit.
~Mix on the tuner.
~Throw in two quarts of flour.
~Gradually pour in the cow.
~Add 2 dried anything.
~If the fried druid gets struck in the beaters, pry it loose with a drewscriver.
~Sample the whiskey and check it again for tonsistency.
~Next, sift two cups of salt. Or something. Who cares???
~Check the whiskey again.
~Now sift the nutmeg and strain your nuts.
~Add one table. And the spoon. Of whiskee. Or something. Whatever you find left.
~Grease the oven.
~Turn the crake pan to 350 degrees. Don't forget to beat off the turner.
~Pour the oven into the batter. Throw the bowl out the window.
~Lick the batter off the floor.
~Bake 300 minutes at 50 degrees.
~Finish the blobble of whishy and flow to bed.
HAVE A VERY MERRY CHRISTMAS!!
Note: To actually make this cake,which is quite good, scroll on down...
To Really Make This Cake:
Note: I have made this fruitcake and it is really a good light fruitcake recipe. It's an actual white fruitcake recipe. If prepared according to standard cake procedures, it will make a fine cake. Use only 1 cup of bourbon as the liquid in the recipe. Pour finished batter into a greased and floured cake pan and bake at 300 degrees for about one and a half hours or slightly longer. When done, it will be golden brown and dry on the top of the cake. If you use miniature loaf pans, they take only about an hour to bake. When done, remove cake from pan and place on a plate. Put it back into the pan and poke holes in the top and pour the following mixture onto the cake to be soaked up. It adds to the holiday spirit of traditional fruit cake soaked in whiskey.
1/3 Cup sugar ½ Cup Whiskey ¼ Cup Water 2 Tbsp Butter
Heat this mixture to dissolve the sugar, and pour over the cake while still very warm. Wrap tightly in foil or plastic wrap. If heated long enough, all alcohol will evaporate and only the taste will remain for those of you who are tee-totalers. Or, you could use orange juice instead of whiskey.
It's your choice, however, if you choose to sample more whiskey or even have a cup of eggnog while baking this cake.
This is a fruit cake for an anniversary of great importance. may be used as an alternate with dark fruit cake as a wedding cake. Cut the candied (glace) fruits into uniform pieces, then when the cake is sliced for serving, the beautiful rich colors will shine against the white background.
Makes a 5½ pound cake in a spring form pan with a tube center, or a 10" angel food cake pan.
Ingredients:
1½ cup (6 slices) pineapple chunks 1 cup cubed citron 1 cup halved, candied (glace) cherries 1 cup each- lemon & orange rinds...cut 1 cup golden seedless raisins 1½ cup slivered blanched almonds 4 cup sifted enriched flour 1 tsp baking powder 2 tsp salt ¾ cup shortening ¼ cup butter or margarine 2 cup sugar ¾ cup milk 8 egg whites
~*Prepare baking pans
~Combine fruit and almonds woth sifted dry ingredients
~Cream together shortening, butter and sugar until light and fluffy.
~Stir in combined fruit, nutmeat and sifted dry ingredients alternately with milk to make a stiff batter.
~Fold in egg whites, beaten until stiff.
~Spoon batter into prepared pan.
~Bake in slow oven at 300°F for about 2½ hours or until top is firm to light touch.
(If top seems to be browning too fast, cover with a heavy paper for the last 45 min. of baking)
A few things about this recipe are worth mentioning. I have used a combination of raisins, dried cranberries, and dried cherries as I like raisins only in small quantities. However, for the raisin lover, you may want to follow the original recipe which called for 2 cups or 250 grams of raisins (no cranberries or cherries). Spices can also be adjusted to your taste, adding more or less of each. Finally, if you are an avid fan of fruit cakes and want to make them during the rest of the year, it might be a good idea to pick up extra candied fruit during the holiday season as it is very hard to find during the rest of the year.
1 cup light brown sugar 1 cup hot water ¼ cup unsalted butter 1 tsp ground cinnamon ½ tsp ground cloves ¼ tsp ground ginger ½ tsp salt 1 cup seedless raisins ½ cup dried cranberries ½ cup dried cherries 1½ cups all-purpose flour 1 tsp baking soda 1 tsp pure vanilla extract 1 cup candied and chopped mixed peel
~Butter, or spray with a nonstick vegetable, a 9 x 5 x 3 inch loaf pan. ~Preheat oven to 350°F. (Note: if you are using a dark colored pan reduce the oven temperature to 325°F ~In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, raisins, cranberries, and cherries. ~Boil for five minutes ~Remove from heat ~Let cool till lukewarm. ~Stir into this mixture the flour, baking soda, vanilla extract and candied fruit. ~Pour into the prepared pan and bake for 45 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean. ~Remove from oven and let cool on a wire rack. ~Cover and store, if possible, for a few days before serving.
