Fruit Cake Recipe Christmas Cake Recipe (Eggless)

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Directions. Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat.

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Favorite Fruitcake. By Posie Brien. Beat in the eggs one at a time, scraping the bowl after each addition. In a separate bowl whisk together the flour and cocoa. Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine. Stir in the juice or water, then the fruit (including any additional liquid.

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How to make Easy Fruit Cake. Soak the dried fruit in water or juice overnight or microwave the fruit and liquid together in a bowl for 1 minute, or until it's very hot, cover, and let rest 1 hour. In a separate bowl, cream the butter and sugar. Add the eggs with the spices and beat to form a smooth mixture.

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Preheat oven to 350°. Line a 9x5-inch loaf pan with parchment paper, and spray with baking spray with flour. Drain fruit, reserving bourbon. Remove and discard vanilla bean. In a large bowl, toss fruit with pistachios, almonds, pecans, and walnuts. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at.

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Chop the candied pineapple into about 1/3 inch pieces. Cut the cherries in half. In a large bowl, mix the pecans and fruit with 3 tablespoons of flour. In another large bowl, cream the butter with sugar with a hand or stand mixer until light and fluffy. Beat in the eggs, one at a time, beating well after each.

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Cut the remaining cherries, along with the pineapple in half and set aside with the 20 pecan halves. In a large bowl, whisk together the flour, baking powder and salt and set aside. Place the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer.

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Make the fruitcake at least a day ahead so the flavors have time to meld. To freeze, wrap cake in layers of plastic wrap, and place in a zip-top plastic freezer bag. Store up to one month. Recipe by Cooking Light November 2005. Credit: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski.

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The water serves as insulation and can help prevent burning around the edges. Let fruitcake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely. For long-term storage, bury the linen and foil wrapped fruitcake in a tin filled with powdered sugar. 01 of 09.

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Directions. In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick.

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1 Grease a 10 x 14 inch tube pan; line with waxed paper. 2 Mix fruits and nuts in a large bowl. 3 Sift dry ingredients in a separate bowl. 4 Mix eggs, corn syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into pan. 5 Bake at 275 degrees F (135 degree C) about 2 hours and.

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In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy.

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Save this No citron fruit cake recipe and more from Tate's Bake Shop Cookbook: The Best Recipes From Southampton's Favorite Bakery For Home-Style Cookies, Cakes, Pies, Muffins, and Breads.

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The best Fruitcake Without Citron! (787.7 kcal, 98.2 carbs) Ingredients: 3 cups pitted dates · 3 cups candied pineapple chunks · 3 cups red and green candied cherries · 8 cups walnut halves · 2 cups all-purpose flour · 2 teaspoons baking powder · ½ teaspoon salt · 4 eggs · ½ cup dark corn syrup · ¼ cup packed brown sugar · ¼ cup vegetable oil

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STEP 1. STEP 2. STEP 3. STEP 5. Grease two 9×5 loaf pans with butter and set aside. Thoroughly crush the vanilla wafers either by hand or by pulsing in a food processor. Add the vanilla wafer crumbs along with all remaining ingredients to a large mixing bowl. Mix until the ingredients are thoroughly combined.

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Preheat the oven and prepare the pan: Preheat the oven to 325°F (160°C). Line a 9 x 5-inch loaf pan with greased parchment or brown baking paper. Cut the paper to fit the pan. Place one piece to run the length of the pan and stand up above the rim about an inch. Place the other piece or pieces to cover the other sides.

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Fill 2 loaf pans with hot water and set in oven on opposite sides of rack; set springform pan in between. Bake fruitcake 1 hour. Lightly beat remaining 1 large egg in a clean small bowl, then.