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Best Boiled Fruitcake
Dessert American

Best Boiled Fruitcake

4.8

Prep
15 min
Cook
140 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (160 degrees C). Line an 8-inch deep cake pan with parchment paper.
  2. 2 Place sugar, candied mixed fruit, milk, butter, cherries, citrus peel, walnuts, allspice, and baking soda in a medium-sized saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat and allow to cool slightly.
  3. 3 Stir flour and eggs into fruit mixture. Pour batter into the prepared pan. Wrap the outside of the pan with brown paper or newspaper.
  4. 4 Bake cake in the preheated oven for 40 minutes. Reduce temperature to 300 degrees F (150 degrees C) and continue baking cake for 1 1/2 hours.
  5. 5 Let cake sit at room temperature for 5 minutes, then invert it onto a wired rack. Remove parchment paper, flip cake, and allow to cool completely on the rack. Cake may be stored wrapped in foil and in an airtight container for up to 6 months.

By Mark Richards

Grandma Leach's Fruitcake
Dessert American

Grandma Leach's Fruitcake

5.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease a 9-inch tube pan and one 9x5 inch loaf pan.
  2. 2 Sift flour, sugar, cocoa, cornstarch, baking soda, salt, cinnamon, and cloves into a large bowl.
  3. 3 Stir in applesauce and oil, then mix in raisins, dates, mixed fruit, and 2 cups of walnuts.
  4. 4 Pour into the prepared pans, about 3/4 full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the crown of the cake comes out clean, about 1 hour.
  6. 6 Cool cake and decorate with walnut halves and candied cherry halves.

By GAREYSGAL

Boiled Fruit Cake
Dessert European

Boiled Fruit Cake

4.7

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.
  2. 2 Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.
  3. 3 Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing.

By Wigan

Sugarplum Bread
Snack

Sugarplum Bread

4.3

Prep
Cook
Total

Instructions

  1. 1 Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  2. 2 Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough.
  3. 3 Knead dough on floured board until smooth and elastic, about 8 minutes. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 - 85 degrees F (25 - 30 degrees C)until doubled in volume, about 2 hours.
  4. 4 Punch down dough. Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts. Shape into two round loaves. Place each in a well greased, 9 inch, round cake pan. Cover with tea towel. Let rise in warm place until doubled, 1 - 1 1/2 hours.
  5. 5 Bake at 350 degrees F ( 175 degrees C) for 45 to 55 minutes. Remove from pans immediately. Cool on wire racks.
  6. 6 Mix together confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate with cherries or almonds. Alternatively, dust loaves with confectioners sugar.

By Carol

Quick Fruitcake
Dessert European

Quick Fruitcake

4.9

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Butter two 9x4-inch pans, then line them with parchment paper. Butter the parchment paper.
  2. 2 Sift flour with baking soda into a medium bowl.
  3. 3 In a large bowl, combine mincemeat, fruit, condensed milk, nuts, and beaten eggs. Fold in flour mixture until well combined. Pour into the prepared pans.
  4. 4 Bake in the preheated oven until the centers spring back and the tops are golden brown, about 2 hours. Allow to cool in the pans. Turn cakes out onto a wire rack; remove parchment paper.

By Linda C

Festive Fruitcake I
Dessert

Festive Fruitcake I

4.8

Prep
Cook
Total

Instructions

  1. 1 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.
  2. 2 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.
  3. 3 Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
  4. 4 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.
  5. 5 In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
  6. 6 Bake for about 3 hours until an inserted wooden pick comes out clean.

By Carol

Gluten-Free Fruitcake
Dessert

Gluten-Free Fruitcake

5.0

Prep
40 min
Cook
90 min
Total
1585 min

Instructions

  1. 1 Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over dried fruit. Set aside.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x5-inch loaf pan.
  3. 3 Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to remaining larger portion; mix well.
  4. 4 Combine orange zest, dates, figs, and 1/4 cup candied mixed fruit in a bowl. Sprinkle in 2 tablespoons reserved flour mixture and toss to coat.
  5. 5 Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs, one at a time, beating well after each addition. Mix in applesauce.
  6. 6 Drain dried fruit, reserving soaking liquid. Add drained fruit to date mixture and toss with remaining 1 tablespoon reserved flour mixture.
  7. 7 Mix soaking liquid into butter mixture. Gradually add flour mixture, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
  8. 8 Pour batter into the prepared loaf pan. Decorate top with almonds and candied fruit slices.
  9. 9 Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
  10. 10 Remove from the oven and let cool for at least 15 minutes before removing from the pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.

By Buckwheat Queen

Panettone
Bread & Baking Italian

Panettone

4.9

Prep
20 min
Cook
40 min
Total
240 min

Instructions

  1. 1 To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 package yeast on it. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand 30 minutes, or until doubled.
  2. 2 Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks, and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated.
  3. 3 Combine butter and remaining 3 ½ cups flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests.
  4. 4 Turn dough into oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, about 2 to 3 hours.
  5. 5 Brush inside of three 7 x 4-inch paper molds with melted butter. Turn dough out onto a lightly floured work surface and knead a few times to deflate.
  6. 6 Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared molds; place on a baking sheet about 4-inches apart and cover loosely with plastic wrap. Let rise in a warm place until doubled again, about 2 hours.
  7. 7 Preheat the oven to 400 degrees F (200 degrees C). Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash.
  8. 8 Place baking sheet with loaves in bottom 1/3 of preheated oven. After 10 minutes, lower heat to 375 degrees F (190 degrees C). Continue to bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on wire rack.

By Stephanie

Chocolate Lebkuchen
Dessert European

Chocolate Lebkuchen

4.6

Prep
15 min
Cook
45 min
Total
4400 min

Instructions

  1. 1 Combine sugar, honey and water in a large saucepan. Bring to a rolling boil, then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, candied fruit, eggs, and orange juice. Sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl, and refrigerate for 2 to 3 days to blend the flavors.
  2. 2 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan. Spread the dough evenly into the prepared pan.
  3. 3 Bake for 35 to 40 minutes in the preheated oven. Cool and frost with the orange frosting.
  4. 4 To make the orange frosting, put the confectioners' sugar in a small bowl, and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Cut bars into diamond shapes, and place cinnamon candies on top then sprinkle with the green sugar.

By Juanita