Southern Supreme Fruitcake Copycat Recipe

Southern Fruitcake Recipe MyRecipes

WEBSep 7, 2013 · Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to pecan mixture, tossing to coat. Step 4. …

1. Preheat oven to 250°.
2. Coat 2 (8 x 4-inch) loaf pans with cooking spray; line bottom and sides of pans with parchment paper. Coat parchment paper with cooking spray.
3. Combine pecans and next 5 ingredients (through cherries) in a large bowl. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to pecan mixture, tossing to coat.
4. Combine 1 cup flour, cinnamon, and next 4 ingredients (through ginger) in a small bowl. Place butter and sugar in a large bowl; beat with a mixer at high speed 3 minutes or until light and fluffy, scraping sides of bowl occasionally. Add eggs and egg whites, 1 at a time, beating well after each addition. Add flour-spice mixture; beat at medium speed until blended. Add 1/4 cup bourbon and extracts, beating at low speed until blended. Stir pecan mixture into batter.

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NoBake Southern Icebox Fruitcake Recipe Lana's …

WEBDec 19, 2023 · STEP 1. STEP 2. STEP 3. STEP 5. Grease two 9×5 loaf pans with butter and set aside. Thoroughly crush the vanilla wafers …

Rating: 5/5(1)

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Really Good Christmas Fruitcake Recipe Southern Living

WEBJan 30, 2023 · Discard cinnamon stick. Preheat oven to 300°F. Spray 2 8.5x4.5-inch loaf pans with baking spray; line pans with parchment paper, leaving a 2 inch overhang on …

Rating: 5/5(1)
1. Place pineapple, figs, apples, persimmons, peaches, golden raisins, cinnamon stick, bourbon, and brandy in a large bowl; stir to coat fruit in liquid. Cover and let stand at room temperature 24 hours, stirring once every 8 hours. Discard cinnamon stick.
2. Preheat oven to 300°F. Spray 2 8.5x4.5-inch loaf pans with baking spray; line pans with parchment paper, leaving a 2 inch overhang on the two long sides. Whisk together flour, baking powder, salt, ground cinnamon, and nutmeg in a medium bowl; set aside. Place butter in the bowl of a large stand mixer fitted with the paddle attachment. Beat butter on medium speed until smooth, about 1 minute. Add sugar to butter and beat on medium speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, beating until just incorporated. Beat in vanilla. Add flour mixture to mixer bowl; beat on low until just combined, about 30 seconds.
3. Remove mixer bowl from mixer. Fold in zests, juice, cherries, pecans, and soaked fruit mixture. Batter will be very thick. Divide batter evenly among prepared pans. Bake in preheated oven until a toothpick inserted in the center of each fruitcake comes out clean, about 1 hour 15 minutes.
4. Place pans on a wire rack to cool completely, about 2 hours. Remove fruitcakes from pans. Slice to serve, or if storing, dampen cheesecloth with bourbon and wrap fruitcake tightly with cheesecloth, then wrap tightly with plastic wrap. Store in the refrigerator up to 1 month, changing cheesecloth once a week. To store for a short period of time (less than 1 week), wrap tightly with plastic wrap and store in refrigerator.

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