1/4 cup whole milk 1 cup chopped nuts Directions In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Mini Fruitcakes Recipe photo by Taste of Home Rate Reviews Next Recipe Ingredients 1/2 cup sherry 6 tablespoons sugar 2 tablespoons margarine 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 1 large egg 1/4 teaspoon vanilla extract 1/2 cup finely chopped dried apricots
Miniature Christmas Fruitcakes Recipe Taste of Home
Ingredients 6 cups finely diced mixed dried fruit, such as dried apples, pears, apricots, and golden raisins 1 ½ cups chopped walnuts (5 ½ ounces) 1 ¾ cups brandy ½ cup (1 stick) unsalted butter, room temperature ¾ cup packed light-brown sugar 3 large eggs, lightly beaten 1 ½ cups all-purpose flour, (spooned and leveled) 1 ½ teaspoons coarse salt Ingredients: 16 Yields: 5 mini loaf fruit cakes Nutrition information Advertisement ingredients Units: US 1 cup butter, softened 1 1⁄4 cups packed brown sugar 4 eggs 3 cups all-purpose flour, divided 1 lb chopped candied fruit 2 (8 ounce) packages pitted dates, chopped 1 (15 ounce) package raisins 1 cup chopped walnuts Best Overall: Eilenberger's Bakery World Famous Fruitcake at Walmart ($44) Jump to Review Best Loaf: Gladys' Bakery Czech Pecan Fruitcake Loaf at Goldbelly.com ($60) Jump to Review Best with Brandy: The Nuns of New Skete Brandied Fruitcake at Goldbelly.com ($50) Jump to Review Best Cookies: Ingredients 2-1/2 cups self rising flour 1 cup coarsely chopped pecans or nuts of your choice 2 cups (1 pound) candied cherries, or mixed candied fruit of your choice (reserve some for garnish if desired) 2 large eggs, beaten 1 (27-ounce) jar Ready-to-Use Mincemeat (None Such Brand recommended, Classic Original or Brandy and Rum)
Quick and Healthy Mini Fruit Cakes Skylie Girl
Ingredients Fruit 1 1/2 cups (213g) dried pineapple, diced 1 1/2 cups (255g) raisins, golden or regular heaping 1 cup (170g) candied red cherries, plus additional for decoration, if desired 1/3 cup (64g) crystallized ginger 3/4 cup (170g) rum, brandy, apple juice, or cranberry juice Batter A festive, flavorful, and moist fruit cake to enjoy all holiday season. This family recipe will make you a fruit cake convert! This post is sponsored by All-Clad. If you recognize today's dessert, you deserve a pat on the back! As hard as it is to believe, I first shared this fruit cake recipe back in 2013. Make the fruitcake batter: Beat together the butter and sugar until fluffy. Mix in the egg, then the orange zest, then the sour cream/baking soda mix. Add the remaining 1 3/4 cups (230g) flour and the salt and mix together. Pour the fruit and nut mixture into the batter and mix well to distribute the fruit and nuts evenly. 1/4 cup water 2 large eggs 1/2 cup candied fruit mix Directions Adjust oven rack to middle position and preheat oven to 350°F. Grease loaf tin. In a large bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice; set aside. In a small saucepan, combine butter, molasses, honey, brown sugar, and water.
Simple yet yummylicious! Light orangeflavoured Fruit Cake
Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan. Place the butter, granulated sugar, cinnamon, ginger, baking powder, salt, and vanilla in a bowl, and beat till smooth. Add the eggs one at a time, beating well after each addition. Add the flour, stirring to combine. Perfect your technique Blog Quick, no-fuss fruitcake By PJ Hamel 450g dried fruits (I've added citrus peel and cherries to mine, you can add pru 3 tbsp brandy 1 orange (zest and juice) 125g butter 70g light muscovado sugar 55g dark muscovado sugar 2 large eggs 70g chopped hazelnuts 40g ground almonds
Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21 - 22 cm / 8 - 9" round cake pan with baking paper (parchment paper) (7 cm / 2.75" tall). Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5). Add oil and molasses, beat until combined. Place fruit, glace cherries, brown sugar, cocoa, bicarb soda, salt, allspice, nutmeg and water in a saucepan. Bring to the boil, stirring, and boil (covered) for 3 minutes. Take from heat and add chopped butter and golden syrup. Stir to combine. Transfer to a bowl and allow to cool to room temperature.
Classic Easy Fruit Cake Recipe with Simple Icing Recipe
Preheat oven to 140 °C (285°F) with the fan on (see note 3 on recipe card below if you don't have a fan function) and grease an 8×3 inch cake pan (I use my homemade cake release), and line the bottom with baking paper. Sift together your flour, baking powder, salt, cinnamon powder, ground ginger powder, nutmeg and all spice. 2 tablespoons chopped candied ginger 3/4 teaspoon pumpkin pie spice Pinch ground cloves 1 cup brandy, plus 2 tablespoons for brushing 1/4 cup orange liqueur 1/2 cup unsulfured molasses Nonstick.
