Fruit cake recipe?

Help with this please.Fruit cake recipe?
Rich Dundee Cake


300 g (10 oz) butter


300 g (10 oz) soft brown sugar


5 medium eggs, beaten


1 x 15 ml spoon (1 tbsp) black treacle


1 x 5 ml spoon (1 tsp) mixed spice


pinch salt


300 g (10 oz) Plain Flour


400 g (14 oz) currants


300 g (10 oz) sultanas


300 g (10 oz) raisins


50 g (2 oz) cut mixed peel


50 g (2 oz) blanched almonds for decoration


Basics





1 Heat oven to 150潞C, 300潞F, Gas Mark 2. Grease and line a 23 cm (9 inch) round or 20.5 cm (8 inch) square.


2 Cream butter and sugar. Add beaten eggs and treacle.


3 Mix in sifted spice and salt and fold in the flour. Add fruit and mix well.


4 Place mixture in prepared tin, arrange nuts on top and protect with brown paper


5 Bake for 4-4陆 hours.


Protecting your cake and baking times:





Protect a large cake by fastening a band of doubled brown paper round the tin 5-7.5 cm (2-3 inches) higher than the tin. Stand the tin on a thick layer of brown paper or a newspaper. Cover the cake with paper or foil after 2 hours, or if browning too quickly. Bake in a low oven 150潞C, 300潞F, Gas Mark 2. Always check your cake after 3 hours then every half an hour until cooked.Fruit cake recipe?
Easy Light Fruitcake





INGREDIENTS


1 pound candied cherries, halved


5 candied pineapple rings, finely chopped


6 cups golden raisins


1 1/2 cups candied mixed fruit peel


1 cup almonds


1 cup all-purpose flour


2 cups butter, softened


2 cups white sugar


6 eggs


1 teaspoon vanilla extract


1/4 cup orange juice


5 cups all-purpose flour


2 teaspoons baking powder


1/2 teaspoon salt


6 almonds, split








DIRECTIONS


Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.


In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.


In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.


Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.








White Fruitcake





1 cup butter or margarine


1 cup granulated sugar


5 large eggs


1 3/4 cups sifted all-purpose flour


1 pound candied pineapple, chopped


1 pound candied cherries, chopped


4 cups broken pecans


1/2 teaspoon baking powder


1 tablespoon vanilla extract


1 tablespoon lemon extract


Grease a paper-lined springform tube pan with butter or margarine.


Cream butter well. Add sugar gradually and beat until light and fluffy. Beat eggs. Add into creamed mixture, blending well.


Mix fruit and nuts with small portion of sifted flour. Sift remaining flour and baking powder together.


Fold flour mixture into egg and butter mixture. Add flavorings. Mix well. Fold in fruit and nuts.


Pour into prepared tube pan. Place in a cold oven and bake at 250*F (120*C) for 3 hours. Cool in pan on cake rack. When cool, wrap tightly in foil. Store in canister 4 to 8 weeks.


Yield: 1 cake or 2 loaves





Note: May also be baked in two 9 x 5 x 3-inch loaf pans for 2 1/2 hours.
Dried Fruit Tea Cakes


Prep: 40 minutes


Bake: 18 minutes


Cool: 10 minutes


Stand: 10 minutes





Ingredients


1 cup golden raisins


1 cup dried cranberries or dried tart cherries


1/2 cup bourbon or apple cider


Nonstick cooking spray


1-3/4 cups all-purpose flour


1-1/2 tsp. baking powder


1/4 tsp. salt


2/3 cup butter, softened


1 cup sugar


2 eggs


2/3 cup milk


1 recipe Bourbon or Cider Drizzle (below)


Candied orange peel (optional)





Directions


1. PREPARE DRIED FRUIT: In a small bowl combine fruit and bourbon. Cover; let stand 1 hour. Drain fruit, reserving liquid for Bourbon Drizzle (left). Preheat oven to 350 degrees F. Lightly coat pans with cooking spray (see chart, below).





