How do you make the best fruit cake with out the glace fruit?!
Answers:
Chiquita Holiday Banana Fruitcake recipe
1 1/2 cups sifted all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons salt or less
1 1/2 teaspoons baking powder
2 cups large pecan halves or whole Brazil nutmeats, do not chop
1 pound whole dates (3 cups pitted)
1 (8 ounce) jar whole maraschino cherries, drained
3 cups sliced ripe bananas (3 to 4)
4 eggs
Glazed fruits for decoration
Sift flour with sugar, salt and baking powder into a large bowl!. Add nuts, dates and maraschino cherries and stir so that all nuts and fruits are covered with flour mixture!.
In another bowl beat bananas until mashed!. Add eggs and continue beating until well blended and mixture is light and fluffy!. Fold into flour mixture!. Pour into 9 x 5 x 2 3/4-inch loaf pan which has been lined with brown paper and greased well!. Bake at 300 degrees F for 1 3/4 to 2 hours or until cake springs back when center is touched lightly with finger!. Cool in pan on rack 15 minutes!.
Remove cake from pan and pull off brown paper!. Dust, if desired, with confectioners' sugar!. Decorate top as desired!. Let cake stand in cool place overnight before cutting!.
Wrap in foil and store in refrigerator or cool place!.
Makes 3 1/2 pound fruitcake!.
Seven Pound No Bake Icebox Fruitcake
1 (16 oz!.) Bag mini marshmallows
1 pound candied cherries
1 pound pecan pieces
1 pound walnut pieces
1 (16 oz!.) pkg!. flaked coconut
8 oz!. Crushed graham crackers
8 oz!. Crushed vanilla wafers
8 oz!. Raisins
1 can sweetened condensed milk
Combine all except milk!. Mix well add milk!. Mix well!. Press with
hands into waxed paper lined pans chill cut into small pieces (very
rich!)!.
FRUITCAKE
If you think you don't like fruitcake, try this one - it's sure to change your mind, for it's chock full of real dried fruits instead of the bizarrely colored glazed bits used in most fruit cakes!. 1 1/2 c!. diced dried apples 1 c!. dried apricot halves, cut in quarters 1 c!. walnut halves 3/4 c!. whole wheat flour 1/2 tsp!. baking powder 1/4 tsp!. salt 3 eggs 1/2 c!. molasses 1 tsp!. vanilla extract
Preheat oven to 300 degrees!. Combine dried fruit and nuts!. Combine flour, baking powder and salt, and add to dried fruit mixture!. Stir well!. Beat eggs, then beat in molasses and vanilla!. Add to fruit mixture and stir until all ingredients are well moistened!.
Spoon into a well greased 6 cup tube or ring mold!. Bake for 1 hour!. Cool in the pan for 10 minutes, then turn onto a rack and cool completely!.
Makes 1 large ring!.
NOTE: Fruitcake can be baked in a variety of pans, ranging from small muffin tins (baking time will be about 30 minutes) to an 8 inch loaf pan or square!. To determine if the cake is done, insert a toothpick and, when it comes out clean, take the cake out of the oven!. This cake stores very well, making it ideal for gift giving or mailing at holiday time!. Wrap in foil to retain moistness!.
Real Fruit Fruitcake
1 can Dark sweet cherries (16oz!.)
1 can Pineapple tidbits(15 1/4 oz)
1 cup Dried figs
1 cup Dried peaches
1 cup Dried apples
1 cup Chopped dates
1 cup Dried apricots
1 cup Golden raisins
1 cup Dried currants
1 cup Pecan halves or pieces
1 cup Brazil nuts
1 cup Almonds
1 cup Hazelnuts (Filberts)
1 cup Walnuts
6 cups All purpose flour
2 cups Sugar
4 teaspoons Salt
2 teaspoons Baking powder
1 tablespoon Cinnamon
2 teaspoons Nutmeg
1 teaspoon Ground cloves
1 teaspoon Ground ginger
2 cups Orange juice
1 cup Salad oil
8 Eggs
1/2 cup Light Karo syrup
Preheat oven to 275 degrees!. Measure out fruits, chop larger pieces into bite size pieces!. Measure out nuts!. Leave whole or chop, as desired!. Drain the canned sweet cherries and pineapple tidbits!. In a large bowl with deep sides, combine all dry ingredients, and mix well!. Add salad oil, orange juice, eggs and corn syrup!. Mix until smooth!. Add fruits and nuts, stirring well after each addition!.
Line six medium bread pans with aluminum foil!. Grease the insides with salad oil!. Fill pans 2/3 full with fruitcake batter!.
Bake in 275 degree oven for 2 1/2 hours until wooden pick inserted in the middle comes out clean!.
If necessary, cover tops with aluminum foil during last hour to prevent excessive browning!.
Remove from pans, cool, and wrap in foil or plastic wrap!. Store in cool place!.
If desired, you may glaze the fruitcakes with your favorite glaze before wrapping for storage
White Christmas Cake
This recipe makes two cakes!. Use two 8" or 9" cake pans; or one loaf pan - cut lengthwise to create 2 layers!.
