What's your favourite fruitcake recipe?

Hon, I have numerous fruitcake recipes that I l-o-v-e...... Some with no flour, some chocked full of nuts, and candied fruit. Texas Candy Fruitcake. On and on. Exactly what kind are you looking for?

Apricot Cake

This recipe serves: 10

Ingredients

1/4 cup unsalted butter (1/2 stick)

2/3 cup sugar

2 large eggs,at room temperature

1 teaspoon vanilla extract

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups low-fat milk

nonstick cooking spray

3 ripe apricots,peeled, halved and pitted

Cooking Instructions

1. Preheat the oven to 350°F.

2. Beat the butter in a mixing bowl with an electric mixer on high speed for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy.

3. Add the eggs 1 at a time while mixing on low speed. Stir in the vanilla.

4. Sift the flour, baking powder and salt together.

5. Add half of the flour mixture and blend, then add the milk. Finally, add the rest of the flour mixture. The batter should be smooth. Do not overmix.

6. Coat a 9" round cake pan with nonstick spray. Pour the batter into the pan. Arrange the apricot halves on top in a single layer.

7. Bake until golden brown and set in the center, about 25 to 30 minutes.

Serving Size: 1 slice (1/10 of the cake)

Nutritional Information

Number of Servings: 10

Per Serving

Calories 192 Carbohydrate 27 g

Fat 7 g Fiber 1 g

Protein 5 g Saturated Fat 4 g

Sodium 186 mg

I make this one every year for the holidays. Even die hard Fruitcake haters will eat it, and love it!

NO BAKE FRUITCAKE

1 box Nilla vanilla wafers, crushed (do not use any other brand!)

Combine in a large bowl with 1 can sweetened condensed milk, 2 c. chopped pecans, & 1 box raisins.

[Option: Use 1/2 the raisins and any combination of dried fruits cut into small pieces, like cherries, citron, pineapple, etc. to equal 1 box]

Using your hands, (this is thick and hands work best) thoroughly combine each and every piece. Then press really hard into an 8 x 8 brownie pan, lined with plastic wrap with overlapping sides.

If properly mixed, there should be no visible evidence of dry cookie crumbs. And, you really have to push down on this since you want it to really compact.

Fold the plastic wrap ends over and wrap TIGHTLY in more plastic wrap and then in foil. Refrigerate.

When ready to serve, pull it out of the pan using the plastic wrap.

Cut into small slices with serrated knife.

This is very rich and there are never any leftovers!

1 box mix of Angel Food Cake

1 1/2 cup of fruit and juice in it's OWN JUICES

Bake according to directions

Serve with Cool Whip

(if using large pieces of fruit run mixer over fruit before mixing with cake mix, when using pineapple use tidbits, the reason for using the mixer on the fruit is to break it down if the fruit is too heavy it will rise to the top, instead of being all threw the cake)

Why I like this:

1. Angel Food is fat free

2. Diabetics can eat this without having to worry about there blood sugar.

3. It's diverse I can use any fruit I want.

4. It's quick and easy to make

5. It taste WONDERFUL!!!

6. I can decorate it too suit the occasion.

7. It's my most requested desert, you don't feel like your eating something healthy, not when it's that sweet!

Wow, improve your spellings girl. If druit getsstuk in beeder, misten with irsh shishi and lik bedeurs cleen. por = 1 leval cub of shiku dwink. Open secum 1qausrt if netherthari! Nest, ads saurt, sff x pygny jeennuum luice, flod inchapped buder abd strayed cats. ad q babblelepun ov bruwn thuger and mis mell. Geese ovn an tuna cak pain to35-0gredees, no por the whol mess in te rovn and bek, ahh, sho cares!???????????????????????????? Which language is this? I didn't even understood half of the recipe. First i thought it wud be intresting, as i love cooking.....

Super good !!!!

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 dark rum

1/2 cup butter

1/4 cup packed brown sugar

1 egg

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

2 tablespoons milk

1/4 cup chopped pecans

1/4 cup dark rum, divided

DIRECTIONS

Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.

Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3 inch round pan, and line with parchment paper.

In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.

Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.

Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.