2. MIX DRY INGREDIENTS: In a medium mixing bowl stir together flour, baking powder, and salt. In a large mixing bowl beat butter 30 seconds with electric mixer on medium to high speed. Add sugar and beat until fluffy.





3. COMBINE WET AND DRY INGREDIENTS: Add eggs, one at a time, to butter mixture, beating well after each addition. Alternately add the dry ingredients and milk to butter mixture, beating well after each addition. Stir in drained fruit.





4. BAKE CAKES: Spread batter in prepared pans. Bake until pick inserted in center comes out clean, about 18 to 20 minutes for mini loaf pans. Cool in pans 10 minutes; remove. Spoon on Bourbon Drizzle (left). Top with candied orange peel. Cool on wire rack. Makes 13 mini loaves.





5. Bourbon or Cider Drizzle: Measure reserved soaking liquid; add water to equal 1/2 cup. In a small saucepan combine 1 teaspoon sugar and 1/2 teaspoon cornstarch; add liquid. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Cool 10 minutes; spoon over cakes. Makes about 2/3 cup.





6. CHOOSE YOUR PAN


Lightly coat with nonstick cooking spray or grease and flour the bottom and 1/2-inch up sides of loaf pans or muffin cups.





7. Pans:


Pan size Amt. batter Time Yield


3 1/4 x2 1/4 x 1 1/4-inch 1/3 cup 18 to 20 min. 13


4 1/2 x 2 1/2 x 1 1/2-inch 1/2 cup 18 to 20 min. 9


9 x5 x 3-inch Entire recipe 1 hour 1


2 1/2-inch muffin cups 3 Tbsp. 15 min. 24





Tropical Fruit Cakes


Prep: 30 minutes


Chill: 2 hours


Bake: 20 minutes


Cool: 1 hour


Stand: 1 hour





Ingredients


1-1/2 cups all-purpose flour


1/2 teaspoon baking powder


1/4 teaspoon baking soda


1/2 cup butter


3/4 cup packed brown sugar


2 eggs


1/4 cup rum or pineapple juice


1/4 cup pineapple juice


2 tablespoons light-colored corn syrup


1 teaspoon grated fresh ginger


1 teaspoon vanilla


1-3/4 cups mixed dried tropical fruit bits


1/2 cup chopped macadamia nuts or Brazil nuts


1/3 cup rum or pineapple juice


1/4 cup rum or pineapple juice





Directions


1. Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans. Set pans aside.





2. In a medium bowl combine flour, baking powder, and baking soda; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined. Add eggs, one at a time, beating on medium speed until combined. (The batter may appear curdled.) Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla. Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined. Fold in fruit bits and nuts. Spread batter in prepared pan.





3. Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.





4. Poke holes in cakes using a wooden toothpick or bamboo skewer. Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice. Wrap each cake in rum- or juice-soaked cheesecloth. Wrap each cake tightly in foil or seal in a plastic bag. Chill in refrigerator for 24 hours.





5. Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours. Remove cheesecloth before serving. If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).





Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through step 5, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through step 5, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)





To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.
Maybe you haven't heard... There really is no fruitcake recipe. There is only one in existence and it just gets passed around from person to person.
just wait till Christmas. Someone is bound to give you one.
3 cups plain cake %26amp; pastry flour (426gm)





1陆 tsp baking powder (8ml)





3/4 tsp salt (4ml)





1/4 tsp ground nutmeg (1.5ml)





2戮 cups sultana raisins (400gm)





1陆 cups mixed peel (375gm)





1 cup glac茅 cherries, chopped (250gm)





1/4 cup dried cranberries (65gm)





3/4 cup raspberry jam





1 cup white sugar (240gm)





1录 cups butter, softened (312gm)





5 eggs











Preheat oven to 325掳F or 160掳C. Grease and lightly flour your baking pan (a Bundt pan is ideal). If using a spring-form or straight-sided pan, line with parchment paper.


