Fruit Cakes Cookie Recipe Cake Chocolate Fruit Recipe Fruit Cake Recipe Traditional

Fruitcakes are a classic dessert, often associated with holidays and special occasions, known for their rich, dense texture and abundance of dried fruits and nuts. Whether you prefer a traditional dark fruitcake soaked in spirits or a lighter, more modern version, there's a recipe here for you. This article provides several delicious fruitcake recipes, along with complementary frostings, to help you bake a perfect treat for your next gathering or a thoughtful homemade gift.

Ambrosia Fruitcake Recipe

This recipe yields approximately a 4 1/2-pound cake, perfect for sharing or enjoying over time.

Ingredients

Instructions

  1. In a very large bowl, combine the first 1 cup of flour with all the fruit and nuts. Mix well and set aside.
  2. Sift the remaining 2 cups of flour with the baking powder and set aside.
  3. In a separate bowl, cream the softened butter and vanilla extract until light and fluffy.
  4. Gradually add the granulated sugar in thirds, beating well after each addition until the mixture is fluffy.
  5. Alternately add the sifted dry ingredients (in fourths) and the pineapple juice (in thirds) to the creamed mixture, beating only until smooth after each addition. Do not overbeat.
  6. Pour this batter over the fruit and nut mixture and mix thoroughly until everything is well combined.
  7. In a clean bowl, beat the egg whites until rounded peaks are formed and the egg whites do not slide when the bowl is partially inverted.
  8. Carefully spread the beaten egg whites over the batter and gently fold them in until just combined.
  9. Place a shallow pan containing 2 cups of water on the bottom rack of your oven.
  10. Turn the batter into a lightly greased 10-inch tube pan, spreading it evenly.
  11. Bake at 275 degrees F for about 4 hours, or until a wooden pick inserted into the center of the cake comes out clean.
  12. Cool the cake completely in the pan before removing it.
  13. Store the cooled cake in an airtight container.
  14. If desired, brush the cake with brandy or rum once or twice a week using a pastry brush, then return to the airtight container to age and moisten.

Apricot Brandy Fruitcake Recipe

Ingredients

Instructions

  1. In a large bowl, combine the red glacé cherries, green glacé cherries, candied pineapple, white raisins, undrained minced peaches, and apricot brandy. Cover tightly and let the mixture stand overnight.
  2. The next day, cream together the butter, sugar, and eggs until light and fluffy.
  3. Add the pecans, flour, vanilla extract, lemon extract, and salt to the creamed mixture and mix well.
  4. Reserve the juice from the fruit mixture. Add the brandy-soaked fruits to the batter and mix thoroughly.
  5. Line the bottoms of four bread pans with greased brown paper.
  6. Place a pan of water in the oven to create a moist baking environment.
  7. Bake the fruitcakes at 300 degrees F for 2 to 4 hours, or until a wooden pick comes out clean.
  8. Mix a little honey with the reserved fruit juice mixture.
  9. Once the fruitcakes are cool, wrap each in clean cheesecloth that has been soaked in the honey-juice mixture.
  10. Store the wrapped fruitcakes in the refrigerator.

Black Fruitcake (English Fruitcake) Recipe

Also known as Dark Fruitcake, English Fruitcake, or Merry Christmas Cake, this rich cake is designed for aging.

Ingredients

Instructions

  1. **Prepare fruits and nuts a day ahead:** Sliver the citron, lemon, and orange peel into very thin strips; cut cherries in half and pineapple into thin wedges. Set aside.
  2. Pick over raisins and currants to remove any stray stems or seeds. Add the rum, cognac, sherry, or Madeira to the dried fruits and soak overnight.
  3. Chop the almonds and walnuts or pecans coarsely. Set them aside.
  4. **The following day:** Grease a 10-inch tube pan, four 1-pound coffee cans, or two 9x5x3-inch bread pans. Line the bottom and sides with brown paper.
  5. **To make the cake:** In a large bowl, mix 1/2 cup of the sifted flour with all the prepared fruits and nuts.
  6. Sift the remaining flour with the mace, cinnamon, and baking soda.
  7. Cream the butter until soft, then gradually work in the granulated sugar and brown sugar, a little at a time, until the mixture is smooth and fluffy.
  8. Stir in the eggs, milk, almond extract, and the sifted flour mixture. Mix thoroughly.
  9. Pour this batter over the fruit and nut mixture and use your hands to work it together until the batter is very well mixed and evenly distributed.
  10. Lift the batter into your prepared pan(s) and press it down firmly to ensure a compact cake when cooked.
  11. Bake at 275 degrees F. Baking times vary by pan size:
    • A 10-inch tube pan (holding all the batter) will take approximately 3 1/4 hours.
    • Two bread pans (each holding half the batter) will take approximately 2 1/4 hours.
    • Four coffee cans (each holding one-fourth of the batter) will take approximately 2 hours.
  12. Remove cakes from the oven and let them stand for 30 minutes before turning them out onto cake racks. Carefully peel off the brown paper. The four small, round cakes make attractive Christmas gifts.
  13. **To age fruitcakes:** Allow at least four weeks for aging. Wrap each cake in several layers of cheesecloth well soaked in rum, cognac, sherry, or Madeira.
  14. Place the wrapped cakes in an airtight container, such as a large crock or kettle, and cover tightly.
  15. If the cheesecloth dries out, moisten it with a little more wine or spirits, being careful not to overdo it. The cakes should remain firm, not soft, at the end of the aging period, which will make them easy to slice into neat, compact pieces.
  16. If you wish to frost fruitcakes after they have been properly aged, first cover the top with Almond Paste, then with Milk Frosting. Decorate with a garland of candied cherries, slivered angelica, and blanched whole almonds around the edge of the cake.

Almond Paste

Work almonds through a food grinder or blend in an electric blender until finely ground. Thoroughly mix in the confectioners' sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rose water, using your hands to blend the heavy mixture until smooth and pliable.

Milk Frosting

Combine sugar, milk, and butter in a saucepan. Cook, stirring constantly, until the mixture begins to boil. Then boil, without stirring, until a few drops tested in cold water form a soft ball. Remove from heat, stir in vanilla extract, and beat until the frosting is of spreading consistency. Spread over the top of the cake, allowing it to dribble down the sides. If the frosting becomes too stiff to spread, melt it in the top of a double boiler over boiling water, then beat again.

Chocolate Cherry Fruitcake Recipe

This recipe makes two 9-inch loaves.

Ingredients