Whats the ingredients for a fruit cake?

Question

i wanna make one

Answer 1

Boiled Fruit Cake  

  

Serves 8-10  



Preparation time 30 mins to 1 hour

Cooking time 1 to 2 hours

  







Ingredients

1 cup castor sugar

1 cup sultanas

1 cup milk

110g/4oz butter

2 cups self-raising flour

1 tsp mixed spice

1 egg

lined 900g/2lb loaf tin

Method

1. Oven temp 150C/300F/Gas 2.

2. Place the caster sugar, sultanas, milk and butter into a fairly large saucepan

bring slowly to the boil [giving sugar and butter time to melt].

3. Allow it to cool a little, then add the self-raising flour and the egg to the boiled mixture.

4. Mix together thoroughly and pour into loaf tin. Place in pre-heated oven for about 75-90 minutes. Allow it to cool in the tin.

Recommendations for accompaniments:

Nice cup of tea or coffee.

This has to be the easiest fruit-cake to make - ever.

Answer 2

FRUIT CAKE

1 lb. fruit cake mix

1 1/4 c. chopped nuts

1/2 c. raisins

2 1/4 c. flour

3 sticks butter

1 1/2 c. sugar

5 eggs

1/2 c. orange juice

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 oz. rum or brandy

Cream shortening and sugar; add unbeaten eggs slowly, mixing well. Add fruit cake mix, nuts, and orange juice. Sift flour, baking powder, spices and salt; fold into first mixture, mix thoroughly. Garnish with cherries and pineapple before baking in well greased, paper-lined 10 x 6 x 4 inch pan. Bake at 275 degrees for 3 hours. After baking, sprinkle with rum.

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but there are many other kinds

COCONUT GLAZED COCKTAIL FRUIT CAKE

Cake Batter:

1-1/2 cups sugar

2 cups cocktail fruit mix from can, drained (28 oz can)

4 whole eggs

1 tsp. baking soda

2 cups all purpose flour

Coconut Glaze:

1/3 cup melted butter

1 cup sugar

1 cup milk

1 cup dry flaked coconut

Preheat oven at 350°F.

Open can of cocktail fruit mix and drain juice,(you can drink it or use it for something else, because you won't need it for this recipe). Measure 2 cups of cocktail fruit and set aside.

In a mixing bowl, hand beat sugar and eggs for about 5 minutes, then add cocktail fruit and stir. Slowly add flour and baking soda and keep stiring.

Grease and flour cake pan (use butter to grease pan). Pour batter into pan and bake for 1 hour and 15 minutes. You can use the toothpick readiness test. Insert toothpick into centre of cake, if when you pull it out it is wet the cake is not ready. but if the toothpick is dry, your cake is done.

Remove cake from the oven and allow to cool while the glaze is prepared.

Making the Glaze:

Put all ingredients for the glaze into a saucepan; cook over medium heat, stirring constantly. When it comes to almost a boil, remove from heat and stir well for several minutes, then pour and spread glaze evenly on cake.

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DARK FRUIT CAKE

1 1/2 c. packed brown sugar

3 c. flour

2 tsp. salt

1 tsp. allspice

1 c. grape juice

4 eggs, separated

1 tsp. baking powder

1 tbsp. cinnamon

1 tsp. cloves

1 c. butter, melted

Toss together in large bowl with 1 cup flour and set aside. 8 oz. candied pineapple, diced 16 oz. fruit cake mix 8 oz. candied cherries, halved 1 c. dark raisins 4 c. nuts, chopped

Mix brown sugar and egg yolks; beat 2 minutes on medium speed of mixer. Sift 2 cups flour with other dry ingredients, then add to egg yolk mixture alternately with grape juice. Fold in stiffly beaten egg whites. Add fruit and nut mixture to batter along with melted butter and mix well. Press into 2 loaf pans lined with waxed paper. Bake at 275 degrees about 3 1/2 - 4 hours. Cool 20 minutes then remove from pans. Soak cheese cloth with apricot brandy and wrap around cakes. Wrap in aluminum foil and season for 3 weeks in cool place. Slice thin.

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EASY DROMEDARY FRUIT CAKE

1 (8 oz.) pkg. Dromedary chopped or pitted dates, snipped

1 (16 oz.) container mixed candied fruit

1 c. chopped walnuts

1/2 c. dark seedless raisins

1 c. all purpose flour

1 (17 oz.) pkg. Dromedary pound cake mix

1/4 c. butter, softened

1 c. milk

3 eggs

Toss first four ingredients with 1/2 cup flour; set aside. Add 1/2 cup flour to Dromedary pound cake mixture. Blend in butter, using low speed on electric mixer. Blend in 1/2 cup milk; beat 1 minute at medium low speed. Blend in eggs and beat 1 minute. Add 1/2 cup milk; beat 1 minute. Blend in fruit mixture.

