Harry And David Fruitcake: A Festive Treat For Every Occasion

Harry And David Fruitcake: A Festive Treat For Every Occasion

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Harry And David Dried Fruit Christmas Tree Fruit Trees
Harry And David Dried Fruit Christmas Tree Fruit Trees from janesfabric.blogspot.com

Are you tired of the same old fruitcake that has been passed down through generations? Look no further than Harry and David Fruitcake! This delicious treat is perfect for any occasion, whether it be a holiday gathering or a casual dessert. With its rich flavors and moist texture, it is sure to be a crowd-pleaser.

But what makes Harry and David Fruitcake so special? It all starts with the high-quality ingredients that are used in every recipe. From the freshest fruits to the finest nuts, every bite is bursting with flavor. Plus, the cakes are aged to perfection, allowing the flavors to meld together and deepen over time.

Recipe 1: Classic Harry and David Fruitcake

Ingredients:

  • 1 pound of mixed candied fruit
  • 1 cup of raisins
  • 1 cup of chopped pecans
  • 1 cup of all-purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • 1/2 cup of unsalted butter, softened
  • 1 cup of granulated sugar
  • 4 eggs
  • 1/2 cup of brandy
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Instructions:

  1. Preheat your oven to 275°F.
  2. In a large bowl, mix together the candied fruit, raisins, and pecans.
  3. In a separate bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg.
  4. In a third bowl, cream together the butter and sugar until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Gradually add the flour mixture to the butter mixture, mixing well after each addition.
  7. Stir in the fruit mixture and brandy, mixing until well combined.
  8. Pour the batter into a greased 9-inch cake pan.
  9. Bake for 3 hours or until a toothpick inserted into the center comes out clean.
  10. Cool the cake completely before slicing and serving.

Nutritional Information:

Serving Size: 1 slice
Calories: 350
Total Fat: 14g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 220mg
Total Carbohydrates: 54g
Dietary Fiber: 2g
Sugar: 43g
Protein: 3g

Cooking Time:

3 hours

Equipment:

9-inch cake pan

Serving Suggestions:

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations:

Substitute different types of dried fruit or nuts to customize the cake to your liking.

Substitutions:

If you don’t have brandy, you can use rum or whiskey instead.

Storage:

Store the cake in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.

Tips:

Make sure to grease your cake pan well to prevent sticking.

Notes:

The longer you age the cake, the better it will taste. Some people even age their cakes for several months before serving.

Frequently Asked Questions:

Q: Can I freeze the cake?
A: Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and store it in an airtight container.

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Recipe 2: Gluten-Free Harry and David Fruitcake

Ingredients:

  • 1 pound of mixed candied fruit
  • 1 cup of raisins
  • 1 cup of chopped pecans
  • 1 cup of gluten-free all-purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • 1/2 cup of unsalted butter, softened
  • 1 cup of granulated sugar
  • 4 eggs
  • 1/2 cup of brandy

Instructions:

  1. Follow the instructions for recipe 1, but substitute gluten-free all-purpose flour for regular flour.

Nutritional Information:

Serving Size: 1 slice
Calories: 350
Total Fat: 14g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 220mg
Total Carbohydrates: 54g
Dietary Fiber: 2g
Sugar: 43g
Protein: 3g

Cooking Time:

3 hours

Equipment:

9-inch cake pan

Serving Suggestions:

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations:

Substitute different types of dried fruit or nuts to customize the cake to your liking.

Substitutions:

If you don’t have brandy, you can use rum or whiskey instead.

Storage:

Store the cake in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.

Tips:

Make sure to grease your cake pan well to prevent sticking.

Notes:

The longer you age the cake, the better it will taste. Some people even age their cakes for several months before serving.

Frequently Asked Questions:

Q: Can I freeze the cake?
A: Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and store it in an airtight container.

Personal Thoughts:

As someone who has always been skeptical of fruitcake, I was pleasantly surprised by the rich flavors of Harry and David Fruitcake. The classic recipe is a true standout, with its perfect balance of sweet and spicy notes. And for those who are gluten-free, the second recipe offers a delicious alternative that doesn’t sacrifice flavor. Overall, I highly recommend giving this festive treat a try!

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