* Exported from MasterCook *
Fruitcake, Quick
Recipe By : King Arthur Baking
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Holidays
Posted
Amount Measure Ingredient -- Preparation Method
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8 tablespoons butter -- at room temperature, at least 65F, (113g)
3/4 cup granulated sugar -- (149g)
1 teaspoon cinnamon
1/2 teaspoon ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 large eggs -- at room temperature
1 1/2 cups All-Purpose Flour -- Unbleached, (177g)
1 cup crushed pineapple -- undrained, (1 small can), (227g)
1 cup mixed dried fruits -- of your choice, (113g to 170g)
1/2 cup diced walnuts -- or pecans, (57g)
1/2 cup red candied cherries -- each cut in half, (99g)
1 1/2 tablespoons sparkling sugar -- coarse, for topping, optional
Fruitcake... or fruit bread? This quick and easy batter bread is
packed with fruit and nuts, but is less sweet and very mildly spiced,
unlike traditional fruitcakes. This is a great cake to bake if you
feel obliged, by the holiday spirit, to have a fruitcake in the house.
PREP: 10 mins
BAKE: 1:20 to 1:20
TOTAL: 1:25
YIELD: one 9" x 5" loaf
Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.
Place the butter, granulated sugar, cinnamon, ginger, baking powder,
salt, and vanilla in a bowl, and beat till smooth.
Add the eggs one at a time, beating well after each addition.
Add the flour, stirring to combine.
Stir in the undrained crushed pineapple.
Stir in the fruits, nuts, and candied cherries.
Spoon the batter into the prepared pan, smoothing the top.
Sprinkle with coarse white sparkling sugar, if desired.
Bake the cake for 60 minutes, then tent it with aluminum foil. Bake
for an additional 15 minutes, or until a cake tester inserted into
the center comes out clean.
Remove the cake from the oven, and after 20 minutes loosen its sides,
and turn it out of the pan onto a rack to cool.
Cool the cake completely before slicing.
Tips from our Bakers
For 30-minute fruitcake cupcakes: Prepare the cake batter according
to the recipe instructions, and scoop a heaping 3 tablespoons of
batter into the wells of a baby bundt pan (a jumbo cookie scoop
heaped with batter works well here) - you'll be baking another batch,
so about half the batter will remain. Bake the cakes for 15 to 18
minutes, until a cake tester or toothpick inserted into the center of
one comes out clean. Transfer the pan to a rack, and after 5 minutes
turn the cakes out onto the rack to cool completely. Repeat with the
remaining batter. Yield: 22 to 24 cakes.
S(Internet address):
https://www.kingarthurbaking.com/recipes/quick-fruitcake-recipe
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Per Serving (excluding unknown items): 193 Calories; 8g Fat (35.6%
calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber;
37mg Cholesterol; 178mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2020 - 1202