Cream Cheese Fruit Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
185      grams         Butter
250      grams         Packet cream cheese
   2      teaspoons     Grated lemon rind
   1      teaspoon      Vanilla essence
   1 1/2  cups          Sugar
   4                    Eggs
   1      cup           Plain flour
   1      cup           Self-raising flour
   1 1/2  cups          Sultanas
     1/2  cup           Chopped glace cherries
                        Icing sugar mixture to -- decorate

Lightly grease a deep, 23cm round cake pan,
line base and side with paper; then grease.

Beat butter, cream cheese, rind and vanilla essence in
small bowl with an electric mixer until light and fluffy.
Add sugar, beat well. Gradually add eggs, one at a time,
beating well between each addition.
Transfer mixture to a large bowl; stir in sifted flours and fruit in two batches.

Spread mixture into prepared pan, smooth top.

Cook at 160øC (325øF) oven for about 1 3/4 hours, or until cooked when tested.
(Cover with foil if top becomes too brown). Cool in pan.

Dust with sifted icing sugar mixture.

                             Dark Fruit Cake

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Butter or butter substitute
   1      pound         Sugar
   1      pound         Flour
  10                    Eggs -- well beaten
   1 1/2  pounds        Currants
   1 1/2  pounds        Raisins
   1                    Orange -- rind and juice
     3/4  pound         Citron
   1      teaspoon      Nutmeg
   1      teaspoon      Allspice
     1/2  teaspoon      Cloves
   1      teaspoon      Cinnamon
     1/2  teaspoon      Mace
   1                    Lemon -- rind and juice

Cream butter.  Add sugar and cream well.  Add eggs, and beat thoroughly.
Sift all dry ingredients.  Add to butter mixture.
Beat thoroughly. Wash and dry currants and raisins.
Cut raisins and citron in small pieces.
Dredge fruits in 1/2 cup of the flour. Add to cake mixture.
Add orange and lemon juice, and rind. Mix thoroughly.
Pour into well-oiled cake pans. Steam 2 1/2 to 3 hours.
Bake in slow oven (325 F) 20-30 minutes.
Remove from pans when cool.  Wrap in waxed paper.

                        Festive No-Bake Fruit Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Evaporated milk
     1/2  teaspoon      Nutmeg
   4      cups          Miniature marshmallows
   2      cups          Seedless raisins
   6      tablespoons   Rum flavoring
   1      cup           Dates -- finely cut
   8      cups          Graham cracker crumbs -- fine
   1 1/2  cups          Nuts -- broken
   1 1/2  cups          Candied fruit -- chopped
     1/2  teaspoon      Cinnamon

Arrange candied cherries and a few nuts in mold to garnish.
Combine milk, marshmallows and rum flavoring.
Combine remaining ingredients; work in milk mixture until all crumbs are moist.
Pack into well greased 9-cup Mini-Bundt pan; chill for two days

                           Flourless Fruit Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Lb. Jar       Mincemeat
   2      Cups          Dried Mixed Fruit
   1      Cup           Dried Apricots (No-Soak) -- chopped
   1      Cup           Dried Figs (No-Soak) -- chopped
   1      Cup           Walnut -- pieces
     1/2  Cup           Glace Cherries -- halved
   8      To 10 Cups    Cornflakes -- crushed
   4      Large         Eggs -- lightly beaten
  14 1/2  Oz Can        Evaporated Milk
   1      Tsp           Allspice
   1      Tsp           Baking Powder
                        Mixed Glace Fruits -- chopped to decorate

Preheat the oven to 150C/300F/Gas 2. Grease a 25 cm/10 in round cake tin
line the base and sides with a double thickness of greaseproof paper and
grease the paper.

Put all ingredients into a large mixing bowl. Beat together well.
Turn into the prepared tin and smooth the surface with the back of a
spoon.

Bake in the centre of the oven for about 1 3/4 hours, or until skewer
inserted in the centre of the cake comes out clean. Allow the cake to
cool in the tin for 10 min. then turn out on to a wire rack, peel off
the lining paper and leave to cool completely. Decorate with the
chopped glace fruits.

