A GAZILLION FRUITCAKE RECIPES (and a few cakes)
If you want to copy down a recipe or two from this list of fruitcakes, all
you have to do is copy and paste the recipe(s) and then compose, to send
yourself an email. Print out the recipe from there.
-- BRAZIL NUT FRUITCAKE
1/2 lb. pitted dates
4 oz. candied fruit
1 lb. mixed dried fruit such as figs, prunes, apricots, apples, raisins,
currants, etc.
2 c. Brazil nuts, shelled
1 c. pecans
1 c. coconut
1 c. sifted flour
1 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. ground cinnamon
4 eggs, well beaten
1 tsp. each vanilla and brandy (or rum) extract
Combine fruit, nuts and coconut in a large bowl. If the fruit is very dry,
soak it in hot water to soften first. Sift together dry ingredients, toss with
fruit and nuts until they are well coated. Stir in eggs and extracts, mix well.
Grease and flour two 9x5x3 inch loaf pans (line with greased paper if you
like). Pour in batter distributing it evenly. Bake in 325 degree oven 1 hour or
until toothpick inserted in center comes out clean. These will store in plastic
in a cool place for a long time. -- POOR MAN'S FRUITCAKE
1 c. raisins
1 c. chopped candied fruit mix
1 c. water
1/2 c. oil
1/2 tsp. cloves
1/2 tsp. salt
1 tsp. cinnamon
Put above ingredients in saucepan mixing well. Bring to a boil, then remove
from heat and cool.
Sift together:
1 tsp. soda
Add 1/2 cup chopped nuts.
Add fruit mixture and blend well. Turn into a greased and floured pan. Can use
8 x 8 x 2, or a round coffee can, 1 pound. Bake at 350 degrees for 45 minutes.
Make a glaze of
2 tablespoons Karo syrup and 1 tablespoon HOT water.
Spread with pastry brush. Garnish with red or green cherries.
-- EVER - SO - EASY FRUITCAKE
2 1/2 c. unsifted flour
1 tsp. baking soda
2 eggs, slightly beaten
28 oz. jar ready to use mince meat
14 oz. can sweetened condensed milk
1 lb. mixed candied fruit
1 c. coarsely chopped nuts
Preheat oven to 300 degrees. Grease two 9 x 5 inch loaf pans. Combine flour
and baking soda, set aside. In large bowl combine remaining ingredients, blend
in dry ingredients. Pour half the batter into each prepared pan. Bake 1 hour
and 20 to 25 minutes until wooden pick inserted near center comes out clean.
Cool 15 minutes. Turn out of pan. -- NUT FRUITCAKE
3 c. pecans
1 1/2 c. halved maraschino cherries*
1 c. light raisins*
1/2 c. dark raisins*
3/4 c. flour
3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1/2 c. brandy
2 tbsp. brandy
* Use 1 cup raisins and 1 big mixed fruit. In a large bowl combine nuts and
fruits and thoroughly stir together. Mix flour, sugar, baking powder and salt.
Add to nut mixture tossing to coat nuts and fruit well. Beat eggs in separate
bowl until frothy. Add 2 tablespoons of brandy. Pour this mixture over the
fruit mixture. Mix well. Bake at 300 degrees for 1 hour or a little more. Wrap
in brandy soaked cloth. Soak again in a week. Make 3 weeks ahead. Keep in
refrigerator. -- FAMOUS WESSON FRUITCAKE
1 c. Wesson oil
1 1/2 c. brown sugar
4 eggs
3 c. flour
1 tsp. cloves
2 tsp. allspice
1 tsp. baking powder
2 tsp. salt
2 tsp. vanilla
1 c. seedless raisins
1 c. citron, thinly sliced
1 1/2 c. cherries
1 c. chopped pineapple
3 c. nuts
1 c. chopped figs
1 c. orange juice (or other fruit juice)
Heat oven to 275 degrees. Grease pans and line with brown paper. In one large
bowl, combine all fruits and nuts with 1 cup flour. Coat nuts and fruit well.
In second bowl, mix Wesson oil, sugar and eggs. Beat well. Add remaining 2 cups
flour, baking powder, salt and spices, alternating with orange juice. Stir
well. Pour batter over fruit mixture. Blend well. Turn into prepared pans.
Place a pan of water on lower oven rack. Bake 2 1/2 to 3 hours or until done.
Makes 1 large angel food size or 3 smaller loaf pan size. Note: If you prefer,
you may use mixed fruit mixture or larger amounts of fruits you like - just so
total is equal to recipe amount. -- SWEET FRUITCAKE
1 egg
1 c. water
1 pkg. date bread mix
1 c. chopped pecans or walnuts
1 c. raisins
1 lb fruit for fruitcakes (2 c.)
Grease and flour bottom and sides of a loaf pan. In a large bowl combine eggs
and water, add remaining ingredients by hand, stir until combined. Pour into
prepared pan. Bake at 350 degrees for 60-70 minutes, or until toothpick
inserted in center comes out clean. Cool 15 minutes, loosen edges and remove
from pan. Cool completely. To store, wrap tightly in foil or plastic wrap.
Store in refrigerator. If desired, glaze with warm corn syrup. If desired,
decorate with candied fruits and nuts. (Double recipe for 12 cup bundt pan.)
-- HOLLY DAY FRUITCAKE
1 pkg. (11 oz.) pecan halves (about 2 1/2 c.)
1 pkg. (8 oz.) dried apricots (about 2 c.)
1 pkg. (8 oz.) pitted dates (about 1 1/2 c.)
1 pkg. (6 oz.) red & green candied pineapple, cut up (about 1 c.)
1 c. red & green maraschino cherries, drained
1 c. Bisquick baking mix
1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla
Heat oven to 300 degrees. 1. Mix all ingredients thoroughly (leave nuts and
fruits whole). 2. Spread mixture evenly in greased aluminum foil lined loaf
pan, 9 x 5 x 3 inches. 3. Bake 1 hour and 45 minutes or until wooden pick
inserted in center comes out clean. Remove from pan; cool. Wrap in plastic wrap
or foil; store in cool place. -- DARK SWEET FRUITCAKE
1 egg
1 c. water
1 pkg. Pillsbury date or nut bread mix
1 c. chopped nuts (pecans)
1 c. raisins
1 1/2 c. mixed fruit for fruit cake
Grease and flour bottom and sides of pan. In large bowl, combine egg and
water. Add remaining ingredients. Stir by hand until combined. Pour into
prepared pan. Bake at 350 degrees according to pan size until toothpick
inserted in center comes out clean. Cool 15 minutes, and remove from pan. Store
in plastic wrap in refrigerator. 8x4 inch pan--70 to 80 minutes; 9x5 inch
pan--60 to 70 minutes; ring mold (6 to 8 cups)--40 to 50 minutes. --
FRIENDSHIP FRUITCAKE STARTER
If you haven't "inherited" the starter, take:
3/4 c. canned peaches in heavy syrup, use only 1/2 c. of the juice and cut
peaches in small. pieces
3/4 c. pineapple chunks, use 1/2 c. of the juice and cut pineapple in 2
6 Maraschino cherries, cut in half (no juice)
1 1/2 c. sugar
1 pkg. dry yeast or quick rise yeast
Place above mixture in glass jar with loose cover in a fairly warm place.
