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Mini Chocolate Bundt Cake with Peppermint Frosting Left a comment last year while the cakes were baking, now I’m back again to say they came out perfect and I’m making them again for the second year in a row!! Same taste, just easier to make and follow! I want to make plenty for gift giving and there’s no room in the refrigerator. I would NOT serve this cake to recovering alcoholics or children (to be honest, I don’t think this is the type of cake that most kids will love – but you never know!) We soak it and keep That will definitely work. This fruit cake looks amazing! Hi Alisyn! The fruit should almost entirely soak up the rum, so no need to drain the fruit at all.  The holidays are not the same without it! Spread evenly into prepared pan and bake for about 1 hour or until cooked. At least, that’s what’s in the King James. A question about soaking the cake. Thanks for sharing world’s best fruitcake recipe. I will make this award winning masterpiece!! Rum isn’t used for wrapping because its incredibly alcoholic/dry and honestly just doesn’t taste incredible for that type of application (where it’s not cooked off). This looks and sounds amazing (and your photos are gorgeous!). I have a feeling you already worked this out, but you can mostly substitute different liquors for the soaking liquid, I just personally prefer rum. Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. This cake seems very good. Thanks for the answers. Tons and tons of dried fruit!! This gives the fruit cake a subtle brandy flavor and a moist texture, plus it also allows the fruit cake to be stored for a long time. I just finished my first fruitcakes and have them in the refrigerator now. I like the dark chocolate added! It looks fantastic!! I’m trying it for the first time. To remedy, can I put them back in the oven for 5 mins. I wouldn’t add any more dried fruit (than the recipe calls for, unless you’re substituting one for another) – because it is already very fruit heavy and the ratio will be thrown off. Can you please let me know how many grams are your Large eggs? thank you for sharing such awesome recipe! But you can absolutely substitute the golden raisins with currants if you prefer. Hope this helps! This recipe looks AMAZING! Don’t use any of the knobbly type, you want to use something that won’t leave any sort of lint and is a smooth linen/thin cotton one. I’ve never made fruitcake before so not quite sure. Perhaps Bob’s Red Mill brand? I always enjoy eating it with a glass of red wine or even a cup of espresso.  or i need to drain the fruits? This easy fruit cake recipe is full of pecans, candied pineapple, candied cherries, dates, and just enough batter to hold it all together. Beat butter and sugar in small bowl with electric mixer until just combined, beat in eggs, one at a … Hi, any chance to get cup measurement to kilograms pleaseÂ, Hi Mimi! Couldn’t find the usual currants and really wanted black currants. I am assuming you use a sweet sherry for this recipe? I saw another comment that mentioned marzipan on top. Keep it in an airtight container for 2-3 weeks before use.Click for Conversion Tool. But your Australian, so it’s not weird at all 😉. Thanks Bee. Hi Jean! Yes, its definitely the best fruit cake. Going to bake the cake and need some help. Regardless, I’m very excited to start soaking these and have them ready for Christmas!Â. My husband is one who likes fruitcake, he will love this I’m sure. This year I died the raisins, all the other fruits, and then I had a random bag of chopped dates so I threw them in as well! graye, Don’t worry about the cinnamon and nutmeg addition! Gingerbread Cookies For added flavor, we’ll also be adding orange and lemon zest, orange juice, fresh grated Granny Smith apple, slivered almonds, and diced crystallized ginger (one of my favorite additions!). Thanks for the recipe! If you enjoyed the recipe, I’d love for you to leave a review in the comment section below. Hope this fruit cake recipe becomes a family staple! Fruits , and cocoa. This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. how many portions do you recommend from this recipe? Fruit cake is a traditional British Christmas cake that is full of fruits and nuts and laced with alcohol, usually brandy. 🙂. I just texted them that it was fruitcake time and their response was “let’s get drunk on cake!” Last year, I didn’t start early enough, but this year pI more with it. Combine the eggs and gently beat it using a fork. Do u know what affected that?