Sift together the flour, baking powder, salt and nutmeg and mix.


Combine the sultanas, mixed peel, cherries, cranberries and jam in a large bowl and mix well to ensure all the fruit is coated.


In a large bowl beat the butter with the sugar using an electric mixer at medium speed, until light and fluffy, add the eggs, one at a time, beating each in separately to avoid curdling. ( a slight dash of flour will remedy this if it should happen)


At low speed, gradually add the flour mixture and beat until well-combined.


Stir in the fruit mixture, using a wooden spoon and mix well.


Pour the mixture into the baking pan and smooth the top with a spatula.


Bake for at least 1 hour and 20 minutes until a wooden skewer inserted into the cake comes out clean.


Allow to cool for at least 30 minutes before removal from the pan.
Fruit Cake Recipe





Unlike traditional fruitcakes, this one is not soaked in any type of alcohol. However, feel free to sprinkle with rum or fruit liqueur, if you wish.


INGREDIENTS:


1-1/2 cups liquid coffee


1 (15-ounce) box raisins


1-1/2 teaspoon baking soda


3/4 cup cooking oil


2 cups sugar


3 eggs


3 cups flour


1/4 teaspoon baking powder


2 teaspoons salt


1 teaspoon cinnamon


1 teaspoon allspice


1/2 teaspoon ground cloves


1/2 teaspoon mace


8 ounces walnuts, chopped


1 jar maraschino cherries, undrained


1 pound mixed fruit


PREPARATION:


Boil raisins in coffee. (Use leftover coffee.) Add baking soda and let stand until cool.





Cream together oil, sugar and eggs.


Add flour, baking powder, salt, cinnamon, allspice, cloves, mace, and walnuts, adding cherry juice and coffee to make mixing easier. Fold in cherries, raisins and mixed fruit. Spoon into 4-5 small greased and floured loaf pans.





Bake at 325 degrees F. for about 1 hour and 20 minutes. Fruitcake is done when it springs back to a light touch. When completely cooled, wrap in aluminum foil.
make something else...that **** is nasty!
This takes a month to make, but TRUST me, this is the best fruitcake you'll ever taste:





Friendship Cake


To Make Starter:


1 pkg. yeast 1 陆 c. white grape juice


2 c. sugar 1 lg. can chopped peaches with juice


Mix together in a covered container and stir every day.





10th day add:


2 c. sugar


1 lg. can crushed pineapple with juice


Add to above ingredients and stir every day.





20th day add:


2 c. sugar


1 lg. can fruit cocktail with juice


1 lg. jar maraschino cherries with juice


Add to above ingredients and stir every day.





30th day:


Drain liquid from fruit and divide fruit into thirds. Discard juice.


To each divided portion of fruit, add:


1 yellow cake mix


1 box instant butter pecan or butterscotch pudding


1 录 c. chopped walnuts


2/3 c. oil


4 eggs


Mix above ingredients and bake in a greased tube or bundt pan at 350潞 for 1 hour. Cool completely before removing from pan. (Tube or bundt pans are best to use because the cake has a tendency to sink in the center when cooling.) If loaf pans are used, do not fill more than 陆 full.





During the 30 days, the fruit, sugar and yeast mixture should not be refrigerated, but placed in a covered container at room temperature. Fruit will look foamy, and if the container is sealed, the lid may pop off. This is fine, as long as the container remains covered.
Quick and easy recipe:





From:


http://www.cooks.com





1 yellow cake mix with pudding


1 lb. mixed fruit and peel


2 c. raisins


1 c. walnuts, English


1/2 c. pecans


1 stick butter


1 c. water


3 eggs





Mix cake mix, fruit and peel, raisins and nuts well. Add butter, water and eggs. Mix all ingredients well. Pour into a 10 inch tube pan. Bake at 350 degrees for 1 hour and 10 minutes until done.