Best 8 Not Your Mamas Fruitcake Recipes

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Looking for a unique fruitcake recipe that breaks away from traditional flavors and textures? Look no further! In this article, we will explore a collection of innovative and delicious recipes that challenge the classic fruitcake mold. From moist and boozy cakes to gluten-free and vegan options, these recipes offer a diverse range of flavors, textures, and ingredients that are sure to impress even the most discerning palate. Get ready to embark on a culinary adventure as we uncover the secrets behind these extraordinary fruitcakes that are sure to become your new favorites.

Check out the recipes below so you can choose the best recipe for yourself!

NO BAKE FRUITCAKE



No Bake Fruitcake image

This fruitcake recipe using crushed vanilla wafer cookies, cherries, pecans, raisins, and coconut is easy to make and requires no baking whatsoever.

Provided by Ann Hammock

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 18

Number Of Ingredients 8

1 pound halved candied cherries
4 cups chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk
1 cup flaked coconut
1 cup raisins
1 teaspoon vanilla extract
1 (12 ounce) package vanilla wafers, crushed

Steps:

  • In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 53.4 g, Cholesterol 7.4 mg, Fat 28.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 8.8 g, Sodium 116 mg, Sugar 31.7 g

NEVER FAIL FRUIT CAKE



Never Fail Fruit Cake image

'Tis the season for fruitcake! This one is more candy than cake and oh so delicious. Keep it in the refrigerator indefinitely. Really.

Provided by Cathy Brisco

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h50m

Yield 30

Number Of Ingredients 7

1 pound candied cherries
1 pound candied pineapple
1 pound pitted dates
1 pound chopped pecans
4 (8 ounce) packages flaked coconut
3 tablespoons all-purpose flour
2 (14 ounce) cans sweetened condensed milk

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
  • Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
  • Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.

Nutrition Facts : Calories 451 calories, Carbohydrate 64.3 g, Cholesterol 8.9 mg, Fat 21.7 g, Fiber 5.7 g, Protein 4.8 g, SaturatedFat 10.3 g, Sodium 139.3 mg, Sugar 53.5 g

MOM'S FRUITCAKE



Mom's Fruitcake image

Our family has been making this for the past 45 years. Friends and family all love it!

Provided by Food Network

Categories     dessert

Number Of Ingredients 18

2 1/2 cups butter
4 cups light brown sugar
8 eggs, beaten
10 cups flour
1 tsp. salt
3 tsp. baking powder
2 1/2 tsp. cinnamon
1 tsp. allspice
3/4 tsp. nutmeg
3/4 tsp. cloves
2 lb. mixed candied fruit
2 lb. red candied cherries (leave whole)
1/2 lb. candied pineapple (cut into wedges)
1/2 lb. pitted dates (chopped)
1 lb. golden raisins
1/2 lb. currants
2 1/2 lb. walnuts (broken large)
3/4 cup sherry wine

Steps:

  • Preheat oven to 250-275 degrees.
  • Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
  • Pan sizes and baking chart:
  • 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
  • 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
  • 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
  • 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
  • No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
  • 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour

NOT YOUR GRANDMOTHER'S FRUITCAKE



Not Your Grandmother's Fruitcake image

Fruit cake gets a bad rap. And normally, rightfully so. Most fruitcakes are best suited as doorstops, or substitutes for dumbbells. The only bicep curl you will do with this recipe is bringing another piece to your mouth. The combination of dried fruits, bourbon and spice results in a delectable cake that also makes a great holiday present.

Provided by Zac Young

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 21

1 cup dried cranberries
1 cup dried blueberries
1 cup dried cherries
1/2 cup golden raisin
1/2 cup dried peaches, chopped into 1/2 inch pieces
1 cup dried strawberries
1 1/4 cups Bourbon
1 cup dark brown sugar (or turbinado sugar)
5 ounces unsalted butter (1 1/4 sticks)
1 cup orange juice
1 teaspoon ground cinnamon
1 3/4 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs large eggs
extra Bourbon, for basting
1 1/2 cups powdered sugar
2 tablespoons Bourbon
1 tablespoon orange juice
1 tablespoon honey

Steps:

