fruitcake

Free Range Fruitcake

golden raisins

currants

cranberries

blueberries

cherries

dried apricots, chopped

candied ginger, chopped

gold rum

sugar

unsalted butter (1 1/4 sticks)

apple juice

whole cloves, ground

allspice berries, ground

cinnamon

ginger

all purpose flour

salt

baking soda

baking powder

eggs

Brandy

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

I've been making this for 4 years now.  I vary the fruit a lot but usually it's half cranberries &amp; raisins (dark &amp; gold) and one-half "other".  Dried apricot always makes it in and dried tart cherries are excellent.  I use a dried-berry mix I get mail-order regularly, too.  Figs disintegrate but taste good.  I've switched to using mixed-glazed peel instead of fresh but I get it from a quality source.

I recommend "nuts.com" as a source for bulk candied ginger, dried fruit, and the glazed peel.

I macerate in spiced rum and I've basted in a variety of liquors.  Brandy, Rum, Bourbon all work just fine.  Use what floats your boat.  I use toasted almond slices instead of pecans 'cause I like almonds.  So there.

I'm up to 6 batches a year, which is 9 lbs of dried fruit, baked in 3x5.5 mini-loaf pans.  It's difficult to make more than 2 batches at a time, in my opinion.  Total yield is 24 cakes and I gift them out to a lot of converted fruitcake rejecters.

Best fruitcake ever!  Fruitcake was never one of my favorite confections. Those neon colored pieces of stuff are just the nastiest things that were ever allowed in a kitchen. <div>This recipe that uses real fruit is beautifully dense, flavorful and boozy. I just love it. </div>

HOLY GUN SMOKES!!……I doubled the recipe 8 times, rather hard to mix, but I have all the proper equipment to make such a big batch...I went right by the recipe, spritz with apricot brandy....This fruit cake is absolutely fantastic.  I made it last year and only doubled the recipe 4 times, everyone was screaming they wanted more...GO BIG OR GO HOME!!<div>Ha ha....</div>

My favorite! Make every year at Thanksgiving and freeze it (in cheesecloth soaked Piehole Pecan Pie whiskey/liqueur) until Christmas. Loved even by family members who hate fruitcake. 

Excellent recipe! Making this fruitcake has become a holiday tradition for us since 2013. We've made smaller sized fruitcakes for friends.<div><br /></div><div>I want to reiterate how important it is to allow the cake to completely cool before removing from the pan. If it's removed prematurely, it'll be a mess.<br /><div><br /></div><div><br /></div></div>

I never liked fruit cake until I saw AB make this on TV years ago and tried it. I didn't have to make a new one last year because I found the previous year's forgotten one in the pantry, still moist and flavorful and eminently edible. I have baked 6 tiny loaves (6 x 3.5) using this recipe and they were fine. I'm in mid-bake right now and the house smells delightful.

I made this for Christmas 2018 and loved it! I am downloading the recipe so I can make it for Christmas 2019. I think I will double the recipe so I can share. People generally don’t like fruitcake but everyone love this one.

I give this recipe 5 stars because it was amazing as a base, even though I changed a few things to make it gluten-free for my guests. To be sure there was no cross-contamination, I made sure my spices were gluten-free (some apparently have gluten?) and I bought the nuts in shells. I replaced the flour with 224  grams gluten-free oat flour, plus 2 grams of xantham gum. Other changes I made: I live in Northern Europe so some ingredients aren't readily available (or expensive) and I wanted to use my own picked berries. I substituted prunes for currants, lingonberries for cranberries, dried blueberries for sun-dried blueberries, aronia berries for cherries, cardamom for cinnamon, and homemade fruit liquor for the rum (with maybe an extra splash or two). Otherwise, followed the recipe precisely. The recipe made enough for two loaves. I baked them 6 weeks before Christmas, wrapped them in cellophane, left them in a cupboard until Christmas, leaving the ends open for air and basting with brandy every three days. Next year, I will make the same recipe, but I would be more adventurous with brandy and spicing to give it more depth. 

