Traditional Southern Fruitcake Recipe

Icebox Fruitcake Southern Bite

WEBDec 7, 2012 · Coarsely chop the cherries. . Combine crushed graham crackers, pecans, cherries, raisins, coconut, marshmallows, and …

Rating: 4.9/5(19)
1. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Crush the graham crackers using a food processor or add them to a large ziptop bag and crush using a rolling pin. Coarsely chop the cherries.
2. Combine crushed graham crackers, pecans, cherries, raisins, coconut, marshmallows, and sweetened condensed milk in a large bowl and mix well. Add reserved cherry juice by the tablespoonful until the mixture comes together, but isn't too soft. I usually add between 2 and 3 tablespoons.
3. Turn out into the prepared dish and press flat with your hands. Cover and chill at least 6 hours, then cut into bars. Keep refrigerated.

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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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Southern Fruitcake Recipe: How to Make It Taste of …

WEBJan 13, 2023 · Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. With a skewer, poke …

Rating: 5/5(5)
1. Grease and flour two 9x5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper.
2. Set aside., Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside. , In a large bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition.
3. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled).
4. Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well.

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Really Good Christmas Fruitcake Recipe Southern Living

WEBJan 30, 2023 · 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 …

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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