Time 1h55m Yield 36 servings Number Of Ingredients 11 Steps:
HEAT oven to 350 degrees F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray. COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan. BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled. WRAP tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months. Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.
Yield 48 Number Of Ingredients 22 Steps:
Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again. In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour. Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix. In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts. In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth. Bake for about 3 hours until an inserted wooden pick comes out clean.
Time 2h40m Yield Cuts into 12-16 slices Number Of Ingredients 15 Steps:
Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer. Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours. While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil. Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don’t get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it’s ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.) To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.
Time 1h10m Yield 3 loaves (16 slices each). Number Of Ingredients 6 Steps:
Line three 8x4-in. loaf pans with foil and grease the foil; set aside. In a large bowl, combine eggs and water. Stir in the bread mixes, candied fruit, pecans and raisins. Pour into prepared pans. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes before removing from pans to wire racks. Carefully remove foil. Wrap in plastic or foil. Store in the refrigerator for several days to mellow. Cut with a serrated knife.
Yield 48 Number Of Ingredients 22 Steps:
Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again. In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour. Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix. In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts. In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth. Bake for about 3 hours until an inserted wooden pick comes out clean.
Time 50m Yield 48 cookies Number Of Ingredients 12 Steps:
Combine fruit and nuts in a bowl. Sprinkle 2 or 3 teaspoons of flour over the fruit mixture and stir to lightly coat the fruit. Cream butter and sugar together. Add egg, vanilla, and almond extract and mix until light and creamy. Combine flour, baking soda and salt. Add to the creamed mixture and blend well. Stir in fruit mix. The dough will be very stiff - I found mixing with my handmixer dough hooks easier! Drop dough by heaping spoonfuls onto parchment covered baking sheets, flattening very slightly with the spoon. Bake at 350 degrees for 10 to 12 minutes, or until golden.
