Fruit crumble is being referred to as a classic dessert that is sure to please everyone during any season. It’s a dessert that is quick to make and very delicious to eat. It’s even better than pie and can be prepared a whole lot easier!

This dessert recipe is perfect for dinner parties, holiday celebrations or family meals. Any fresh fruit in season or whichever frozen fruit you prefer during winter months can be used. Try using whatever fresh or frozen fruit you have on hand to bake this old-fashioned crumble.

Either way, this dessert is more fabulous than other desserts available, especially it it’s served warm from the oven with ice cream and whipped cream. You may want to double the crumble if you like, and freeze half for another time. You will surely love the contrast of the softened warm fruit against the crunchy crumble topping. It’s just amazing how it turns a simple baked fruit into something tastier.

Considered as a traditional English Recipe, here are the steps on how to bake a perfect Fruit Crumble dessert.

Filling

Preheat the oven to 350

Ingredients:

For the Fruitcakes:
1 c of flour (all purpose)
1/3 c of butter-flavored Crisco
1/4 c of orange juice
1/3 c of sugar (granulated)
2 pcs of eggs
1/2 tsp of Calumet (baking powder)
1 c of candied fruits (mixed); diced
1/2 c of candied cherries (red, quartered)
1/2 c of candied cherries (green, quartered)
1/2 c of dates; diced
1/2 c of pecans; chopped coarsely
1 c of raisins

For the Glaze:
2 tsps of brandy (or orange juice)
1/3 c of powedered sugar

Instructions:

Preheat the oven (350 degrees F). Prepare the muffin pan molds by pressing foil (approximately 2.5 inches each) onto the bottom of each mold.

Prepare the mini-fruitcakes. Combine Crisco, flour, sugar (granulated), Calumet (baking powder), eggs, plus orange juice in a large mixing bowl. Using a mixer (electric), beat it on low-speed initially.

Increase to moderate speed once mixture is blended and then beat ’til fluffy. Add mixed fruits, green and red candied cherries, dates, pecans and raisins. Stir ’til well incorporated; and then fill aprroximately 3/4 of each the prepared mold with fruitcake mixture.

Bake for 25 minutes to half an hour (or ’til it passes toothpick test). Take mini-fruitcakes out of the oven and let it cool (in the pan) ’til warm.

While cooling, prepare the glaze by combining brandy and powdered sugar in a medium-sized bowl. Afterward, stir it ’til smooth; and then brush it lightly on top of the warm mini-fruitcakes.

>> Miniature Fruitcake Jewels Recipe

Ingredients:

4 & 1/2 c of flour
1 tsp of baking soda
3 c of dried pears; chopped
4 large eggs
1 c of butter
2 c of buttermilk
2 tsps of vanilla
3 c of sugar
2 c of chopped pecans
1 tsp of salt
2 tsps of baking powder

Instructions:

Prepare the oven. Preheat it to four hundred degrees Fahrenheit. Grease & lightly flour four loaf-shaped pans. Have eggs separated. Mix baking powder & soda, salt & flour.

Stir in pecans and pears, blend thoroughly. Gradually add in eggyolks, beat after every addition. Then you add the vanilla & beat mixture again.

Add the dry components alternately w/ buttermilk, blend after every addition. Beat eggwhites using electric mixer ’til moist, glossy peaks form.

Fold one-third of eggwhites into the batter and gradually fold rest of the eggwhites once mixture lightens. Have loaf-shaped pans 2/3 filled w/ batter.

Adjust heat (350 degrees F) then allow cake to bake for 65 mins or ’til cake test is completed. Rotate the pans from front and then to back on every rack ten mins before baking is done.

Cool for 5 mins then you turn them out w/ right-side up. Decorate w/ nuts & mixed fruit peeling, then serve.

>> Buttermilk Christmas Pecan Fruitcake Recipe

Ingredients:

1/2 c of oil (shortening)
2 pcs eggs
2/3 c of flour (all purpose)
1 c of pecan nuts
1 tsp vanilla extract
1 tsp baking powder
1 c of sugar (refined)
2 c chopped dates
1/2 c of cherries (candied); chop
Powdered sugar (to roll fruit cakes on)

Instructions:

Mix oil (shortening) with sugar then add beaten eggs. Add the rest of the ingredients. Pour onto a nine inch baking pan, set oven at 350 degrees F then bake for forty to forty five minutes.

When done, allow to cool then cut up into bite sized squares and sprinkle with or roll over powdered sugar.

