Ina's Fruitcake Cookies | Food Network
Ina's Fruitcake Cookies will convert even the most rabid fruitcake-hater.
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Fruitcake Cookies
Recipe courtesy of Ina Garten
Total: 14 hr 50 min
Prep: 30 min
Inactive: 14 hr
Cook: 20 min
Yield: 5 dozen small cookies
Level: Intermediate
Ingredients
1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour
Directions
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
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How to Make No Knead Cranberry Walnut Honey Artisan Bread
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No-Knead Cranberry Walnut Bread with Honey
Ingredients
* 3 cups all purpose flour, plus 3 tablespoons
* 1/2 teaspoon instant yeast
* 2 teaspoons sea salt
* 1/2 cup chopped walnuts
* 1 cup dried cranberries
* 1 1/2 cups water at room temperature
* 2 tablespoons liquid honey, plus more for brushing on after baking or other vegan honey substitute
Instructions
* Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
* Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
* Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
* Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
* Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
* Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
* Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
* After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
Unfortunately the description box can't hold the whole recipe, so at the top you can find the link to the blog post for the full written recipe. Enjoy!
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DATES CAKE RECIPE | SUPER SOFT & DELICIOUS DATES CAKE | WITHOUT OVEN | HEALTHY FRUITS CAKE RECIPE
#DatesRecipe #DatesCake
DATES CAKE RECIPE | SUPER SOFT & DELICIOUS DATES CAKE | WITHOUT OVEN | HEALTHY FRUITS CAKE RECIPE
INGREDIENTS & PROCESS:
1 CUP DATES
REMOVE THE SEED
1/3 CUP MILK
SOAK FOR 10-15 MIN.
1/3 CUP SUGAR
1 TBSP WATER
COOK UNTIL CARAMELIZED
½ CUP WATER
KEEP ASIDE
POUR IN A BLENDER
BLEND SMOOTH
POUR THE CARAMEL
MIX WELL
2 EGGS
BEAT FOR 1 MIN.
3 TBSP SUGAR
BEAT UNTIL FLUFFY
¼ CUP OIL
DATE CARAMEL MIXTURE
MIX WELL
1 CUP FLOUR
1 TSPN BAKING POWDER
½ TSPN BAKING SODA
SIEVE
MIX WELL
3 TBSP CASHEW NUT
6 INCH OIL GREASED MOULD
POUR THE BATTER
CASHEW NUT ON TOP
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© N'Oven®
Dried Fruit Biscotti Recipe
Dried Fruit Biscotti are absolutely wonderful for morning hot tea or coffee. These are made with dried cranberries, plums, apricots and raisins that bring an amazing taste.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 biscotti
1 stick (110g) butter, room temperature
1/2 cup (100g) sugar
2 eggs
1 1/2 tsp (6g) baking powder
Finely grated zest of 1 lemon
1 tsp (5g) vanilla extract
1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
1 1/4 cup (160g) all-purpose flour
1/2 cup (50g) nuts, optional
1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.
3. Add baking powder and flour and mix until well blended. Stir in dried fruits.
4. Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
5. Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.
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Illyrian Fig Cake | The World That Was
This week, I made some fig cakes from the area of modern-day Croatia, as recorded by early Greek writers! This recipe shares similarities between Ancient Akkadian mersu (which you can check out by clicking the link below), and a modern Croatian dish, called smokvenjak!
The full recipe has been posted on my Blogspot!
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ALMOND AND RICOTTA FIG CAKE, with Whipped Honey Ricotta Cream || Cook Like A World Traveler
#figcake #almondcake #italiancake
Skip ahead to recipe: 1:46
Ricotta: 1 cup (I can't believe I forgot to add this to the ingredient card...!)
I created this cake to stand up to whatever fruit you want, so if it's not fig season when you're watching this, sub out figs for any other fruit - pears, cherries, plums, oranges, etc.
Though I'm calling this a southern Italian recipe, a fig cake like this could also come from any country in the Middle East or southern Mediterranean. I'm pairing this cake with the movie MALENA, because the movie takes place in Sicily, where most of these ingredients come from. Eat the cake, watch the movie, and be transported to Italia!
Share your bakes with me @thetravelmuse on IG.
INGREDIENTS
1 cup finely ground almond flour
2/4 cup all purpose flour
1 cup whole milk ricotta
1 cup granulated sugar
1 tablespoon baking powder
1 tsp salt
2 eggs
1 stick (1/2 cup) unsalted butter, room temp.
1 tablespoon almond extract
1 tsp vanilla extract
fresh figs (roughly 1.5lbs but will depend on the size of your figs)
Preheat the oven to 375 F. Slice the figs lengthwise into even pieces (see video for demo), and set aside. In a separate bowl, combine all the dry ingredients together - flour, almond flour, baking powder, and salt.
In a mixer on medium speed, cream together the butter and sugar for 3-5 minutes, until it becomes light and fluffy. Add in the eggs, one at a time, and scrape down the bowl between each egg. Then, mix in the almond extract and vanilla extract and let it cream together until light and fluffy (it might separate, but that's ok). Turn the mixer down to low, and sift in the dry ingredients in two batches, mixing after each addition until *just* combined. Be careful not to over mix. Add in the ricotta and mix until just combined.
Prep a 9-inch springform cake pan, and pour in the batter. Lay the fig slices flat (very lightly) in a clockwise pattern, beginning with the center and rotating out. Let the tips overlap just slightly (see video for demo). Don't press the figs down at all, or the cake batter will swallow them. Bake for one hour, or until light golden brown. While the cake is baking, make the whipped ricotta cream.
WHIPPED RICOTTA CREAM
2 cups whole milk ricotta
3 tablespoons honey
dollop of olive oil
pinch of salt
In a food processor, blitz together the ricotta, honey, and pinch of salt. (If you don't have a food processor, a stand mixer or hand mixer with a whip attachment will work, but it won't become as creamy.) Add a dollop of olive oil, and let it blitz in the processor for several minutes. It's ready when it becomes extremely light and smooth (see video for demo). Serve with a generous heap over the cake.
ENJOY!