FruitCake Center Recipes

[A]

This thread is for Fruit Cake , here you could post your recipes about Fruitcake .

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My Today Recipe is about Applesauce Fruitcake .
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INGREDIENTS:
1 1/2 cups white sugar
1 cup shortening
2 eggs
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups chopped walnuts
1 1/2 cups raisins
1 1/2 cups dates, pitted and chopped
1/2 cup maraschino cherries, coarsely chopped
2 cups applesauce
6 maraschino cherries, halved
6 pecan halves
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DIRECTIONS:
1-Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.
2-In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.
3-Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.
4-Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.
5-Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top.
6-Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely.

[Lolittta]

here's another way, using Coffee in the ingredients

Ingredients
1-1/2 cups liquid coffee
1 (15-ounce) box raisins
1-1/2 tsp baking soda
3/4 cup cooking oil
2 cups sugar
3 eggs
3 cups flour
1/4 tsp baking powder
2 tsp salt
1 tsp cinnamon
1 tsp allspice
1/2 tsp ground cloves
1/2 tsp mace
8 ounces walnuts, chopped
1 jar maraschino cherries, undrained
1 pound mixed fruit


Instructions
Boil raisins in coffee. (Use leftover coffee.) Add baking soda and let stand until cool.

Cream together oil, sugar and eggs. Add flour, baking powder, spices and nuts, adding cherry juice and coffee to make mixing easier. Fold in cherries, raisins and mixed fruit. Spoon into 4-5 small greased and floured loaf pans.

Bake at 325 degrees F. for about 1 hour and 20 minutes. Cake is done when it springs back to a light touch. When completely cooled, wrap in aluminum foil.

enjoy it

[Lolittta]

Apple-Pie

INGREDIENTS:
9-inch pastry shell, unbaked, chilled
1 cup sifted flour
1/2 cup brown sugar, firmly packed
1/8 teaspoon salt
1/2 cup soft butter
6 cups peeled, sliced cooking apples
1/2 cup granulated sugar
1 teaspoon ground cinnamon
vanilla ice cream

PREPARATION:
Combine flour, brown sugar, salt, and butter; blend until crumbly then set aside. Combine apples, granulated sugar, and cinnamon; mix gently to coat apple slices. Pack apple mixture into chilled crust.
Sprinkle crumb topping over apples. Bake in 375° oven until apples are tender, about 50 minutes.
Serve this apple pie with vanilla ice cream.

[Angelic]

Blueberry Italian Cheesecake

1 1/4 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter or margarine, melted
5 large eggs
1 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground mace
1/4 teaspoon ground nutmeg
2 (15-ounce) containers whole milk ricotta cheese
2 cups fresh blueberries

In medium bowl, combine crumbs and 3 tablespoons sugar; blend in butter. Press evenly on bottom of a 9-inch springform or false-bottom cake pan.
In a large mixing bowl, beat eggs until light and fluffy. Gradually add 1 cup sugar, flour, mace and nutmeg, beating until well blended. Add cheese; mix well. With rubber spatula, fold in blueberries. Pour into prepared pan and place pan on a baking sheet.
Bake in a preheated 350*F (175*C) oven about 1 hour and 15 minutes or until center is almost set. Turn off heat. Keep cake in oven 20 more minutes. Cool on rack. Chill several hours or overnight.
When ready to serve, run knife around edge of pan to loosen cake. Remove sides of pan. Garnish top with fresh blueberries and mint leaves, if desired.

[Angelic]

Nutty Chip Fruit Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped pecans or almonds
1 cup (about 4-ounces) chopped dates
1 cup (about 8-ounces) red and/or green glace cherries, halved
2/3 cup (about 4-ounces) semi-sweet chocolate morsels
6 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
Additional halved glace cherries or confectioners’ sugar, optional

In large bowl, stir together flour, baking powder and salt. Stir in nuts, fruits and chocolate morsels. Set aside. In small mixing bowl at medium speed, beat together eggs, sugar and vanilla until well blended. Fold into reserved flour mixture. Pour into greased and floured 9 cup fluted tube pan.
Bake in preheated 300°F oven until lightly browned and cake tester inserted in center comes out clean, about 50 to 60 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely. Garnish with additional halved cherries, if desired.