I made Alton's Free Range Fruitcake to go along with our book club's reading of Truman Capote's Christmas story; a perfect match!  And who would have guessed there would be rave reviews for fruitcake?  Fellow book club members took home what was left of the tasty fruitcake!

Love this fruitcake!  I've been making it for years.  People who say they hate fruitcake love it.  I make mini loaves and give them as gifts.  So good.  I make it on November 1st, wrap them in plastic, and feed them with a mixture of brandy and Grand Marnier by spritzing each loaf once a week until I give it away.

https://www.foodnetwork.com/videos/free-range-fruitcake-0134090

Alton tackles the oft-maligned fruitcake and comes up with this gem.

Ultimate Nut Fruitcake - using 5 different delicious nuts! This recipe uses almonds, hazelnuts, macadamia nuts, walnuts and pecans in the cake and is topped by a sweet almond marzipan layer for the ultimate fruitcake for those who can't get enough of crunchy nuts.

Ultimate Nut Fruitcake - Using 5 Different Delicious Nuts!

oz dates, chopped,

raisins

butter

dark brown sugar

molasses

coffee liqueur,

tsp allspice

tsp powdered ginger

cloves

tsp nutmeg

oranges

eggs, lightly beaten

tbsp cocoa

½ tsp baking powder

½ tsp baking soda

hazelnuts

oz glace cherries

oz candied citrus peel,

pecans,

walnuts,

hazelnuts,

nuts,

almonds,

Ultimate Nut Fruitcake - using 5 different delicious nuts!

Lightly grease and line a 10 inch springform...

Lightly grease and line a 10 inch springform pan with parchment paper.

In a large saucepan melt the butter over...

In a large saucepan melt the butter over medium heat and add the raisins, dates, brown sugar, molasses, spices, coffee liqueur (or coffee) and the orange zest and juice.

Bring to a gentle boil and very slowly...

Bring to a gentle boil and very slowly simmer for 10 minutes.

Remove from heat and allow to cool for...

Remove from heat and allow to cool for 30-45 minutes.

When cool stir in the beaten eggs.

Sift together, flour, cocoa, baking powder, baking soda.

Add the ground nuts to the sifted flour...

Add the ground nuts to the sifted flour mixture and fold through the boiled mixture.

Fold in cherries, citrus peel and all of...

Fold in cherries, citrus peel and all of the nuts.

Pour into prepared baking pan. You can decorate...

Pour into prepared baking pan. You can decorate the top with additional nuts, cherries etc., if you like.

Bake at 300 degrees F for up to...

Bake at 300 degrees F for up to 2 hours or longer depending upon the size of your pan. Mine took the full two hours in a 10 inch spring form pan.The cake should feel firm to the touch at the center and a wooden toothpick inserted into the center should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.

At this point you can poke small holes...

At this point you can poke small holes in the top and bottom of the cake with a fork and pour on 4 ounces of dark rum or your favorite whiskey, half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.

Soak several layers of cheesecloth in additional rum...

Soak several layers of cheesecloth in additional rum if you like and wrap completely around the cake, then cover with several layers of plastic wrap and store in a COOL place.

When serving, you can add a layer of...

When serving, you can add a layer of marzipan or if you have decorated the top with fruit and nuts, brush with a simple glaze of equal parts water and sugar boiled together for about 10-15 minutes.

Fruitcake Cookies

all-purpose flour

(1 stick) butter, room temperature

brown sugar

eggs,

milk

pecans

candied cherries, chopped

candied pineapple, chopped

Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.

Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.

This recipe is almost exactly like the recipe handed down in my family from my Great-Aunt whose family used this recipe for more than 100 years in Georgia. My recipe uses 4 cups of chopped pecans and the cookies are absolutely amazing. The one other item that was added to some batches of cookies was either rum or bourbon to add a little kick, except if they were to be served at church!