3 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda ½ tsp salt 1 cup white sugar ½ cup vegetable oil 2 eggs 1 cup shredded apple ¾ cup chopped walnuts ½ tsp vanilla extract
DIRECTIONS:
~Preheat oven to 350°F ~Grease one 4½ x 8½ inch loaf pan ~Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened. ~Bake in greased 4½ x 8½ inch loaf pan at 350°F for 35 to 40 minutes.
~*Note-
One cup of any type shredded fruit or vegetable may be used in this recipe. Depending on what you use, you may need to add some water to the mixture. It is suggested you add only 1 tablespoon at a time, just until ingredients are evenly moist.
**PEAR BREAD**
~This bread is great lightly toasted for breakfast or anytime!
INGREDIENTS:
3 cup all-purpose flour ¼ tsp baking powder 1 tsp baking soda 1 tsp salt 1 tbsp ground cinnamon ¾ cup vegetable oil 3 eggs 2 cup white sugar 2 cup peeled shredded pears 1 cup chopped pecans 2 tsp vanilla extract
DIRECTIONS:
~In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. ~Make a well in the center of the bowl. ~In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. ~Blend well. ~Add to well of dry ingredients. ~Stir until just moistened. ~Spoon batter into 2 greased and floured 8x5x3 inch loaf pans. ~Bake in a preheated 325°F oven for one hour and 15 minutes. ~Cool on wire rack before removing from the loaf pans.
1 cake fresh yeast or 1 env. dry yeast 1 cup warm milk ¼ cup sugar ½ cup butter, melted (¼ lb.) 2 tsp salt ½ tsp ground cardamom 4 tbsp very finely ground, blanched almonds 2 eggs, beaten 3½ cup flour
FILLING:
2 tbsp butter ½ cup apricot preserves ½ cup sliced blanched almonds ¼ cup diced candied orange peel ¼ cup Glace cherry halves ¼ cup yellow raisins, plumped in hot sherry or liquor ¼ cup quartered, pitted prunes
~Dissolve yeast in warm water (105°F) in bowl. ~Add sugar, butter, salt, cardamom, and almonds. ~Mix. ~Set aside 2 tbsp of egg. ~Add remainder of egg to bowl along with 2 cups flour. ~Beat until smooth. ~Add remaining flour gradually, beating until a soft, pliable dough is formed. ~Beat until smooth and not sticky. ~Sprinkle with a little flour; cover and let rise in a warm place until double in volume, about 1½ hours (or cover and refrigerate to let rise overnight). ~Punch down dough, turn onto lightly floured board and knead until smooth. ~Roll out dough into a rectangular strip about 10x18 inches. ~Spread with melted butter, then with apricot preserves. ~Sprinkle nuts and fruits on dough to within 1 inch of long edge. ~Roll lengthwise. ~Place roll seam down on a greased cookie sheet, setting it on an angel to accommodate length and tucking ends under. ~With shape scissors, make incisions about 1 inch apart, almost, but not, through point. ~Let stand in a warm place to rise, about ½ hour. ~Brush top with reserved beaten egg. ~Bake in preheated 350°F oven until golden, about 25 minutes. ~Cool. ~Wrap in transparent wrap on a base of foil-wrapped cardboard or wood board.
Makes 1 long loaf.
**Variations:
*RING:
~To form ring, prepare roll as above, but 20 inches long. ~Place on cookie sheet in a circle. ~Overlap ends and pinch closed. ~Cut slits as for long bread.
*STOLEN:
~Prepare dough as above, 'except' after initial rising beat in almonds, orange peel, cherries, and raisins. ~*Omit prunes and preserves. ~Roll into a 12 inch circle. ~Fold almost in half; press edges together. ~Place on greased cookie sheet. ~Brush top with melted butter. ~Let rise ½ hour in warm place. ~Brush with reserved beaten egg. ~Bake at 350°F for about 30 minutes. ~Cool. !Frost with confectioners sugar, moistened with water.