>> Little Fruit Cakes Recipe

Ingredients:

3 & 1/3 c of sifted flour (cake)
1 tsp of salt
1/2 tsp of cloves
1 c of butter
6 well-beaten eggs
4.5 c of currants
1/4 c of grape-flavored juice
1 tsp of baking powder
1 tsp of cinnamon
3/4 c of molasses (light)
1/2 tsp of mace
4.5 c of raisins
1 c of sugar
1 c of citron; cut thinly

Instructions:

Add spices, salt & baking powder into flour. Sift them together thrice. Cream the butter well the gradually add in sugar, cream butter-sugar mix together ’til fluffy and light.

Add the eggs & beat very well. Blend in juice, molasses & fruit, mixing well. Yo add the flour-mix gradually, beat it well after every addition ’til mixture is smoothened.

Pout in into greased tube baking pan, lined w/ greased thick paper. Bake at 250 degrees F for 4 & 1/2 hrs or ’til cake test is completed.

>> Berkshire Fruit Cake Recipe

Ingredients:

2/3 c of milk (skim)
1 Tbsp of oil (vegetable oil)
1/4 c of egg product (cholesterol-free)
2 c of baking mix (Bisquick)
2 Tbsps of sugar (refined)
1/4 c of fruit filling (any flavor)

For the Glaze:
2/3 c of confectioner’s sugar
4 tsps of water

Instructions:

Heat the oven at 400 degrees F. Grease the base of 12-cup medium-sized muffin pan. Combine oil, egg, and milk inside a bowl; stir them well.

Add baking mix, and sugar; stir thoroughly then add glaze till moistened. Pour the batter equally onto the cups. Place a teaspoon of filling on the middle of each cups.

Bake for 13 to 18 mins or till golden. Let it cool for a while then take them out from the cups and drizzle glaze on top.

To make the glaze, combine water and confectioner inside a bowl. Stir thoroughly till smooth.

>> No-Cholesterol Fruit-Filled Muffins Recipe

Ingredients:

6 pcs carrot; grate
2 & 2/3 c of sugar (refined)
2 & 2/3 c of water
1 lb of raisins
4 tsps of baking soda
2 Tbsps of butter
4 c of flour (all purpose)
2 tsps of ground cloves
2 tsps of cinnamon powder
2 tsps of salt
2 tsps of allspice
1 lb walnuts (or pecans)
1 lb of candied fruits

Instructions:

Mix first nine ingredients in pot, and bring to boil for five minutes then let it stand to cool. Add flour, baking soda and the remaining ingredients.

Blend well and then pour mixed batter inside a greased pan.

Set oven to 325 degrees F and bake for an hour. You may also brush rum over cake once it’s cool then wrap it with aluminum foil.

>> Maureen’s Carrot Fruit Cake Recipe

Ingredients:

2 c of self raising flour
3/4 c of butter (or margarine)
2/3 c castor sugar
1 dash of salt
3 pcs of eggs
2 Tbsp of milk
Rind from 1 pc orange
3 oz mixed dried fruit

Instructions:

Lightly butter an eight inch (square) pan lined with wax paper. Whisk butter and castor sugar to cream in a mixing bowl, adding eggs (one each time) and beating well.

Sift flour then fold in together with milk. Next, add dried fruits and orange rind and mix well. Put mixture in pan and in an oven set at 150 degrees F, then bake forty to forty five minutes.

Cool in a rack then slice into bite-sized pieces to serve.

>> Light Family Fruit Square (Scottish) Recipe

Ingredients:

1 c of butter
1 & 1/4 c of sugar
6 squares of chocolates (semisweet, 1 ounce each)
3 eggs (large)
1/4 tsp of salt
3/4 c of halved walnuts
1 c of flour (all-purpose)
1 c of red cherries (candied); cut in half
3/4 c of halved walnut
1 c of greed pineapples (candied); sliced into half wedges

Instructions:

Melt chocolate and butter in thick saucepan placed over low-heat. Stir often times. Remove saucepan from the heat then cool for 15 mins.

Add the sugar in. Gradually add the eggs in, stir well every after addition. You add the salt and flour, stir ’til blended. Add the cherries in and pineapple, walnuts and pecans.

You spoon the mixture carefully into four floured and greased 5 & 3/4″x3 & 1/4″ x2 ” loafpans.

Have it baked for about 35 mins at three hundred fifty degrees Fahrenheit ’til cake test is completed. Cool the pans completely on racks for 10 mins. Remove cake from pan then continue cooling racks.

Place cakes inside sealable thick plastic-wrap then refrigerate for 8 hrs before slicing.