Stir several times the first day, then once a day for two weeks. At the end of
the two weeks--TA DA--this is the "starter" for the 30 day fruitcake. BEGIN
WITH DAY 1, and continue for the 30 days as directed for 30 day FRIENDSHIP
FRUITCAKE. Makes 3 bundt pan cakes or 15 (1 pound loaves). With a "Starter"
follow these directions. (A starter is fruit liquid after 30 day processing
period.) --DAY 1: --
Pour one pint (2 cups or less) starter into a glass wide mouthed gallon jar.
(Sun Tea jar works well.) Add one large can sliced peaches and juice. Cut each
slice of peach into four pieces. Add 2 1/2 cups of sugar and stir every day for
10 days. Cover jar with a saucer and leave sitting out for ten days at room
temperature. DO NOT COVER AIR-TIGHT. DO NOT REFRIGERATE. --DAY 10:--
Add one 16 ounce can of chunk pineapple and juice. Cut chunks in half. Add 2
1/2 cups of sugar. Stir every day for ten days. Color will change and fruit
will foam. --DAY 20:-- Add two small jars of Maraschino cherries, cut in
half; DO NOT ADD JUICE. Add 2 1/2 cups of sugar. Stir every day for the final
ten days. --DAY 31:--
You are ready to make your cakes.
You need: 3 boxes Duncan Hines butter recipe cake mix (for three mixings)
3 boxes instant vanilla pudding mix
1 doz. eggs
1 (16 oz.) bottle Wesson oil (2/3 c. each for three mixings), (you may
substitute)
1 (16 oz.) bottle Wesson oil (2/3 c. each for three mixings) (you may
substitute)
3 c. raisins (white or dark)
3 c. walnuts
3 c. pecans
3 c. coconut
(You may add red and green cherries, if you desire) Preheat oven to 300
degrees. Drain fruit in colander over large bowl for about 15 minutes or until
fruit has stopped draining. This juice is your NEW STARTERS. Fruit cake must be
started within three days after receiving new starters. 3 MIXINGS: Pour one box
cake mix, 1 box pudding mix, 4 eggs, 2/3 cups oil and 1 1/2 cups of fruit into
a bowl and stir with spoon (DO NOT USE A MIXER). Add 1 cup raisins, 1 cup
chopped pecans, 1 cup chopped walnuts, 1 cup coconut, and mix thoroughly with
wooden spoon. Grease and flour either bundt pan or your loaf pans (I prefer
four 2 pound loaf pans for each mix.) Bake bundt pan or tube pan for
approximately 1 1/2 hours. Loaf pans take from 1 hour to 1 hour 15
minutes-until nicely brown depending on your oven. CAKES CAN BE FROZEN. They
are easier to cut in slices, if cut when frozen. Thaws quickly. -- MY
FAVORITE FRUITCAKE
1 1/2 lbs. dates, pitted
1 lb. candied pineapple chunks
1 lb. candied cherries
2 lbs. pecan halves
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
4 eggs, beaten
1/2 c. syrup
1/4 c. brown sugar
1/4 c. oil
Grease 10 x 4 inch tube pan; line with greased paper or foil. Mix fruits and
nuts. Sift dry ingredients. Mix eggs, syrup, sugar and oil. Gradually beat in
dry ingredients. Pour over fruit mixture and mix. FIRMLY pack into pan. Bake at
275 degrees for about 2 1/4 hours or until it appears dry. Cool in pan. May be
baked in 2 (9 x 5 x 3 inch) loaf pans. -- FLOURLESS FRUITCAKE
1 lb. (4 c.) chopped pecans
1 lb. candied cherries, chopped
1 lb. pitted dates, chopped
4 (4 oz.) cans flaked coconut
2 cans sweetened condensed milk
Put all ingredients in a very large mixing bowl and mix well with hands.
Spoon into two loaf pans that have been lined with oiled brown paper
(important). Bake at 250 degrees for 1 1/2 hours. Cook on rack before removing
from pans. Improves with age. (Loaf pan size 9 x 5 x 2 inches.) --
CHERRY FRUITCAKE 1 1/2 c. sifted all-purpose flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
2 (8 oz.) packages. dates, chopped
1 lb. diced candied pineapple
4 c. red Maraschino cherries, drained
5 1/2 c. pecan halves
6 eggs
1/3 c. dark rum
1/2 c. light corn syrup Grease two 9 x 5 x 3 inch loaf pans. Line with foil,
allowing a 2 inch overhang and grease again. Sift flour, sugar, baking powder
and salt into large mixing bowl and add fruits and pecans. Toss until well
coated. Beat eggs and rum and pour over fruit mixture. Toss. Turn mixture into
prepared loaf pans, pressing to pack tightly. Bake in 300 degree oven 1 3/4
hours or until cake tester comes out clean, cooling in pan 15 minutes, then
remove from pans and take off foil. Brush loaves with corn syrup while still
warm. Cool thoroughly. Makes two 9 x 5 inch loaves. -- UNBAKED
FRUITCAKE
2 c. pecans
1 package small marshmallows
1 (16 oz.) jar cherries
1 lb. box raisins
3 c. graham cracker crumbs
1 can sweetened condensed milk
Mix all ingredients with hands in a large bowl. Press into loaf pans. Store
in refrigerator, wrapped tightly. -- DARK MOIST FRUITCAKE
1 pkg. yellow cake mix
1 stick butter or margarine
2/3 c. water
1 small. pkg. instant vanilla pudding mix
4 lg. eggs, slightly beaten
2 tsp. vanilla
1 c. chopped candied pineapple
1 c. chopped dates
1 pt. strawberry preserves
1 lb. dark seedless raisins
1 c. chopped candied cherries
1 c. chopped pecans
Mix cake mix and pudding mix in large mixing bowl. Melt butter in saucepan
and add 2/3 cup water. Add to cake mix, stir in slightly beaten eggs and
vanilla. Beat 4 minutes on high speed. Pour into 6 quart pan. Add remaining
ingredient sand mix well with large spoon or hands. Grease large tube pan and
lightly dust with flour. Firmly pack mixture in pan within 1 inch of top of
pan. Bake at 350 degrees for 1 1/2 to 2 hours until done. -- BETTY'S
MYSTERY FRUITCAKE
Bake Betty Crocker Honey Spice Cake mix, following package directions. Cool and
crumble into very large bowl or pan. Add following fruit to crumbled cake:
4 c. candied mixed fruit
1/2 c. each whole red & green candied cherries
1 1/2 c. seedless raisins
1 c. dates, cut up
4 1/2 c. pecan halves
Make up Betty Crocker Fluffy White Frosting mix, following package
directions. Mix with cake and fruit. Pack TIGHTLY into foil-lined 10 inch tube
pan or 2 (9 x 5 x 3 inch) loaf pans. Cover cake with foil and chill in
refrigerator at least 24 hours. Cake should be kept refrigerated. Makes 6 1/2
pound fruitcake. -- MARTHA WASHINGTON'S FRUITCAKE
3 cans coconut
4 eggs, separated
3 c. cake flour
1 tsp. baking soda
2 tsp. baking powder
2 c. sugar
1 c. (1/2 lb.) butter
1/2 c. whole milk
1 tsp. vanilla
1/2 lb. seedless raisins
1/2 lb. candied cherries
1/2 lb. pecans or walnuts
1/2 lb. black walnuts
Cream butter and sugar. Beat egg yolks and add vanilla alternate flour, milk
and eggs to creamed mixture; mix well. Dredge 1/2 of fruit, nuts and raisins
and stir into batter. Pour into greased and floured 9 inch cake pans (4 to 5).
