Fruit Cake Recipies

Our Fruit Cake Recipes put a new twist on a classic favorite. Delight your family with these delicious Fruit Cake Recipes.

Applesauce Cheddar Fruitcake

Applesauce Cheddar Fruitcake comes among a selected fun and tasty Fruit Cake Recipes. Get the cooking method:

• 3 cups all-purpose flour
• 2 teaspoons Calumet Baking Powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup chopped Planters Pecans
• 1/2 cup chopped dates
• 1/2 cup chopped maraschino cherries, well drained
• 2 cups Kraft Shredded Sharp Cheddar Cheese
• 1/2 cup butter or margarine
• 1 cup granulated sugar
• 2 large eggs
• 1 cup applesauce
• 1 (3-ounce) package Philadelphia Cream Cheese, softened
• 3 to 4 tablespoons milk
• 1 teaspoon brandy extract
• 2 1/2 cups sifted powdered sugar

Method

1. Mix flour, baking powder, cinnamon, salt and nutmeg in medium bowl.
2. Mix pecans, dates and cherries in large bowl; stir in 1 cup of the flour mixture and cheese.
3. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add remaining flour mixture alternately with applesauce, mixing well after each addition. Gently stir in cheese mixture.
4. Pour batter into well-greased 12-inch tube pan or fluted tube pan.
5. Bake at 325°F for 1 hour and 10 minutes. Cool 10 minutes; remove from pan. Cool completely.
6. Mix cream cheese, milk and extract until well blended. Gradually add powdered sugar, beating until light and fluffy after each addition.Serve over cake.

Makes 16 servings.


White Fruitcake

White Fruitcake is the one delicacy that makes Fruit Cake Recipes truly delicious.

1 cup butter or margarine
1 cup granulated sugar
5 large eggs
1 3/4 cups sifted all-purpose flour
1 pound candied pineapple, chopped
1 pound candied cherries, chopped
4 cups broken pecans
1/2 teaspoon baking powder
1 tablespoon vanilla extract
1 tablespoon lemon extract

Grease a paper-lined springform tube pan with butter or margarine.

Cream butter well. Add sugar gradually and beat until light and fluffy. Beat eggs. Add into creamed mixture, blending well.
Mix fruit and nuts with small portion of sifted flour. Sift remaining flour and baking powder together.

Fold flour mixture into egg and butter mixture. Add flavorings. Mix well. Fold in fruit and nuts.

Pour into prepared tube pan. Place in a cold oven and bake at 250*F (120*C) for 3 hours. Cool in pan on cake rack. When cool, wrap tightly in foil. Store in canister 4 to 8 weeks.

Yield: 1 cake or 2 loaves

Cranberry Christmas Cake

Cranberry Christmas Cake is the one delicacy that makes Fruit Cake Recipes truly delicious

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup chopped walnuts
1 cup fresh cranberries
1 cup chopped dates
2 1/2 tablespoons grated orange rind
2 large eggs, beaten
3/4 cup vegetable oil
1/3 cup buttermilk
1 cup granulated sugar
1 cup orange juice
1/4 cup brandy
Whipped cream for accompaniment

Preheat oven to 350*F (175*C). Generously grease a 12-inch Bundt pan or 10-inch tube pan and set aside.
Combine flour, baking powder, baking soda, salt and sugar in a large bowl; stir in walnuts, cranberries, dates, and orange rind.

Combine eggs, oil and buttermilk, mixing well; stir egg mixture into flour mixture, mixing until well blended. Spoon batter into the prepared pan.

Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes; remove from pan and place on wire rack. Place rack in a large shallow pan.

Combine 1 cup sugar, orange juice and brandy in a small bowl and mix well. Slowly drizzle the mixture over the cake. Retrieve any juice from the bottom of the pan and reapply as needed. Allow cake to cool completely on wire rack.
Wrap cake tightly in plastic wrap and then in heavy-duty aluminum foil. Refrigerate for a minimum of 24 hours or up to 8 weeks.

Serve cake with whipped cream, if desired.
Makes 12 to 14 servings.

Graham Fruitcake

1 (16-ounce) package Honey Maid Honey Grahams, finely crushed (about 5 cups crumbs)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup raisins
1 cup pitted dates, finely chopped
1 1/2 cups mixed candied fruit
1 cup Planters Walnut Pieces
1/2 cup orange juice
1/3 cup light corn syrup

Line 8 x 5-inch loaf pan with foil, with ends of foil extending over sides of pan; set aside.
Mix graham crumbs, spices, raisins, dates, candied fruit and walnuts in large bowl.
Mix orange juice and corn syrup until well blended. Add to crumb mixture; stir just until crumbs are moistened.
Press graham mixture firmly into prepared pan; cover tightly. Refrigerate at least 2 days.
Remove cake from pan just before serving, using foil handles. Discard foil.
Drizzle cake with Powdered Sugar Glaze (recipe follows), if desired. Let stand until firm. Store, tighty wrapped, in refrigerator.
Makes 16 servings.