Â, Hi, love your fruit cake recipe! I wouldn’t honestly worry too much because I don’t think it will be enough to completely over sweeten the cake, but you could reduce the brown sugar by a tablespoon and that should help mitigate. And two more questions for you (or her!). Even my grandfather who has diabetes couldn’t resist having a bite. I just provide the recipe for you to make at home. Yes, I made this recipe. 2 tablespoons milk powder Thanks so much!! ), I highly recommend checking out the full All-Clad Pro-Release Bakeware Set! Please don’t do this, because the paper towels will disintegrate or probably stick to the cake and it will become a mess. She is still getting the hang of leaving comments–for a while she thought she had to put her full name in the “contact” form. traditional British Christmas cake that is full of fruits and nuts and laced with alcohol And geez!! Rasa Malaysia contains affiliate links and sponsored posts. I made this fruitcake exactly as recipe showed. I only have cotton, linen towels are very difficult to find here. I’ve already made two loaves and I have the fruit soaking for two more! Oh the dilemma, haha. If you ever try fruitcake, definitely make sure it’s homemade!! Did want to point out though that I don’t believe baking powder and nutmeg are mentioned in the recipe itself, but are listed in the ingredients? Easy to follow and a good mid-year treat.Â. 1 teaspoon ground nutmeg And yes to the feedback. Which do you think would work the best? So instead, I tested and updated the recipe to include regular raisins and golden raisins for contrast. You most likely could, but it is a much stronger flavored alcohol, so it is really up to you and your taste preferences! I hope I can wait while it soaks… thank you. Gently stir it into the cooled cake mixture. Thanks mom! I don’t think you would *have* to line them with parchment paper, but since the cake is on the more delicate side – I would strongly recommend lining it to be safe. 🙂, I made this recipe without the chocolate.. BY FAR, THE WORLD’S BEST.. I don’t think it has to be refrigerated because of the alcohol, but I just like to say that to be safe. Would that be okay? Dundee Cake Rating: Unrated 6 This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite. But I hate the traditional glazed fruit and syrup, so I am very keen in making your recipe, it looks amazing and much healthier. Brush 1-2 tablespoons over the cake right when it is removed from the oven.  Have you tried it with brandy? After 3 days and 1 day of application, I decided to remove the cheesecloth and open it all up. O..M…G… I just took them out. This will be my first year in over 20 years of making fruitcake with dried fruit rather than candied fruit. In order to line it, you’ll want to cut a piece of parchment that is large enough so that the sides of parchment paper go up all the way on the longest edge of the pan (it should actually end over the top, so that you can grab the pieces of parchment paper from both sides to remove the loaf). It reduces clean-up and common user errors, such as over measuring flour. also, can i substitute Marsala to Sherry? it could have used double the nuts i think. Pour the brandy or rum into the chopped mixed fruits and nuts. Thanks for the great question. I hope it wasn’t too detrimental that I added towards the end, before the fruit, because I realized I hadn’t added them yet and couldn’t find mention of them in the steps! Fact: I have never actually had fruitcake, but with all the booze and fruit together and I thinking I would love it! Yes. To cut the sweetness and add amazing flavor, we’ll soak the dried fruit mixture in dark rum the day before baking. I would assume I could just add that after baking? Also, if I tried making this in those paper single-use loaf pans, the ones that you don’t remove but can gift as is, I can only soak the top I suppose. I plan on making this over the weekend! Glad to know there is a fellow fruitcake fan out there. After the cakes have cooled, we’ll wrap them tightly in cheesecloth soaked in medium sherry or triple sec. So thrilled to hear this Kim! Stir consistently. I don’t see why not, just a matter of taste preference! Your recipe made my day. 🤪 Yes! I have never tried doing that and most of the alcohol will cook out during the baking. Do you have to use parchment paper? I just personally prefer the flavor and flavor notes of triple sec or medium sherry, but you could experiment if you want!!  