what is the best way to make adelicious fruit cake.?

6 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    Apricot Brandy Fruitcake

    1 pound red glacé cherries

    1 pound green glacé cherries

    1 pound candied pineapple

    2 boxes white raisins

    1 (16 ounce) can peaches, minced, undrained

    1 cup apricot brandy

    2 cups butter

    2 cups granulated sugar

    11 eggs

    1 pound pecans

    4 cups flour

    1 teaspoon vanilla extract

    1/2 teaspoon lemon extract

    1/2 teaspoon salt

    Mix cherries, pineapple, raisins, undrained peaches and apricot brandy. Cover tightly and let stand overnight.

    Cream butter, sugar and eggs. Add pecans, flour, vanilla extract, lemon extract and salt. Reserving juice from fruit mixture, add fruits to the other mixture.

    Line the bottoms of 4 bread pans with greased brown paper. Set a pan of water in the oven.

    Bake the bread for 2 to 4 hours at 300 degrees F.

  • 1 decade ago

    If you are talking about the ones that are supposed to last for a year, I don't know. I know a good one when I eat it but I don't know the secret.

    I used to have a recipe for a delicious fruit COCKTAIL cake. It was a version of the pineapple upside down. You can probably find it on line.

    The following is from Cooks.com


    1 pkg. Duncan Hines yellow cake mix

    1 (4 serving size) pkg. lemon instant pudding and pie filling

    4 eggs

    1 (16 oz.) can fruit cocktail, undrained

    1 c. flake coconut

    1/4 c. Crisco oil or Puritan oil

    1/4 c. quartered maraschino cherries

    1/2 c. chopped walnuts

    Preheat oven to 350 degrees. Grease and flour 13 x 9 x 2 pan.

    Combine cake mix, pudding mix, fruit cocktail, coconut, oil, and cherries in large bowl. Beat at medium speed with electric mixer for 4 minutes. Pour into pan. Sprinkle top with walnuts. Bake at 350 degrees for 45-50 minutes or until toothpick inserted into center comes out clean. Cool in pan. Cut into 3 inch squares.

    NOTE: You can use Duncan Hines pineapple supreme or banana supreme cake mix in place of yellow cake mix.

  • 1 decade ago

    Boiled Fruitcake


    12 ounces candied mixed fruit

    5 ounces glace cherries, roughly chopped

    2 ounces candied mixed citrus peel

    2 ounces chopped walnuts

    3/4 cup butter

    1 teaspoon ground allspice

    1/2 teaspoon baking soda

    1 cup milk

    12 ounces sifted self-rising flour

    2 eggs

    1 1/2 cups white sugar


    Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.

    Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.

    Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.

    Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

  • W0615
    Lv 4
    1 decade ago

    Chocolate Fruitcake... ;-p mm mm..... delicious...... ;-)

    This cake can be made two or three days ahead. Keep moist by wrapping in cling wrap and decorate before serving.

    200g large dried figs, diced

    100g golden raisins

    100g walnuts (or pecans), roughly chopped

    50ml orange liqueur

    50ml brandy

    150g soft brown sugar

    150g plain flour

    50g unsweetened cocoa powder

    2 tsp five-spice powder

    2 tap baking powder

    50ml apple juice

    50ml plain yoghurt

    120g butter, melted and cooled

    3 eggs (5.5g each)

    Mix dried fruits and liqueur and let stand for an hour or overnight.

    Prepare loof pan by buttering and papering with a double thickness of parchment paper.

    Drain fruit mixture and reserve juices.

    Mix sugar, flour, cocoa powder, spice powder and baking powder together. Whisk together melted butter, eggs, apple juice and yoghurt. Fold in flour mixture and add reserved dried fruit juices, dried fruits and chopped walnuts.

    Pour batter into lined loaf pan and bake in 170 degC oven or until a skewer comes out clean, about 35 to 40 minutes.

    Rest in pan for 10 minutes and turn out on a rack to cool completely. Just before serving, dust top with icing sugar and sifted cocoa and decorate with walnut pieces.

    Enjoy.... Happy Holidays!

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  • Anonymous
    1 decade ago

    People actually eat that stuff?

  • Anonymous
    1 decade ago

    Banana Fruit Cake recipe

    1 cup butter

    2 cups granulated sugar

    4 eggs, beaten

    1 1/2 cups chopped pecans or black walnuts

    1 1/2 cup raisins

    6 ripe bananas, mashed

    2 1/2 teaspoons cinnamon

    1 1/2 teaspoons ground cloves

    2 teaspoons baking soda

    1/2 teaspoon salt

    3 cups all-purpose flour

    1 (8 ounce) package chopped dates

    1/4 pound red and green candied cherries, cut

    3 pieces candied pineapple, finely cut

    1 (16 ounce) container fruit cake mix

    Cream butter and sugar. Add eggs and mix, add nuts, raisins and dates; mix.

    Sift flour, baking soda, spices and salt. Add part of flour mixture to creamed mixture. Add bananas; mix. Add remaining flour. Add fruits and mix well.

    Pour into greased and paper-lined tube pan and loaf pan.

