PHILLY CHRISTMAS BUNDT CAKE (FRUITCAKE) RECIPE - FOOD.COM
This recipe is similar to a fruitcake but much lighter. The texture is more like that of a pound cake. My mom got it from a Philadelphia cream cheese box many years ago. She made it for my dad every Christmas. I inherited the recipe after she passed away,and now I make it for him. I am posting it here so I won't lose it.I hope some of you will enjoy this as much my dad.
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Blend cream cheese, butter, sugar,eggs, and vanilla well.
- Slowly add 2 cups cake flour sifted with baking powder.
- Combine remaining 1/4 cup flour with fruit and nuts.
- Fold into batter.
- Pour into greased 10in. bundt pan.
- Bake at 325* for 1 hour and 15 minutes.
- Cool in pan for 5-10 minutes before removing.
Nutrition Facts : Calories 335.4, FatContent 20.2, SaturatedFatContent 10.7, CholesterolContent 92.6, SodiumContent 209, CarbohydrateContent 35.1, FiberContent 0.7, SugarContent 19.5, ProteinContent 4.4
CREAM CHEESE FRUITCAKE RECIPE - FOOD.COM
This recipe is from the Diamonds for Dessert blog. The author says "It is a family recipe handed down to me by my mom." I have yet to try it but it looks so delicious!
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 1 loaf
Number Of Ingredients 10
Steps:
- To make the fruit & nut mix, chop up an assortment of dried fruits and nuts of your choice. Typically, my mom uses raisins, pineapple, papaya, green & red glacé cherries, and pecans. Smaller dried fruits like raisins don't need to be cut, but dice up the other fruits and the nuts. Now measure out 3 cups worth of the mixture and mix it up with the remaining 1/2 cup of flour (this is done so that the fruits and nuts won't all sink to the bottom of your cake when baking).
- Preheat the oven to 325°F
- Cream the butter and sugar together. Mix in the cream cheese.
- Add the eggs in one at a time, mixing after each addition. Add the vanilla extract.
- In another bowl, mix the dry ingredients: 2 cups flour, the baking powder, and the salt.
- Fold the dry ingredients into the wet ingredients; the batter will be quite thick.
- When barely any streaks remain, mix in the flour-covered fruit & nut mix. Only on few strokes of your spatula are needed; do not overmix.
- Spray a loaf pan (9x5 in) with nonstick spray and line the bottom of the pan with a rectangle of parchment paper.
- Scrape your batter into the loaf pan, smoothing the top.
- Place in the oven and let bake for 60-70 minutes, or until a tester comes out clean.
- If near the end of baking, the inside of the cake is still wet but the top is browning too quickly, cover the top with a sheet of foil.
- Let your cake cool in the pan for 10 minutes, then remove to a wire rack to finish cooking.
Nutrition Facts : Calories 4447.9, FatContent 286.1, SaturatedFatContent 173.1, CholesterolContent 1583.5, SodiumContent 5317.1, CarbohydrateContent 398.9, FiberContent 8.5, SugarContent 153.4, ProteinContent 76.5
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