                       Fruitcake-Hater's Fruitcake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          butter
   2 1/4  cups          brown sugar
   1      cup           honey
  10      each          eggs
   4      cups          flour
   2      teaspoons     cinnamon
   2      teaspoons     baking powder
   1      teaspoon      allspice
     3/4  teaspoon      salt
   3      pounds        dried apricot halves
   2      pounds        pecan halves
     1/2  pound         dates -- pitted
   1      pound         golden raisins
   1      cup           apricot nectar
     1/2  cup           light cream
   2      tablespoons   lemon juice
   1      cup           brandy
     1/4  cup           orange liqueur

  To the butter, brown sugar and honey, add the eggs one at a time
and beat well. Mix together the flour, cinnamon, baking powder,
allspice and salt and add 1/2 to the sugar mixture above.
Mix the apricot halves, pecans, dates and raisins with the remaining flour.
Mix all together.  Bake in
large pan (9 1/2 by 5) at 250 for 2 1/2 to 3 hours. In bowl,
combine 1 cup brandy and 1/4 cup orange liquer.
Pour over the cooled loaves.

                            Hawaiian Fruitcake

Recipe By     :
Serving Size  : 40   Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           seedless raisins
     3/4  cup           white raisins
     2/3  cup           citron -- diced
   1 1/4  diced         candied pineapple -- diced
     3/4  cup           candied cherries
     1/3  cup           dates -- chopped
     1/4  cup           candied orange peel -- diced
     1/4  cup           candied lemon peel -- diced
   1 1/4  cups          macadamia nuts -- chopped
   1 1/4  cups          coconut -- shredded
   1      tablespoon    brandy
   1      tablespoon    dry sherry
     1/2  teaspoon      ginger juice
   1 1/3  cups          all-purpose flour
     2/3  cup           butter
   1      cup           brown sugar -- packed
   4      large         eggs
     1/2  teaspoon      baking soda
     1/2  teaspoon      cinnamon
     1/2  teaspoon      nutmeg
     1/4  teaspoon      ground cloves
     1/2  cup           guava jelly

    This makes two loaves. 
Grease two 9x5x3 inch loaf pans and line with greased brown paper.
Blend the ginger juice, brandy and sherry with the fruit, nuts and peels.
Add 3/4 cup of flour and set aside.  Cream the butter and brown sugar. 
Add the eggs, one at a time and beat well after each addition.
Sift the remaining flour with the spices and baking soda.
Add to creamed mixture and mix well.
Add the fruit mixture making sure that the batter is completely mixed.
  Pour into prepared pans.  Bake at 275F for 3 hours.
Cool completely and then brush with additional brands,
wrap in cheese cloth or linen towel and then wrap with aluminum foil.
Store in cool place.
Brush with additional brandy at least once more (about two weeks after baking).

      Holiday Fruit Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts
                Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Sifted all-purpose flour
   2      teaspoons     Baking powder
   1      teaspoon      Salt
   1      teaspoon      Nutmeg
     1/2  teaspoon      Mace
   1 1/2  cups          Diced candied pineapple
   1      cup           Candied red cherries -- - halved
   1      cup           Candied green cherries -- - halved
   1      cup           Golden raisins
   1      cup           Dark raisins
   1 1/2  cups          Pecan halves
   1      cup           Quaker Oats -- uncooked
                        (quick or old-fashioned)
   4                    Eggs
   2      cups          Brown sugar -- firmly packed
     1/2  cup           Vegetable oil
   1      cup           Milk

Line bottom of a 10-inch tube pan with waxed paper. 
Grease and flour well.  Sift together flour, baking powder, salt and spices. 
Add candied fruits, raisins, pecans and oats; stir to coat evenly with flour mixture.
Beat eggs until light and fluffy; gradually beat in sugar, oil and milk.
Add to fruit mixture; blend well.

Pour batter into prepared pan.
Bake in preheated slow oven (300 F.) about 2-1/2 hours.
Loosen edges with a knife.
Cool thoroughly before removing from pan. 
Wrap tightly and store in cool place.

Makes one 10-inch tube cake.

                     James Beards Mothers Fruit Cake

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
125      grams         Glace cherries
  90      grams         Glace apricot
250      grams         Glace pineapple
125      grams         Mixed peel
300      grams         Raisins
125      grams         Sultanas
125      grams         Currants
     1/3  cup           Brandy
  90      grams         Pecans
     1/4  cup           Flour
  90      grams         Butter
     1/2  cup           Sugar
     1/2  cup           Soft brown sugar
   3      large         Eggs
  45      grams         Grated dark chocolate
   1      tablespoon    Brandy
     1/2  cup           Flour
     1/2  teaspoon      Cinnamon
     1/4  teaspoon      Nutmeg
   1      pinch         Ground cloves
     1/2  teaspoon      Baking powder

Place cherries, apricots, pineapple, peel, raisins, sultanas, currants in a bowl.
Marinate in brandy 2 days stirring occasionaly.
Add nuts and 1/4 cup of flour, stir well.
Cream butter with two sugars add eggs mixing well between each.
Add chocolate and brandy. Sift in flour, cinammon, nutmeg, cloves, baking powder.
Add fruit mix and blend thoroughly. Pour into tin, hollow the centre,
bake 150degrees 2 1/2 to 3 hours.
Paint with brandy and store at least two months to mature.

