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:2705 Fisher Rd.
Howell, MI 48855

where they will be lovingly cared for until we can find them a new home or are enjoyed by Stan -  Fruitcakes need love too!

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Fruit Cake Recipes

Spiced Dark Fruitcake

8 ounces diced candied orange peel
8 ounces diced citron
8 ounces diced pineapple
8 ounces diced fruitcake mixed fruit
4 ounces whole red candied cherries
4 ounces whole green candied cherries
1 cup currants
1 cup golden or dark raisins
1 cup chopped dates
1/2 cup orange juice
1/2 cup brandy or good bourbon
3 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1 teaspoon baking powder
1/2 teaspoon salt
1 cup plus 6 tablespoons butter, room temperature
2 cups brown sugar, firmly packed
5 eggs, separated
1/2 cup molasses
This batter is quite heavy, but a heavy-duty stand mixer can handle it.
Mix the fruit in a large bowl with the orange juice and brandy. Stir gently and set aside to marinate for a few hours.

Generously butter bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper. Butter the paper thoroughly. You can use brown paper for this if you don't have parchment paper.

Sift the flour with the spices twice. Add the baking powder and salt and sift again.

Put the butter into a large mixing bowl and cream until smooth. Add sugar; using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour and spice mixture. Stir the batter as you add the flour, a little at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit, along with any soaking liquid left in the bowl.

Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Fold them into the batter thoroughly and then spoon the batter into the prepared pans. Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.

On the next day, heat the oven to 250°. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.

When the cake has baked for 3 1/2 hours, test the with a toothpick or cake tester. If the tester comes out of the center of the cake clean, the cake is done. Leave the cake in the pan and set on wire rack to cool.

When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cake. Wrap the cake with parchment, then foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.

Set the tin in a cool, undisturbed place, and every 3 or 4 days before Christmas, open the foil and drizzle a small amount of bourbon or brandy over the cake. The liquor will keep the cake most and flavorful and help preserve it as well.

Brandied Fruitcake

Use brandy or orange juice for this mini fruitcake recipe.
1 cup chopped candied cherries, red and green
1 cups candied pineapple, chopped
1/4 cup finely chopped citron
3 cups chopped pecans
1 cup chopped walnuts
1/2 cup butter
3 tablespoons light brown sugar
3 tablespoons honey
3 large eggs
1/2 cup flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
/4 cup brandy, or use orange juice
Combine candied fruits and the chopped nuts; mix well. Cream butter and sugar in a mixing bowl; add honey. Beat well; add eggs. Beat until well blended. Sift together the dry ingredients; add to first mixture and stir to blend. Blend in brandy or juice. Stir in fruits and nuts. Blend well. Fill well buttered and floured or paper-lined muffin pans. Fill to top. Cover muffins with buttered brown paper and bake at 300° for 40 to 45 minutes or until cakes test done. Muffin size determines baking time. Cool in pans for 10 minutes. Heat white corn syrup and glaze muffins; turn out of pans. Makes about 40 mini-muffins, fewer small to medium muffins.

Chocolate Fruitcake

Chocolate fruitcakes with candied red and green cherries, nuts, and candied pineapple, along with chocolate and other ingredients.
1 cup butter
6 ounces semisweet chocolate
1 1/2 cups granulated sugar
3 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
1 cup halved red candied cherries, halved
1 cup halved green candied cherries
1/2 cup chopped candied pineapple, optional
1 1/2 cups pecan halves or combination of walnuts and pecans
candied red and green cherries, for garnish
Melt butter and chocolate in a large heavy saucepan over low heat, stirring often. Remove from heat, and cool for about 15 minutes.
Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in candied fruits and nuts. Spoon mixture into 4 generously greased and floured 5 x 3 x 2-inch loaf pans.

Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Seal cakes in heavy-duty plastic wrap and chill thoroughly before cutting. Garnish with candied cherries, if desired. These loaves can be frozen.
Makes 4 loaves.

Easy Fruitcake

An easy fruitcake recipe with apricot brandy and chopped candied fruits and spice cake mix.
1 package spice cake mix (2 layer size)
1 package (3 3/4 ounces) instant lemon pudding mix
2/3 cup apricot nectar
1/4 cup Apricot brandy
1/2 cup vegetable oil
4 large eggs
1 cup chopped dates
1/2 cup chopped candied cherries
1/2 cup chopped candied pineapple
1 cup chopped walnuts
Glaze, optional
1 cup sifted powdered sugar
2 to 3 tablespoons apricot brandy
In a large mixing bowl, combine cake mix, pudding mix, apricot nectar, 1/4 cup apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth, about 2 minutes. Add eggs one at a time, beating after each addition. Fold in the chopped fruits and nuts. Turn batter into a generously greased and floured 10-inch tube pan. BAke at 350° for 50 to 55 minutes for 50 to 55 minutes, or until cake tests done. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours before serving.
Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over fruitcake before serving, if desired.

Wedding Fruitcake

The fruits should soak in brandy for at least 24 hours, so start this recipe in advance. Scroll down to see more fruitcake recipes.
1 pound sugar
1 pound butter
1 pound all-purpose flour plus flour for fruit
10 large eggs
1 pound dates
1 pound raisins
1 pound halved candied cherries
1 pound chopped candied pineapple
1 pound mixed candied fruit, soaked in brandy at least overnight before using
1/2 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons ground cloves
1 teaspoon allspice
Combine fruits in a large enameled kettle or large bowl; cover with brandy and stir to blend. Cover and let soak at least overnight. Preheat oven to 300°.
Cream butter and sugar. Add eggs two at a time, beaten. Add flour which has been sifted and to which has been added spices. Drain fruit; toss with a little flour to lightly coat. Mix well. Prepare loaf pans by greasing then lining with buttered brown paper. Fill 2/3 full with batter and bake for about 3 hours, covering loosely with aluminum foil after 30 minutes to prevent over-browning (do not let the foil touch the cake). Test with cake tester or toothpick after about 2 hours.
Makes 10 pounds of cake.



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