Delicious and Easy to Make Fruitcake Recipe

Fruitcake Recipe
When Christmas is coming, people can’t help themselves in wanting Christmas goodies especially fruitcake. Fruitcakes are usually served during Christmas and weddings in many parts of the world. In the United States, fruitcakes became only popular in the 16th century when preserving candied fruit was practiced since sugar was affordable then. In Europe, fruitcake goes along well with tea which makes it a perfect afternoon snack. Normally, fruitcake recipe have ingredients such as chopped candies, fruits, nuts and spices plus liquor of course. The following fruitcake recipe is delicious and easy to follow:

1/4 cup and 2 tablespoons chopped dried cherries 1/4 cup and 2 tablespoons chopped dried mango ( you can use substitute) 3/4 cup dried cranberries 3/4 cup dried currants 1/4 cup and 2 tablespoons chopped candied citron (optional) 3/4 cup chopped pecans( other peanuts can be used) 1-1/2 cups light rum ( any brand) 3/4 cup packed brown sugar 1-1/2 cups all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 cup unsulfured molasses 3 eggs 1/4 cup and 2 tablespoons milk 1-1/2 cups butter

Directions: This fruitcake recipe is easy to follow. First, you have to soak all the dried fruits in cup rum or liquor of your choice for at least 24 hours. Dont refrigerate and make sure the cover is tight. Line a 6 inch round pan with parchment paper. Apply butter on it. Preheat the oven to 325 F. Whisk the following: flour, baking soda, salt, and cinnamon. Then, cream the butter and sugar until it becomes really fluffy. Beat in the egg. Add the flour in three separate batches;

However, alternate the flour with milk and molasses. Put in all the fruits, nuts and liquor. Transfer the batter into the pan and bake for 40 to 45 minutes. After 10 minutes, sprinkle with 2 tablespoons rum.

Cut parchment paper on a flat surface, it must be big enough to wrap a large cake. Get a piece of liquor moistened cheesecloth that as big as the parchment paper. Place the cake on the parchment paper and sprinkle rum all over the top and sides. Store in an airtight container for at least 10 weeks. Lastly, this fruitcake recipe works well if you sprinkle some rum on the cake once in a while before consuming it.

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Simple and Easy Fruitcake Recipe for Beginners

Simple and Easy Fruitcake Recipe 
When the holiday season is fast approaching, people around the world are anticipating the delicious Christmas feast which includes turkey, ham, roast chicken, cranberry sauce, vegetables and the traditional fruitcake. The traditional fruitcake has its beginnings in 16th century colonial America but remains a favorite until today. Nevertheless, buying commercially sold fruitcake can have some disadvantages. First, it can really cost some money. Second, commercial fruitcakes may not suit your taste due to the type of liquor used in the recipe. The best alternative then would be making your own easy fruitcake. Have you ever thought imagined creating your own easy fruitcake recipe? Then you should because it costs less and you can adjust the ingredients according to your taste. This is an easy fruitcake recipe for beginners courtesy of Cooks.com:

Ingredients
* 2 cups butter
* 4 cups confectioners’ sugar
* 8 eggs, separated
* 2 ounces candied citron peel
* 2 ounces candied orange peel
* 1 cup dried currants
* 1 1/2 cups candied pineapple chunks
* 3 cups golden raisins
* 1 1/2 cups candied cherries
* 4 cups pecans, chopped
* 3 cups sifted all-purpose flour
* 1/2 cup orange juice

Procedure 1. Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, peel, and citron; soak in orange juice overnight. You can also use other candied fruits that are available.

Procedure 2. Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven to keep the cake moist and prevent overbrowning. Line one 5 x 9 inch loaf pan and two 3 x 8 inch loaf pans with parchment or doubled waxed paper.

Procedure 3. In a big mixing bowl, cream butter and confectioner’s sugar. Add the beaten egg yolks. Add fruit, juice, and nuts. Mix in sifted flour.

Procedure 4. In a clean bowl, beat the egg whites until they form peaks. Fold into batter. Fill pans 2/3 full.

Procedure 5. Bake for 2 to 2 1/2 hours until golden brown, or check using a toothpick which should come clean after inserting it.

You’ll be delighted that this easy fruitcake recipe would produce 3 loaves of fruitcake. You can invite your friends to taste this fruitcake and keep an extra loaf for your cravings. Now that you can bake your own easy fruitcake, you don’t need to wait for the holidays to get a taste of this wonderful dessert.

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Easy to Make Brandied Fruitcake Recipe

Brandied Fruitcake Recipe
Once the Yuletide season is around the corner, different kinds of goodies become available such as fruitcake. Presently,there are several types of fruitcake being sold in the market that offers many flavors. You can buy a light fruitcake or a dark fruitcake. If you crave for a fruitcake that’s filled with pecans, raisins, prunes, dates and cherries buy a dark fruitcake. In case you want a full-bodied fruitcake thats moist and deliciously intoxicating, make your own brandied fruitcake. Go ahead and create your own brandied fruitcake courtesy of Cooks.com.

First, prepare the ingredients that you need such as 1 cup cubed canned pineapple,1 cup sugar and 2 tablespoons brandy. Mix all the ingredients in one gallon jar and let it stand for 2 weeks. After fourteen days, put the following to the mixture: 1 cup maraschino cherries (including juices), 1 cup sugar and 2 tablespoons brandy. Just stir daily and let it stand for another 2 weeks. After four weeks, add 1 cup sliced canned peaches (including juice) 1 cup sugar and 2 tablespoons brandy. Stir everyday for two weeks.

After two weeks, drain the mixture and set aside the liquid which can be used later. Don’t refrigerate the liquid portion. Pour 1 cup of the liquid in a large gallon with 2 1/2 cups sugar and 1 large (28 ounce) can sliced peaches. Mix thoroughly, cover with paper towel and keep for 10 days. Stir again everyday. Next, add 2 1/2 cups sugar and 1 (16 ounce) can crushed pineapple. Continue stirring daily and after 10 days, add 2 1/2 cups sugar and 1 (16 ounce) can of fruit cocktail. Slice a jar of maraschino cherries, add it to the mixture along with its juice. Stir every day for 10 days.

You can now bake but drain the fruit and divide into four parts equally. You would need 1 box of cake mix, 1 small box of instant pudding mix, 3/8 cup cooking oil, 4 eggs, 1 cup chopped nuts and the fruit you drained. Add to the cake mix the pudding, oil and eggs. Beat until smooth. Fold in the nuts and fruit in the batter. Pour batter into a greased tube pan and bake at 350 degrees for 50 to 60 minutes. Turn the cake in the rack while it’s hot. Let it cool and enjoy your brandied fruitcake.

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Delicious and Easy Diabetic Fruit Cake : Good for Your Health

Delicious and Easy Diabetic Fruit Cake
According to the american college of physicians (acp) diabetes is one of the major culprit of death in the united states which motivates this organization to aggressively research on risk factors and measures that could prevent the disease. Truly, having diabetes should be prevented at all costs because this is a chronic disease which results to many complications such as heart disease, hypertension, blindness, kidney failure and nervous system damage according to the current acp president. Aside from being hereditary, diabetes can develop by consuming food that has high sugar content.

Typically , food with high sugar content are sodas, breads, cakes and candies to satisy sweet cravings. Now that the Yuletide season is fast approaching, many kinds of sweet treats would be commercially available. Although people with diabetes want to taste some goodies, their condition prevents them from doing so. Nevertheless, organizations like informationabout diabetes came up with a diabetic fruit cake so diabetics can still enjoy the Yuletide feast without any guilt. Normally, the main culprit in bread is white sugar but the diabetic fruit cake use brown sugar so that sugar content is minimized. Check the following diabetic fruit cake recipe for your loved ones:

Ingredients:

1/2 cup diced orange peel

1/2 cup Diced lemon peel

1/2 cup Diced dates

1/2 cup goldenraisins

1/4 cup Brandy or orange juice 2 tsp Baking powder

1/2 tsp Baking soda 1 1/2 cup All-purposeflour

1/2 tsp Ground allspice

1/3 cup Vegetable oil

2 tbsp Brown sugar

2 Eggs

1/2 cup Chopped pecans

12 Pineapple chunks


Preparation: Mix the first 5 ingredients in a large container or bowl. Everything is added to the mixture except the pineapple chunks. Mix very well. Pour into the batter into bakingcups, filling each 2/3 full. Place pineapple chunks on top of each cup. Bake for 30-35 min. at 325 degrees F. Allow it to cool for a few hours. This recipe can produce 12 cakes.


Although this recipe is recommended for diabetics, consuming food in moderation is still advised. There are still some food products and beverages that are served during a party which can contribute to an elevated blood sugar level. It pays to be careful when it comes to ones health.


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Delicious and Easy to Make Rum Fruit Cake

Rum Fruit Cake
Christmas is just around the corner and millions of people around the world are excited about the Christmas goodies that would be prepared for Christmas Day. The Yuletide Season is a wonderful time of the year for many families which is why mothers really devote time and effort to prepared special dishes on that day. In fact, if there is one piece of dessert that tops the list during the Yuletide season it would be rum fruit cake.

The traditional rum fruitcake is an indispensable part of the Christmas feast since the dessert has a unique flavor that can tastefully complement any main dish. Aside from that, the left-over rum fruit cake can be served with tea or coffee for an enjoyable afternoon snack.In fact, in many countries around the world, the traditional rum fruit cake is also served during weddings where they put a lot of icing on top. The rum fruit cake is classified as dark fruitcake since its uses dark colored ingredients such as brown sugar, molasses and dark fruits. There are many types of rums to choose from but it would be better if you would use something that suits your taste. Here’s a hassle free but delicious rum fruit cake recipe that you can try :

Ingredients
1 (14 oz.) pkg. date bar mix
2/3 cup hot water
3 eggs
1/4 cup flour
2 tbsp molasses
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1 c nuts
1 c raisins
1 (8 oz.) pack cherries
1/2 c rum flavoring

Instructions
Combine cherries and raisins in bowl; add 1/3 cup rum flavoring. Cover tightly and leave overnight. Heat oven to 325 degrees. In large bowl, mix together date filling and water. Add crumbly mix from Date bar. Combine eggs, flour, molasses and spices. Blend well. Fold in nuts and drained raisins and cherries. Just pour the batter into greased and floured pan. Bake for at least 1 hour and 25 minutes. Cool thoroughly for a few hours. Put in cheesecloth that which has been soaked in 2 tbsp rum. Store in a tight container.

The rum fruitcake can be served as an afternoon snack bringing you the holidays all year-round.

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How to Create a Delectable Light Fruitcake

Delectable Light Fruitcake
The holidays is near and soon enough people are anticipating what Christmas goodies are now on the shelves of bakeshops. In many parts of the globe, fruitcake is normally served during Christmas season. However, not all fruitcakes are really the same. There are two kinds of fruitcakes: Light Fruitcake This is known as light because the fruitcake ingredient in the recipe calls for granulated sugar, light corn syrup, almonds, golden raisins, pineapple, apricots, etc.

Dark fruitcake ingredient like molasses or brown sugar is used here. Fruits which are dark in color such as raisins, prunes, dates, cherries, pecan and walnuts are also typically used as fruitcake ingredient.

If you prefer a light fruitcake, try the following recipe and make your own delectably light fruitcake.

Ingredients
10 oz self raising flour 5 oz butter
5 oz sugar (use white sugar for a light fruitcake)
1 desert spoon golden syrup
2 table spoons of ground almonds
1 lb dried fruit (sultanas, raisins, currants, mixed peel and cherries)
grated rind of one small lemon
2 eggs
Little milk

Begin by preheating the oven to 160 C. Line a an 8 inch baking pan with grease paper. In a large bowl, mix the fat, flour and sugar. Use your finger tips to do this until the mixture looks like bread crumbs. Add the mixed spice, dried fruit, lemon rind and ground almonds. Make sure they are properly distributed in the mixture. Put the eggs and syrup plus a dash of milk. Balance the stiffness to the point that the wooden spoon can still go through the mixture. Place the cake mix into the lined pan you have prepared before. Spread it thinly using a spatula. Baking time is normally 1 hr and 15 minutes. However, you can place the cake into a skewer to see if the cake is done. Once the skewer is clean and there is no hissing sound in the cake, its time to cool it. If not, bring back the cake in the oven and bake for another 10 minutes. Once its really done, let the cake cool in the tin for a few hours. Its now time to enjoy the light fruitcake you have baked.