12 egg whites
3 c!. sugar
1 c!. butter or margarine
1 c!. milk
1 tsp!. cream of tartar
1/2 tsp!. baking soda
1/2 tsp!. salt
4 c!. cake flour
1 tsp!. vanilla extract
1 tsp!. almond extract
Filling:
12 egg yolks, beaten
2 c!. sugar
1/2 c!. butter
2 c!. coconut flakes
2 c!. golden raisins
2 c!. pecan pieces
Cream 2 c!. with the butter!. Mix flour, cream of tartar, baking soda and salt together and add to sugar mixture alternately with the milk, mixing well after each addition!. Add vanilla and almond extracts!. Beat egg whites until stiff and add 1c!. sugar slowly while beating!. Fold, DO NOT STIR OR BEAT, cake mixture into the beaten egg whites!. Grease and flour pans and pour in mixture!. Bake at 350F until done!.
Filling: Mix first three ingredients in microwave safe bowl!. Cook in microwave, stirring every 60 seconds, until thick!. This usually takes about 8 to 10 minutes!. Mix coconut, raisins and pecans together in large bowl!. Pour mixture over fruit mixture and blend until coated!.
To Assemble: Place one layer on bottom of serving plate and then place filling about 1" thick on top of the bottom layer!. Place top layer on filling and "stuff" sides with filling if necessary!. Frost with a light frosting or cream cheese frosting
Applesauce Fruitcake
INGREDIENTS:
1 1/2 cups white sugar
1 cup shortening
2 eggs
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups chopped walnuts
1 1/2 cups raisins
1 1/2 cups dates, pitted and chopped
1/2 cup maraschino cherries, coarsely chopped
2 cups applesauce
6 maraschino cherries, halved
6 pecan halves
--------------------------------------!.!.!.
DIRECTIONS:
Preheat oven to 325 degrees F (160 degrees C)!. Grease a 10 inch tube pan!. Line bottom with parchment paper and grease again!.
In large bowl, cream sugar and shortening until light and fluffy!. Add eggs and blend well!.
Lightly spoon flour into measuring cup; level off!. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated!. Set aside!.
Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture!. Blend at low speed until moistened, then beat 2 minutes on medium speed!.
Fold fruit and nut mixture and applesauce into batter!. Pour batter into a 10 inch tube pan!. Arrange cherry halves and pecans on top!.
Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean!. Cool upright in pan 5 minutes!. Turn upright onto wire rack and remove pan and parchment paper!. Cool completelyWww@FoodAQ@Com
1 1/2 cups sifted all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons salt or less
1 1/2 teaspoons baking powder
2 cups large pecan halves or whole Brazil nutmeats, do not chop
1 pound whole dates (3 cups pitted)
1 (8 ounce) jar whole maraschino cherries, drained
3 cups sliced ripe bananas (3 to 4)
4 eggs
Glazed fruits for decoration
Sift flour with sugar, salt and baking powder into a large bowl!. Add nuts, dates and maraschino cherries and stir so that all nuts and fruits are covered with flour mixture!.
In another bowl beat bananas until mashed!. Add eggs and continue beating until well blended and mixture is light and fluffy!. Fold into flour mixture!. Pour into 9 x 5 x 2 3/4-inch loaf pan which has been lined with brown paper and greased well!. Bake at 300 degrees F for 1 3/4 to 2 hours or until cake springs back when center is touched lightly with finger!. Cool in pan on rack 15 minutes!.
Remove cake from pan and pull off brown paper!. Dust, if desired, with confectioners' sugar!. Decorate top as desired!. Let cake stand in cool place overnight before cutting!.
Wrap in foil and store in refrigerator or cool place!.
Makes 3 1/2 pound fruitcake!.
Seven Pound No Bake Icebox Fruitcake
1 (16 oz!.) Bag mini marshmallows
1 pound candied cherries
1 pound pecan pieces
1 pound walnut pieces
1 (16 oz!.) pkg!. flaked coconut
8 oz!. Crushed graham crackers
8 oz!. Crushed vanilla wafers
8 oz!. Raisins
1 can sweetened condensed milk
Combine all except milk!. Mix well add milk!. Mix well!. Press with
hands into waxed paper lined pans chill cut into small pieces (very
rich!)!.
FRUITCAKE
If you think you don't like fruitcake, try this one - it's sure to change your mind, for it's chock full of real dried fruits instead of the bizarrely colored glazed bits used in most fruit cakes!. 1 1/2 c!. diced dried apples 1 c!. dried apricot halves, cut in quarters 1 c!. walnut halves 3/4 c!. whole wheat flour 1/2 tsp!. baking powder 1/4 tsp!. salt 3 eggs 1/2 c!. molasses 1 tsp!. vanilla extract
Preheat oven to 300 degrees!. Combine dried fruit and nuts!. Combine flour, baking powder and salt, and add to dried fruit mixture!. Stir well!. Beat eggs, then beat in molasses and vanilla!. Add to fruit mixture and stir until all ingredients are well moistened!.