Love it I’m going to make this a tradition with my 10-year-old granddaughter merry Christmas to all

I made these last year after seeing the episode.  My husband couldn't get enough of them!  I wound up making 3 batches before New Year's. When I pulled out my recipe cards for this year's cookies, the first thing my husband said was "are you going to make those fruity things again?" Guess they are going to be a family staple every Holiday. Great recipe!  Thank you Trisha!

These cookies are so good. Just an old fashioned delicious cookie. Easy to make &amp; so yummy. Thanks Trisha.

These are the best ever fruitcake cookies that I have eaten. 

My daughter wanted fruitcake for Christmas but when I watched Trisha make fruitcake cookies, I knew I had to make them for my daughter.  She told me that they were a keeper and her coworkers loved them too. 

These came out great! Used 2 cups chopped walnuts. Baked mine for about 19-20 minutes.

I made these cookies yesterday.  They are delicious.  I'm not sure why the instructions say to stir by hand.  I used my Kitchenaid stand mixer all the way through.  The stores in my area don't carry the candied fruit any longer, so I had to order it on line.  These cookies are definitely five star!

have made this several times. this time used sunflower seeds.  really good. 

These are very good and made up quickly. I did not toast the pecans as someone mentioned. Did not need the extra step and wanted to see how they were as presented.  They were nice and crispy just out of the oven. A week, later they were softer. Still flavorful. My neighbors loved them along with a glass of crisp (unoaked) chardonnay. I will keep them on my list.

https://www.foodnetwork.com/videos/fruitcake-cookies-5431497

Trisha makes believers out of fruitcake haters with this recipe.

<p>Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short</p>

Mince Pies

mincemeat(about 600 grams)

satsumas,segmented

apple,finely chopped

lemon

little icing sugar,for dusting

plain flour

unsalted butter,softened

caster sugar,plus extra for sprinkling

egg,plus egg

Mince pies

<p>Place 375g plain flour and 260g softened unsalted butter in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and rub together to a crumb consistency.</p>

<p>Add 125g caster sugar and 1 large beaten egg, and <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">mix</a> together.</p>

<p>Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.</p>

<p>Wrap the pastry in cling film and chill for 10 mins.</p>

<p>Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and <a href="https://www.bbcgoodfood.com/content/top-graters">zest</a> of 1 lemon.</p>

<p><a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll</a> out the pastry to 3mm thick.</p>

<p>Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">Brush</a> the edge of each pie with a little beaten egg.</p>

<p>Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.</p>

<p>Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.</p>

<p>Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist</p>

Make & mature Christmas cake

1kg mixed dried fruit(use a mix of raisins, sultanas, currants, cherries, cranberries, prunes

orange

milliliters brandy,Sherry, whisky

pack butter,softened

light soft brown sugar

ground almond

tsp mixed spice

¼ tsp ground cloves

flaked almonds

tsp vanilla extract

<p>Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> set over a medium heat.</p>

<p>Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and leave to cool for 30 mins.</p>

<p>Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">baking parchment</a>, then wrap a double layer of newspaper around the outside – tie with string to secure.</p>

<p>Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.</p>

<p>Tip into your prepared tin, level the top with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> and bake in the centre of the oven for 2 hrs.</p>

<p>Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.</p>

<p>To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.</p>

<p>Don’t feed the cake for the final week to give the surface a chance to dry before icing.</p>

Easy Holiday Fruitcake loaded with glazed fruit and nuts. A dense yet moist cake laced with liquor, it&#x27;s a great holiday treat perfect for dessert or gift-giving.

Christmas Fruitcake

margarine, melted

brown sugar, packed

light syrup

eggs medium eggs (about 1/3 cup)

orange concentrate

brandy

flour, sifted

nutmeg

allspice

glazed cherries

glazed fruits

dates

almonds

pili nuts

Preheat oven to 300 F to 325 F.

Lightly grease sides and bottom of three 6 x 3 x 2 loaf pans with shortening and line with parchment paper or brown baking paper. Set aside.

In a non-reactive bowl, combine dried fruits, nuts, and the 1/2 cup brandy. Soak overnight.

In another bowl, combine margarine, sugar, syrup, eggs, orange concentrate, molasses, and 2 tablespoons brandy. With an electric mixer, beat until well blended.

Add flour, baking powder, salt, nutmeg, and allspice. Beat until well-blended.

Add 1/2 the fruit and nut mixture and stir to combine.

Pour batter in prepared loaf pans. Spoon the remaining half of the fruit and nut mixture over the batter. Decorate with glazed cherries.

Place batter-filled pans in the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake.

Bake at 300 F to 325 F for 1 1/2 to 2 hours or until a toothpick inserted into the center comes out clean.

Remove from oven, place on a wire rack and allow to cool for about 5 minutes.

Carefully lift the fruitcakes from baking pans and let cool completely.

Brush all sides with brandy or rum.

Wrap with heavy-duty aluminum foil and store at room temperature in a styrofoam box or tin can.

Brush fruitcake with brandy every week for four weeks, then every two weeks.

https://www.youtube.com/watch?v=Sr1bi0MKp_w

Christmas Fruitcake is a dense yet moist cake with dried fruits and nuts laced with liquor. It’s a festive baked treat perfect for holiday gift-giving!

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✅Ingredients

1/4 cup margarine, melted
1/2 cup brown sugar, packed1/2 cup brown sugar, packed
1/4 cup light syrup1/4 cup light syrup
2 eggs medium eggs (about 1/3 cup)2 eggs medium eggs (about 1/3 cup)
1/4 cup orange concentrate1/4 cup orange concentrate
1/4 cup molasses1/4 cup molasses
2 tablespoons brandy2 tablespoons brandy
1 1/8 cup flour, sifted1 1/8 cup flour, sifted
1 teaspoon baking powder1 teaspoon baking powder
1/2 teaspoon salt1/2 teaspoon salt
1/4 teaspoon nutmeg1/4 teaspoon nutmeg
1/8 teaspoon allspice1/8 teaspoon allspice
3 teaspoons glazed cherries3 teaspoons glazed cherries

Fruit and Nuts Mixture
2 cups glazed fruits2 cups glazed fruits
1 cup raisins or sultanas1 cup raisins or sultanas
1/2 cup pitted dates1/2 cup pitted dates
1 cup toasted almonds or cashews1 cup toasted almonds or cashews
1 cup pili nuts1 cup pili nuts
1/2 cup brandy1/2 cup brandy

✅Instructions

Preheat oven to 300 F to 325 F.

Lightly grease sides and bottom of three 6 x 3 x 2 loaf pans with shortening and line with parchment paper or brown baking paper. Set aside.

In a non-reactive bowl, combine dried fruits, nuts, and the 1/2 cup brandy. Soak overnight.

In another bowl, combine margarine, sugar, syrup, eggs, orange concentrate, molasses, and 2 tablespoons brandy. With an electric mixer, beat until well blended.

Add flour, baking powder, salt, nutmeg, and allspice. Beat until well-blended.

Add 1/2 the fruit and nut mixture and stir to combine.

Pour batter in prepared loaf pans. Spoon the remaining half of the fruit and nut mixture over the batter. Decorate with glazed cherries.

Place batter-filled pans in the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake.

Bake at 300 F to 325 F for 1 1/2 to 2 hours or until a toothpick inserted into the center comes out clean.

Remove from oven, place on a wire rack. and allow to cool for about 5 minutes.

Carefully lift the fruitcakes from baking pans and let cool completely.

Brush all sides with brandy or rum.

Wrap with heavy-duty aluminum foil and store at room temperature in a styrofoam box or tin can.

Brush fruitcake with brandy every week for four weeks, then every two weeks.

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#fruitcake

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