Grandma s truly delicious fruitcake recipe Artofit
Preheat the oven and prepare the pan: Preheat the oven to 325°F (160°C). Line a 9 x 5-inch loaf pan with greased parchment or brown baking paper. Cut the paper to fit the pan. Place one piece to run the length of the pan and stand up above the rim about an inch. Place the other piece or pieces to cover the other sides.
Easy fruit cake Boiled fruit cake recipe No alcohol No soaking
sugar, ground cloves, mixed dried fruit, salt, butter, grated nutmeg and 7 more Real Food Fruitcake Learning And Yearning dried apricots, eggs, dates, water, dried figs, spelt flour, dried pineapple and 12 more
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How to Make Fruitcake in Mini Paper Loaf Pans. If you're using a 10-inch loaf pan to make a single big loaf of fruitcake, grease the pan or line it with parchment, then fill it with batter. Bake it at 325F for 60 minutes, until a toothpick comes out clean, free of batter. Baste immediately with brandy as below.
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Finely crush graham crackers and coarsely chop pecans and drained cherries. Combine all ingredients in a large mixing bowl and mix well. Turn out into a lightly buttered 9x13 baking dish and press flat into the pan with your hands. Chill for at least 6 hours before cutting the fruitcake into bars.
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Cut the remaining cherries, along with the pineapple in half and set aside with the 20 pecan halves. In a large bowl, whisk together the flour, baking powder and salt and set aside. Place the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer.
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Remove from oven; set aside. In large bowl, combine coconut, pecans and raisins; set aside. Blend sugar, flour and eggs in a mixer and then cook over medium heat until mixture reaches a boil, stirring constantly. Remove from heat and whisk in the cinnamon and cloves. Stir in the coconut, pecans and raisins.
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Directions. In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick.
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Fruitcake, At a Glance. ️Skill Level: Beginner. ️Skills: Macerating (soaking) fruit, Simmering, Mixing. ️Type: Christmas Cake. ️Number of Ingredients: 26, many of which are dried fruits and spices. ️Prep Time: 1 hour. ️Cook Time: 50 minutes-1 hr. ️Yield: 1 9 x 5 loaf or 4-5 6″ x 2 1/2″ loaves. Related Recipes: Fruitcake.
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This fruitcake recipe using crushed vanilla wafer cookies, cherries, pecans, raisins, and coconut is easy to make and requires no baking whatsoever.. Fruit Desserts; Cherry Dessert Recipes; No Bake Fruitcake. 4.4 (19) 16 Reviews.. 1 pound halved candied cherries. 4 cups chopped pecans. 1 (14 ounce) can sweetened condensed milk.
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It can be white vinegar or apple cider vinegar. Baking Soda: Add one 1 teaspoon per 1 cup of milk. Stir the ingredients together in a small bowl, and don't worry if it starts to curdle a little bit. Once the mixture is fully combined, pour it into the cake batter mix like you usually do with eggs.
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Step 2. Make the batter: You'll make a classic cake or loaf batter here by first combining the butter and sugar, then mixing in the molasses, extracts and eggs. Combine the dry ingredients separately and gradually add the dry ingredients to the wet until the batter is just mixed. Step 3.
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Butter the other 2 sides. In a bowl, combine the flour, spices, baking soda, baking powder and salt. Set aside. In another bowl, cream the butter and brown sugar using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. Set the mixer to low speed and add the flour, alternating with the rum and molasses.
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Directions. Preheat oven to 275°. Line bottoms of four greased 9x5-in. loaf pans with parchment; grease parchment. In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour.
Classic Dark Fruitcake Recipe
In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy.
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Instructions. Preheat your oven to 350°F. Grease three 8x4-inch loaf pans and line them with parchment paper. In a large mixing bowl, beat the eggs, vanilla, and salt until very light and lemon colored. In a medium bowl, whisk together the 1 cup flour, sugar, and baking powder. Stir the flour mixture into the egg mixture in your mixing bowl.
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Favorite Fruitcake. By Posie Brien. Beat in the eggs one at a time, scraping the bowl after each addition. In a separate bowl whisk together the flour and cocoa. Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine. Stir in the juice or water, then the fruit (including any additional liquid.