I have a lot of veg/vegan/ gluten yikes folks, so i’m going to have to experiment later, but for now, this is good old fashioned fruit cake from a time before “food fuss”. Wow! Thanks for the kind words. I love it, and will definitely try it. I recommend wrapping it with cheesecloth (soaked in alcohol) for one week, at minimum, for best flavor. This meal is best served as a dessert. This is definitely the best fruit cake that I’ve had and I hope you love it too. Can i ask should i soak with the nuts? You could add the orange juice if you want, but I would personally not. My friend and I love your recipe. I wish I still had them! 🙂. for someone who cant bake, these turned out sooooo goood. I was looking for a booze-soaked, dried-fruit and nuts grain-free sort of fruitcake I could make, partly for an excuse to soak it in sherry (or something). Toss the fruits and nuts with flour: Combine the dates, raisins, cherries, and nuts with 1/4 cup of the … Some prize in 1945! She said, “sounds like heaven, the way you keep calling out for god ! Hi Joan! I recommend at week at minimum. Hmm, I’m not as sure about the marsala substitute, because I’ve never tried that and my mom hasn’t used that. if you’re planning on soaking the cake with sherry. 1 teaspoon cinnamon powder Yes! For now they all sit in a bag in my fridge. I’m so excited! My fruits are in dark rum soak mode!!! You’re not imagining thing. Don’t see why that would be a problem at all 😉 Enjoy!   I’ll be cutting these in half to give out 8 little cake gifts. Hi Dee! Thanks so much for the compliments Natalie! I’m almost positive it is a medium sherry (not dry but definitely not the sweetest either–and definitely not cream sherry!). This fruit cake recipe has been passed onto me from my mom. I am so excited to make this recipe! Expensive to make but worth every penny and some. Absolutely! Is it okay to use London XXX it is a medium sweet wine as that is what they gave me when I asked for triple sec. Any ideas why? Remove the bowl from the stand mixer. Add the soaked fruit, almonds, cherries, peel and lemon or orange zest and mix well. Hi! It really depends on your taste preference – if you enjoy triple sec (orange), that might be for you! (Butter, eggs, milk, jam, sugar, flour, spice) Beat together well, but don’t overdo it Scrape the mixture … If the dried fruit was chopped in the way the recipe states and the amounts/ingredients were measured properly, I can assure you that this cake is anything but dry. As a small boy I thought they were dreadful, poisonous undigestable bricks. What a lovely tradition! This site uses Akismet to reduce spam. An easy Christmas cake that turns out perfect every time. It really does. Hope this helps! With that said, this fruit cake is absolutely worth it! I wouldn’t do too much, because it will mess up the ratios of the batter ingredients! Yes – you could definitely use cream sherry if you prefer. also, i can’t really taste the difference between the dried cherries and the raisins– but i think it is probably because i used brandy, a grape product, instead of rum. All-Clad also came out with a wonderful collection of silicone tools that pair with the bakeware set. 1 - 1.5 cups brandy or rum. I’m assuming so, but I’ve cut up all the dried fruit ready for soaking and it’s LOADS–I just don’t think 6 liquid ounces will come close to soaking all of it, given that 6 ounces is less than 1 cup! We have 9 and that feels big sometimes. really appreciate it. So, I’ve made the cake and it’s wrapped in sherry-soaked cheesecloth right now. Do you think they would work ok? I always love hearing from people that try my recipes, particularly this one as it is a family staple and something we also look forward to enjoying each holiday season. Sorry I didn’t get back to this sooner! I’ve made your fruit cake before and it was a real hit, but I SWORE there were currants in the recipe! Hi Bee, may I check if we can use white rum for this? Use an offset spatula to smooth the batter into an even layer. I love the sound of this recipe, I have all my ingredients ready to go but I would like to know if I can make this cake in a 20cm Round cake Tin. What can we use to substitute instead? I want to limit the fruits, perhaps pear apricot ginger hazelnut with Poire Willams, cherry blueberry dark chocolate walnut with cherry liqueur for example. Please know that baking times and results will vary. Thank you so much! Almonds, pecans & walnuts. Welcome! 1 -1.5 cups brandy or rum. It is INCREDIBLY moist, especially once it has been wrapped in cheesecloth for a week. Age for 6 weeks in my cool garage.  There’s no way this is staying around for weeks! Thank you so much!! THANK you.