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Ron's Fruit Bread
Snack

Ron's Fruit Bread

4.5

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Place ingredients in order suggested by your manufacturer.
  2. 2 Select sweet bread setting. Add the raisins and mixed peel when the machine beeps, or 5 minutes before kneading is complete.

By Ron Evers

Old-Time Mincemeat Pie
Dessert American

Old-Time Mincemeat Pie

4.9

Prep
45 min
Cook
175 min
Total
4540 min

Instructions

  1. 1 Combine steak and cider in a Dutch oven. Bring to a boil, then reduce heat to a simmer. Cover and cook until steak is tender, about 20 minutes.
  2. 2 Remove steak to a cutting board; coarsely chop, then return to the pot.
  3. 3 Stir in apples, currants, raisins, cherry preserves, 1 1⁄3 cups sugar, mixed fruit peel, and butter. Add ginger, cloves, nutmeg, cinnamon, and salt. Simmer, uncovered, over low heat until mixture is very thick, about 1 hour 30 minutes. Stir in cherries and remove from heat.
  4. 4 Transfer filling to a container and allow to cool at room temperature. Cover tightly and refrigerate for at least 3 to 4 days before using.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with 1 pastry crust.
  6. 6 Spoon filling into crust and cover with second pastry crust. Crimp edges and cut several slits into top pastry. Brush with cream and sprinkle with 1 teaspoon sugar.
  7. 7 Bake in the preheated oven until golden brown, about 45 minutes. An instant-read thermometer inserted into the center of the pie should read 165 degrees F (74 degrees C).

By ONEMINA

Crushed Pineapple Fruitcake
Dessert

Crushed Pineapple Fruitcake

4.9

Prep
15 min
Cook
150 min
Total
645 min

Instructions

  1. 1 Line an angel food pan with parchment paper and brush with melted butter.
  2. 2 Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Cover bowl and let sit at room temperature, 8 hours to overnight.
  3. 3 Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.

By Carol

Eccles Cakes
Dessert European

Eccles Cakes

4.5

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
  2. 2 Melt butter in a small saucepan over medium heat. Add currants, demerara sugar, fruit peel, and mixed spice. Stir until sugar is dissolved and fruit is well coated, then remove from the heat.
  3. 3 Roll pastry on a lightly floured surface to a thickness of 1/4 inch. Using a saucer as a guide, cut out eight 5-inch circles. Divide fruit mixture evenly among the circles. Moisten the pastry edges with water, pull over filling toward the center, and pinch to seal. Invert filled cakes on the floured surface and gently to make a wider, flatter circle, being careful not to break the dough.
  4. 4 Brush each cake with egg white, then sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then transfer to the prepared baking sheet.
  5. 5 Bake in the preheated oven until golden brown, about 15 minutes.

By Norma

Fruit Loaf
Bread & Baking European

Fruit Loaf

4.8

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixed spice, and yeast into the bread machine pan in the order suggested by the manufacturer. Select Fruit setting or the setting for Basic White Bread. Press Start.
  2. 2 If your machine has a Fruit setting, add the golden raisins and peel at the signal, or around 5 minutes before the kneading cycle has finished.

By Allrecipes Member

Steamed Plum Pudding
Dessert European

Steamed Plum Pudding

4.8

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Generously grease a pudding mold.
  2. 2 In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
  3. 3 Cover with a double layer of greased wax paper and steam for 2 hours.