Bake 25 to 30 minutes at 350 degrees. --FILLING:--
1 can evaporated milk
1/2 c. butter
2 c. sugar
3 eggs
1 tbsp. flour Cook butter, milk and sugar to boiling point. Remove from heat;
add beaten eggs (slowly, stirring constantly). Cook until thick enough to
spread. Spread layer of filling then layer of fruit, nuts and raisins; then
cover with layer of coconut. Cover top and sides with filling and coconut only.
Tastes real good! -- LEMON FRUITCAKE
1 lb. butter
2 c. sugar
1 tsp. soda
1 tbsp. hot water
6 egg yolks, beaten
2 oz. pure lemon extract
3 c. flour mixed with 1 lb. white
raisins & 1 qt. pecans Cream butter, sugar, egg yolks. Mix the flour with
the raisin mixture, lemon extract, pecans with creamed ingredients. Mix soda
with hot water. Stir together. Fold in 6 well beaten egg whites. Bake at 350
degrees for 2 hours on a foil lined tube pan. NOTE: An old recipe; 2
generations. -- MEXICAN FRUITCAKE
1 (20 oz.) crushed pineapple, undrained
2 c. flour
2 c. sugar
2 eggs
2 tsp. baking powder
1 c. chopped nuts
Mix all together and pour into a 9 x 13 inch floured pan. Bake at 350 degrees
for 20 to 45 minutes. --FROSTING:- -
1 (8 oz.) cream cheese
1 stick butter, melted
2 c. powdered sugar
1 tsp. vanilla Cream cheese with butter. Add powdered sugar and vanilla. Ice
cake while hot. -- BEST EVER FRUITCAKE
3/4 c. butter or margarine
3 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 (16 oz.) pkg. (2 1/2 c.) mixed candied fruits, chopped
1/2 c. candied pineapple, chopped
1 (8 oz.) pkg. (1 1/2 c.) whole candied cherries
1 (15 oz.) pkg. (3 c.) raisins
1 (8 oz.) pkg. (1 1/2 c.) dates, snipped
1 c. slivered almonds
1 c. pecan halves
4 eggs
1 3/4 c. brown sugar
1 c. orange juice
1/4 c. light molasses
Melt butter or margarine; cool. Into large bowl, sift together dry
ingredients. Add candied fruits, raisins, dates and nuts. Mix to coat fruit
with dry ingredients. Beat eggs until foamy. Gradually add brown sugar, beating
until well combined. Blend in orange juice, molasses and the cooled, melted
butter. Add to fruit mixture; stir until well combined. Turn batter into 2
greased and waxed paper lined 8 x 4 x 2 1/2 inch loaf pans, filling each 3/4
full. Bake in 300 degree oven for 1 3/4 to 2 hours or until done. Cool
thoroughly before removing from pans. -- FRUITCAKE
4 egg yolks, well beaten
1 1/2 c. brown sugar, packed
3 c. flour
1/2 tsp. mace
1 tsp. baking powder
2 tsp. salt
1 tsp. allspice
1 tsp. cinnamon
1 tsp. ground cloves
1 c. fruit juice (I use orange or
pineapple)
1 c. candied orange peel, chopped
1 c. candied pineapple, chopped
1 c. candied lemon peel, chopped
1 c. chopped dates, chopped
1 c. figs, candied, chopped
1 c. raisins
1 c. cherries, candied, cut in halves
4 c. chopped nuts
1 c. butter or vegetable oil
4 egg whites, stiffly beaten Combine sugar and well beaten yolks and beat
vigorously for two minutes. Sift flour and measure. Sift two cups of flour with
baking powder, salt and spices. Combine the third cup of flour with the fruits
and nuts. Add the sifted dry ingredients to the egg yolks and sugar alternately
with the fruit juice and beat until smooth. Add the fruits and nuts, the butter
or oil, mix well. Fold in egg whites. Turn into loaf or tube pan lined with
brown paper, oiled. Bake at 275 degrees for 4 hours. -- SCRIPTURE
CAKE (Old English Fruitcake)
1/2 c. Judges 5:25, last clause
2 c. Jeremiah 6:20
2 tbsp. I Samuel 14:25
6 Jeremiah 17:11
1 1/2 c. I Kings 4:22
2 tsp. Amos 4:5
II Chronicles 9:9 to taste
Pinch of Leviticus 2:13
1/2 c. Judges 4:19, last clause
2 c. Nahum 3:12
2 c. Numbers 17:8
2 c. I Samuel 30:12
Beat together until light and fluffy 1/2 cup butter, 2 cups sugar and 2
tablespoons honey. Beat 6 egg yolks until light and add. Add sifted mixture of
1 1/2 cups sifted flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/2
teaspoon ginger, 1 teaspoon nutmeg, 1/2 teaspoon cloves and a pinch of salt, in
alternate portions with 1/2 cup milk. Stir in 2 cups raisins and 2 cups chopped
almonds. Fold in 6 egg whites, beaten stiff. Bake the cake in a well greased 10
inch tube pan (line it with greased brown paper for extra protection in the
oven) 2 hours at 300 degrees. May be brandied. I actually haven't made this in
years. Half the fun is just looking up the ingredients in the Bible!