Â, Yay! Hi, would i be able to soak the cake in dark rum for approx 2 weeks instead of using sherry or triple sec? Brandy. i am still eating fruitcake! Is that alright or do i need to soak them in a bowl as u mentioned in your recipe? all in all successful fruitcake with dried fruit instead of candied– i think tho i will use a few candied cherries next year– for the festive look they provide! Mary Berry: easy fruit cake. and if i could have found dried unsweetened cranberries they would have been good. LAURA, you have a devotee. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. I read that early this morning and I’m not sure why my brain read “paper towels” and not kitchen towels (as you said!). I’ll let you know the results after the holidays. Probably make a giant one in a tube pan. My cake is in the oven as I type this …. Hi — looking for a fruitcake to make as part of this year’s holiday gift baskets. OMG! Some people recommend aging fruit cake for at least a month prior to serving or gifting, but this is not required for this fruit cake.  If I had had THIS when I was a kid, life would have been VERY different. Let’s see if I can make ours look even half as lovely as this one! It could just be a slip up on my end too. I will use it for the dribbles and curing. The fruit cake is probably more complicated than the rest and also expensive ingredients i have to buy. My adult children did too. What other size pans can be used instead of mini loaf pans.   I am VERY pleased with this risky little adventure. I think this can also be called “the world’s most beautiful fruitcake!” So pretty. Choose from rustic country apple traybakes, toffee apple squares, loaf cakes and more. THANK YOU for again for your feedback, so I could update the recipe for others. its sleep time and instead of sleeping I’m online looking for fruit cake recipe and it is worth it that i came here. I don’t usually leave review or any comments but here i am. 54 minutes baking time for the mini-loaves! Thank you so much for such a wonderful looking recipe. 🙂. Just leftover rum for the cheesecloth. Hi Laura, your cake looks amazing.I am going to give a try but I don’t have dark rum. laura,I have made fruit cakes for years but this one is simply fabulous. i baked my cakes today and it didnt turn out brown as yours, mine is pale looking brown. Remove the saucepan and leave to cool.  I was very intrigued by the mention of marzipan. It turns cynics into converts. The mixture will look slightly broken, that’s ok. Over low speed, slowly add the flour mixture until just absorbed. Pour the brandy or rum into the chopped mixed fruits and nuts. She said we’d have a “happy year” for every piece we ate 🙂 I guess after a while, I actually started liking it. I’ve made this recipe twice!! Dec 19, 2019 - Easy Fruit cake Recipe for making super moist fruit cake. I have an old recipe that mother said won Thats the next best option. It was first inspired my British grandmother’s recipe. Thank you so much for taking the time to come back and leave a recipe review.  I am making it this weekend. This fruit cake recipe yields 2 loaf cakes. Your email address will not be published. You could certainly choose not to soak the cake – or reserve a section for kids or anyone else that is unsoaked – it just has the best flavor if you do this step. Goodness, this sounds wonderful! This fruitcake it the most gorgeous ever! A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. That soaking period definitely contributes a lot more moisture to the cake, and I highly recommend it – although it will still taste good either way. They all have a weird funny taste. I’ve seen other fruitcake recipes that have marzipan added into the batter. Thanks Tieghan!! However, once in the fruit cake, I couldn’t really taste it… but I am getting sleepy when eating it lol. Feel free to ask other questions if you have them. Preheat oven to 140ºC conventional. My mom has never used brandy for wrapping – it is VERY high in alcohol content, so I would be a little hesitant unless you’re prepared for an even boozier flavor, since it does not cook off. Recipe says to soak cheesecloth once a week in sherry. The ones that contain the neon candied fruit pieces? I have to say, my mom is the pro at making fruit cake, so I am not experienced enough in making it to know if it could be adapted into a traditional round cake form. The alcohol cuts sweetness and makes this cake so fragrant and delicious! Fruitcake totally gets a bad rap — though yes, those neon-colored fruits and other weird bits do scare me. What do you think? