How To make Mom's Fruitcake
1 1/2 c Butter, softened
1 pk Confectioner's sugar
Flour 6 lg Eggs
1 c Bourbon (or rum)
4 T Vanilla extract
1 lb Golden raisins
1 lb Glace cherries
1 lb Glace pineapple
1/3 lb Glace citron (or more,
-up to a pound) 1/4 lb Candied orange peel
1/4 lb Candied lemon peel
1 qt Pecan halves
14 oz Coconut, flaked
Preheat oven to 250 degrees F. Line the bottom and sides of a large tube pan and a small loaf pan with foil; grease the pans. Chop coarsely the raisins, cherries, pineapple, citron, orange peel, lemon peel and pecan halves. In large bowl, soften the 3 sticks of butter. Cream in a box of confectioner's sugar, then fill box to the same level with flour. Pour half of the flour over the fruit and nuts; mix thoroughly so all are well-floured. Add six eggs to butter/sugar, one at a time, while beating. Add vanilla extract and fold in flour. Stir in fruits and nuts; fold in liquor. Pour into cake pans and bake approximately 2 hours. Mom's notes: * 3 # cherries, pineapple, raisin; 1 # citron; 3/4 lemon/orange peel; 2 # butter; 3 packages coconut, 2 # cake flour; 4 # confectioner's sugar, fifth of bourbon.
How To make Mom's Fruitcake's Videos
Making my Mom's Fruitcake
In this video I share my mom's fruitcake recipe. She got it from a church lady, over 50 years ago.
Candied Orange Peel,
How to Temper Your Eggs,
History of Fruitcake,
You're Going to Love Mom's Christmas Fruit Cake!
You either love it or hate it, but I love Fruit cake! And this simple recipe for tasty and quick Christmas fruit Cake is definitely a holiday favourite! This tasty treat comes together in minutes and has a rich fruity flavour! Eat it on its own or spread a little butter on it, you cannot beat the amazing caramel tones of this humble cake.
You can make this up to 2 months in advance of a gathering, and soak it in brandy once a week, or skip the alcohol and enjoy it immediately. Add your own selection of fruit (For example, raisins to your starting fruit mixture), and nuts (at the end before baking) to make this your own!
Chapters:
0:00 Introduction
0:09 Influences
1:18 Ingredients
1:54 Method and Create
4:40 Experience
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Mom's special eggless and butterless fruit cake without microwave ????❤️ #shorts #trending
Old Fashioned Fruitcake| Christmas| Restless Chipotle
The best fruitcake ever! It's made from a recipe that's over 60 years old and is absolutely delicious! Pecans, cherries, dates, and pineapple are held together with just a whisper of batter.
Get the printable recipe, nutrition information, and more:
2 loaves
Ingredients
1 pound pecans
1 pound dates, pitted and chopped
½ pound candied cherries, (red and geen)
½ pound candied pineapple, (red and green or yellow)
¾ cup sugar
¾ cup flour
½ teaspoon baking powder
½ teaspoon kosher salt
3 large eggs
1 teaspoon vanilla extract
Instructions
Preheat oven to 250° degrees (that is not a typo-TWO HUNDRED AND FIFTY degrees)
Place a pan ⅓ filled with boiling water in the oven to create steam. Put it on the rack under the rack where the fruitcake pans will got.
Fill the pan with hot water as needed during baking.
Spray two 9-inch loaf pans with cooking spray and line with wax paper or parchment paper.
Spray wax paper with cooking spray.
Chop dates and nuts.
Add them to a large bowl.
Sift dry ingredients over fruit and nuts and mix in with your hands.
Beat eggs until light, add vanilla and pour over fruit, mixing well. (you will probably need to mix with your hands - it's messy.)
Spoon fruit cake batter into prepared pans, pressing down gently to remove large air bubbles and spaces.
Place the filled loaf pans onto the rack above the pan with hot water.
Bake at 250 for 1 hour and 45 minutes.
Let cool.
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Bakery Style Dry Fruit Cake | Vanilla Fruit Cake Recipe | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Bakery Style Dry Fruit Cake | Vanilla Fruit Cake Recipe | Yummy
INGREDIENTS:
DRY FRUIT 1/4 cup
FLOUR 1 TSP
KEEP ASIDE
SOFTEN BUTTER - 100GM
VANILLA - 1/2 TSP
POWDER SUGAR - 1/2 CUP
MIX UNTIL FLUFFY
2 EGGS (substitute 1/2 cup curd or condensed milk)
FLOUR (MAIDA) - 1/2 CUP
MILK POWDER - 1 TBSP
CORN FLOUR - 1 TSP
BAKING POWDER - 1/2 TSP
6 INCH PAN
GREASE OIL
PLACE BAKING PAPER
PLACE A STAND & HEAT THE PAN FOR 5 MIN. ON MEDIUM FLAME
AFTER 5 MIN PLACE THE MOULD
COOK IT ON MEDIUM LOW FLAME FOR 30-40 MIN
OR BAKE IN A PREHEATED OVEN AT 180c FOR 30-40 mins
NOTE: 1 CUP = 250 ML
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