-- CALIFORNIA FRUITCAKE
3/4 c. flour
1/4 tsp. baking powder
3/4 c. brown sugar
2 c. dates
1 1/2 c. apricots
1/4 tsp. baking soda
1/2 tsp. salt
3 c. walnuts
3 eggs
1 tsp. vanilla
Sift into bowl the flour, baking powder, baking soda and salt. Stir in brown
sugar. Add dates, apricots and walnuts. Stir to coat with flour. Beat eggs
until foamy. Add vanilla, mix until blended. Grease loaf pan and line with
waxed paper. Bake in slow 300 degree oven for 1 1/2 hours. --
ARONOWITZ FRUITCAKE
1 lb. pitted dates, chopped
1 lb. pecans, chopped
1/4 lb. red candied cherries, chopped
1/4 lb. green candied cherries, chopped
1/2 lb. candied sliced pineapple, chopped
1 c. sugar
1 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground nutmeg
1/2 tsp. salt
4 eggs, beaten
1 tsp. vanilla extract
Combine dates, pecans, cherries and pineapple in a large mixing bowl; set
aside. Combine dry ingredients; add to fruit mixture, stirring well. Stir in
eggs and vanilla. Spoon batter into a greased and browned paper lined 10 inch
tube pan. Bake at 250 degrees for 2 hours or until a wooden pick inserted in
center comes out clean. Cool cake completely in pan. Remove from pan and remove
brown paper. Note: Cake may be baked in 2 greased and brown paper lined, 8 inch
loaf pans at 250 degrees for 1 hour and 20 minutes or until wooden pick
inserted comes out clean. -- FRESH FRUITCAKE
2 med. oranges
3 med. cooking apples
2 ripe medium sized bananas
2 lg. eggs
1 1/2 c. sugar
1/4 lb. butter, softened
3 c. all purpose flour
1 tbsp. baking powder
2 tsp. baking soda
3/4 c. golden raisins
3/4 c. finely chopped walnuts
Cut each orange, including the rind, into 8 sections. Remove and discard
seeds. Chop orange fine in a food processor, blender or grinder. Set aside in a
2 quart bowl. Repeat chopping with cored and cut apples, peeled if desired.
Combine apples with oranges. Peel bananas, puree or mash and mix with other
fruits. Beat eggs in a large mixer bowl. Add sugar gradually, beating until
mixture is thick and smooth. Beat in butter. Add fruits. In a 1 quart
container, stir or shake flour with baking powder and baking soda. Beat flour
mixture into fruit mixture. Stir in raisins and walnuts. Nut pieces should be
small enough not to interfere with slicing. Turn batter into 2 (9 x 5 x 3 inch)
loaf pans that have been greased and floured. Bake at 350 degrees for 1 hour or
until cake tests done. Let cool on rack before slicing. Serve plain or topped
with a glaze of confectioners' sugar and orange juice. Makes 2 loaves 10 to 12
servings each. -- LOW CALORIE FRUITCAKE
3 eggs
1 c. oil
1 c. sweetener
4 c. flour
1 c. crushed pineapple, in own juice
1 c. raisins
1 small. jar maraschino cherries, drained and halved
1 c. nuts
1 1/2 tsp. soda
2 1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
2 tsp. vanilla
Mix sweetener, oil, eggs and pineapple with juice together with wooden spoon.
Mix dry ingredients together until mixed very well. Add 1 and 2 mixtures
together and cherries, raisins and nuts. Grease Bundt pan and pour mixture into
pan. Bake at 350 degrees for 1 hour or until cake tester comes out clean.
-- CARROT FRUITCAKE
1 c. grated carrots
1 c. raisins
3/4 c. honey
1 tsp. cinnamon
1 tsp. allspice
1 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tbsp. margarine
1 1/2 c. water
1 1/2 c. whole wheat flour
1 tsp. baking soda
1/2 c. wheat germ
1/2 c. chopped walnuts
Preheat oven to 300 degrees. Cook carrots, raisins, honey, spices and
margarine in the water for 10 minutes, then allow to cool. Mix together the
flour, soda, wheat germ and walnuts and combine with other ingredients. Pour
into small well greased loaf pans. Bake for 45 minutes. Makes 2 small loaves,
6" x 3 1/4". -- VIOLA'S PERFECT FRUITCAKE
8-10 eggs, beaten
3 sticks melted margarine
1 c. sugar
1 lb. chopped dates
1 box golden raisins
16 oz. red candied cherries
8 oz. green candied cherries
4 oz. yellow candied pineapple
4 oz. green candied pineapple
1 lb. mixed candied fruit with citron
1 lg. can crushed pineapple in juice
1 med. jar maraschino cherries in juice
4 c. chopped pecans
1/2 lb. chopped almonds
1 lb. chopped English walnuts
Spices as desired (mixed)
Lemon & vanilla flavoring as desired
2 c. flour (or more)
Use tube and/or loaf pans. Oven temperature - 250 degrees. Time: 2-4 hours.
Line baking pans with greased brown paper. Cut up all candied fruit into small
pieces. Add raisins, dates (and figs optional). Add only enough flour (using
hands to mix) to cause ingredients to stick together. Add nuts, then remaining
ingredients. Add a bit more flour if needed to keep mixture together. Pour
mixture in pans and place in oven above a pan of water to insure moistness and
bake slowly. Approximately 250 degrees for 2-4 hours until done. This makes
about 15 pounds of cake (2 tube and 2 loaf cakes). -- WORLD WAR II
FRUITCAKE
1 1/2 c. raisins
1 1/2 c. sugar
5 tbsp. margarine
1 tsp. baking soda
1 tsp. ground cloves
1 c. chopped nuts
1 1/2 c. cut-up dates
2 c. boiling water
3 c. sifted flour
2 tsp. ground cinnamon
1 tsp. salt
1-2 c. mixed candied fruit
Heat oven to 325 degrees. Place in saucepan raisins, dates, sugar, water and
margarine. Simmer gently for 20 minutes. Cool. Sift together and stir in dry
ingredients. Mix in nuts and candied fruit. Pour into 2 well-greased and
floured loaf pans (8 1/2 x 4 1/2 x 2 1/2 inches). Bake for 1 1/2 to 1 3/4
hours. Remove from oven. Cool 10 minutes in pans, then remove from pans to cool
on racks. -- MAMA STEVEN'S COOKLESS FRUITCAKE
1 lb. each candied cherries, pineapple, citron, golden raisins and pecans
2 lbs. graham crackers, crushed fine
4 cans condensed milk
3 tbsp. cocoa
1 tsp. each salt, ground cinnamon, cloves and allspice
1 c. brown sugar, firmly packed
1 tsp. vanilla
Save some pecans, cherries and pineapple for top; cut up balance of fruit. In
large pan mix crumbs, nuts and fruit. In separate pan mix milk, salt, cocoa,
brown sugar, spices and vanilla. Pour milk mixture over crumbs and fruit. Use
hands to mix well. Work quickly before it sets. Press into container lined with
waxed paper. Decorate top with pecans, cherries and pineapple. Let set 3 days;
remove from pan. Wrap in cheesecloth. -- CHOCOLATE BANANA FRUITCAKE
3/4 c. water
1/4 c. golden rum or 1/4 c. apple juice mixed with 1 tsp. rum extract
1 lg. egg
1 tbsp. vegetable oil
1 pkg. banana bread mix (14 oz.)
