Help!! fruit cake~~?

Hi there,



this is my frist time in baking fruit cake, i wanna know whether i can replace the brandy/ rum ingredient with any sparkling fruit wines? or is it better to replace it with orange juice?



im making this for a kids party and the mother requested not to put brandy/ rum in the cake... so far i couldnt find any fruitcake recipe that didnt call for brandy/ rum ingredient..



pls i need ur advise.. i need to buy the ingredients today.. help!

Help!! fruit cake~~?
I have some that dont have that candied fruits that kids might like better.



Chiquita Holiday Banana Fruitcake recipe

1 1/2 cups sifted all-purpose flour

1 cup granulated sugar

1 1/2 teaspoons salt or less

1 1/2 teaspoons baking powder

2 cups large pecan halves or whole Brazil nutmeats, do not chop

1 pound whole dates (3 cups pitted)

1 (8 ounce) jar whole maraschino cherries, drained

3 cups sliced ripe bananas (3 to 4)

4 eggs

Glazed fruits for decoration



Sift flour with sugar, salt and baking powder into a large bowl. Add nuts, dates and maraschino cherries and stir so that all nuts and fruits are covered with flour mixture.



In another bowl beat bananas until mashed. Add eggs and continue beating until well blended and mixture is light and fluffy. Fold into flour mixture. Pour into 9 x 5 x 2 3/4-inch loaf pan which has been lined with brown paper and greased well. Bake at 300 degrees F for 1 3/4 to 2 hours or until cake springs back when center is touched lightly with finger. Cool in pan on rack 15 minutes.



Remove cake from pan and pull off brown paper. Dust, if desired, with confectioners' sugar. Decorate top as desired. Let cake stand in cool place overnight before cutting.



Wrap in foil and store in refrigerator or cool place.



Makes 3 1/2 pound fruitcake.\







Christmas Tropical Fruit Cake

3 cups Brazil nuts (1-1/2 lbs. shelled)

2 pkgs. pitted dates (7 or 8 oz.)

1 cup maraschino cherries, whole (red, green or mixed)

3/4 cup sifted flour

3/4 cup sugar

1/2 tsp. baking powder

1/2 tsp. salt

3 eggs



Heat oven to 300. Grease 9x5 loaf pan or 4 mini-loaf pans and line

completely with waxed paper. In a large mixing bowl, place the whole

Brazil nuts, whole dates and whole drained cherries. Sift and

measure flour, then sift flour, sugar, baking powder and salt

together over fruit and nut mixture. Mix thoroughly (easy to do with

hands). Beat eggs in a separate bowl; add vanilla. Pour over fruit-

nut mixture. Mix will (can use hands). Put batter in lined pans.

For large pans bake 1 hour and 45 minutes. For mini loaves, bake 1

hour. Cool completely before slicing with a sharp knife.









Real Fruit Fruitcake

1 can Dark sweet cherries (16oz.)

1 can Pineapple tidbits(15 1/4 oz)

1 cup Dried figs

1 cup Dried peaches

1 cup Dried apples

1 cup Chopped dates

1 cup Dried apricots

1 cup Golden raisins

1 cup Dried currants

1 cup Pecan halves or pieces

1 cup Brazil nuts

1 cup Almonds

1 cup Hazelnuts (Filberts)

1 cup Walnuts

6 cups All purpose flour

2 cups Sugar

4 teaspoons Salt

2 teaspoons Baking powder

1 tablespoon Cinnamon

2 teaspoons Nutmeg

1 teaspoon Ground cloves

1 teaspoon Ground ginger

2 cups Orange juice

1 cup Salad oil

8 Eggs

1/2 cup Light Karo syrup









Preheat oven to 275 degrees. Measure out fruits, chop larger pieces into bite size pieces. Measure out nuts. Leave whole or chop, as desired. Drain the canned sweet cherries and pineapple tidbits. In a large bowl with deep sides, combine all dry ingredients, and mix well. Add salad oil, orange juice, eggs and corn syrup. Mix until smooth. Add fruits and nuts, stirring well after each addition.

Line six medium bread pans with aluminum foil. Grease the insides with salad oil. Fill pans 2/3 full with fruitcake batter.

Bake in 275 degree oven for 2 1/2 hours until wooden pick inserted in the middle comes out clean.

If necessary, cover tops with aluminum foil during last hour to prevent excessive browning.

Remove from pans, cool, and wrap in foil or plastic wrap. Store in cool place.

If desired, you may glaze the fruitcakes with your favorite glaze before wrapping for storage











FESTIVE FRUITCAKE



1 (6 oz.) pkg. mixed dried fruit bits

1/2 c. raisins

1/3 c. chopped pecans

1/4 c. chopped maraschino cherries

1 tsp. vanilla

1 (8 oz.) can crushed pineapple (juice pack)

1 c. all purpose flour

1 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 egg

1 egg white

1/4 c. packed brown sugar

2 tbsp. molasses

2 tbsp. butter, melted



Spray an 8 x 4 x 2 inch loaf pan with nonstick spray coating. In a medium mixing bowl combine fruit bits, raisins, pecans, maraschino cherries and vanilla; toss lightly. Drain pineapple well, reserving juice. Set aside. In a large mixing bowl stir together flour, baking powder, cinnamon and nutmeg. Stir in fruit mixture and drained pineapple

In a small mixing bowl use a fork or wire whisk to beat egg and egg white until combined. Add 2 tablespoons of reserved pineapple juice, the brown sugar, molasses and butter; beat well. Stir into fruit mixture.



Transfer fruit mixture to prepared pan; spread evenly. Bake in a 325 degree oven 55 to 60 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.



Remove from pan. Wrap fruitcake in a cheesecloth soaked in remaining pineapple juice. Wrap in clear plastic wrap, chill at least 24 hours or up to 2 weeks. Makes 24 servings.











Applesauce Fruitcake

INGREDIENTS:

1 1/2 cups white sugar

1 cup shortening

2 eggs

3 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 cups chopped walnuts

1 1/2 cups raisins

1 1/2 cups dates, pitted and chopped

1/2 cup maraschino cherries, coarsely chopped

2 cups applesauce

6 maraschino cherries, halved

6 pecan halves



--------------------------------------...



DIRECTIONS:

Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.

In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.

Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.

Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.

Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top.

Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely
Reply:The fruitcake my mom and subsequently I make called for strong cold coffee and rum. My mom put in rum for the whole amount as do I. So I don't see why coffee wouldn't workin place of the liquor. You know the alcohol in the rum disappears and just leaves the flavor so it's not going to hurt the kids. Just FYI.
Reply:leave it out, or best idea, make cup cakes. I have never met a kid, or an adult for that matter who likes fruit cake



edit

Second answerer is wrong, lots of kids eat paste, but they still hate fruit cake LOL



2nd edit

I think cookingkay1955 likes paste too LMAO
Reply:Personally, I love fruitcake, but it's a TERRIBLE idea for a kids' party! No one will eat it! ... But, orange juice is a wonderful substitute for the liqueur, if you insist on making it......
Reply:fruit cake isnt as appetizing to kids. take the alcohol out and replace it with sparkling grape/cranberry juice



last resort; make a cake or search recipes for cuppycakes !
Reply:NO ONE LIKES FRUITCAKE. OR GLUE. BUT THAT'S BESIDE THE POINT.
Reply:Ummm...no kid I know will eat fruitcake. That's for old people..please rethink your cake choice.
Reply:no . dont replace it with anything. just leave it out.

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