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Never Fail Fruit Cake
Dessert American

Never Fail Fruit Cake

4.2

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the 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.
  2. 2 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.
  3. 3 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.

By Cathy

Mrs. Walker's Fruit Cake
Dessert

Mrs. Walker's Fruit Cake

4.4

Prep
20 min
Cook
75 min
Total
155 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.
  2. 2 Mix the cake mix, eggs, vegetable oil, lemon pudding mix, lemon extract, and vanilla extract together in a large bowl until smooth, and stir in candied cherries, pineapple, pecans, and dried cranberries. Pour the batter into the prepared cake pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Allow to cool in the pan for 20 minutes before turning it out onto a cake plate to finish cooling. Store in a covered container to help retain moisture.

By suetoyou

Christmas Wreath Cake
Dessert

Christmas Wreath Cake

4.5

Prep
30 min
Cook
120 min
Total
210 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper or parchment, and grease well.
  2. 2 In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, walnuts, and coconut. Stir until all fruit is coated.
  3. 3 In another large bowl, cream the butter with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
  4. 4 Bake for 2 hours or until a tester comes out clean. Cool completely on a wire rack.

By Karen D

Apricot Fruitcake
Dessert

Apricot Fruitcake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
  2. 2 In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
  3. 3 Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
  4. 4 Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
  5. 5 Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
  6. 6 Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
  7. 7 Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.

By Carol

Mom's Christmas Fruitcake Cookies
Dessert

Mom's Christmas Fruitcake Cookies

5.0

Prep
40 min
Cook
10 min
Total
530 min

Instructions

  1. 1 The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  3. 3 Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
  4. 4 Whisk baking soda into the milk and let it dissolve.
  5. 5 Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
  6. 6 Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
  7. 7 Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.

By MartieHomemade

Elegant Light Fruit Cake
Dessert

Elegant Light Fruit Cake

3.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
  2. 2 In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
  3. 3 In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
  4. 4 In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
  5. 5 Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.

By Carol

White Fruitcake
Dessert American

White Fruitcake

4.8

Prep
35 min
Cook
120 min
Total
635 min

Instructions

  1. 1 Chop raisins, pineapple chunks, and cherries into smaller pieces and transfer to a large bowl.
  2. 2 Add currants, orange peel, and citron peel to the bowl. Pour in orange juice, cover, and soak, 8 hours to overnight.
  3. 3 Preheat the oven to 275 degrees F (135 degrees C). Place a small pan of water on a lower shelf in the oven. Line one 5x9-inch loaf pan and two 3x8-inch loaf pans with parchment paper.
  4. 4 Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in confectioners' sugar until incorporated.
  5. 5 Whisk egg yolks in a separate bowl until thick and pale in color. Add to the butter mixture and mix until incorporated. Mix in soaked fruit and orange juice mixture, then gradually mix in sifted flour.
  6. 6 In another clean bowl, beat egg whites until peaks form. Fold egg whites into the batter. Fill each of the prepared pans 2/3 full with batter.
  7. 7 Bake in the preheated oven until golden brown and a toothpick comes out clean when inserted in the center, 2 to 2 ½ hours.

By Brenda

Cocoa Panforte
Dessert Italian

Cocoa Panforte

Prep
20 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
  2. 2 Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
  3. 3 Press mixture into the prepared baking pan.
  4. 4 Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
  5. 5 Remove panforte from the baking pan and dust with confectioners' sugar.

By Danielle Girouard

Holiday Bourbon Fruitcake
Dessert European

Holiday Bourbon Fruitcake

4.8

Prep
90 min
Cook
210 min
Total
2460 min

Instructions

  1. 1 On the first day, combine candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine orange juice and 2/3 cup bourbon; pour over fruit and nuts. Stir and then cover tightly. Let fruit marinate in a cool place for a full day, or at least 20 hours.
  2. 2 On the second day, line two 9x5-inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
  3. 3 In a separate large bowl, beat butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in egg yolks until blended and then mix in applesauce, 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add flour mixture gradually until well combined. Add molasses and stir to combine. When batter is thoroughly mixed, gently mix in fruit and nut mixture with all of its juices.
  4. 4 In a separate bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into batter. Divide evenly between the prepared pans. Cover loosely with a towel and let batter stand 8 hours to overnight in a cool, dry place.
  5. 5 On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place fruit cakes on the baking sheet.
  6. 6 Bake for 2 1/2 hours in the preheated oven. Check water level and refill if needed. Cover cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, and set over a wire rack. Once cool, remove cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container and let sit 8 hours to overnight before serving.

By Cookin' Canuck