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Create Your Own Wedding Fruit Cake in Ten Steps

Wedding Fruit Cake
Are you aware that fruitcake is not just served during Christmas season? In different regions of the world, the fruitcake is also served during weddings. In such case, a wedding fruit cake is prepared instead of the traditional white wedding cake that’s full of icing. Remarkably, some couples eat the untouched portion of their wedding fruitcake during the first wedding anniversary. That is not a bad idea at all since a wedding fruit cake can taste better as it ages. Read the ten easy steps in making your own wedding fruitcake:




1. In a large container,combine sultanas, currants, raisins, pecans, grated lemon and peel.

2. The raisins, prunes and apricots must be cut similarly with the cherries and other fruits. Scissors would do a great job.

3. Add sherry to the mixture.

4. Cover the bowl tightly so the sherry would not evaporate. The fruits must be soaked in the mixture but not more than 7 days. However, avoid soaking for less than 3 days since this would not produce a good result. It is normal for the fruit to get plump since alcohol is being absorbed.

5. Keep butter and eggs at normal temperature. Use an electric mixer to beat the butter quickly. Add brown sugar to the mixture making sure that there are no lumps in the mixture. Beat the mixture only after butter has been added to it.

6. Just add the eggs one at a time only after each egg is well beaten.

7. The Wedding fruit cake can be quite big and adding all the eggs can cause the mixture to be saturated. In this case, do not consume all the eggs.

8. Its now time to add the soaked fruit, marmalade, golden syrup, glycerin, vanilla essence, chopped toasted almonds, dates, walnuts and almond essence and the egg mixture. Ideally, use your fingertips to break all the fruit lumps.Mix all the ingredients very well.

9. Place the cake into tins in preparation for baking. Bake at 250 F. Baking time depends on the cake’s size, it does take an average of 3 hours. Cool for at least 4 hours.

10. You can now place some decoration on the wedding fruit cake such as icing.

Baking your own wedding cake is not that hard yet it is a rewarding task. You can also make some cash baking and selling wedding fruit cake.

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Things You Must Know About Fruitcake Ingredient

Fruitcake Ingredient

When Yuletide is just around the corner, a lot of people get excited by the thought of a Christmas Feast. Speaking of Christmas feast, something would be missing without the simple but delicious traditional fruitcake. Typically, fruitcake is served during Christmas although in some places in the world it is served during weddings. Although the fruitcake has changed from its original from since ancient Roman period, still, the fruitcake is the favorite food during Yuletide season by many people all over the world. A fruitcake wouldn’t be unique without special fruitcake ingredient such as liquor. Liquor can be rum or brandy, whatever suits the user’s taste. Aside from the liquor fruitcake ingredient, there are also some stuff that added to the delicious fruitcake.

Essentially, there are two types of fruitcake. The type of fruitcake that would turn out depends on the fruitcake ingredient that would be used since different countries have varying recipes. As an example, some countries located in warmer regions would use fruitcake ingredient like mango or other local fruits. The type of fruitcake is determined basically by the fruitcake ingredient that the recipe dictates. The two common types are: Light Fruitcake This is known as light because the fruitcake ingredient in the recipe includes granulated sugar, light corn syrup, almonds, golden raisins, pineapple, apricots, etc.

Dark Fruitcake Dark fruitcake ingredient such as molasses or brown sugar is used producing a darker color. Fruits that have dark colors such as raisins, prunes, dates, cherries,pecan and walnuts are also typically used as fruitcake ingredient.

Another fruitcake ingredient that created so much controversy is butter.There was even a time in Germany wherein butter was forbidden since fasting was observed. A lot of controversy sorrounding the use of butter in Christmas fruitcake was resolved by a letter drafted by Pope Innocent VIII that finally allows the use of dairy in the cake according to stolen online. During that period, Christmas fruitcake was in the form of stollen, a German bread similar to fruitcake. The main difference is that stollen is made from flour like the ordinary bread. It is popular during Christmas since it resembles the baby Christ swaddled in cloth. Fruitcake ingredient of stollen includes yeast, butter, wafer, flour, zest, raisins and almonds. Come to think of it, the fruitcake has gone a long way going through different forms.