1 c. chopped walnuts
3/4 c. semi-sweet chocolate chips
1 jar (8 oz.) maraschino cherries, drained & halved (3/4 c.)
Heat oven to 350 degrees. Spray bottom of two 7 1/4 x 3 3/4 x 2 inch loaf
pans with vegetable cooking spray. Line bottom with waxed paper and spray
again. Mix water, rum, egg and oil in a large bowl and blend well. Stir in
banana bread mix and blend well. Add nuts and chocolate chips to mixture. Pour
into prepared pans and bake 45 minutes or until pick comes out clean. Cool in
pan on wire rack for 20 minutes. Loosen edges with thin knife and invert on
rack. Cool. -- WHITE FRUITCAKE
1 c. Wesson oil
1 1/2 c. sugar
4 eggs
2 c. sifted all-purpose flour
1 tsp. baking powder
2 tsp. salt
1 c. pineapple juice
1 more c. all-purpose flour
1 c. candied pineapple
1 c. candied cherries
3 c. seedless raisins
2 c. chopped nuts
Citron or orange peel can be used if desired
Mix together oil, sugar, and eggs. Beat vigorously, add 2 cups sifted flour,
baking powder and salt. Stir in oil mixture alternately with pineapple juice.
Mix one cup flour with fruit and nuts, mix thoroughly. Bake at 275 degrees for
2 1/2 or 3 hours. -- 9 1/2 MINUTE CAN'T FAIL HOLIDAY FRUITCAKE
2 1/2 c. sifted flour
1 tsp. baking soda
2 eggs, lightly beaten
1 jar (28 oz.) None Such ready to use mincemeat (I use Borden)
1 can Eagle Brand sweetened condensed milk
1 c. walnuts, coarsely chopped
2 c. (1 lb. jar) mixed candied fruit
Butter 9 inch tube pan or springform line with wax paper, butter again. Sift
flour and baking soda. Combine eggs, mincemeat, Eagle Brand sweetened condensed
milk, walnuts and fruits. Fold in dry ingredients. Pour into pan. Bake in slow
(300 degree) oven for 2 hours until center springs back and top is golden.
Cool. Turn out. Remove paper. Decorate with walnuts and cherries. --
ZUCCHINI FRUITCAKE
2 eggs
1 c. cooking oil
2 c. sugar
1 tsp. vanilla
3 c. flour
1 tsp. baking soda
3 tsp. salt
1/2 tsp. baking powder
3 tsp. cinnamon
1 1/2 c. nutmeg
2 tsp. allspice
3 c. grated zucchini
1 c. walnuts, chopped
1 c. light raisins
1 c. mixed candied fruit, chopped
1/2 c. currants
Beat eggs with oil; stir in sugar and vanilla. Sift together flour, soda,
salt, baking powder, cinnamon, nutmeg and allspice. Add to egg-sugar mixture.
Stir in zucchini, nuts, raisins, candied fruit and currants. Turn into 2
greased 9"x5" loaf pans. Bake in a 350 degree oven for an hour and 20 minutes
or until done. Cool in pan on rack for 15 minutes, then turn out on wire rack
to complete cooling. When cool, wrap in foil and store in air tight container.
-- LIGHT FRUITCAKE
2 lbs. white raisins
1 lb. citron preserves
2 lbs. pineapple preserves
2 lbs. glazed cherries
1/2 lb. crystallized orange peels
1/2 lb. crystallized lemon peels
3 lbs. chopped nuts (pecans and walnuts)
6 c. plain flour
1 lb. butter
2 c. sugar
10 eggs
1/2 tsp. salt
4 tsp. baking powder
1/2 c. orange or pineapple juice
3 tbsp. vanilla extract
Cut fruits and nuts coarsely and mix together with 2 cups of flour. Cream
butter until fluffy, gradually add sugar while continuing to cream. Add eggs,
one at a time, mix well after each egg. Sift remaining flour (4 cups) with salt
and baking powder. Add to the mixture alternating in thirds with the fruit
juice and vanilla. Fold in floured fruits and nuts. Mix well. Bake in 4 loaf
pans or 2 tube pans and 1 loaf pan. Bake at 250 degrees for 2 hours. It will
keep for a month in a cool place. The fruits can be substituted with the mixed
candied fruits. -- JAPANESE FRUITCAKE
A good fruit cake recipe for those who do not like candied fruit.
1 orange
1 lemon
1 c. raisins
1 c. sugar
1/3 c. butter or shortening
1 egg
2 c. sifted all purpose flour
1 tsp. soda
1 c. sour or buttermilk
1 c. nuts, chopped (opt.)
Juice of lemon and orange, add sugar and let stand while mixing and baking
the cake. Cream the 1/3 cup butter and another cup sugar; add egg and mix
thoroughly. Add soda to buttermilk and add alternately to the creamed mixture
with the flour. Grind raisins and the rinds of the orange and lemon, add to
mixture. Bake at 350 degrees until done. (About 40 to 45 minutes in a 9"x13"
pan.) While cake is still warm prick top with fork making small holes all over
the cake. Pour juice-sugar mixture over the top slowly allowing it to soak in.
NOTE: Shake juice-sugar mixture up before pouring over cake as sugar settles to
the bottom while it stands. -- LIGHT-COLORED FRUITCAKE
4 c. pecan halves (or Brazil nuts)
2 c. walnut halves
2 c. whole candied cherries (3/4 lb.)
2 c. diced candied pineapple (1/2 lb.)
1 1/2 c. light raisins
1 c. all purpose flour, sifted
In large mixing bowl, mix these first ingredients, tossing with the flour and
set aside.
1 1/2 c. oleo
1 1/2 c. sugar
3 eggs
2 c. flour
3 tbsp. baking powder
Light corn syrup
Candied cherries Cream together butter, sugar; add eggs one at a time, add
lemon extract. Sift together flour, baking powder, add in thirds to the creamed
mixture. Add butter to fruit and nuts, coating well. Place in well greased 10
inch tube pan, cover with foil, place in 300 degree oven (in a pan of water on
bottom of oven). Bake 2 1/2 hours. Remove foil and bake 3 to 5 minutes more.
Cool completely before removing from pan. Option is to glaze with the corn
syrup and candied cherries (last 2 ingredients above). -- LEMON
EXTRACT FRUITCAKE
1 lb. butter or margarine
2 1/2 c. sugar
6 eggs
1 (2 oz.) bottle lemon extract
4 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 lb. candied cherries
1/4 lb. candied pineapple
1/4 lb. white raisins
4 c. chopped pecans
Preheat oven to 325 degrees. In a large mixing bowl, cream margarine and
sugar. Add eggs and then lemon extract. Mix well. Sift three times the flour,
baking powder and salt. Add to creamed mixture gradually. Fold in fruit and
pecans. Bake in a greased and floured angel food cake pan for 1 to 1 1/2 hours,
or until the cake tester inserted in middle comes out clean. Let cool
completely before slicing. Makes 16 to 20 servings. -- OLD FASHIONED
FRUITCAKE
Traditional but not quite so rich version of fruit cake. Ideal for those who
don't really love fruitcake but who feel it's a must for the Holidays.
3 c. of any good plain flour (Gold Medal)
1 1/3 c. sugar
2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 c. coconut (Angel Flake fine)
1 c. orange juice
1 c. salad oil
4 eggs
1/4 c. dark corn syrup
2 c. raisins
1 (8 oz.) pkg. pitted dates, cut up
1 lb. mixed candied fruit (2 c.)
1 lb pecan halves
Measure all ingredients except fruits and nuts into large mixer bowl. Blend
1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high
speed, scraping bowl occasionally. Stir in fruit and nuts. Before spreading
mixture in 4 1/2" x 10" pan, grease and place aluminum foil in bottom of pan.
Bake 2 hours at 300 degrees or until wooden pick inserted in center comes out
clean. If necessary, cover with aluminum foil the last hour of baking to
prevent excessive browning. Remove from pan; cool. Wrap in plastic wrap or
aluminum foil. Store in cool place. -- TROPICAL FRUITCAKE
1 yellow cake mix
1/2 c. oil
1 (11 oz.) can mandarin oranges with juice
4 whole eggs
--FROSTING:- - 1 (3 oz.) pkg. vanilla instant pudding
1 (8 oz.) carton whipped topping
1 (8 oz.) can crushed pineapple with juice Combine cake mix, oil, mandarin
oranges and eggs. Pour batter in well-greased bundt pan. Bake at 325 degrees
for 35 minutes or until done. Allow to cool before removing from pan. To make
frosting, combine pudding and whipped topping. Drain off half the juice, then
add pineapple and remaining juice to pudding mixture. Mix well and spread on
cooled cake. Maraschino cherries may be added to make pretty. You can add 1 cup
mixed fruit along with the mandarin oranges in the cake mix. -- LEMON
PECAN FRUITCAKE
1 lb. box brown sugar
1 lb.margarine
6 egg yolks, beaten
2 c. all purpose flour
1 tsp. baking powder
1 (2 oz.) bottle lemon extract
1/2 lb. candied cherries and 1/2 lb. candied pineapple
2 c. all purpose flour
6 egg whites, beaten
1 qt. shelled pecans (chopped)
Cream together sugar and margarine until smooth. Add beaten egg yolks and mix
well. Combine 2 cups flour, baking powder, add to creamed mixture, add extract.
Coat pecans, pineapple and cherries with remaining 2 cups flour and add to
creamed mixture. Fold in beaten egg whites. Cover and let stand overnight in
refrigerator, next day put in greased and floured tube pan. Bake 2 1/2 hours at
250 degrees. -- WORLD WAR I FRUITCAKE
2 c. brown sugar
2 c. hot water
1 tsp. butter
1 box raisins
1 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
3 c. flour
1 tsp. soda dissolved in hot water
Mix together first 7 ingredients in large pot and bring to a boil over medium
heat. Cook for 5 minutes, and set aside to cool. When the mixture is cold, add
the flour and soda. Mix well. Bake in a greased tube pan for 1 hour at 350 to
375 degrees. When cool, wrap in Saran Wrap. Tastes better in a few days.
-- SANTA'S FRUITCAKE
1 lb. chopped dates
1 lb. can cherries, cut in half
1 lb. candied pineapple
1 lb. pecans
1 lb. Brazil nuts
1 1/2 c. flour
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
Thoroughly combine fruit and nuts in bowl. Sift together flour, sugar, baking
powder, salt and spices. Add to fruits and nuts, stirring well. Beat eggs; pour
over other ingredients. Pack firmly and tightly into three 8 x 3 3/4 x 2 1/4
inch well greased, paper lined pans. Bake at 300 degrees for 1 hour. After
cakes have cooled, wrap carefully and store for several weeks. --
EGGLESS FRUITCAKE
2 c. sugar
1 c. oleo
2 c. buttermilk
2 heaping tsp. soda
1 tsp. each cloves, allspice, cinnamon and nutmeg
3 1/2 c. flour
2/3 c. raisins
2/3 c. chopped dates
1/2 tsp. salt
1 c. chopped black walnuts or pecans
1 1/2 c. candied fruit
May add 1/2 tsp. black walnut extract
Cream sugar and oleo. Sift dry ingredients together. Mix raisins, dates, nuts
and candied fruits and put 1 cup flour over fruit nut mixture. Add buttermilk
to creamed mixture. Mixing by hand, add flour and spice mixture and add fruit
and nut mixture. Line tube pan with greased brown paper. Bake at 300 degrees
for about 1 1/2 hours. Leave plain but real good too with caramel.
--FROSTING:- -
1/2 c. (1 stick) oleo
1/4 tsp. salt
1 c. brown sugar
6 tbsp. milk
2 1/2 c. powdered sugar Melt oleo and stir in brown sugar and salt. Bring to
a boil and boil 2 minutes. Stir constantly. Remove from heat add the 6
tablespoons milk. Put back on fire and bring to a full boil. Set aside and cool
20 minutes. Stir in powdered sugar and beat until smooth and spread on cake. T
-- GERMAN FRUITCAKE
For those who don't like traditional fruitcake. Real good!
3/4 c. butter
2 c. brown sugar
4 eggs, separated
3 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 c. buttermilk
1 tsp. soda
2/3 c. cherry preserves
2/3 c. apricot or peach preserves
2/3 c. pineapple preserves
1 c. chopped nuts
1 tsp. vanilla
Cream butter and sugar, add egg yolks and beat well. Sift dry ingredients
together and add soda to buttermilk; blend. Use fruit preserves that have
pieces in them as you want chunks of fruit to show up in the finished cake.
Measurements need not be exact but don't use more than 2 cups preserves. Then
add remaining ingredients, blending in stiffly beaten egg whites last. Turn
into large tube pan that has been greased and floured. Bake in a moderate 350
degree oven for 1 1/2 hours. -- FRESH APPLE FRUITCAKE
3 c. flour
1 tsp. baking soda
1 tsp. salt
2 1/2 tsp. cinnamon
1/4 tsp. mace
2 c. sugar
3 eggs
2 tsp. vanilla
1 1/2 c. oil
3 c. diced, pared apples
1 c. nuts, chopped
1 c. dates, chopped
Grease bottom only of 10"x14" tube pan. Sift together flour, baking soda,
salt, cinnamon and mace in small bowl. Beat together sugar, eggs and vanilla in
large bowl until well blended. Add oil, beat until smooth. Stir in flour
mixture. Fold in apples, nuts and dates. Pour into prepared pan. Bake at 350
degrees about 1 1/2 hours or until done. Cool. Remove from pan. Dust with
powdered sugar. -- MIXED - NUT FRUITCAKE
2 (6.5 to 8 oz.) container candied red cherries
2 (10 oz.) containers pitted dates
1 (3.5-4 oz.) container candied green cherries
1/2 c. cream sherry
2 (12 oz.) cans salted mixed nuts
1 (6 oz.) can pecans
1 1/2 c. flour
1 c. sugar
1 tsp. baking powder
6 eggs, slightly beaten
In a very large bowl, combine first 4 ingredients; let stand 15 minutes or
until almost all liquid is absorbed, stirring occasionally. Meanwhile, line 10
inch tube pan with foil press out wrinkles as much as possible so cake surface
will come out smooth after baking. Stir mixed nuts and pecans into fruit
mixture in bowl. Remove 1 1/2 cups fruit mixture; set aside. Stir in flour,
sugar, and baking powder into fruit mixture in large bowl until well coated.
