Coffee Fruitcake
COFFEE FRUITCAKE
Recipe From epicurious.com
Yield Makes 2 loaves
Categories Cake,Coffee,Egg,Dessert,Bake,Dried Fruit,Raisin,Winter,Molasses,Gourmet,Vegetarian,Pescatarian,Peanut Free,Tree Nut Free,Soy Free,Kosher
Steps:
- Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
- Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
- Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
- Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.
- Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
- Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.
Number Of Ingredients: 15
Ingredients:
- 3 1/2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon freshly grated nutmeg
- 1 lb dried currants (3 1/3 cups)
- 1 lb raisins (3 cups)
- 1 cup lukewarm strong coffee
- 1 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups packed light brown sugar
- 4 large eggs
- 1 cup molasses (not robust or blackstrap)
- Special Equipment
- 2 (9- by 5- by 3-inch) loaf pans
COFFEE FRUITCAKE
Make and share this Coffee Fruitcake recipe from Food.com.
Recipe From food.com
Provided by Annacia
Time 3h30m
Yield 20 serving(s)
Categories Dessert
Steps:
- Put oven rack in middle position and preheat oven to 250°F.
- Brush 2 9x5x3 loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
- Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
- Toss currants and raisins with 2 tablespoons flour mixture in a bowl.
- Stir together coffee and baking soda in a small bowl until dissolved.
- Beat together the butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes.
- Add eggs, 2 at a time, beating well after each addition, and beat in molasses.
- Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth.
- Fold in dried fruit mixture.
- Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
- Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center).
- Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks.
- Peel off foil and cool cakes completely, about 3 hours.
Number Of Ingredients: 14
Ingredients:
- 3 1/2 cups all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon freshly grated nutmeg
- 1 lb dried currants or 3 1/3 cups dried currants
- 1 lb raisins or 3 cups raisins
- 1 cup lukewarm strong coffee
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 2 cups packed light brown sugar
- 4 large eggs
- 1 cup molasses (not robust or blackstrap)
ANY-FRUIT COFFEE CAKE
This coffee cake is delicious with any fruit. People always want the recipe. I'm not sure where it came from originally, but I've been making it for 36 years, and we never get sick of it. It seems like a lot of work, but it's worth it!
Recipe From allrecipes.com
Provided by Cindy Newell
Time 1h30m
Yield 16
Categories Dessert Recipes,Fruit Dessert Recipes,Apple Dessert Recipes
Steps:
- Combine apples and water in a saucepan over medium heat. Bring to a simmer; cover and cook until tender, about 5 minutes. Add lemon juice.
- Mix 1 1/4 cups sugar and cornstarch together. Stir into the apples; cook and stir until very thick. Remove from heat and let cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Stir flour, remaining 1 cup sugar, baking powder, salt, cinnamon, and mace together in a large bowl. Cut in butter until mixture resembles fine crumbs.
- Mix milk, egg, and vanilla together in a small bowl. Add to the flour mixture and blend until combined. Spread 1/2 of the batter in the prepared pan. Cover with the cooled apples. Drop remaining batter over the apples in small mounds. Spread.
- Make streusel by mixing flour and sugar together. Cut in butter until crumbly. Stir in nuts. Sprinkle streusel over the cake.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
Number Of Ingredients: 18
Ingredients:
- 4 cups chopped apples
- 1 cup water
- 2 tablespoons lemon juice
- 2 ¼ cups white sugar, divided
- ⅓ cup cornstarch
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground mace
- 1 cup butter
- 1 cup milk
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup white sugar
- ¼ cup butter
- ½ cup chopped nuts
HOLIDAY FRUITCAKE
This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia
Recipe From tasteofhome.com
Provided by Taste of Home
Time 2h20m
Yield 16 servings.
Categories Desserts
Steps:
- Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Number Of Ingredients: 12
Ingredients:
- 1-1/2 cups whole red candied cherries
- 1-1/2 cups whole green candied cherries
- 3 cups diced candied pineapple
- 1 pound walnut halves
- 10 ounces golden raisins
- 1 cup shortening
- 1 cup sugar
- 5 large eggs
- 4 tablespoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
EASY FRUIT COFFEE CAKE
Here's a keeper! A coffee cake recipe ready to use with whatever fruit that's bountiful.
Recipe From bettycrocker.com
Provided by By Betty Crocker Kitchens
Time 55m
Yield 18
Categories Side Dish
Steps:
- Heat oven to 375°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix flour and 1/2 cup sugar. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk and egg; stir just until blended. Spread batter evenly in pan.
- Arrange sliced fruit in rows on batter. In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle evenly over fruit. Drizzle with melted butter.
- Bake 28 to 35 minutes or until golden brown. Serve warm or cool.
Number Of Ingredients: 9
Ingredients:
- 1 1/2 cups Gold Medal™ self-rising flour
- 1/2 cup sugar
- 1/2 cup butter or margarine
- 1/2 cup milk
- 1 egg, beaten
- 3 cups sliced fresh plums, peaches, apples or pears
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter or margarine, melted
