Fruitcake Recipe That's Actually Good?!
Does anyone have a fruitcake recipe that people will actually eat and does not call for booze in the ingredients!? (It is against my beliefs to cook with alcohol) also, if possible, I'd like one that doesn't cost me an arm and a leg to make!.
Many Thanks!Www@FoodAQ@Com
Many Thanks!Www@FoodAQ@Com
Answers:
This is actually tasty
Godiva FRUITCAKE
1 c!. butter, softened
2 c!. sugar
5 eggs
3 c!. all-purpose flour
2 tsp!. baking powder
1/4 tsp!. salt
1 c!. milk
1 c!. white raisins
1 c!. chopped walnuts
1 tsp!. ground cinnamon
1/2 tsp!. ground allspice
1/2 tsp!. ground cloves
Aloha Fruitcake Filling
Walnut halves, toasted
Candied cherries
Cream butter, adding sugar gradually, beating well!. Eggs should then be added one at a time, beating well after each one!. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with dry mixture!. Mix well after each addition!. Stir in raisins and walnuts!.
Pour 2 cups plus 2 tablespoons batter into greased and floured 9 inch round pan; set aside!.
Stir cinnamon, allspice and cloves into remaining batter; then pour into 2 greased and floured 9 inch round cake pans!. Bake at 375 degrees for 25 minutes or until toothpick inserted into center comes out clean!. Cool in pans 10 minutes; remove from pans and cool completely!.
Spread Aloha Fruitcake Filling between layers and on top of cake, stacking layers with white layer between the two spiced layers!. Garnish top with toasted walnut halves and candied cherries!. Serves 10Www@FoodAQ@Com
Godiva FRUITCAKE
1 c!. butter, softened
2 c!. sugar
5 eggs
3 c!. all-purpose flour
2 tsp!. baking powder
1/4 tsp!. salt
1 c!. milk
1 c!. white raisins
1 c!. chopped walnuts
1 tsp!. ground cinnamon
1/2 tsp!. ground allspice
1/2 tsp!. ground cloves
Aloha Fruitcake Filling
Walnut halves, toasted
Candied cherries
Cream butter, adding sugar gradually, beating well!. Eggs should then be added one at a time, beating well after each one!. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with dry mixture!. Mix well after each addition!. Stir in raisins and walnuts!.
Pour 2 cups plus 2 tablespoons batter into greased and floured 9 inch round pan; set aside!.
Stir cinnamon, allspice and cloves into remaining batter; then pour into 2 greased and floured 9 inch round cake pans!. Bake at 375 degrees for 25 minutes or until toothpick inserted into center comes out clean!. Cool in pans 10 minutes; remove from pans and cool completely!.
Spread Aloha Fruitcake Filling between layers and on top of cake, stacking layers with white layer between the two spiced layers!. Garnish top with toasted walnut halves and candied cherries!. Serves 10Www@FoodAQ@Com
Panforte (Italian Fruitcake)
Bread Crumb Pan Lining:
1 tablespoon cake flour
1 tablespoon bread crumbs
2 tablespoons ground almonds or hazelnuts
Preheat oven to 300° F and adjust oven rack to center position!. Brush an 8-inch cake pan or an 8-inch springform pan with butter!. Cut a dish of parchment, or rice paper* to fit pan bottom!. Brush paper with butter and fit into pan bottom!. In a small bowl, combine cake flour, bread crumbs, and almonds or hazelnuts; evenly scatter over sides and bottom!. Pat gently into place!.
* If using Asian-style rice paper, wet the paper to make it easier to cut, then trim it to the correct size with scissors!.
Cake:
1/2 cup plus 2 tablespoons cake flour, divided
1 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup honey
1/2 cup sugar
1/2 cup candied citron or candied melon, cut into small pieces
1/2 cup candied orange peel, cut into small pieces
1 cup almonds or hazelnuts, toasted and coarsely chopped**
Powdered (confectioner's sugar) sugar
** To toast nuts, preheat oven to 350° F!. Place nuts in a single layer in an ungreased shallow pan or rimmed baking sheet!. Bake 5 to 10 minutes, stirring once or twice during toasting to aid in even browning, or until they are golden brown!. Remove from oven and remove from pan; let cool!. If using hazelnuts, Remove from pan; place hazelnuts in a clean terry-cloth towel and wrap it closed!. Let the nuts steam for 4 to 5 minutes then rub vigorously for 1 to 3 minutes on a hard surface to remove skins; discard skins!.
In a small bowl, combine 1/2 cup cake flour, 1 teaspoon cinnamon, coriander, cloves, and nutmeg; set aside!. In another small bowl, combine the remaining 2 tablespoons of cake four and 1/2 teaspoon cinnamon; set mixture aside and save for the top!.
In a medium saucepan over low heat, combine honey and sugar!. Cook, stirring occasionally to prevent scorching, until mixture comes to a full boil; remove from heat!. Stir in candied fruit and almonds or hazelnuts!. Sift in flour mixture; stir until well blended!. Pour batter into prepared pan!. Smooth top with the slightly wet palm of your hand!. Sift reserved cinnamon-flour mixture over the top!. Place cake in center of middle oven rack!. Bake 30 minute or until panforte just starts to simmer around edge of pan!. Remove from oven; cool completely on a wire rack!.