                            Japanese Fruitcake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Butter (or marg.) -- softened
   2      cups          Sugar
   4                    Eggs
   3      cups          Flour -- all-purpose
   1      tablespoon    Baking powder
   1      teaspoon      Cloves -- ground
   1      teaspoon      Allspice -- ground
   1      teaspoon      Cinnamon -- ground
   1      cup           Milk
   1      pound         Fruit, candied -- chopped
     1/2  cup           Raisins
     1/2  cup           Nuts
                        -----COCONUT FILLING-----
   3      cups          Sugar
   2      tablespoons   Flour -- all-purpose
   1 1/2  cups          Milk
   3                    Lemons -- juice & grated rind
   1                    Coconut, fresh; grated -- OR
   2      cups          Coconut -- flaked

Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and spices; add to creamed mixture
alternately with milk; beat well after each addition. 
Add fruits and nuts; mix well.

Pour batter into 4 greased and floured 9" cake pans;
bake at 325 degrees for 25 to 30 minutes or until cake tests done.
Cool completely. Spread Coconut Filling between layers and on top of cake.

Coconut Filling: Combine sugar and flour in a saucepan; gradually stir in milk.
Bring mixture to a boil; cook, stirring constantly, until thickened.
Remove from heat, and stir in lemon juice, lemon rind, and coconut.
Cool completely before spreading on cake.
Yield: enough for four 9" layers.

                             Light Fruit Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes                            Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Glace pineapple
   2      pounds        Sultanas
   1      pound         Glace cherries (red & green)
   1      pound         Almonds
   5      cups          Flour
   1      teaspoon      Baking powder
   1      pound         Butter
   2      cups          Sugar (1 lb)
     1/2  teaspoon      Nutmeg
  10                    Eggs
   1                    Lemon -- juice & rind
   1                    Orange -- juice & rind
   1      teaspoon      Rose ext
   1      teaspoon      Almond ext

1.  Clean sultanas, slice pineapple thinly, halve cherries.

2. Mix and sift flour, baking powder and spice and add half to prepared fruit.

3. In a large bowl, cream butter and gradually beat in sugar.

4.Add well beaten eggs and beat well.

5. Fold other half of flour mixture into creamed mixture alternately
with juices and beat well.

6. Add fruit to to creamed mixture.
Combine mixture til thoroughly blended.
Split almonds and add to mixture, saving some whole for top.
Add flavourings.

7. Pour mixture into cake pans which have been lined
with 3 thicknesses of newspaper, with top layer of greased wax paper.

8. Bake cake at 275 F. for approximately 3 hours or til firm
and until cake mixture is firm when pressed.

9. Cool on cake rack until thoroughly cold.
Wrap in foil and store in cake tins.
Makes 2 large or 1 large and 2 loaf tins.

                             Magic Fruit Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Fruit
                Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Mincemeat (15 oz) jar
   1      cup           Eagle Brand Milk(can)
   1      cup           Flour
     1/2  cup           Each red and green cherries.
   1                    Egg
   1      cup           Chopped walnuts
     1/2  teaspoon      Soda
     1/2  teaspoon      Baking powder

Stir well to-gether and pour into greased and floured
tube pan and bake at 350 for 1 1/2 hours.
(Batter may seem thin but do not add extra flour).

                            Mexican Fruitcake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Sugar -- confectioner's
   2      cups          Flour -- all-purpose
   2      cups          Sugar -- granulated
   1      cup           Walnuts; or pecans -- chopped
  20      ounces        Pineapple; crushed -- undrained
   8      ounces        Cream cheese
   4      ounces        Margarine -- melted
   2                    Eggs
   2      teaspoons     Soda -- baking
   1      teaspoon      Vanilla

Preheat oven to 350 degrees.
Mix pineapple, flour, granulated sugar, soda, eggs, and nuts together
. Pour into a 13 x 9-inch pan greased with margarine and bake 45 minutes
(35 minutes if using glass baking dish).

Cream Cheese Frosting:
Blend confectioner's sugar, cream cheese,
melted margarine, and vanilla until smooth and frost cake while still warm.

                           Poor Man's Fruitcake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Box raisens
   2      cups          Water
     1/2  cup           Shortening
   2      cups          Sugar
   1      tablespoon    Cinnamon
   1      tablespoon    Cocoa
   1      tablespoon    Nutmeg
     1/2  cup           Orange juice
     1/2  cup           Brandy or wine
   4      cups          Flour
   1      tablespoon    Baking soda
   2      cups          Chopped dry fruit
                        Mixed -- dates.
   1      cup           Chopped nuts

Boil first 7 items for 10 minutes. Remove from heat and let cool.
Stir in the 1/2 cup juice and 1/2 cup Brandy to raisen mixture
Add the dry ingred's and add the nuts and
fruit if desired for a fruitcake like cake.
Pour into 10x14 pan.Which has been greased.
Bake in 350 degree oven for an hour or until tested done.

            Southern Fruitcake with Bourbon

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Flour
   1      teaspoon      Baking powder
   1      teaspoon      Ground allspice
   2      teaspoons     Apple pie spices
   2      cups          Butter or margarine -- not die
   2 1/4  cups          Sugar
     1/2  cup           Honey
   2      tablespoons   Lemon juice -- fresh
  12                    Eggs -- well-beaten
   1      tablespoon    Almond extract
   1 1/2  cups          Strawberry preserves
   1      cup           Fig preserves
   4      pounds        Candied cherries -- red and gr
   2      pounds        Candied pineapple -- chopped
   2      pounds        Dates -- chopped
     1/2  pound         Figs -- chopped
   1      cup           Raisins -- white
   1      cup           Raisins -- seedless
   1                    Coconut -- *see note
     1/2  pound         Candied orange peel -- chopped
     1/2  pound         Black walnuts -- chopped
     3/4  pound         English walnuts -- chopped
   4      cups          Pecans -- chopped
     1/2  pound         Almonds -- chopped
     1/2  cup           Bourbon

Use a whole fresh coconut, grated, for authentic recipe
or can substitute about 2-3 cups packaged coconut.
Make sure all the fruits, and nuts are chopped to about the same size.
Sift 4 1/2 cups flour (NOT self-rising) with the baking powder and spices.
Cream butter until smooth. Add sugar gradually and cream until fluffy.
Add honey and lemon juice to the well-beaten eggs; mix well then
add to the creamed mixture.
Stir in flour mixture, a small amount at a time, mixing well. 
Stir in almond extract, strawberry preserves and fig preserves.
Substitute your choice of preserves for the fig preserves if that is unavailable.
Dredge fruits, orange peel and nuts with flour; add to batter.
Add bourbon, as needed, to thin the batter.

Grease and line a large tube pan and 2 loaf pans with brown paper
or cooking parchment.
Grease the brown paper if using.

Bake in a preheated 250 degree oven for at least 3 hours or until cake tests done.
Cool completely then decorate as desired.

A good choice is to make a thin butter, powdered sugar and lemon or vanilla extract frosting.
Spread the icing thinly then immediately decorate with almonds, pecans, candied fruit etc.

                            Zucchini Fruitcake

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Cakes                            Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Rum
   3      large         Eggs
   1      cup           Salad oil
   2      cups          Brown sugar
   1      tablespoon    Vanilla
   3      cups          Flour
   2      teaspoons     Soda
     1/2  teaspoon      Baking powder
   1      tablespoon    Cinnamon
   2      teaspoons     Allspice
   1      teaspoon      Nutmeg
   1      teaspoon      Cloves
   1      teaspoon      Salt
   2      cups          Zucchini -- shredded
   2      cups          Walnuts -- chopped
   2      cups          Raisins (light & dark)
   1      cup           Currants
   2      cups          Dried & candied fruit -- (dates, apricots, fi
                        cherries)
   8      tablespoons   Rum

Combine dried fruit in pan with the 1/4 c. rum.
Cook over low heat covered til fruit tender and liquid absorbed.
Combine eggs, oil, sugar and vanilla.
Beat til well blended. In other bowl thoroughly mix all ingredients
from flour through salt. Stir into creamed mixture.
With spoon, stir in rest of ingredients except rum.
Spoon batter into greased and floured pans.

Bake at 325~ for 1 hour and 10 minutes or until pick inserted in middle is clean.
Spoon rum over breads evenly after taking out of oven.
Let cool in pans on rack.
When completely cool wrap well and freeze or keep in refrigerator 2 weeks to age.

I use four small loaf pans, but the original recipe called for 2 bread pans. 
Adjust the time to the size of pans. This makes a very moist fruitcake.