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The Humble Beginnings of the Christmas Fruitcake

Christmas Fruitcake

Have you ever thought how the Christmas fruitcake became popular? In most cases, you never thought about such things as you grab a spoonful of the Christmas fruitcake that your mom, aunt or grandmother made. Even if the Christmas fruitcake was just bought somewhere, surely, it would still have nuts, candied fruits and liquor which are the common ingredients of a Christmas fruitcake. Nonetheless, not all Christmas fruitcake taste similar since the baker may have distinct recipe and change the ingredients. Also, the culture has a lot to do with the type of Christmas fruitcake produced since local ingredients are typically used.

Historically, the Christmas fruitcake recipe can be traced to ancient Rome, however it didn’t contain any fruit then. Different types of seeds, nuts and raisins coming from different trading posts were abundant that time. As time passed by, some ingredients like honey, spices (cinnamon) and candied fruits were added thus the term became fruitcake. Actually, the Christmas fruitcake is a popular food served in European households during yuletide season. There was even a time wherein butter cannot be used as ingredient due to fasting practices.

Much controversy about using butter in the Christmas fruitcake resulted to a letter drafted by Pope Innocent VIII that finally allows the use of dairy in the cake according to stolen online. During that period, Christmas fruitcake was actually stollen, a German bread similar to fruitcake. Come to think of it, the fruitcake has gone a long way going through different forms.Today, Christmas fruitcake can also be served during weddings and other occasions. In Europe, it goes with tea for an afternoon snack.

In the United States, sugar was very cheap during the 16th century so folks made candied fruits so they have some desert during winter time. These candied fruits were included in baking the Christmas fruitcake since they are really cheap. In several parts of the world, the Christmas fruitcake is made using local ingredients as long as there is liquor. Aside from flavor,liquor is great for preventing the formation of molds. No matter whoever prepared your fruitcake it is certain that you enjoy every single morsel of the yummy fruitcake. Christmas fruitcake adds flavor to the yuletide season !

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Easy Yummy Traditional Fruitcake for the Beginner

Traditional Fruitcake

The traditional fruitcake is one good reason why people are excited about the Yuletide Season, its delicious, rich flavor makes one crave for it even on ordinary days. It can be served with coffee or tea making it as an ideal mid-day snack that makes a common day special. Traditional fruitcake can be traced to ancient Rome although it was slightly different that time. During the 16th century, there were many candied fruits in the United States since sugar was abundant then. The candied fruits were added to the fruitcake and the rest is history. This is a no-fuss traditional fruitcake you can bake yourself :



Ingredients

1 1/2 lbs pitted dates cut into four
1 lb. each dark and sultana raisins
1 lb. each candied orange and lemon peel roughly chopped
1 lb. dried currants
1/2 cup premium quality brandy
1/2 cup freshly squeezed orange juice
2 tbsp powdered cinammon
1 tbsp freshly grated nutmeg
1 tbsp powdered cloves
2tbsp each lemon and orange zest
2 lbs walnuts, pecans or blanched almonds coarsely chopped

Mix all the ingredients in a large bowl
Leave overnight with a tight cover
Stir occasionally

Batter 1 1/4 lb butter room temp 2 lbs muscovado sugar8 very large eggs 4 oz. unsulphured molasses 4 cup unsifted all purpose bleached flour 1 tsp each salt and baking powder. Cream butter and sugar until light and fluffy, 5 min. Add each egg then beat well. Add molasses.

Sift flour, salt and baking powder and add on low speed, mix until smooth. Apply batter to the fruit mixture and mix with 2 ladles until batter is evenly distributed. Line loaf pans or tube pans with parchment, butter well. Fill 3/4 full, pack down with back of spoon and level off.

Preheat the oven 300 F and position the cake on the center rack. Put cake pan full of water on the bottom so the cakes stays moist and this prevents overbrowning. This is a great tip in creating a moist traditional fruitcake. Usually, cooking takes around 2 hours but you can dip a toothpick to check. Let it cool. Just let the paper in the cake. Pour over each one a quarter cup of liquor maybe rum or brandy. Wrap in foil tightly. Add liquor every 2 weeks until consumption. You now have the best traditional fruitcake that you can even give as a gift to friends.

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Delicious and Easy to Make Rum Fruit Cake