  • FOR THE CAKE:.
  • Heat oven to 350°F.
  • In a medium pot, cook the dried fruits, bourbon and orange juice just until the fruits are plump - about four to five minutes. There will be some liquid left.
  • In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. On low speed, add the dry ingredients and mix until combined. Add the orange juice bourbon and fruit mixture. Stir to combine.
  • Pour batter into a bundt pan sprayed with non-stick spray. Bake at 350F for about 45 minutes until a tooth pick inserted into the cake comes out clean. Let cool.
  • When cake is completely cooled, seal in an airtight container. Every two to three days, feel the cake and if dry, brush with more bourbon. Continue to baste for two weeks for maximum flavor, or eat whenever you want.
  • FOR THE GLAZE:.
  • Mix all glaze ingredients together and drizzle over the top of the cake.
  • OPTIONAL:.
  • Feel Free to use any and all dried fruits in this: chopped dried peaches, dried apples, dried pears, dates - if it's dried, it will work!
  • For a chocolatey twist, add ¾ cup chopped semisweet chocolate to the batter.
  • Get nutty: add pecans or hazelnuts to the batter or the top of the cake for a nutty, crunchy variation.
  • Garnish the top of the cake in festive holiday style. Dried fruit slices, cinnamon sticks, red and green cherries are all seasonally appropriate.
  • Traditionally, fruitcake is boozy, but feel free to use apple cider in place of the bourbon.
  • I like to use a bundt pan for this but you can use a loaf pan, a 9-inch cake pan or even make fruit cake cupcakes!

NO-BAKE FRUITCAKE



No-Bake Fruitcake image

"Keep your oven free for other holiday baking with this easy recipe," suggests Joy Maynard of St. Ignatius, Montana.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 loaf

Number Of Ingredients 12

1 can (5 ounces) evaporated milk
1/3 cup orange juice concentrate
2 cups miniature marshmallows
1 package (13-1/2 ounces) graham cracker crumbs (4 cups)
1 cup raisins
1 cup chopped mixed candied fruit
1 cup chopped walnuts
3/4 cup chopped dates
1/4 cup halved candied cherries
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Steps:

  • Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.

Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 3g fiber), Protein 5g protein.

MRS. MAUS'S FRUITCAKE



Mrs. Maus's Fruitcake image

Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha's history with this dessert here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes five 6-inch cakes

Number Of Ingredients 12

1 pound (4 sticks) unsalted butter, room temperature, plus more for pan
2 cups plus 1 tablespoon sugar, divided
12 large eggs
1/2 cup molasses
4 pounds candied and dried fruits, such as citron, lemon peel, orange peel, sour cherries, apricots, and golden raisins, chopped, divided (12 cups)
2 pounds nuts, such as walnuts and pecans, coarsely chopped (8 cups)
2 1/2 cups all-purpose flour
2 tablespoons ground allspice
2/3 cup brandy, divided
Glaceed fruits, such as figs, oranges, pears, apricots, peaches, and pineapple, for garnish
Candied cherries and kumquats, for garnish
1 cup apricot jam

Steps:

  • Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
  • Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
  • Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.

GRANMAMA'S UNCOOKED (NO BAKE, NO COOK) FRUITCAKE



Granmama's Uncooked (No Bake, No Cook) Fruitcake image

Not your typical fruit cake! We eat this one down South (Florida) and Granmama finally let me have the recipe. No baking, no aging and none of that "whatsit?" fruit!

Provided by shawnanddebbie

Categories     Dessert

Time 12h20m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 6

1 lb graham cracker
1 lb raisins
1/2 lb pecans
1 (16 ounce) jar maraschino cherries
24 big marshmallows
1 (14 ounce) can condensed milk

Steps:

  • Crush the graham crackers into fine crumbs.
  • Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
  • Chop the nuts; drain and cut cherries in half (if they are whole).
  • Melt marshmallows in milk.
  • Mix all ingredients together.
  • Pack into regular sized loaf pan.
  • Refrigerated overnight and cut with a hot knife.
  • Coconut is an optional ingredient.
  • Cook time is refrigeration time.

Nutrition Facts : Calories 625, Fat 20.8, SaturatedFat 3.7, Cholesterol 12, Sodium 242.2, Carbohydrate 108.3, Fiber 5.5, Sugar 77, Protein 8.6

NO-CANDIED-FRUIT FRUITCAKE



No-Candied-Fruit Fruitcake image

Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 2 fruitcakes.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
5-1/2 cups pecan halves
2 jars (16 ounces each) maraschino cherries, dried
1 can (20 ounces) crushed pineapple, drained
2 packages (8 ounces each) pitted dates, halved and quartered
6 eggs
1/2 cup orange juice
1/4 to 1/2 cup corn syrup

Steps:

  • In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.

Nutrition Facts :

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the taste of your fruitcake.
  • Don't overmix the batter. Overmixing can make the fruitcake tough.
  • Bake the fruitcake in a low oven. This will help to prevent the fruitcake from drying out.
  • Let the fruitcake cool completely before storing it. This will help to prevent the fruitcake from crumbling.
  • Store the fruitcake in a cool, dry place. This will help to keep the fruitcake fresh.

Conclusion:

Fruitcake is a delicious and festive holiday treat. With a little planning and effort, you can make a fruitcake that your family and friends will love. So get creative and experiment with different recipes until you find one that you enjoy.

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