Pour into 3 well greased and floured 7 1/2" x 3 3/4" x 2 1/2" loaf pans. Bake in preheated 325 degree oven for 1 hour and 15 minutes to 1 hour and 25 minutes or until cake tester comes out clean. Cool in pans on wire rack 10 minutes, then remove from pans to cool completely. Wrap in foil and refrigerate.

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FRUIT COCKTAIL CAKE

2 c. sugar

2 c. flour (plain)

Pinch of salt

2 tsp. baking soda

2 eggs

16 oz. can fruit cocktail

Sift dry ingredients together. Add eggs and entire can of fruit cocktail. Mix together. Bake at 350 degrees for 30 minutes. While cake is cooking, boil icing.

FRUIT COCKTAIL CAKE ICING:

1 stick butter

1 c. sugar

1 c. evaporated milk

1/2 c. coconut

1/2 c. nuts

1 tsp. vanilla

Combine first 3 ingredients and boil slowly for 10 minutes. Remove from heat and add last 3 ingredients. Pour over cake while hot.

Answer 3

This is the best recipe I have ever found - it is for a Christmas cake but just miss out the bit about marzipan and icing as essentially a Christmas cake is just a fruit cake with extra toppings.

I made this last Xmas and kept 'feeding' it with way more brandy than recommended and it was gorgeous (Double up and make two because if you keep it wrapped in foil a few weeks and keep pouring a bit of brandy over it is even better you see).

It's from Delia - link below

Answer 4

A real fruitcake... see below.

Christmas Fruitcake

2 cups mixed diced glacéed fruits

2 cups golden raisins

1 cup dark raisins

1 1/2 cups dried currants

1/2 cup halved glacéed red cherries plus additional for garnish

1/2 cup chopped glacéed angelica (available at specialty foods shops)

plus additional for garnish

3/4 cup plus 1 tablespoon dark rum

1 1/2 cups all-purpose flour

1/2 teaspoon double-acting baking powder

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

2 sticks (1 cup) unsalted butter, softened

1 cup firmly packed brown sugar

5 large eggs

1 cup blanched almonds, toasted lightly, cooled, and ground fine in an

electric spiced grinder

1/2 cup chopped walnuts or pecans

1/2 cup apricot jam

In a large bowl combine well the glacéed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, and 3/4 cup of the rum and let the fruits macerate, covered, overnight.

Line the bottom of a well-buttered 9 1/2-inch springform pan with a round of wax paper and butter the paper. Into a small bowl sift together the flour, the baking powder, the salt, the nutmeg, and the ginger. In the bowl of an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy and beat in 4 of the eggs, 1 at a time, beating well after each addition. Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter. Pat the fruits dry between several thicknesses of paper towels and in a bowl toss them with 1/3 cup of the flour mixture. Stir in the remaining flour mixture into the batter, one fourth at a time, stir in the fruit mixture, the ground almonds, and the walnuts, stirring until the mixture is just combined, and turn the batter out into the prepared pan.

Put 2 loaf pans, each filled with hot water, in a preheated 300°F. oven and put the springform pan between them. Bake the cake for 1 hour, brush the top with the remaining egg, beaten lightly, and bake the cake for 1 hour more. While the cake is baking, in a saucepan melt the apricot jam with the remaining 1 tablespoon rum over moderate heat, bring the mixture to a boil, and strain it through a fine sieve into a bowl, pressing hard on the solids.

Let the cake cool in the pan on a rack for 30 minutes, remove the side of the pan, and invert the cake onto the rack. Remove the pan bottom and the wax paper very carefully, invert the cake onto another rack, and let it cool completely. Arrange the additional cherries and angelica decoratively on the cake, brush the top of the cake with some of the apricot glaze, reserving the remaining glaze for another use, and store the cake, wrapped in plastic wrap and foil. The cake keeps, covered, for 6 months.  

Answer 5

Granny Loaf

8oz self raising flour

1/2 teaspoon salt

1oz soft brown sugar

2oz chopped walnuts

3oz raisins or sultanas

1tablespoon golden syrup

1/2 pint milk

place all dry ingredients together in a bowl,add nuts and fruit

beat to a very soft mixture with golden syrup and milk

place in a greased 6 inch cake tin

bake in moderate oven 350-375f,or gas mark 4-5 about 45 minutes

brush with a sugar glaze whilst still warm.

Sugar Glaze

place in saucepan

2tablespoons each caster sugar, milk,water

heat gently until sugar is dissolved,than boil for 2 minutes.Use while still hot,

Answer 6

Estrogen

Rainbows

Psychological Trauma

Overbearing Mother

Absent Father

cook for roughly 12 years.

Answer 7

FRUIT CAKE

INGREDIENTS (Nutrition)

2-1/2 ounces candied cherries

2-1/2 ounces candied pineapple

2-1/2 ounces pitted dates

2-1/2 ounces chopped pecans

2/3 (8 ounce) package flaked coconut

1-1/2 teaspoons all-purpose flour

1/3 (14 ounce) can sweetened condensed milk

DIRECTIONS

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside.

Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.

Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.