Jeweled Fruitcake Recipes

Steps:

• Make the Hot toddy cake (see link, right) in a loose-bottom tin, holding back about 2 tbsp of the mix for later. While it bakes, bake the fruit and nut topping. Melt the butter and golden syrup together, then toss with the nuts, dried fruit and seeds. Set aside; the butter mix will start to cool and thicken.
• Take the cake out of the oven 30 mins before the end of cooking, then gently spread over the remaining cake mix with the back of a spoon. The cake will still be quite soft but will take the weight, don't worry about it sinking. Scatter the fruit and nut mix over the top in an even layer. Bake for the remaining 30 mins until the cake is cooked and the nuts golden. Test for doneness by poking a skewer through the topping and into the cake. If it's underdone, but the nuts are golden, just cover with foil and give it another 10 mins; then test again.
• Leave the cake to cool completely in the tin, so that the nutty topping firms up. Loosen any obviously sticky edges, then push the cake out of the tin from the bottom. Transfer to a cake board or plate and fix the ribbon around the base before serving. Can be kept in an airtight tin for up to a week.

Steps:

• 1. 2 days to 1 week before baking fruitcake: Place the cherries, pineapple, dates and orange and lemon peel in a large refrigerator container with a tight fitting lid. Pour the brandy over all and mix well. Store in refrigerator for 2 days to 1 week, stirring mixture at least once a day.
• 2. Preheat oven to 300 degrees F. Generously coat a 12 cup Bundt pan (or mold, or your own combination of baking pans.... mini bundt, loaf pans, etc.) with cooking spray. Baking time will vary depending on size of pans used. This recipe makes approximately 11 cups of batter. Set prepared baking pans aside.
• 3. Add walnuts to fruit mixture and mix well. Set aside.
• 4. In a large bowl, with electric mixer on medium speed, cream butter with sugar. Add eggs , one at a time, beating well after each.
• 5. Sift the flour, salt, soda, cinnamon, cloves, ginger and nutmeg in a large bowl. Add to creamed mixture alternately with the preserves.
• 6. Fold fruit mixture into the batter and mix until well combined. Turn batter into prepared baking pan(s). Batter should come to within 1/2" - 1" from top of pan.
• 7. Bake for 1 1/2 - 2 hours (for single cake) or until cake tests done when a toothpick is inserted near center. Let cool 20 minutes, then turn out onto rack. Cool completely. Pictured: individual mini-bundt cakes - baked for 1 hour 5 minutes
• 8. Make glaze: In a small saucepan over medium heat, combine the corn syrup and brandy and cook for about 3 minutes. Mix well. Brush a light coating over each cake. Arrange reserved cherries and pineapple on top to decorate. Brush with remaining glaze.
• 9. Wrap in waxed paper and then place in a plastic bag. Store in refrigerator. When ready to serve, remove from refrigerator and bring to room temperature.
• 10. PLEASE NOTE: Baking time for different size baking pans: regular size loaf pan: 1 hour 40 minutes, mini-loaf pan or mini-bundt pans: 1 hour 5 minutes These times may vary Just keep checking for doneness with a toothpick after suggested times.

Steps:

• Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan.
• Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning.
• Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.

Steps:

• 1. Heat oven to 300 degrees. Line loaf pan (9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2) with aluminum foil; grease. Leaving apricots, dates, nuts & cherries whole, mix all ingredients thoroughly. Spread mixture evenly in pan.
• 2. Bake 1 hour 45 minutes or until wooden pick inserted in center comes out clean. If necessary, cover with aluminum foil the last 30 minutes of baking to prevent excessive browning.
• 3. Remove from pan; cool. Wrap in aluminum foil, store in cool place.