By Claude

Easter Simnel Cake
Dessert European

Easter Simnel Cake

4.8

Prep
30 min
Cook
160 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a deep 8-inch springform pan. Line the bottom and sides of the pan with greased parchment paper.
  2. 2 Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 4 eggs, one at a time, mixing well after each addition. Mix in flour. Stir in golden raisins, currants, candied cherries, mixed fruit, lemon zest, and mixed spice until incorporated. Pour 1/2 of the batter into the prepared pan.
  3. 3 Divide almond paste into 3 equal portions. Roll out 1 portion into an 8-inch circle. Place over batter in the pan. Cover with remaining cake batter.
  4. 4 Bake in the preheated oven until evenly brown and firm to the touch, 2 hours 30 minutes. If cake is browning too quickly, cover with aluminum foil after 1 hour of baking. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack to cool completely.
  5. 5 Set the oven's broiler to high.
  6. 6 Place apricot jam in a small microwave-safe bowl and heat in the microwave until warm, about 5 seconds. Brush the top of cooled cake with warm jam.
  7. 7 Roll out another portion of almond paste into an 8-inch circle and place on top of cake. Brush the top with beaten egg. Divide remaining portion of almond paste into 11 pieces, roll into balls, and arrange around the outside edge of the top of cake. Brush the tops of balls lightly with beaten egg.
  8. 8 Place cake under the preheated broiler until almond paste is golden brown, 8 to 10 minutes.

By Myra

My Own Mincemeat Pie Filling
Dessert European

My Own Mincemeat Pie Filling

5.0

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Cook and stir ground beef in a skillet over medium heat until well-browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
  2. 2 Combine beef, apples, brown sugar, brandy, raisins, suet, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves in a large cast-iron or other heavy skillet over medium heat. Stir until thoroughly combined and sugar has dissolved; bring to a boil. Reduce heat to a simmer; cook until flavors have blended and filling is thickened, about 1 hour. Stir occasionally.
  3. 3 Use mincemeat pie filling as desired.

By Rosa Christine Reeve

German Lebkuchen
Dessert European

German Lebkuchen

4.8

Prep
20 min
Cook
10 min
Total
510 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat brown sugar, honey, and egg in a large bowl with an electric mixer until smooth; stir in molasses.
  3. 3 Combine flour, nutmeg, cinnamon, cloves, allspice, and baking soda in a separate bowl; stir into the molasses mixture to form a sticky dough. Stir in almonds and candied fruit peel. Cover dough and chill overnight.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Grease or line cookie sheets. Roll out dough on a lightly floured surface to a thickness of 1/4 inch.
  5. 5 Cut into 2x3-inch rectangles. Place cookies 1 ½ inches apart on prepared cookie sheets.
  6. 6 Bake in the preheated oven until lightly browned, about 10 to 12 minutes.
  7. 7 While the cookies are baking, make the glaze: Stir egg white, lemon juice, and lemon zest together in a small bowl. Mix in confectioners' sugar until smooth.
  8. 8 Brush glaze over cookies while they are still warm.
  9. 9 Transfer cookies to a wire rack to cool and set completely before storing in a single layer in airtight containers.

By HILARY2000

Czech Christmas Houska
Breakfast European

Czech Christmas Houska

4.8

Prep
60 min
Cook
45 min
Total
345 min

Instructions

  1. 1 Make the sponge: Dissolve yeast in warm water.
  2. 2 Cream sugar and butter with an electric mixer in a large bowl. Add beaten egg and salt. Stir in cooled milk, then yeast mixture. Sift in flour and beat until smooth. Cover and let rise until doubled in size, about 1 hour.
  3. 3 Make the dough: Stir orange zest, ginger, and mace into sponge. Add flour and mix until a soft dough forms. Transfer dough to a lightly floured board and knead until smooth and elastic. Knead in raisins and candied peel. Place dough into a well-oiled bowl and turn once to coat the surface. Cover and let rise until doubled in size, about 2 hours.
  4. 4 Divide dough into 10 parts. Roll dough into ropes of desired length (make sure they are equal); let rise for 15 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Generously grease a baking sheet.
  6. 6 Place 3 ropes dough onto the prepared baking sheet. Starting at the center and working toward each end, loosely braid ropes; pinch ends together to seal. Twist 2 more ropes together and place on the base of the braid. Repeat this process to form a second loaf with remaining dough.
  7. 7 Whisk egg yolk and milk together in a small bowl. Brush egg wash over each loaf and sprinkle with almonds. Let rise for about 45 minutes.
  8. 8 Bake in the preheated oven for 45 minutes. Remove from the oven and transfer loaves to a wire rack. Cover with a tea towel to make a soft crust; let cool completely.
  9. 9 Sprinkle cooled loaves with confectioners' sugar.

By Carol Ponec-Nemec