No-Bake Fruitcake Balls Recipe

Yummy… no-bake fruitcake balls recipe, made with candied fruits, spices, graham cracker crumbs, and chopped pecans.

INGREDIENTS:

* 1/2 cup butter
* 1/2 cup honey
* 1 cup finely chopped mixed candied fruits
* 1 cup chopped dates
* 1/2 cup raisins, chopped
* 1/2 cup candied pineapple, chopped
* 1/2 cup chopped candied cherries
* 1 cup chopped pecans
* 1 teaspoon grated orange peel
* 2 teaspoons vanilla extract
* 1/2 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground nutmeg
* dash ground cloves
* 3 1/2 cups fine graham cracker crumbs

PREPARATION:

In a large mixing bowl, cream butter until light; beat in honey until fluffy. Add fruits and nuts, orange peel, vanilla, salt, and spices. Mix to blend thoroughly. Let stand for several hours to let flavors blend. Add crumbs and mix in until well blended. Shape into small balls. If desired, drizzle with a confectioners’ sugar icing or roll in finely chopped nuts or confectioners’ sugar. Storee in tightly covered container in refrigerator, separating layers with waxed paper.
Makes about 4 to 5 dozen 1 1/4 to 1 1/2-inch balls.

Nice Berry Fruit Cake Recipe to try!

Ingerdients:

1. 1/3 cup PHILADELPHIA Light Cream Cheese Spread
2. 3/4 cup sugar, divided
3. 2 egg whites
4. 2 teaspoons grated lemon peel
5. 1 cup flour
6. 2 teaspoons flour
7. 1/2 teaspoon baking soda
8. 1/3 cup BREAKSTONE’S FREE or KNUDSEN FREE Fat Free Sour Cream
9. 3 cups mixed fresh blueberries and raspberries, divided
10. 1 1/2 cups COOL WHIP FREE Whipped Topping

Direction:

1. Preheat oven to 350 degrees F. Beat cream cheese spread and 1/2 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and lemon peel; mix well. Mix 1 cup of the flour and the baking soda. Add to cream cheese mixture alternately with the sour cream, beating well after each addition. (Do not overmix.)

2. Spray 9-inch springform pan with cooking spray; spread cream cheese mixture onto bottom and 1 inch up side of pan. Toss 2 cups of the berries with remaining 1/4 cup sugar and remaining 2 tsp. flour; spoon over cream cheese mixture in pan to within 1/2 inch of edge

3. Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. before removing rim of pan. Top with the remaining 1 cup berries. Top each serving with 2 Tbsp. of the whipped topping.

Yield: 12 servings

The Berries fruit cake recipe is ready to serve…enjoy!

white fruit cake recipe

Categories: Lemon, Orange Juice, Orange, Blueberries, Cream, Sour cream, Cream Cheese, Cheese, Corn, Fat-free, Holidays, Cakes

Ingredients:

• 1 cup of granulated sugar
• 3/4 cup of light brown sugar, packed
• 8 ounces of nonfat cream cheese
• 1 tablespoon of lemon rind, grated
• 1 tablespoon of orange rind, grated
• 2 teaspoons of vanilla
• 4 Eggs
• 3 cups of all-purpose flour
• 1/2 cup of cornstarch
• 1 teaspoon of salt
• 1 cup of nonfat sour cream
• 1 cup of mixed dried fruit, coarsely chopped, Dried cranberries, Dried cherries, Dried blueberries
• CITRUS GLAZE
• 1 cup of powdered sugar
• Orange juice

Preparation:

Citrus Glaze: Combine sugar and enough orange juice to make a glaze consistency. Yield: 1/2 cup. Cake: Beat sugars, cream cheese, citrus rinds, and vanilla until smooth in large bowl; beat in eggs. Mix in combined flour, cornstarch, baking soda, and salt alternately sour cream. Mix in fruit. Pour batter into greased 12 cup fluted tube pan. Bake at 350ºF. until toothpick inserted in center comes out clean, about 60 minutes. Cool in pan on rack 10 minutes; remove from pan and cool. Drizzle with glaze. Per serving = 177 calories, 0 gm fat, 33 mg cholesterol, 165 mg sodium, 37 gm carbohydrate, 0 gm fiber, 4 gm protein

chocolate-fruitcake-recipe.

This is very tasty with fresh peach, try this Fruitcake Recipe

Ingredients:

• 2 1/2 cups of whole wheat pastry flour
• 1 1/4 cup of brown sugar, packed
• 1 teaspoon of baking soda
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ground cloves
• 16 ounces of mixed candied fruits
• 8 ounces of candied cherries
• 1 cup of chopped walnuts
• 1 1/2 cup of raisins
• one 16 ounce can of peaches, drained, chopped
• one 14 ounce can of sweetened condensed milk
• one 10 ounce can of mincemeat
• 1/4 cup of Apricot or peach brandy

Preparation:

In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, and cloves. Stir in candied fruits, nuts and raisins. Add peaches, milk, mincemeat and brandy; mix well. Pour into oiled 5 x 9-inch loaf pans. Bake at 300ºF. for 2 hours or until done. Cool completely before removing from pans. Wrap in brandy-soaked cheesecloth; then wrap in aluminum foil. Makes 2 fruit cakes

White Fruitcake Recipe

Hmmm sweet and yummy … great strawberry short cake recipe!
ingredients:

• 1 quart strawberries, rinsed, hulled, sliced
• 1/3 cup sugar

Shortcake:

• 3 cups sifted all-purpose flour
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup shortening
• 1/3 cup butter
• 1 cup milk
• melted butter
• whipped cream, sweetened with a little sugar if desired

Preparation:

Place strawberries in a large bowl; sprinkle with 1/3 cup of sugar. Let stand, covered, for at least 1 hour before serving.

