1475 ina fruitcake Recipes

dried figs, raisins, candied cherries, coarsely chopped, dried apricots, coarsely chopped, honey, dry sherry, freshly squeezed lemon juice, chopped pecans, kosher salt, unsalted butter, at room temperature, superfine sugar, light brown sugar , firmly packed, extra-large egg, all-purpose flour

fresh raspberries, freshly squeezed lime juice, ice cold water, simple syrup (see note ), or to taste, orange flavored vodka, triple sec, lime slice, for garnish, a viewer , who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

butter, light brown sugar, eggs, golden raisins, raisins, red candied cherries, red candied pineapple, green candied cherries, green candied pineapple, bourbon, milk, ground cinnamon, ground nutmeg, all-purpose flour, walnut halves, pecan halves

brown sugar, all-purpose flour, baking soda, ground cinnamon, ground allspice, ground nutmeg, eggs, grated lemon zest, vanilla extract, brandy, raisins, chopped walnuts, dried mixed fruit, butter, melted, brandy

fruitcake (about 1 1/4 lb), frozen blueberries, thawed, plain yogurt

granulated sugar plus additional for sprinkling the ramekins, crumbled fruitcake, crumbled white bread, milk, eggs, separated, sugar

a 3-oz package cream cheese, minced peeled fresh gingerroot, fruitcake

bacon, chopped, fruitcake (about 11/4 lb), all-purpose flour, cold unsalted butter , cut into pieces, gorgonzola cheese, at room temperature, cream cheese, at room temperature, chopped chives, worcestershire sauce, cayenne pepper

kosher salt, pork tenderloins, sliced into 2-to-3-inch medallions, crumbled fruitcake, unsalted butter, softened, dijon mustard, worcestershire sauce, freshly ground pepper, vegetable oil, dry sherry, heavy cream, sauteed spinach , for serving (optional)

fruitcakes get an awful lot of bad press , especially the mass produced varieties, but a rich homemade version can be incredibly delicious., fruitcake is a mixture of fruits and nuts with just enough batter to hold them together. when wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years, have it your way ..., if there are certain fruits you don tsp like , you can always include more of another, or some of your own favorites. dried fruits cooked in juice can take the place of candied fruits, and seeds can replace nuts. to convert a favorite dark fruitcake recipe to a light fruitcake, leave out the dark spices, use light colored fruits (golden raisins, dried apricots, etc.), and replace dark corn syrup or molasses with light corn syrup

crumbled fruitcake, fine-quality bittersweet chocolate, cut into bits

minced onion, minced green bell pepper, unsalted butter, chopped fruitcake, four 1-inch-thick rib pork chops, vegetable oil

chopped pecans (12 oz), golden raisins (8 oz), all-purpose flour (used to dust fruit), chopped mixed candied fruit (fruitcake mix kind), all-purpose flour (6.37 oz), baking powder, salt, butter, softened (8 oz), granulated sugar (7 oz), eggs, orange juice, fresh lemon juice, bourbon (first seasoning step), bourbon (2-3 week seasoning steps), candied cherry, cut in half (optional), pecan halves (optional)

buttermilk, canola oil, eggs, brown sugar, vanilla extract, wheat bran, rolled oats, whole wheat flour, cinnamon, salt, baking powder, candied orange peel (fruitcake mixes)

go to the crafts store., purchase 1 or more bags of dried fruit, some plaster of paris, brown paint and a disposable cake pan., go home ., unwrap the dried fruit , carefully folding the wrapper inside-out and placing it at the bottom of your trash can. better yet, send it through your personal paper shredder and use it for insulation in the attic., mix the plaster of paris with water and pour into the disposable cake pan. place dried fruit on top, gently pushing in so it looks baked in the batter. let dry., take your fruitcake out of the disposable cake pan ., cover the top, bottom and sides with brown paint, avoiding the fruit., wrap your fruitcake in festive , colored saran wrap and finish with a bow. i like using red wrap because it gives a warm glow to the fruitcake., give your fruitcake to someone you want to impress. when they lift it, they ll say, wow! you must have made a really rich fruitcake! don tsp forget to smile and say, oh, its paris-style fruitcake., worry about someone trying to eat your fruitcake. nobody actually eats fruitcake... that s just a rumor. just so you know, the dried fruit won go bad because it has the same preservatives as twinkies, which have a shelf-life of about 237 years.

butter or 1/2 lb margarine, light brown sugar, lemon extract, eggs, molasses, peeled apples (cut into slices and cooked until soft in the microwave), flour, baking powder, cinnamon, allspice, nutmeg, salt, pecans (chopped ), walnut halves, currants, dark raisin, golden raisin, dried sweetened cranberries, dried apricot (roughly chopped ), candied pineapple, candied red cherries, pecans, walnuts, candied cherry

butter (1 lb), brown sugar (1 lb), honey, eggs, flour, baking powder, salt, allspice, cinnamon, light cream, lemon juice, apricot nectar, dried apricots, sliced, dried cherries, seedless golden raisin, pecans, brandy, grand marnier