>> Chocolate Fruitcakes Recipe

Ingredients:

2 c sugar
1 pack cream cheese (8 oz)
2 c self-rising flour
1 tsp. vanilla
2 tsp baking soda
2 pcs eggs (regular size)
2 c. crushed pecans
2 cans pineapple (crushed, 20 oz); undrained
Icing
1 box confectioners’ sugar
1 stick butter

Instructions:

Mix all ingredients; grease and flour a 9×13 inch pan (or use Pam non-stick spray). Pour batter into pan and bake inside a 350 degree oven for 40 minutes.

Mix ingredients; beat until smooth. Spread on top of Mexican Fruit Cake. (If you prefer your icing to be less sweet, use 1/2 to 3/4 box of confectioners’ sugar)

>> Mexican Fruit Cake Recipe

Ingredients:

1/2 c of raisins
1 c of dates; chopped
1/2 c of cranberries (dried)
1 c of water (at room temperature)
1/4 tsp of salt
4 Tbsps of margarine (lowfat)
2 pcs of Egg Beaters
1 tsp of vanilla
1 c of flour (all purpose)
1 tsp of soda (Arm & Hammer)

Instructions:

Combine water, raisins, dates, and cranberries inside the saucepan; let it boil. Continue boiling for 5 mins. Add salt and margarine; stir thoroughly. Let it cool on the side.

Add egg beaters, vanilla, flour, and soda; stir them well till mixture becomes moist. Spoon onto greased (mini-muffin) pans. Bake inside preheated oven, 350 degrees F for fifteen mins.

>> No-Sugar Fruit/Nut Muffins Recipe

Ingredients:

2 c of flour (unbleached)
1 c of fruit-cocktail
2 eggs (large)
1 & 1/2 c of sugar
A pinch of salt
2 tsps of baking soda

Instructions:

Prepare a 9×13″ pan. Blend all of the ingredients into it. Best when manually mixed w/ your hands.

Bake for 40 mins at three hundred fifty degrees Fahrenheit.

>> Fruit Cocktail Cake Recipe

Ingredients:

2 c orange (or any citrus) peel; chop
2.5 c of pitted & chopped dates
2 c of raisins (seedless)
2 c of raisins (seeds removed)
1.5 c of currants
1/2 c of brandy (or fruit juice)
1.5 c of almonds; blanch
1.5 c of cherries (Maraschino); drain & chop
1/2 c of cherry (Maraschino) juice
4 c of flour
1 can pineapples (crushed, 19 oz)
2 c of sugar (refined)
1 c of jam (strawberry)
2 tsp of cinnamon powder
1.5 tsp of baking soda
1/2 tsp of allspice
1 tsp of cloves
2 c of sugar (brown)
2 c of butter
12 pcs eggs
more brandy

Instructions:

Mix all the fruits inside a big bowl and pour brandy (or fruit juice). Cover the bowl then set aside overnight. Using your saucepan, mix pineapple, 2 cups of sugar and boil.

Lower heat, remove cover then stir often til the mixture becomes thick. Take off the stove, add cherry (liquid) then jam & let it stay inside the refrigerator overnight.

Line with wax paper & grease six (nine by five inch pans). Combine the flour, salt, spices and baking soda inside your bowl. Coat the fruits with flour mix. In another bowl, soften butter then add 2 cups of sugar.

Add eggs and mix thoroughly. Gradually add flour & pineapple mix to the batter. Place batter inside your greased pans. Set oven up to around 275 degrees F then bake for 1.5 to two hours.

When done, allow to cool then brush brandy on. Wrap with foil. Cake may be allowed to age up to six weeks.

>> Christmas Special Fruitcake Recipe

Ingredients:

1 lb of candy (orange slice); cut up
2 c of chopped pecans
1 c of chopped dates
1 c of grated coconut
1 c of butter
1-1/2 c of sugar (refined)
4 pcs of eggs
2 c of flour (all purpose)
1 tsp of baking soda (Arm & Hammer)
1/2 tsp of salt
1 tsp of vanilla extract
1/2 c of buttermilk

For the Glaze:
1/4 c of juice (orange)
1/4 c of juice (lemon)
1/4 c of sugar (white)
1/4 c of butter

Instructions:

Preheat the oven (300 degrees F). Grease a Bundt pan then coat with small amount of flour. Place on the side.

Combine (1/4 cup) flour, candy, dates, pecans, and coconut inside a bowl; mix thoroughly and set on the side. Beat sugar with butter till fluffy and creamy. Add the eggs individually, while beating continuously.

Add vanilla; stir thoroughly. Combine remaining flour, soda, and salt; Alternately add onto the mixture of butter with the buttermilk. Add the mixture of nuts; mix thoroughly. Pour the batter onto the pan.

Bake inside preheated oven, at about two hrs; take out from the oven. Spoon over the glaze while cake is still warm.