Loosen from pan by running a small knife around perimeter (if using a springform pan, remove sides of springform pan)!. Invert onto a wire rack, letting excess cinnamon flour fall away!. Use knife to peel away parchment or rice paper!. Invert panforte again and transfer onto a wire rack!. Dust top with powdered sugar!.
When cool, it can be wrapped in several layers of plastic wrap and a layer of aluminum foil and stored in an airtight container for several weeks, or frozen for up to six months!. Serve at room temperature!. Before serving, dust lightly with additional powered sugar!. Cut into small wedges to serve!.
Makes 16 servings!.
Variations:
Chocolate Panforte - Follow recipe for Panforte Di Siena, making the following changes: Add 4 ounces chopped semisweet chocolate to honey and sugar mixture after it is removed from the heat!. Cover and let stand 2 minutes or until chocolate melts!. Add 1/4 teaspoon salt to the flour and spices!.
Date Panforte - Follow recipe for Panforte Di Siena!. Substitute 1/2 cup chopped dates for 1/2 cup candied citron or melon!.
Dried Fruit Panforte - Follow recipe for Panforte Di Siena, making the following changes: reduce candied citron and orange peel fromn 1/2 cup to 1/4 cup each!. Add 1/4 cup each of stemmed and finely diced dried figs and dried apricots!.
Www@FoodAQ@Com
Bread Crumb Pan Lining:
1 tablespoon cake flour
1 tablespoon bread crumbs
2 tablespoons ground almonds or hazelnuts
Preheat oven to 300° F and adjust oven rack to center position!. Brush an 8-inch cake pan or an 8-inch springform pan with butter!. Cut a dish of parchment, or rice paper* to fit pan bottom!. Brush paper with butter and fit into pan bottom!. In a small bowl, combine cake flour, bread crumbs, and almonds or hazelnuts; evenly scatter over sides and bottom!. Pat gently into place!.
* If using Asian-style rice paper, wet the paper to make it easier to cut, then trim it to the correct size with scissors!.
Cake:
1/2 cup plus 2 tablespoons cake flour, divided
1 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup honey
1/2 cup sugar
1/2 cup candied citron or candied melon, cut into small pieces
1/2 cup candied orange peel, cut into small pieces
1 cup almonds or hazelnuts, toasted and coarsely chopped**
Powdered (confectioner's sugar) sugar
** To toast nuts, preheat oven to 350° F!. Place nuts in a single layer in an ungreased shallow pan or rimmed baking sheet!. Bake 5 to 10 minutes, stirring once or twice during toasting to aid in even browning, or until they are golden brown!. Remove from oven and remove from pan; let cool!. If using hazelnuts, Remove from pan; place hazelnuts in a clean terry-cloth towel and wrap it closed!. Let the nuts steam for 4 to 5 minutes then rub vigorously for 1 to 3 minutes on a hard surface to remove skins; discard skins!.
In a small bowl, combine 1/2 cup cake flour, 1 teaspoon cinnamon, coriander, cloves, and nutmeg; set aside!. In another small bowl, combine the remaining 2 tablespoons of cake four and 1/2 teaspoon cinnamon; set mixture aside and save for the top!.
In a medium saucepan over low heat, combine honey and sugar!. Cook, stirring occasionally to prevent scorching, until mixture comes to a full boil; remove from heat!. Stir in candied fruit and almonds or hazelnuts!. Sift in flour mixture; stir until well blended!. Pour batter into prepared pan!. Smooth top with the slightly wet palm of your hand!. Sift reserved cinnamon-flour mixture over the top!. Place cake in center of middle oven rack!. Bake 30 minute or until panforte just starts to simmer around edge of pan!. Remove from oven; cool completely on a wire rack!.
Loosen from pan by running a small knife around perimeter (if using a springform pan, remove sides of springform pan)!. Invert onto a wire rack, letting excess cinnamon flour fall away!. Use knife to peel away parchment or rice paper!. Invert panforte again and transfer onto a wire rack!. Dust top with powdered sugar!.
When cool, it can be wrapped in several layers of plastic wrap and a layer of aluminum foil and stored in an airtight container for several weeks, or frozen for up to six months!. Serve at room temperature!. Before serving, dust lightly with additional powered sugar!. Cut into small wedges to serve!.
Makes 16 servings!.
Variations:
Chocolate Panforte - Follow recipe for Panforte Di Siena, making the following changes: Add 4 ounces chopped semisweet chocolate to honey and sugar mixture after it is removed from the heat!. Cover and let stand 2 minutes or until chocolate melts!. Add 1/4 teaspoon salt to the flour and spices!.
Date Panforte - Follow recipe for Panforte Di Siena!. Substitute 1/2 cup chopped dates for 1/2 cup candied citron or melon!.
Dried Fruit Panforte - Follow recipe for Panforte Di Siena, making the following changes: reduce candied citron and orange peel fromn 1/2 cup to 1/4 cup each!. Add 1/4 cup each of stemmed and finely diced dried figs and dried apricots!.
Www@FoodAQ@Com
i like fruitcake with dates n orange peelWww@FoodAQ@Com