Best Fruitcake Recipe Ever

Classic Fruitcake Amy's Healthy Baking

WebDec 16, 2014 · Drain and discard any remaining brandy. Preheat the oven to 350°F, and lightly coat a 9x5” loaf pan with nonstick cooking spray. Whisk together the flour, baking …

Rating: 4.5/5(2)

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World’s Best Fruit Cake A Beautiful Plate

WebDec 2, 2019 · In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside. In the bowl of a stand mixer …

Rating: 4.6/5
1. The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
2. Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
3. In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that’s ok.

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Everyone Loves This Fruitcake EatingWell

WebApr 22, 2024 · Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 …

Rating: 4/5(1)
1. Position rack in center of oven; preheat to 275 degrees F. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour.
2. Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.
3. Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.
4. Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.

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