Stir in eggs until well mixed. Spoon batter into prepared pan, packing firmly
to eliminate air pockets. Sprinkle reserved fruit mixture on top. Cover pan
loosely with foil. Bake in 300 degree oven for 2 hours. Remove foil and bake
1/2 hour longer or until knife inserted into center of cake comes out clean and
top of cake is lightly browned. Cool cake in pan on wire rack 30 minutes;
remove from pan and carefully peel off foil. Cool cake completely on rack. Wrap
cake tightly with foil or plastic wrap. Refrigerate. Makes a 4
1/2 pound fruitcake. -- MY MOTHER'S FRUECHTEN KUCHEN (Brot) FRUITCAKE
1 c. sugar
3/4 c. sifted flour
6 eggs, separated
Juice from half a lemon
Lemon rind
3/4 c. light raisins
3/4 c. walnuts, chopped
Some candied orange peel, lemon peel
& cherries Beat egg yolks and sugar. Add flour, lemon juice and grated
lemon rind. Mix in fruit and chopped walnuts. The very last fold, fold in
beaten egg whites. Beat at 350 degrees about 35 minutes in a greased loaf pan.
If you double the recipe, bake in a 12 inch tube pan. -- QUALITY
FRUITCAKE
2 c. (1 lb.) butter
2 c. sugar
8 well beaten eggs
3/4 c. brandy
1 tsp. orange extract
4 c. sifted flour
2 tsp. ground all spice
1 tsp. salt
3/4 c. pecans
3/4 c. walnuts
16 oz. raisins
16 oz. currants
3/4 c. candied red cherries
3/4 c. candied green cherries
3/4 c. candied pineapple chunks
16 oz. dates
16 oz. mixed candied fruit peel
Cream together butter and sugar. Add eggs, brandy and orange extract, beating
until fluffy. Sift together flour, all spice and salt. Stir gently into creamed
mixture. Mix in the 9 ingredients. Line pans with double thickness of waxed
paper. Make 2 or 3 large loaf pans. Divide batter into pans. Decorate tops with
cherries and pecans. Place pans on baking sheet. Bake at 300 degrees for 1 hour
and 45 minutes to 2 hours. Cool in pan on rack for 1/2 hour. Remove cake from
pan and cool completely. Pour a little brandy over top. Store in tightly
covered container in cool dry place. -- DIABETIC FRUITCAKE
2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid sweetener
3/4 c. cooking oil
1 tsp. baking soda
2 c. flour
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
Cook raisins in water until water is gone. Add applesauce, eggs, sweetener
and oil. Mix well. Blend in soda, flour, cinnamon and nutmeg which have been
sifted together. Add vanilla. Pour into greased loaf pan. Bake about 1 hour in
350 degree oven. -- NAN'S GINGERBREAD FRUITCAKE
1 1/2 c. walnuts
3/4 c. pitted prunes
1 1/4 c. diced cherries
1 1/2 c. sifted all-purpose flour
1 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. butter
3 lg. eggs
3/4 c. dark brown sugar, packed
1/2 c. molasses
2 tbsp. brandy
Chop walnuts and snip prunes and combine with cherries and set aside. Re-sift
flour with spices, salt, and soda. Cream butter and sugar; beat in eggs, one at
a time. Batter will appear curdled. Blend in flour alternately with molasses
and brandy. Fold in walnut- fruit mixture. Turn into a well greased 6 cup tube
pan. Bake below oven center at 300 degrees for 1 hour and 15 minutes. Let stand
in pan 30 minutes when done. Makes a 2 3/4 pound cake. Glaze with 1 cup sifted
powdered sugar and 1 tablespoon milk. Blend until smooth; spread on cake.
Decorate with walnuts. -- DUNDEE CAKE (Scottish Fruitcake)
1 c. butter or Promise margarine
1 c. sugar
Beat until creamy, then add 5 eggs (one at a time). Add: 2 tbsp. brandy Set
aside. In a large bowl combine: 1/4 tsp. salt 1/4 tsp. baking soda 1 tsp.
Durkees orange peel 3/4 c. raisins 3/4 c. currants 3/4 c. chopped peel 1/3 c.
almonds Mix well into top mixture. Bake in a Bundt pan 300 degrees for 1 1/2
hours. -- CREOLE WHITE FRUITCAKE
1 1/2 lb. citron, cut fine
1 1/2 lb. golden raisins
1 1/2 lb. blanched almonds, cut fine
1 1/2 lb. candied pineapple, cut fine
1 1/2 lb. grated or flaked coconut
1 lb. butter
1 lb. flour
1 lb. sugar
2 grated nutmegs (do not use pre-ground)
1 tsp. almond extract
1 tsp. vanilla extract
1/2 pt. sherry
6 eggs
Cream butter and sugar well. Add eggs, one at a time beating well after
each. Sift flour with freshly grated nutmeg. Put half of the flour over fruits
and nuts and blend other half into butter mixture, adding alternately with the
sherry. Add flavorings, then fold in the floured fruits and nuts. Line the
bottom and sides of a tube pan with paper (2 layers of oiled brown paper, 1
layer of waxed paper. The waxed paper will be next to the batter.) Fill pan
with batter. Cover the top of the cake with aluminum foil. Place cake pan in a
pan of water so that the water comes up about 3 inches on the sides of the pan.
