Classic Fruitcake Recipe!! Noreen's Kitchen
A festive holiday fruitcake that I promise will not ever be used as a door stop! This fruitcake is moist and full of pecans, cherries, dates, raisins and pineapple as well as a dense rich cake batter that is perfectly seasoned with warm spices like cinnamon, nutmeg, cloves, allspice and mace. I know that you are going to enjoy this one!
I hope you give this fruit cake recipe a try and I hope you love it!
Happy Eating!
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Mom Tries Grandma’s Fruitcake Recipe | Homemade Holiday Fruit Cake | Mom Vs
Why does everyone hate fruitcake so much? Nicole does some research, and using her grandmother’s special recipe, finds out whether the resistance to this holiday dessert is deserved or not.
#fruitcake #fruitcakechallenge #desserts
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Mom vs. Grandma’s Fruitcake Recipe | Homemade Holiday Fruit Cake
Christmas Cake - A traditional rich fruit cake everyone will love. #christmascakerecipe #xmascake
Welcome to Geojaklin.
Christmas is a special time of year and this cake needs to be made about 2-3 months in advance. You will need a 24cm round Cake tin double lined with greased Baking Paper. When it’s made, and after the cake has totally cooled, remove it from the tin but leave the baking paper intact on sides and bottom. Wrap the cake in Aluminium foil and store it in a cool dry place until you are ready to coat it in marzipan and icing (see in a video to be completed later). About twice a month until it’s to be used, carefully open the foil and spoon over 1-2 Tbsp Brandy to feed the cake.
Ingredients:
375 Gr Currants
275 Gr Raisins
275 Sultanas
300 Gr Glace Cherries
150 Gr Dried ready to eat Apricots halved
75 Gr Mixed Candied Peel
60 Ml Brandy
300 Gr Plain Flour
300 Gr unslted butter
300 Gr Dark Muscovado Sugar
5 Eggs
1 Tbsp Black Treacle
60 Gr Whole Almonds chopped.
Zest of 1 Orange
Zest of 1 Lemon
For instructions on how to make this delicious cake, see our video.
Better Than Grandma’s Fruitcake
Better Than Grandma’s Fruitcake
1 1/2 sticks butter, room temperature
1 1/4 cups light brown sugar
5 eggs, slightly beaten
1/3 cup applesauce
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each of cloves, mace, cinnamon, and allspice
2 teaspoons vanilla extract
2 teaspoons orange extract
1 1/2 cups dates, chopped
1 1/2 cups dark raisins
1 cup candied cherries, chopped
1 cup dried pineapple, chopped
2 cups walnut pieces
2 cups pecan pieces
Preheat oven to 275°. Place a pan of hot water on bottom rack of oven.
Spray well a Bundt pan or 10” tube pan.
Cream butter and sugar; add eggs and applesauce.
Add sifted flour, baking powder, baking soda, salt, and spices.
Add both extracts.
Fold in fruit and nuts.
Bake approximately two hours and fifteen minutes until toothpick comes out clean.
Allow cake to cool on the counter fifteen minutes then remove from pan. Cool thoroughly, wrap, then store in refrigerator.
NOTE: Cake slices beautifully after it’s refrigerated.
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
#desserts #dessert #fruitcake #traditional #holidayseason #holidaydessert
Old Fashioned FRUIT CAKE Recipe! Dark CHRISTMAS Fruit Cake From 1955!
This old fashioned fruit cake comes from the Good Housekeeping Cook Book which is from 1955.
1 cup currants
3 cups raisins (we used both regular and golden)
½ cup diced preserved orange peel
½ cup diced preserved lemon peel
1 ½ cups diced preserved citron
1 cup halved candied cherries
1 cup diced preserved pineapple
1 cup pecan halves
1 cup blanched almonds cut lengthwise
2 cups sifted all-purpose flour
1 TSP nutmeg
1 ½ tsp cinnamon
1 ½ tsp cloves
½ TSP baking soda
1 cup soft shortening
1 cup packed brown sugar
6 eggs, separated
½ square unsweetened chocolate, melted (we used a ¼ ounce)
¼ cup fresh, frozen, or canned lemon juice
¼ cup orange juice
Thoroughly grease a 3 ½” deep 9” or 4” deep 10” tube pan. Cut parchment paper to fit bottom and sides of pan. Line pan with more parchment paper (be sure paper fits snugly) and lightly grease paper. Or use aluminum foil without greasing.
In large bowl, combine currents, raisins, orage peel, lemon peel, citron, cherries, pineapple, almonds, and pecans. Toss with 1 cup of the flour until everything is thoroughly coated. Start heating oven to 300F. Sift remaining 1 cup flour with spices and baking soda.
In mixer, beat egg whites until stiff peaks. Set aside in another bowl.
Cream shortening and brown sugar together in mixer until light and fluffy. Add egg yolks one at a time, beating well after each one is added. Add melted chocolate. At low speed, alternatively add flour mixture with lemon and orange juices. When mixture is thoroughly blended, stir by hand into fruit and nut mixture. Fold egg whites into mixture. Turn into tube pan and bake for about 2 hours and 20 minutes or until a cake tester comes out clean. Cool completely in pan; remove paper (or foil) and then wrap tightly in either waxed paper, plastic wrap, or aluminum foil, then refrigerate. If desired, brush occasionally with fruit juice, cider, port, sherry, or brandy. Or you may saturate a cloth with brandy and wrap cake in it first. A home freezer or refrigerator-freezer combination is ideal for storing fruitcake, just be sure cake is freezer wrapped.
Music & sound effects curtesy of Epidemic Sound:
Song: Jingle Through The Snow
Artist: OTE
Sound Effect: Slap Face 2
Artist: SFX Producer
Easy Fruit Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Easy Fruit Cake. The British Fruit Cake is traditionally served during the Christmas season. It is full of dried fruits and nuts, laced with alcohol over several weeks, and often covered with marzipan and royal icing. The problem is that it's both expensive to make and it needs time to age. Luckily, there is a much simpler version of this cake for the last minute baker, and I call it an Easy Fruit Cake.
There is a newer version of this video here:
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