8 cup plain flour 2 pkg yeast 2 cup scalded milk 2/3 cup sugar 2 tsp salt ½ cup shortening or oil ¼ cup warm water 2 eggs (I don't use them) ¾ cup red crystal cherries ¾ cup green crystal cherries 1¼ (or more) dark or white raisins 1½ (or more) cup chopped pecans
~Place yeast, warm water, sugar, salt, shortening or oil together. ~Let stand until it bubbles. ~Add the WARM milk and flour (¼ of each) at a time. ~Mix well after each addition. ~Add all fruit and nuts before the last half of milk and flour. ~Mix well. ~Put on your floured cloth or board. ~Knead well.
~Grease two bread pans. (If you have more dough than 2 pans, of course, use more pans.) ~Let rise in a JUST warm oven until double.
~Bake at 325°F for 45 minutes to 1 hour. ~Be sure to grease top and bottom of bread. ~When done, wrap in foil to soften. ~Butter top first.
2/3 cup sugar 3 egg yolks ½ tsp salt ½ tsp cardamom 1/3 cup butter or margarine....softened 1 2/3 cup milk, heated until lukewarm 2 cakes compressed yeast 6 cups sifted enriched flour 1 tsp grated lemon rind 1 cup seedless raisins ½ cup each: cut up, candied pineapple; halved candied cherries; broken nutmeats (or use 1 cup candied fruit & ½ cup nutmeats)
~Beat together in a large bowl sugar, egg yolks, salt cardamom and butter. ~Stir in milk ~Crumble in yeast ~Beat until yeast dissolves
~Add about half the flour ~Beat well ~Stir in remaining flour and other ingredients to make soft dough ~Turn on flour board ~Kneed gently until dough is smooth and elastic
~Place in lightly greesed bowl ~Cover with a damp cloth ~Let rise until double in size...about 2 min.
~Punch down ~Let rise again until double...about 1 hour
~Devide in thirds shaping each portion into a ball ~Place in greased pans ~Let rise to double in size...about 45 - 60 min
~Bake at 350°F for 35 - 40 min
~Remove from oven to cooling rack ~While still warm, brush tops with a thin glaze(below) ~Sprinkle with bits of candied fruit
**Glaze:
~In a bowl blend: -½ cup sifted powdered sugar -1 tbsp hot water -Flavor with a few drops of vanilla
1 cup Water 2 tbsp Butter or margarine; softened 3½ cup Bread flour 3 tbsp Sugar 2 tbsp Dry milk 2 tsp Salt 2 pack Dry yeast; (active) or- 2½ tsp bread machine yeast 1¼ cup Mixed dried fruit ½ cup Chopped nuts
(Makes 1½ lb loaf) ~*Do not use timer with this recipe.* ~Note #1: Add the fruit and nuts 15 minutes after you press the START button. ~Note #2: Moisture in dried fruit varies, so 10 to 15 minutes after adding the fruit, check mixture. If too dry, add 1 or 2 tbsp water. If too wet, add additional flour.
1 lb flour 1 tbsp ginger ½ lb butter 1 tsp salt 1 cup sugar Molasses
Instructions:
~Mix flour, sugar, ginger, and salt. ~Work in butter, using tips of fingers, and add just enough molasses to hold ingredients together. ~Let stand over night to get thoroughly chilled. ~Roll very thin and shape ~Bake in a 325°F oven.
2 Cup flour 2 tsp baking powder ½ tsp baking soda ¼ tsp salt ¼ Cup butter 1 Cup fresh blueberries 1 Cup fresh raspberries 2 eggs ½ Cup buttermilk ¾ Cup maple syrup Nutmeg
~Preheat oven to 350°F. ~In large mixing bowl, sift together flour, baking powder, baking soda and salt. ~Cut in butter until mixture resembles coarse meal. ~Add blueberries and raspberries and stir to coat with flour mixture.
~In a separate bowl, lightly beat eggs, buttermilk, maple syrup and a dash of nutmeg. ~Combine contents of two bowls, mixing just until incorporated. Batter will be stiff. ~Spoon into lightly oiled and floured 2-quart loaf pan and smooth top of batter with rubber spatula.
~Bake in middle of oven 1 hour, or until loaf is well risen with golden brown crust and tester inserted in center comes out clean.
Insert metal spatula or knife along sides and carefully remove bread from pan. Place on rack to cool 20 minutes before serving.
Serves 15.
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