To make the glaze, combine butter, juices, and white sugar on a saucepan. Cook above gentle heat till sugar has dissolved completely.

>> Orange Slice Fruitcake Recipe

Ingredients:

2-1/2 c of pastry flour (whole wheat)
1-1/4 c of sugar (brown)
1 tsp of baking soda (Arm & Hammer)
1 tsp of cinnamon (ground)
1/2 tsp of cloves (ground)
16 ozs of mixed fruits (candied)
8 ozs of cherries (candied)
1 c of walnuts; chopped
1-1/2 c of raisins
16 ozs of peaches (canned); drained and chopped
10 oz of mincemeat
14 oz of condensed milk (sweetened, canned)
1/4 c of brandy (apricot or peach)

Instructions:

Combine sugar, flour, soda, cloves, and cinnamon inside a bowl. Add mixed fruits, raisins, and nuts; stir them well. Add milk, peaches, brandy, and mincemeat; mix thoroughly.

Pour onto greased 9×5 inch (loaf) pans. Place inside the oven and bake (300 degrees F) for two hrs. Cool them completely prior to removing the cakes from the pans.

Carefully wrap the cakes in (brandy-soaked) cheesecloth and wrap them in foil.

>> Peach Fruitcake Recipe

Ingredients:

1 lb of hot cooked potatoes (floury)
1 tsp of salt
4 Tbsps of softened butter
4 Tbsps of flour (self-rising)
Butter (for filling)

Instructions:

Sieve potatoes on a bowl w/ salt; add butter and beat thoroughly. Work it on enough amount of flour, making the dough soft and pliable.

Turn it on floured surface and pat or roll to 3/4-inch thick then cut to rounds. Arrange on heated buttered bakestone. Cook above medium heat till the bottom turns golden-brown; turn then cook.

Take out from bakestone then split; spread butter then close. Keep it hot while continuing to cook all the others. Serve them hot.

>> Potato Cakes (Breakfast Recipes) Recipe

Ingredients:

1-1/2 c of puffed raisins (golden, seedless, seeded)
4 c of flour (white)
1 tsp of baking soda (Arm & Hammer)
1-1/2 c of currants (dried)
1 tsp of salt
1/2 tsp of mace
1 c and 2 Tbsps of wine (Blackberry Cordial)
1 tsp of cinnamon (ground)
1 tsp of cloves (ground)
1 tsp of allspice
6 Tbsps of butter
1 c of alaskan sourdough starter
2 Tbsps of lemon zest; grated
3 c of candied cherries (green and red)
1 c of sugar (white)
1 c of sugar (brown)
3 pcs of eggs; beaten well
1 c of nuts; chopped

Instructions:

Soak currants and raisins with one cup wine for over a night. Remove the starter (from the refrigerator) then set overnight, covered tightly.

Combine butter and sugar; beat till creamy; add lemon zest and eggs then beat thoroughly. Drain the raisins add onto the creamy mixture.

Add three cups flour, soda, spices, and salt; shake and toss will coated well. Add onto the batter; mix them well. Transfer onto greased (loaf) pans and let them stand for half an hour.

Bake inside preheated oven, 300 degrees F, for 2-1/2 hrs. Take the out from the oven then let them set before removing from the pans. Once they become cold, pour two tablespoons wine above each cakes.

Once absorbed, tightly wrap with cellophane (freezer) paper. Place inside the freezer or refrigerator.

>> Alaskan Sourdough Fruitcake Recipe

Ingredients:

3-3/4 c of mixed peels (candied)
2-1/2 c of raisins
1 c of red cherries (candied); halved
2 c of currants
1/2 c of rum (rum)
2 c of pecans; chopped coarsely
1 c of red cherries (candied); halved
1-3/4 c of flour (all purpose)
1 tsp of baking powder (Calumet)
1 tsp of cinnamon (ground)
1/2 tsp of cloves (ground)
1/4 tsp of allspice
3 pcs of eggs
1/8 tsp of salt
1 c of softened butter
1 c of sugar (brown)
2 Tbsps of molasses
1/4 tsp of nutmeg (ground)
2 tsps of vanilla

Instructions:

Grease an 8-inch square baking pan or two 9×5-inch (loaf) pans. Combine the peels, currants, raisins, cherries, and pecans inside a bowl; mix them well. Pour the rum onto the bowl; mix thoroughly and cover. Let it stand for 8-24 hrs.

Toss half cup flour on the mixture then set on the side. Combine the rest of flour, Calumet, cloves, cinnamon, nutmeg, salt, and allspice; stir them well and set on the side.

Combine butter and sugar; beat till fluffy and creamy. Add the eggs individually, while beating continuously. Add the mixture of flour; stir thoroughly till blended well.