Spoon into a well greased 6 cup tube or ring mold!. Bake for 1 hour!. Cool in the pan for 10 minutes, then turn onto a rack and cool completely!.
Makes 1 large ring!.
NOTE: Fruitcake can be baked in a variety of pans, ranging from small muffin tins (baking time will be about 30 minutes) to an 8 inch loaf pan or square!. To determine if the cake is done, insert a toothpick and, when it comes out clean, take the cake out of the oven!. This cake stores very well, making it ideal for gift giving or mailing at holiday time!. Wrap in foil to retain moistness!.
Real Fruit Fruitcake
1 can Dark sweet cherries (16oz!.)
1 can Pineapple tidbits(15 1/4 oz)
1 cup Dried figs
1 cup Dried peaches
1 cup Dried apples
1 cup Chopped dates
1 cup Dried apricots
1 cup Golden raisins
1 cup Dried currants
1 cup Pecan halves or pieces
1 cup Brazil nuts
1 cup Almonds
1 cup Hazelnuts (Filberts)
1 cup Walnuts
6 cups All purpose flour
2 cups Sugar
4 teaspoons Salt
2 teaspoons Baking powder
1 tablespoon Cinnamon
2 teaspoons Nutmeg
1 teaspoon Ground cloves
1 teaspoon Ground ginger
2 cups Orange juice
1 cup Salad oil
8 Eggs
1/2 cup Light Karo syrup
Preheat oven to 275 degrees!. Measure out fruits, chop larger pieces into bite size pieces!. Measure out nuts!. Leave whole or chop, as desired!. Drain the canned sweet cherries and pineapple tidbits!. In a large bowl with deep sides, combine all dry ingredients, and mix well!. Add salad oil, orange juice, eggs and corn syrup!. Mix until smooth!. Add fruits and nuts, stirring well after each addition!.
Line six medium bread pans with aluminum foil!. Grease the insides with salad oil!. Fill pans 2/3 full with fruitcake batter!.
Bake in 275 degree oven for 2 1/2 hours until wooden pick inserted in the middle comes out clean!.
If necessary, cover tops with aluminum foil during last hour to prevent excessive browning!.
Remove from pans, cool, and wrap in foil or plastic wrap!. Store in cool place!.
If desired, you may glaze the fruitcakes with your favorite glaze before wrapping for storage
White Christmas Cake
This recipe makes two cakes!. Use two 8" or 9" cake pans; or one loaf pan - cut lengthwise to create 2 layers!.
12 egg whites
3 c!. sugar
1 c!. butter or margarine
1 c!. milk
1 tsp!. cream of tartar
1/2 tsp!. baking soda
1/2 tsp!. salt
4 c!. cake flour
1 tsp!. vanilla extract
1 tsp!. almond extract
Filling:
12 egg yolks, beaten
2 c!. sugar
1/2 c!. butter
2 c!. coconut flakes
2 c!. golden raisins
2 c!. pecan pieces
Cream 2 c!. with the butter!. Mix flour, cream of tartar, baking soda and salt together and add to sugar mixture alternately with the milk, mixing well after each addition!. Add vanilla and almond extracts!. Beat egg whites until stiff and add 1c!. sugar slowly while beating!. Fold, DO NOT STIR OR BEAT, cake mixture into the beaten egg whites!. Grease and flour pans and pour in mixture!. Bake at 350F until done!.
Filling: Mix first three ingredients in microwave safe bowl!. Cook in microwave, stirring every 60 seconds, until thick!. This usually takes about 8 to 10 minutes!. Mix coconut, raisins and pecans together in large bowl!. Pour mixture over fruit mixture and blend until coated!.
To Assemble: Place one layer on bottom of serving plate and then place filling about 1" thick on top of the bottom layer!. Place top layer on filling and "stuff" sides with filling if necessary!. Frost with a light frosting or cream cheese frosting
Applesauce Fruitcake
INGREDIENTS:
1 1/2 cups white sugar
1 cup shortening
2 eggs
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups chopped walnuts
1 1/2 cups raisins
1 1/2 cups dates, pitted and chopped
1/2 cup maraschino cherries, coarsely chopped
2 cups applesauce
6 maraschino cherries, halved
6 pecan halves
--------------------------------------!.!.!.
DIRECTIONS:
Preheat oven to 325 degrees F (160 degrees C)!. Grease a 10 inch tube pan!. Line bottom with parchment paper and grease again!.
In large bowl, cream sugar and shortening until light and fluffy!. Add eggs and blend well!.
Lightly spoon flour into measuring cup; level off!. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated!. Set aside!.
Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture!. Blend at low speed until moistened, then beat 2 minutes on medium speed!.
Fold fruit and nut mixture and applesauce into batter!. Pour batter into a 10 inch tube pan!. Arrange cherry halves and pecans on top!.
Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean!. Cool upright in pan 5 minutes!. Turn upright onto wire rack and remove pan and parchment paper!. Cool completelyWww@FoodAQ@Com