Christmas Fruit Cake Recipes

To prepare fruit cakes, you don't need an occasion. Fruitcakes are a hot favorite and they go down well with people of all age groups. If you happen to be a fruitcake freak, we have a solution for you.

Instead of the usual cakes you prepare for your family every year, strike a difference, this Christmas. We can help you in this regard. Opt for the Christmas Fruit Cake Recipes and see what wonders they work for you. It is an errorous assumption to presume that fruitcakes are way inferior to the usual Christmas cream and chocolate cakes and their fudge counterparts.

Though they are a little time consuming, they turn out to be real delightful treats during the festive season if prepared with care and diligence. If you are an expert baker you are likely to have no problems following the cookbooks that are available in the stores. The problem arises if you are a novice baker and not all that good with the books that provide information on recipes presuming that you already have a basic knowledge of the shortcut tactics and garnishing. If you are really all that interested in implementing a few of the offbeat recipes, opt for a book that specializes on fruitcakes. Otherwise you could try your hand at one of the recipes we are providing you with.

INGREDIENTS:

1/8 cup chopped dried cherries
1/8 cup chopped dried mango
1/4 cup dried cranberries
1/4 cup dried currants
2 tablespoons chopped candied citron
1/4 cup chopped pecans
1/2 cup light rum
1/4 cup packed brown sugar
1/2 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup unsulfured molasses
1 egg
2 tablespoons milk
8 tablespoons butter

Soak the dried fruits in quarter cup rum for a minimum of 24 hours. Preheat oven to 325 degrees F and generously apply butter on the pan. Mix flour, baking soda, salt, and cinnamon. Beat the egg and cream together with the butter and sugar until fluffy. Add the flour in three shifts and alternate it with milk and molasses. Stir in the fruit/ rum mixture and nuts. Scrape batter into the pan, and bake for 40 to 45 minutes. Cool in the pan for 10 minutes and sprinkle with 2 tablespoons of rum. Wrap the cake on to a parchment paper and unfold in cheesecloth. Store in an airtight container for at least 10 weeks.

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