    Bake at 250 degrees F for about 4 hours. Place pan of water on rack under cakes for first 3 hours to keep moist

    Chocolate Cherry Fruitcake recipe

    Makes two 9-inch loaves

    1 1/2 cups dried cherries (or cranberries)

    1 1/2 cups red candied cherries (or other dried fruit)

    1/4 cup plus 6 tablespoons rum or brandy

    1 1/2 cups unsalted butter

    2 cups granulated sugar

    5 large eggs, at room temperature

    2 1/2 cups all-purpose flour

    3/4 cups unsweetened cocoa powder

    1 teaspoon baking soda

    1 teaspoon salt

    1 1/3 cups buttermilk or plain yogurt (regular or low fat)

    1 cup (6 ounces) chocolate chips

    2 cups walnuts or pecans, toasted and coarsely chopped

    Butter and flour two 9 x 5-inch loaf pans.

    In a medium size mixing bowl, mix together the dried cherries, candied cherries and 1/4 cup of the rum or brandy. Set aside for 1 hour.

    Adjust the oven rack to the center of the oven and heat to 350 degrees F. Cream together the butter and sugar for 3 minutes, until light and fluffy. Add the eggs, one at a time, until completely incorporated (if using an electric mixer, stop and scrape the bowl once or twice).

    In a separate bowl, sift together the flour, cocoa, baking soda and salt. Add one-third of the dry ingredients to the creamed butter mixture, beat briefly, then add the buttermilk or yogurt, then the remaining flour. Mix just until smooth.

    Stir in the cherries (and any unabsorbed liquor) and the nuts.

    Pour the batter in to pans and bake for 65-70 minutes, until a wooden pick inserted into the center comes out clean.

    While the cakes are warm, pour 3 tablespoons of rum or brandy over each cake. Let cool in the pans for 15 minutes, then turn out on a wire rack.

    If you arere not going to serve the cakes within a few days, you can either freeze them, well wrapped in plastic wrap for 3-4 months, or brush them all over with lots of additional liquor, wrap in plastic wrap and store in a cool, dry place

    Fruitcakes in Candied Grapefruit Shells recipe

    Source: The Betty Furness Westinghouse Cook Book

    Holiday fruit cake baked in candied grapefruit shells is a delightfully original gift. It packs easily and travels well.

    12 grapefruits

    8 cups water

    8 cups granulated sugar

    2 cup corn syrup

    1 tablespoon glycerin

    To Prepare the Shells: Select perfect grapefruits that are clean and free from blemishes. Wash and cut slice from top of each. Remove inside of fruit with teaspoon, being careful not to break shell. Cover shells with cold salted water (1 teaspoon salt to each quart water), bring to boil, and cook five minutes. Drain, cover again with fresh water and boil five minutes. Repeat process about three times until bitter flavor is gone from peel and peel is tender, but not tender enough to break apart. Invert shells and drain on a wire rack for at least an hour, preferably overnight.

    Syrup for 10 to 12 Shells There must be enough syrup to cover and float the fruit. Cook the shells in syrup until syrup gives a jelly test (about 250 degrees F). Let shells stand in syrup overnight, or longer.

    Reheat and cook 10 minutes. Cool in syrup until ready to use. Drain before filling with cake mixture. Use any fruit cake batter to fill shells. Fill shells about 3/4 full.

    To Cook the Cakes in Candied Shells: Steam about 1 1/2 hours. This may be done on top if the range, in the oven or the roaster. (Place filled grapefruit shells on lift-out rack in insert pan of roaster-oven. Pour 2 quarts of water in bottom of insert pan, set control at 300 degrees F for 1/2 hour, or until center of cakes are done when tested with a wooden pick. Cool.

    Store in a covered container. If the confection seems dry, place a fresh orange in the container for a day or two. If properly stored, this confection will keep for a year. Serve by slicing through peel, either crosswise or lengthwise.

    Orange Slice Fruitcake recipe

    2 pounds orange slice candy, chopped

    2 pounds pitted dates

    2 pounds miniature marshmallows

    2 cups chopped nuts

    2 pounds graham cracker crumbs

    2 cups granulated sugar

    2 cups evaporated milk

    2 teaspoons vanilla extract

    In a large bowl, combine orange candy, dates, marshmallows, nuts, graham crackers, sugar, evaporated milk and vanilla extract. Mix together well, then press into regular or molded loaf pans. Chill overnight before slicing.

    Makes 8 pounds.

    Vanilla Wafer Fruitcake recipe

    1 (13 ounce) package vanilla wafers

    1 pound pecan halves

    1/2 pound candied red cherries

    1/2 pound candied green pineapple

    5 ounces white raisins

    2 large eggs

    1/2 cup granulated sugar

    1 small can evaporated milk

    1/4 teaspoon salt

    Preheat oven to 325 degrees F. Grease a tube pan.

    (Save 5 whole cherries, 10 pineapple wedges and 15 pecan halves.)

    Crush wafers in large mixing bowl. Add cherries cut in half, pineapple cut in wedges, pecan halves broken in two and whole raisins. Mix well. Beat eggs well; add sugar, milk and salt. Add to wafer fruit mixture. Mix well. Place in prepared pan and press down firmly. Decorate with reserved fruit and nuts. Bake in center of oven for one hour.

    Cool 15 minutes



    Source(s): www.recipegoldmine.com/cakefruit/cakefruit50.html
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