Steam in a 275 degree oven for about 3 1/2 hours. Remove the cover and the pan
of water and bake for another half hour at 325 degrees. -- DR. BYRD
FRUITCAKE
3 c. flour
1 tsp. cinnamon
1 tsp. soda
2 c. sugar
1 tsp. salt
1 1/2 c. cooking oil
1 (8 oz.) can crushed pineapple, not
drained
1 1/2 tsp. vanilla
3 eggs
1 c. pecans, broken up
2 c. bananas (the riper the better), diced Sift dry ingredients together -
add oil, pineapple, eggs and vanilla. Fold in bananas and nuts. DO NOT USE
MIXER. Bake 1 hour 10 minutes in bundt pan (sprayed with Pam or well greased
with oil) at 350 degrees. Start checking for doneness after 1 hour - cake is
not good if overcooked. -- DUI FRUITCAKE
4 oz. dried apricots
4 oz. candied orange peel
4 oz. pitted dates
4 oz. candied citron
1 c. red cherry halves
2 oz. golden raisins
3 oz. hazel nuts
3 oz. green candied pineapple
3 oz. pecans
3 oz. blanched almonds
3/4 c. all-purpose flour
3/4 c. sugar
1/2 tsp. baking powder
1 1/2 tsp. vanilla
3 eggs
1/4 c. bourbon or brandy (optional)
Shortening
Cut up all fruit and nuts. Mix in a bowl with the other ingredients except
for the spirits and shortening. Prepare a loaf pan (9 x 5 x 3 inches) by lining
it with wax paper or aluminum foil. Generously grease the paper or foil with
shortening, and fold in the batter. Preheat oven to 300 degrees. Bake 1 1/2 to
2 hours, testing with a wooden toothpick to see if it's done. To prevent
excessive browning, place foil over the top of the pan during the last 1/2 hour
of baking. These cakes are best when made 2 to 3 weeks early to allow their
flavor to blossom with age. Pour your favorite bourbon, brandy or wine over the
cake, being careful not to pour so much that the cake becomes soggy. Wrap the
cake in plastic wrap or foil to seal in the flavor, and let it age in the
refrigerator until ready to serve. -- TYROLEAN FRUITCAKE (NO BAKE)
4 c. ground Brazil nuts
1 1/2 boxes seedless raisins (approx. 22 oz.)
2 c. cut up glaceed fruit mix
2 c. Maraschino cherries, cut up & drained
1 1/2 lbs. graham crackers, crushed
2 envelopes. unflavored gelatin
1/2 c. orange juice
3/4 c. sugar
1 c. molasses
2 scant tbsp. grated orange rind
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. allspice
1/4 tsp. ginger
Combine orange juice and gelatin and cook over low heat until gelatin is
dissolved. Add sugar, molasses, spices and orange rind and beat at high speed
for 15 minutes or until very creamy. Combine Brazil nuts, raisins, glaceed
fruits, cherries and graham crackers in large bowl. Combine creamy mixture with
dry ingredients and mix well. (Since mixture will be very thick, you may have
to use your hands to mix well.) Firmly press the fruitcake mixture into an
oiled tall Tyrolean mold; cover with foil and refrigerate for 24 hours. To
unmold, dip mold into hot water and invert over your serving tray. Garnish mold
with glaceed pineapple and or cherries. -- HAWAIIAN FRUITCAKE
Mix:
2 c. flour
2 tsp. baking soda Add:
2 tsp. vanilla
1 lg. can crushed pineapple with juice
1 c. pecans
1 c. raisins
3/4 c. coconut
Bake for 30 to 40 minutes at 350 degrees in a greased and floured pan. Use a 9
x 13 inch pan. FROSTING:
8 oz. pkg. cream cheese
1 stick margarine
1 tsp. vanilla
1 box powdered sugar Mix together and spread on cake. -- APRICOT -
CREAM CHEESE FRUITCAKE
1/2 c. snipped dried apricots
1/2 c. light raisins
1/4 c. sugar
1 1/2 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 c. butter or margarine
1 1/2 tsp. vanilla
4 eggs
2 1/4 c. sifted cake flour
1 1/2 tsp. baking powder
1/2 c. chopped pecans
Combine apricots, raisins, the 1/4 cup sugar and 2 cups water in saucepan;
bring to boiling. Reduce heat; cover and simmer 15-20 minutes. Drain well; set
aside. Cream together the 1 1/2 cups sugar, cream cheese, butter and vanilla.
Add eggs, one at a time, beating well after each. Sift together cake flour and
baking powder. Add to creamed mixture and blend well. Fold in apricot mixture
and pecans. Spoon into well greased and floured 10 inch fluted tube pan. Bake
at 325 degrees for 65-70 minutes. Cool completely. Remove from pan. Wrap cake
in foil; store overnight. Makes 1. -- NO CHOLESTEROL FRUITCAKE
2 c. applesauce
2/3 c. corn oil margarine
1 c. brown sugar
1/3 c. white sugar
2 3/4 c. flour
2 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1 1/4 c. raisins
1 (16 oz.) container mixed fruit
1 c. walnuts or pecans, coarsely chopped
1. Combine applesauce, margarine and sugars in a pot and boil for 5 minutes.
2. Chill until lukewarm. 3. Sift flour, soda and spices together in a large
bowl. 3. Add raisins, fruits and nuts to dry ingredients - mix. 4. Add the
cooled applesauce mixture and combine well. 5. Pour into two greased and
floured loaf pans. 6. Bake at 375 degrees for 1 1/2 hours. -- DARK
FRUITCAKE
3 1/2 c. mixed diced fruit and peels (1 1/2 lbs.)
1 1/4 c. dark seedless raisins (8 oz.)
1 c. California walnuts, chopped
1 c. pecans, chopped
3 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. cloves
1 c. shortening
2 c. brown sugar
4 eggs
1 c. apricot brandy
Mix fruits, peels, raisins, and nuts. Sift together flour, baking powder,
salt, and spices. Sprinkle 1/4 cup over fruit mixture, mixing well. Thoroughly
cream shortening and sugar, add eggs, one at a time, beating well after each.
Add sifted dry ingredients to creamed mixture alternately with 3/4 cup brandy.
Pour batter over fruits and mix well. Place mixture into loaf pans, filling
each pan 3/4 full. Pour 1/4 cup more brandy over and put into a 300 degree oven
for 2 1/2 to 3 hours. Toothpick should come out clean when done. When done,
wrap each loaf into clean, white cloth, then with aluminum foil and keep in a
cool place for 6 weeks prior to use. Makes great holiday gifts. I have done so
and have gotten compliments. -- LAZY LADY FRUITCAKE
2 1/2 c. sifted plain flour
1 tsp. baking soda
2 eggs, slightly beaten
2 2/3 c. Borden's ready-to-use
NoneSuch mince meat
1 1/3 c. sweetened condensed milk
1 c. walnut meats, coarsely chopped
2 c. mixed candied fruits and peels Grease 9-inch tube pan. Line with waxed
paper. Also grease liner. Sift together flour and baking soda. In large mixing
bowl, combine eggs, mince meat, milk, nuts and fruit. Fold in dry ingredients.
Pour batter into pan. Bake in 300 degree oven until cake's center springs back
when lightly touched with finger and top is golden, about 2 hours. Cool cake
slightly before turning out of pan and removing waxed paper. Brush cake top
lightly with heated corn syrup and decorate with glace cherries, candied
pineapple slices and walnuts, if desired. If cake is not to be served in a day
or so, tightly wrap in aluminum foil and refrigerate.
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