CANDIED FRUIT FOR BAKING RECIPES

Name: No-Candied-Fruit Fruitcake
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 2 fruitcakes.
Ingredients: 1-1/2 cups all-purpose flour; 1-1/2 cups sugar; 1 teaspoon baking powder; 1 teaspoon salt; 5-1/2 cups pecan halves; 2 jars (16 ounces each) maraschino cherries, dried; 1 can (20 ounces) crushed pineapple, drained; 2 packages (8 ounces each) pitted dates, halved and quartered; 6 eggs; 1/2 cup orange juice; 1/4 to 1/2 cup corn syrup

NO-CANDIED-FRUIT FRUITCAKE RECIPE: HOW TO MAKE IT

No-Candied-Fruit Fruitcake Recipe: How to Make It image

Minus the candied fruit, this traditional cake has a positively natural taste. For those who bake their Christmas giveaways ahead, it freezes beautifully, too.

Provided by Taste of Home

Categories Desserts

Total Time 02 hours 00 minutes

Prep Time 15 minutes

Cook Time 01 hours 45 minutes

Yield 2 fruitcakes.

Number Of Ingredients 11

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
5-1/2 cups pecan halves
2 jars (16 ounces each) maraschino cherries, dried
1 can (20 ounces) crushed pineapple, drained
2 packages (8 ounces each) pitted dates, halved and quartered
6 eggs
1/2 cup orange juice
1/4 to 1/2 cup corn syrup

Steps:

In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.

Nutrition Facts : Calories 257 calories, FatContent 14g fat (1g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 102mg sodium, CarbohydrateContent 32g carbohydrate (24g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

HOMEMADE CANDIED PEEL | RECIPES | JAMIE OLIVER

Homemade candied peel | Recipes | Jamie Oliver image

Candied peel is a brilliant ingredient to have around at Easter. This thrifty recipe will take your hot cross buns, Simnel cakes and other biscuits and bakes to the next level. Use the peel or squeezed rinds of any citrus fruit you have to hand; lemons, oranges, or grapefruits all work well. Plus, it’s a good way to reduce your food waste – bonus!

Total Time 3 hours

Yield 200 g

Number Of Ingredients 4

Ingredients

rinds of 2 lemons
rinds of 2 oranges
rind of 1 grapefruit
250 g caster sugar plus extra for dusting

Steps:

1. Add the fruit rinds to a large saucepan and cover with water. Make sure they are totally submerged – a plate can help to weigh them down.
2. Bring everything to the boil, then reduce to a simmer and cook for 30 minutes, or until the rinds are just starting to soften.
3. Drain and set the fruit aside to cool. Once cooled, use a spoon to remove any remaining flesh or white pith from the peel and discard.
4. In a medium saucepan, combine the caster sugar with 250ml of water and bring to a simmer over a medium heat, until the sugar is dissolved and the liquid is gently bubbling.
5. Add the rinds, stir to combine, then reduce the heat to low and simmer for 25 minutes, or until the rinds are soft and translucent. Then take the pan off the heat and leave to cool in the syrup.
6. Preheat the oven to the lowest setting. Using tongs, transfer the rinds to a wire rack set over a baking tray, then place in the oven for 1 to 2 hours, so they dry out but are still malleable.
7. Remove from the oven and toss in a little caster sugar. Store in an airtight container in the fridge and chop as needed. It’ll last for up to six weeks in the fridge.

Nutrition Facts : Calories 73 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 19.5 g carbohydrate, SugarContent 19.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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