Best 5 Jeweled Fruitcake Recipes
Welcome to the world of "Jeweled Fruitcake," a delectable holiday treat steeped in tradition and bursting with flavor. With countless variations and a history dating back centuries, this iconic fruitcake is a true testament to culinary creativity. Whether you prefer a classic recipe passed down through generations or a modern twist infused with unexpected ingredients, this article will guide you through the process of finding the perfect "Jeweled Fruitcake" recipe to suit your taste and skill level. From traditional recipes that honor the time-honored artistry of fruitcake making to innovative recipes that push the boundaries of flavor, our comprehensive guide will help you find a recipe that will make your holiday season sparkle.
Here are our top 5 tried and tested recipes!
JEWELED FRUITCAKE
I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don't normally care for fruitcake say they love it! -Sharon Hoffman, Donna, Texas
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside., In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.
Nutrition Facts : Calories 330 calories, Fat 13g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 130mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 4g fiber), Protein 6g protein.
JEWELED FRUITCAKE
Wonderful fruitcake without that nasty citron. Not only does it taste great, but it looks very pretty and it's easy enough for an 18-year-old to make (me)! I make this at Thanksgiving so it's ready for Christmas.
Provided by Rebecca Lynn
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time P19DT18h52m
Yield 12
Number Of Ingredients 9
Steps:
- 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 or spray it with cooking spray.
- Mix together flour and baking powder in a large mixing bowl. Add the dates, drained cherries, pineapple, and pecans to flour. Stir to coat well. Add eggs to fruit mixture; stir well. Pour the batter into the prepared pan, making sure to press the mixture very firmly into the pan to eliminate air bubbles.
- Bake for 1 hour and 45 minutes, or until cake tests done. Let cool in pan for 15 minutes. Remove the cake from the pan, peel off the parchment paper, and set it aside.
- Brush corn syrup all over the top and sides of cake, then brush it with peach brandy. Rewrap the cake in the used parchment paper, and then in aluminum foil for storage. Brush the cake with 2 tablespoons of peach brandy each week.
Nutrition Facts : Calories 401 calories, Carbohydrate 59.7 g, Cholesterol 46.5 mg, Fat 17.7 g, Fiber 4.2 g, Protein 5 g, SaturatedFat 1.8 g, Sodium 82 mg, Sugar 30.8 g
JEWELED FRUITCAKE
Number Of Ingredients 0
Steps:
- 1. Heat oven to 300°. Line loaf pan, 9 X 5 X 3 or 8 1/2 X 4 1/2 X 2 1/2 inches, with aluminum foil grease foil with shortening.2. Mix all ingredients except corn syrup. Spread in pan.3. Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil during last 30 minutes of baking to prevent excessive browning.4. Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with light corn syrup. Allow loaves to cool completely and become firm before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.*If using self-rising flour, omit baking powder and salt.NUTRITION FACTS: 1 Serving Calories 155 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 20mg Sodium 125mg Carbohydrate 27g (Dietary Fiber 2g) Protein 2g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 2% Iron 6% DIET EXCHANGES: 1 Starch 1 Fruit 1/2 FatMini Jeweled Fruitcake Loaves: Generously grease bottoms and sides of 7 or 8 miniature loaf pans, 4 1/2 X 2 3/4 X 1 1/4 inches, with shortening, or line with aluminum foil and grease with shortening. Divide batter evenly among pans (about 1 cup each). Bake about 1 hour or until toothpick inserted in center comes out clean. Remove from pans to wire rack. Allow loaves to cool completely and become firm before cutting, about 24 hours. 7 or 8 mini loaves.Petite Jeweled Fruitcake Cups: Line 24 medium muffin cups, 2 1/2 X 1 1/4 inches, with foil liners. Divide batter evenly among cups (about 1/3 cup each). Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from pans to wire rack. Cool completely before serving. 24 servings.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
JEWELED FRUITCAKE
This yummy fruitcake is packed with colorful dried fruits and rich Brazil nuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan.
- Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning.
- Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.
Nutrition Facts : Calories 160, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
JEWELED FRUITCAKE
This is beautiful when sliced & delicious when eaten. GREAT GIFT GIVER....or anytime with coffee or tea. This is another one of my favorite breads to make.
Provided by Lori-Jo Wahl
Categories Breads
Time 2h5m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 300 degrees. Line loaf pan (9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2) with aluminum foil; grease. Leaving apricots, dates, nuts & cherries whole, mix all ingredients thoroughly. Spread mixture evenly in pan.
- 2. Bake 1 hour 45 minutes or until wooden pick inserted in center comes out clean. If necessary, cover with aluminum foil the last 30 minutes of baking to prevent excessive browning.
- 3. Remove from pan; cool. Wrap in aluminum foil, store in cool place.
Tips:
- Use high-quality, fresh ingredients: This will make a big difference in the final outcome of your fruitcake. Look for ripe, juicy fruit and nuts, and use good-quality flour, sugar, and spices.
- Soak the fruit in alcohol: This helps to plump up the fruit and add flavor to the cake. You can use any type of alcohol you like, but rum, brandy, or whiskey are popular choices.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cake, making it light and airy. If you are using a mixer, start on low speed and gradually increase to high speed. Cream the butter and sugar for at least 2 minutes, or until the mixture is pale yellow and fluffy.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the cake from curdling. Beat the eggs in a small bowl before adding them to the butter and sugar mixture. Add the eggs one at a time, beating well after each addition.
- Gently fold in the dry ingredients: Do not overmix the batter, or the cake will be tough. Use a spatula to gently fold in the flour, baking powder, and spices. Mix until just combined.
- Fold in the fruit and nuts: Use a spatula to gently fold in the fruit and nuts. Do not overmix, or the fruit and nuts will break up. Mix until just combined.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly. Preheat the oven to 325 degrees Fahrenheit before baking the cake. Bake the cake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting. Let the cake cool completely in the pan before frosting.
Conclusion:
Jeweled fruitcake is a delicious and festive treat that is perfect for Christmas or any other special occasion. With its rich, fruity flavor and beautiful jeweled appearance, this cake is sure to impress your guests. So next time you're looking for a special dessert, give jeweled fruitcake a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love