Best 6 Festive Fruitcake I Recipes
Fruitcake is a beloved holiday tradition for many, and with so many variations out there, finding the perfect recipe can be daunting. Whether you prefer a classic fruitcake loaded with candied fruits and nuts, or a more modern take with unique flavor combinations, there's a fruitcake recipe out there to suit every taste. In this article, we've gathered a collection of the best festive fruitcake recipes, each with its own unique twist on this classic holiday treat. So whether you're a seasoned fruitcake baker or trying it for the first time, read on for the ultimate guide to finding the perfect festive fruitcake recipe.
Let's cook with our recipes!
FESTIVE FRUITCAKE
Steps:
- HEAT oven to 350 degrees F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray.
- COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan.
- BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled.
- WRAP tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
- Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.
FESTIVE FRUITCAKE I
This is a large recipe that is rich and dark. Make a few weeks ahead of time. Apple juice can be substituted for orange juice. Originally submitted to CakeRecipe.com.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 48
Number Of Ingredients 22
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
- In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
- Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
- In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
- In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
- Bake for about 3 hours until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 466.6 calories, Carbohydrate 82.4 g, Cholesterol 71.5 mg, Fat 15.6 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 5.9 g, Sodium 174 mg, Sugar 45.6 g
FESTIVE FRUIT & NUT CAKE
This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 2h40m
Yield Cuts into 12-16 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
- Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.
- While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
- Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
- To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.
Nutrition Facts : Calories 780 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.67 milligram of sodium
FESTIVE FRUITCAKES
Having made this fruitcake for many years, I can promise you it's so much better than anything you'll find in the stores.-Kathy Leichty, Elkhart, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 loaves (16 slices each).
Number Of Ingredients 6
Steps:
- Line three 8x4-in. loaf pans with foil and grease the foil; set aside. In a large bowl, combine eggs and water. Stir in the bread mixes, candied fruit, pecans and raisins. Pour into prepared pans. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes before removing from pans to wire racks. Carefully remove foil. Wrap in plastic or foil. Store in the refrigerator for several days to mellow. Cut with a serrated knife.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
FESTIVE FRUITCAKE I
This is a large recipe that is rich and dark. Make a few weeks ahead of time. Apple juice can be substituted for orange juice. Originally submitted to CakeRecipe.com.
Provided by Allrecipes Member
Categories Fruitcake
Yield 48
Number Of Ingredients 22
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
- In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
- Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
- In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
- In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
- Bake for about 3 hours until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 466.6 calories, Carbohydrate 82.4 g, Cholesterol 71.5 mg, Fat 15.6 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 5.9 g, Sodium 174 mg, Sugar 45.6 g
FESTIVE FRUITCAKE COOKIES
I cut this cookie recipe out of a magazine years ago, but have never made them, until now. They're very good, and not too labour-intensive if you buy the fruit already chopped. I modified the recipe slightly by adding the ginger. Also, the original called for shortening. I used butter.
Provided by Kathleen Constance
Categories Drop Cookies
Time 50m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Combine fruit and nuts in a bowl. Sprinkle 2 or 3 teaspoons of flour over the fruit mixture and stir to lightly coat the fruit.
- Cream butter and sugar together. Add egg, vanilla, and almond extract and mix until light and creamy.
- Combine flour, baking soda and salt. Add to the creamed mixture and blend well.
- Stir in fruit mix. The dough will be very stiff - I found mixing with my handmixer dough hooks easier!
- Drop dough by heaping spoonfuls onto parchment covered baking sheets, flattening very slightly with the spoon.
- Bake at 350 degrees for 10 to 12 minutes, or until golden.
Nutrition Facts : Calories 68.9, Fat 3.5, SaturatedFat 1.4, Cholesterol 9.5, Sodium 72, Carbohydrate 8.8, Fiber 0.5, Sugar 5.1, Protein 1.1
Tips:
- Use high-quality ingredients. The better the ingredients, the better the fruitcake will be. Use fresh, ripe fruit, good-quality nuts, and flavorful spices.
- Soak the fruit in alcohol. This will help to plump up the fruit and give it a richer flavor. You can use any type of alcohol you like, but rum, brandy, or bourbon are all good choices.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter and make the fruitcake light and airy.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Stir in the flour and spices gradually. Overmixing the batter will make the fruitcake tough.
- Fold in the soaked fruit and nuts. Be gentle so that you don't break up the fruit.
- Pour the batter into a greased and floured loaf pan. Bake the fruitcake according to the recipe instructions.
- Let the fruitcake cool completely before glazing. This will help to prevent the glaze from running off the cake.
- Store the fruitcake in a cool, dry place. The fruitcake will keep for several weeks, but it is best enjoyed within a month.
Conclusion:
Fruitcake is a classic holiday treat that is enjoyed by people of all ages. It is a dense, rich cake that is packed with fruit, nuts, and spices. While fruitcake can be time-consuming to make, it is well worth the effort. With a little planning and preparation, you can make a delicious fruitcake that will be the star of your holiday table.
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