Sift dry ingredients into a mixing bowl. Cut in shortening and butter until mixture is fine. Add milk; stir with a fork until all flour is moist. Turn out onto a lightly floured board and knead gently for 20 seconds. Divide dough into 2 equal portions. Gently roll out or pat each portion to fit a 9-inch round cake pan. Place each portion into a lightly buttered pan; press edges to form a slight ridge. Brush with melted butter. Bake at 450° for 12 to 15 minutes. Brush each layer with butter. Spoon sweetened strawberries and juice between layers and on the top. Serve warm, cut in wedges, with whipped cream. The fruit cake recipe serves 10. Enjoy!!

The cake was moist and light,Try it…

INGREDIENTS

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nut
• 1 cup chopped pecans or walnuts
• 1/2 cup chopped dates
• 1/2 cup chopped maraschino cherries, well drained
• 2 cups Monterey Jack Cheese
• 1/2 cup butter
• 1 cup granulated sugar
• 2 large eggs
• 1 cup applesauce

Cream Cheese Topping:

• 1 (3-ounce) package cream cheese, softened
• 3 to 4 tablespoons milk
• 1 teaspoon vanilla extract
• 2 1/2 cups sifted powdered sugar

DIRECTIONS

1. Heat oven to 325°F (175°C). Generously grease a 12-inch tube or Bundt pan; set aside.
2. For Cake: In a medium bowl, mix together the flour, baking powder, cinnamon, salt and nutmeg; set aside.
3. In a large bowl, mix together the pecans, dates and cherries; stir in 1 cup of the flour mixture and cheese; set aside.
4. In a large bowl beat butter and granulated sugar with an electric mixer on medium speed until light and fluffy. Add eggs and mix well Add remaining flour mixture alternately with the applesauce, mixing well after each addition. Stir in cheese mixture.
5. Pour batter into well-greased 12-inch tube pan or fluted tube pan.
6. Bake for 1 hour and 10 minutes. Cool 10 minutes on wire rack; remove from pan and cool completely.
7. For Cream Cheese Topping: In a medium bowl beat cream cheese, milk and vanilla until well blended. Gradually beat in powdered sugar, beating until light and fluffy. Serve with cake.

Moist and Tasty Jeweled Fruit cake recipe …Try it!
INGREDIENTS

* 3/4 cup all-purpose flour
* 1 teaspoon baking powder
* 1 1/2 cups dates, pitted and chopped
* 1 (16 ounce) jar maraschino cherries, drained
* 9 ounces candied pineapple
* 2 1/2 cups pecan halves
* 3 eggs, lightly beaten
* 1/2 cup light corn syrup
* 2 tablespoons peach brandy

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note

DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9 x 5 inch loaf pan. Place parchment paper on bottom and sides of pan, and grease the parchment paper (cooking sprays also work well).
2. Mix together flour and baking powder in a large mixing bowl. Add dates, drained cherries, pineapple, and pecans to flour. Stir to coat well. Add eggs to fruit mixture; stir well. Pour batter into prepared pan, making sure to press the mixture very firmly into the pan to eliminate air bubbles.
3. Bake for 1 hour and 45 minutes, or until cake tests done. Let cool in pan for 15 minutes. Take out of the pan, and remove parchment paper.
4. Brush corn syrup all over top and sides of cake. Brush with 2 tablespoons peach brandy. Rewrap in the used parchment paper, and then in aluminum foil for storage. Brush with 2 tablespoons of peach brandy each week.

Enjoy and Great Jeweled Fruit cake Recipe!

Ingredients:

• 225g (8oz) Plain Flour
• 170g (6oz) Butter,
• 170g (6oz) Clear Honey
• 115g (4oz) Raisins
• 115g (4oz) Sultanas
• 115g (4oz) Dried Dates
• 50g (2oz) Dried Apricots
• 25g (1oz) Ground Almonds
• 3 Eggs lightly beaten and grated rind of one lemon
• 1 Lemon, grated rind only
• 2 tsp Baking Powder
• 1 tsp Mixed Spice

Method:

Pre-heat oven to 170°C: 325°F: Gas 3.
Chop the (ready to eat) dried apricots and dates.
Cream the softened butter, honey and lemon rind together until light and fluffy.
Gradually add the beaten eggs.
Fold in the sifted flour, baking powder and mixed spice.
Add the dried fruits and almonds, stirring thoroughly.
Spoon into greased and lined 20cm (8inch) deep round tin.
Bake for 2 hours or until skewer comes out clean.
Allow to cool in tin for 10 minutes, then cool completely on to a wire rack.

Gingered rich fruit cake

Taste this one… great taste!
Ingredients:
* oil , for greasing
* 100g each dried currants , sultanas and raisins
* 225g each semi-dried figs and prunes, roughly chopped
* 200g tub crystallised ginger
* 100g stem ginger , from a jar, chopped
* 2 tbsp stem ginger syrup
* 4 tbsp Cointreau
* 1 tsp each ground ginger and mixed spice
* zest 2 lemons
* 150ml olive oil
* 175g light muscovado sugar
* 4 eggs
* 225g gluten-free flour
* 1 tsp gluten-free baking powder

FOR THE TOPPING

* 4 tbsp apricots jam
* 1 tbsp Cointreau
* 450g mixed fruit, including figs, prunes, dates and apricots

Method:
1. Heat oven to 140C/fan 120C/gas 1. Lightly oil a 71⁄2cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.
2. Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.
3. Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21⁄2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.
4. For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.

Enjoy

Try This Great…
Fruit Cake Recipe
it is delicious..great taste!!

Ingredients:

• 2 3/4 cups all purpose flour/maida
• 1 cup butter
• 1 1/2 cups powdered sugar
• 2 tsps baking pwd
• 2 tsps vanilla essence
• 5 eggs
• 3/4 tsp cinnamon pwd
• 1/4 tsp clove pwd
• 1/4 tsp cardamom pwd
• 3/4 tsp shahjeera pwd
• 1 cup caramel

Preparing dried fruits:

2 1/2 – 3 cups dried fruits (tutti frutti, dried currants, figs, dates, candied lemon & orange peel, golden raisins, preserved cherries, cashewnuts and almonds)

1/2 tsp nutmeg pwd

1/4 tsp clove pwd

3/4 cup dark rum

1/2 cup red wine

For caramel:

1 cup sugar

1 tbsp water

1/2 cup water

Preparing dried fruits: I prepared the dried fruits a week ahead before baking. Finally chop all the dried fruits and nuts and soak in enough dark rum and red wine in a large jar such that half of the jar is filled. There should be enough room in the jar once the fruits and rum are added, as they will almost double in size. Secure cap tight and keep away for at least a minimum of 24 hours. You can make this a year ahead, 2-3 months ahead or even a week before baking the cake. Do shake the jar once in a while. Longer the fruits steep, better the flavor.

Preparing Caramel: Heat a heavy bottomed vessel and cook the sugar and a tbsp of water on medium high heat. You will find that the sugar will melt and start to change color. Don’t stir, you can swirl the vessel, once or twice. When you find that the color has changed to a little darker golden brown color, turn off heat and place the vessel near the kitchen sink. Immediately, pour half a cup of water very carefully into the caramel and stir to mix well. You will find that the liquid will splash when you pour the water into the hot caramel. So make sure there are no children around the kitchen when are making the caramel and protect your hand by wearing a thick glove. Cool the caramel before adding to the cake batter.

I made 2 batches of caramel, where one batch was a shade lighter than the other. The cake pieces in the second picture of the post is the one made with the lighter golden brown color caramel.

Procedure:
1 Sieve maida and baking pwd.
2 Seperate egg yolks from the whites. In a seperate bowl, whisk egg yolks with vanilla.
3 Beat the butter and powdered sugar till smooth and creamy. Add the egg yolk mixture little by little, alternating with a tbsp of the sieved flour and combine till smooth.
4 Add the spice powders and caramel, combine till well blended.
5 Add the sieved flour in 4-5 batches and combine till well blended.
6 Add the dried fruits (toss the dried fruits in two – three tbsp of flour) and using a spatula, fold it gently into the batter.
7 Finally, whisk egg whites till it forms peaks and gently fold into the cake batter till well combined.
8 Grease the cake tins and line with parchment paper. Pour batter up to half of the prepared cake tins and bake in a pre-heated oven at 325 degrees for 1 hour. Keep checking from 50 mts itself. Sometimes you might have to bake beyond an hour. So bake at 250 degrees for another 5 to10 mts till the cake is brown and when you insert a knife into the cake, it should come through clean.
9 Once done, cool on a wire rack for 15 mts before removing the cake from the tin and carefully peel the paper. Cool the cake completely before wrapping in a clear plastic wrap. Keep away the cake for a minimum of 24 hours before serving. Slice the cake with a serrated knife.

Note:

1. The cake tastes best if it ripens for at least a week. 2. Caramel can be made ahead and stored in the refrigerator for a few days. 3. All the ingredients should be at room temperature. 4. Dust dried fruits in flour before adding into the cake batter. This will ensure that they do not sink to the bottom of the baked cake but spread evenly through out the cake. 5. You can substitute rum/wine with apple juice or pineapple juice. 6. Use fresh spices. 7. Line the greased cake tins along the sides also.