Add the mixture of fruits; stir thoroughly till blended. Transfer onto the prepared pan(s). Bake inside the oven at 250 degrees F for 4-1/2 hrs on square baking pan or 3 hrs on (loaf) pans.

Let the cake cool inside the pans for half an hour. Take out the cake from the pans and cool them completely.

>> Old Fashioned Fruit Cake Recipe

Ingredients:

1 pound of candied pineapples
1 c of sugar
1 & 1/2 c of flour
1/2 pound of dried peaches
1 c of eggwhites
1 Tbsp of extract (lemon)
1/2 tsp of baking powder
3/4 pound of dried apricots
1 & 1/2 c of flour plus 1/4 c
1 c of applesauce
Orange-flavored liqueur
1 Tbsp of vanilla

Instructions:

Cut peaches, pineapples and apricots into half-inch thick dice. Combine fruits together in mixing bowl. You add in flour, toss to have fruits well-coated.

Sift flour, sugar and baking powder in another bowl. Prepare the oven. Heat it to two hundred fifty degree Fahrenheit.

Combine eggwhites, applesauce, extract and vanilla in bowl. You add dried-fruit mix and your flour mix, stir well ’til blended thoroughly.

Spoon the batter carefully into 9-inchlightly greased tube bake pan. Bake it for 3 hrs. Have the cooked cake completely cool on wire racks, then remove it from the pan.

Have a small cheesecloth soaked in liqueur. Then wrap this over the cake and then store it inside the fridge, in tightly covered containers for at least 1 month. Occasionally add liqueur into cake.

>> Blond Fruitcake (Fat-Free) Recipe

Ingredients:

3/4 c butter
4 large eggs
1 c of chopped walnuts
2 c of chopped dates
1 tsp of grated orange zest
1 tsp of baking-soda
1/4 tsp of nutmeg power
1 tsp of cinnamon powder
1 & 1/2 c of bananas; mashed
1/4 tsp of powdered cloves
3 c of candied fruit
1 tsp of salt
1 tsp of baking-powder
11/2 tsp of extract (orange)
1 Tbsp of orange-flavored juice
2 & 1/2 of flour (all-purpose)
2 c of brown-sugar

Instructions:

Prepare 2 9×5-inch loaf-shaped pan. Prepare the oven. Heat it to three hundred degrees Fahrenheit.

Combine dates, walnuts, fruits and pineapples in mixing bowl. Dredge w/ 1/4 c flour/ Sift remaining of flour w/ cinnamon, salt, cloves, nutmeg & baking powder & soda. Set it aside.

You cream butter then add sugar, beating ’til mixture turns fluffy and light. Gradually beat eggs in. Add orange zest, extract and juice. Mash bananas w/ fork.

Alternately blend the flour-mix and bananas into creamed-mix. Add flour in & nuts. You turn it into loaf-shaped pans then bake them for about 2 hrs & 15 mins or ’til cake test is completed.

Cool completely in pans, about 20 mins and then you turn cake into wire racks.

>> Banana Fruit Cake Recipe

Ingredients:

1 lb of crackers (Graham); crushed finely
1/2 tsp of salt
2 c of whipped whipping cream
1/2 tsp of cloves (ground)
1/2 tsp of allspice
1-1/2 c of dates; chopped
1 c of mixed fruits (candied)
1/2 c of cherries (candied)
1 tsp of cinnamon (ground)
1/2 tsp of nutmeg (ground)
2 c of nuts; chopped
1 c of pineapple (glazed); chopped
2 c of marshmallows (miniature)
1/2 c of raisins (white)

Instructions:

Combine salt, cloves, allspice, dates, candied fruits, cinnamon, nutmeg, nuts, glazed pineapple, raisins, and marshmallow; stir thoroughly then add in whipped whipping cream.

Gradually add in the Graham crumbs; mix using your hands. Transfer on a foil-lined Graham box. Refrigerate for hours.

>> No-Bake Fruitcake Recipe

Ingredients:

2 Tbsps of melted butter
1/3 c of butter
1 pc of egg (large); beaten slightly
3/4 c of sugar replacer (Fruit Sweet)
1 c of pineapple; slice into rings; drained and save 1/4 c
16 pcs of pecan or walnut halves
2 tsps of vanilla extract
2/3 c of milk
1-1/2 c of flour
1 tsp of salt
2 tsps of baking powder (Calumet)

Instructions:

Combine (1/4 cup) sugar replacer and (melted) butter; spread the mixture evenly on a 9-inch round or square pan.

Next, arrange the pineapples slices on the pan and arrange the pecan or walnuts around the pineapple slices.

Combine remaining sugar replacer and butter; stir thoroughly then add vanilla and egg. Blend thoroughly then add milk and saved pineapple juice; stir thoroughly.

Combine Calumet, salt, and flour; add onto the butter mixture and incorporate well. Pour the batter above the pineapple and nuts on the pan. bake for 25 to 35 mins. Invert onto a platter; let it set for some mins.

>> Pineapple Upside Down Cake (Fruit Sweet) Recipe

Ingredients:

2-1/3 c of thick applesauce; drained well
1 c of shortening
1 tsp of mace
4 tsps of baking soda (Arm & Hammer)
1 c of flour (whole wheat)
1 c of nuts (broken)
3 tsps of cinnamon (ground)
1 tsp of allspice
4 pcs of eggs; beaten well
1 tsp of cloves
2 tsps of nutmeg (ground)
1/4 lb of citron; sliced thinly
2 c of sugar (brown)
6 Tbsps of juice (lemon)
1-3/4 tsps of salt
2/3 c of molasses
4 c of flour (white)
2 lbs of raisins (seedless)

Instructions:

Combine shortening and sugar; beat them thoroughly till creamy. Add applesauce, molasses, juice, and eggs. Combine flour, soda, spices, and salt then dredge the raisins into the flour.

Gradually add the mixture of flour onto batter; beat them thoroughly then add the coated raisins. Make layers of batter then nuts and citron; repeat and make batter as the topmost layer.

Bake slowly at 300-325 degrees F for 2 hrs.

>> Apple Sauce Fruit Cake Recipe

Ingredients:

1.5 c of sugar
1/2 c of pecans
6 ounces of margarine
1 c of undiluted evap milk
1/2 c of coconut

Instructions:

Blend the sugar, milk and margarine. Cook ’til thickened. Remove the pan from the heat. Add coconut and pecans then pour into recently baked cake.

>> Fruit Cocktail Cake Icing Recipe

Ingredients:

1 c of ground meat in jars (15 oz jar)
1 c of milk
1 c of flour (all purpose)
1/2 c cherries (green)
1/2 c cherries (red)
1/2 tsp of soda
1 c walnuts; chop
1/2 tsp of baking powder

Instructions:

Mix well all ingredients in a mixing bowl then transfer batter to an pan (tude, greased & floured). Set oven to 350 degrees F then bake for one and a half hours.

>> Magic Fruit Cake Recipe

Ingredients:

1 c flour; sift
1/4 tsp baking powder
1/2 tsp of cinnamon
1/4 tsp of salt
4 Tbsps softened butter
1/2 c of sugar (refined)
1 medium-sized egg; beaten lightly
2 Tbsp of brandy
4 oz cherries (red & candied); chopped
8 oz of pitted & chopped dates
4 oz chopped mixed fruit (candied)
4 oz chopped pineapple (candied)
1/2 c of almonds (blanched), optional
1/2 c nuts (Brazil), optional
1 c of chopped walnuts

Instructions:

Mix flour, baking powder, cinnamon and salt then sift. In a bowl, whip butter & sugar til creamy and add eggs then brandy and beat well.

Gradually add sifted flour and blend well. Combine the remaining ingredients and mix well. Place batter in teaspoonful size rounds one inch apart in a cookie pan that has been lightly oiled.

Put in oven set to three hundred fifty degrees F and bake til browned and firm (about twelve minutes). Cool and put in airtight containers to avoid drying and getting hard.

>> Kc’s Fruitcake Drops for Christmas Recipe

Ingredients:

1/2 c of butter
1 & 1/2 c of sugar
1 & 1/2 c of salt
6 ounces of chocolate (unsweetened)
1 c of half-and-half
1/4 c of liqeuer (orange) add 2 more tsps
1 lb cake; cut into 1 & 1/4-inch cubes
Marshmallows
Bananas; cut into 1-inch chunks
Fresh apples
Fresh pears
Fresh cherries

Instructions:

Melt chocolate and butter over low-heat. Add the salt, sugar and half-and-half. Boil slowly and cook mixture over mid-heat. Constantly stir for five mins “til thickened.

Place in the refrigerator w/ cover ’til about to serve. Once ready, you heat the chocolate sauce slowly in the microwave for 20-30 secs.

Add the liqueur then stir well to have everything thoroughly combined. Serve w/ cake & fruits.

>> Chocolate Fondue With Fruit & Cake Recipe

Ingredients:

1 lb glazed red and green cherries
1/2 lb glazed pineapple
1 tsp baking powder
2 lb white seedless grapes (Sultanas)
1 lb of almonds; cut in half (saving some whole for toppings)
5 c flour (all purpose)
2 c of sugar (refined)
1 lb of butter
10 pcs eggs
1/2 tsp of nutmeg
1 tsp rose extract
1 tsp almond extract
1 pc lemon (juice and rind)
1 pc orange (juice and rind)

Instructions:

Slice thinly the pineapples, cut cherries in half and clean the grapes well. Set this aside.

Combine flour, spices, baking powder then sift. Use one half the prepared fruits and mix well. Whisk butter to cream, slowly adding the sugar. Beat eggs well then add into the butter with sugar.

Slowly fold the remaining flour in, gradually pouring in the fruit juices (lemon and orange) and rind. Add prepared fruits and almond nuts to the cream mixture and blend well.

Line pans with paper (three layers, wax) and pour in mixture. Set oven to 275 degrees F and bake for about three hours or until the cake is now firm to the touch.

Allow to cool then wrap with aluminum foil then store using airtight containers.

>> Light Fruit Cake Recipe

Ingredients:

3 c of pecans; chopped
3/4 c of chopped cherries (candied)
1 & 3/4 c of flour (all-purpose) plus 3 Tbsps
1 c of sugar
1 Tbs of extract (vanilla)
1/2 tsp of baking powder
A pinch of salt
Sugar (powdered)
1 Tbsp of extract (lemon)
1 c of butter
5 large eggs
1/3 c of candied orange-peel; chopped
2 c of pineapples (candied)

Instructions:

Place rack at the oven’s lowest-third layer. Have it preheated at 250 degrees F. Flour and grease twelve bundt-pans.

Mix fruits, 3 pounds of flour and pecans in mixing bowl. In separate bowl, have the butter creamed ’til fluffy and light. Gradually add in your eggs then stir extracts in.

Combine baking powder &salt w/ 1 & 3/4 c flour, sift them together. Add this dry mix into the batter, stirring well ’til blended thoroughly. Add fruit ix into the batter.

You pour the batter carefully into greased pan. Have it baked for 2 & 1/2 hrs or ’til golden-brown in color and cake test is completed.

Allow to cool completely in bundt-pan for 15 mins. Turn into rack & continue to cool. Sprinkle w/ powdered-sugar.

>> Candied Holiday Fruitcake Recipe

Ingredients:

1-1/2 c of candied fruits; diced
1/2 c of raisins (golden or currants)
1/2 c of brandy (any flavor)
1/2 c of juice (apple)
3/4 c of sugar (dark brown)
1/3 c of butter (or margarine)
1 pc of egg
1/2 tsp of baking soda (Arm & Hammer)
1 c of flour (all purpose)
1/2 tsp of salt
1/2 tsp of allspice
1/2 tsp of cinnamon (ground)
1/4 tsp of nutmeg (ground)
1 c of walnuts; chopped
Candied cherries (for garnish)
Walnuts (for garnish)
Apple jelly (melted, for glaze)

Instructions:

Marinate the raisins and fruits with juice or brandy overnight. Combine butter, eggs, and sugar; beat thoroughly till creamy.

Combine flour, baking soda, salt, allspice, cinnamon, and nutmeg; stir thoroughly then add onto the egg mixture. Incorporate them well.

Add (marinated) fruits along with nuts; stir them well. Spoon the batter onto mini muffin cups (lined w/ baking cups), filling 3/4 of the cup. Top cherry on each cup or the walnuts.

Bake for half an hour (300 degrees F). Remove the cake from the cups and brush the top surface with juice or brandy while still warm.

Let them cool and store inside an airtight container. Serve with the jelly on top.

>> Mini Fruitcakes for Christmas Recipe

Ingredients:

1 c of shortening
3 c of flour; sifted
2 c of raisins
2 c of sugar (refined)
1 Tbsps of baking soda (Arm & Hammer)
1/2 tsp of salt
2 c of water
1 tsp of cinnamon (ground)
1/2 tsp of allspice
1 c of walnuts
1/2 tsp of nutmeg (ground)
1/2 tsp of cloves (ground)

Instructions:

Combine water, shortening, raisins, and refined sugar inside a saucepan; let it boil and set on the side to cool.

Combine soda, spices, flour, and salt; add onto the mixture of raisins. Dust flour on walnuts and fold onto the mixture.

Grease a 10-inch angel-food (cake) pan, lined with waxed paper. Pour batter onto the prepared pan. Bake inside the oven, 325 degrees F, about an hour.

>> Poor Man’s Fruitcake Recipe

Ingredients:

1-1/2 lbs of potatoes (floury); boiled in salted water and drained well
3 tsps of salt
4 Tbsps of butter (unsalted)
4 Tbsps of flour (self-rising)
2 pcs of apples (fresh); peels off, cored, and chopped
3 Tbsps of butter; softened
2 Tbsps of sugar (granulated)

Instructions:

Sieve potatoes onto a warm bowl then add the butter; beat thoroughly. Work with enough flour, making dough pliable, add salt if necessary. Divide dough equally into half then roll onto two rounds.

Place 1 round onto a warm bakestone; spread chopped apples and place other dough, covering its top then seal by pinching edges.

Bake it on bakestone above medium heat till browned, turn once. Place cake on a serving platter. Gently peel top then spread apples and soft butter then sprinkle refined sugar.

Close then do same on other end. Sprinkle top with refined sugar and top with chilled thick cream. Serve at once.

>> Apple & Potato Cake Recipe

Ingredients:

2 c flour (all purpose)
1 Tbsp baking powder
3 pcs of kiwi fruit; peel & chop finely
1 tsp baking soda
2 pcs of regular-sized eggs
1 c sugar (refined)
3/4 c of shortening (oil)
3/4 c of milk

Instructions:

Mix first 3 ingredients and sift. Add in the sugar, mix well then add the kiwi fruit.

Mix the eggs, shortening, milk then gradually add sifted flour til moist. In lightly oiled muffin (pans), use a spoon to form muffins.

Place in an over set at 350 degrees F and bake for about fifteen minutes (or til brown). Let it cool then serve.

>> Kiwi Fruit Muffins Recipe

Ingredients:

3/4 c of cherries (Maraschino, save the juice); drained and chopped
3 Tbsps of juice (from Maraschino)
16 ozs of prunes (in heavy syrup, jarred, save the juice); drained and pitted
6 Tbsps of syrup (from prunes)
1-1/4 c of sugar (refined)
4 pcs of eggs
3/4 c of shortening (vegetable)
1 c of walnuts; chopped
3 Tbsps of whiskey
15-1/4 oz of unsweetened pineapple (crushed, canned, undrained)
4 c of flour
1/2 tsp of salt
1 Tbsp of cinnamon (ground)
2 tsps of baking soda (Arm & Hammer)
1 tsp of cloves (ground)
Cooking spray (vegetable)

Instructions:

Combine sugar, eggs, and shortening; beat thoroughly for two mins till smooth and creamy.

Add cherries, saved juice from cherries, prunes, saved syrup from prunes, walnuts, whiskey, crushed pineapple, and its juice; stir thoroughly.

Combine the flour, cinnamon, baking soda, cloves, and salt; mix them well and add onto the creamy fruit mixture. Mix them well.

Transfer the batter onto a 10-inch Bundt pan (coated w/ cooking spray). Bake inside the oven at 350 degrees F for one hr and fifteen mins.

Let it cool inside the pan for ten mins. Take it out then let it be completely cooled. Store it tightly by wrapping it with a heavy duty plastic wrapper.

>> My Best Christmas Fruitcake Recipe

Ingredients:

For Cake Batter:
1-1/4 c of sugar (brown)
4 pcs of eggs
3/4 c of butter
3 c of flour (all purpose)
2 tsps of lemon zest; grated
1.5 tsps of vanilla
1-1/2 tsps of baking powder (Calumet)
3/4 tsp of baking soda (Arm & Hammer)
1/4 tsp of salt
6 ozs of mixed fruit (dried)
1 c of sour cream (dairy)
Powdered sugar

For the Streusel:
1/2 c of sugar (brown)
2 Tbsps of butter
1/2 tsp of nutmeg (ground)
2 Tbsps of sugar (refined)
1/2 tsp of cinnamon (ground)

Instructions:

Preheat the oven (350 degrees F). Beat the butter inside a mixing bowl till fluffy and creamy. Slowly add sugar, while beating continuously, till fluffy and light.

Add the eggs individually, while beating continuously.
Add vanilla and lemon zest; stir thoroughly.

Combine flour, baking powder, soda, and salt; blend thoroughly and alternately add with the sour cream onto the mixture of egg. Mix them thoroughly and fold the dried fruits onto the mixture.

Combine the sugars, butter, cinnamon, and nutmeg inside the bowl; cut the mixture till it resembles crumbs. Spoon 1/3 of batter onto the (greased and floured) 10 inch Bundt pan.

Spread evenly then sprinkle half of streusel mixture. Repeat the layering and finishing with batter. Bake inside preheated oven for 55 to 60 mins.

Allow cake to cool inside the pan for 15 mins. Take out from the pan then allow to be completely cooled on the rack. Store (at room temperature), covered at 5 days at most.

>> Mixed Fruit Coffeecake Recipe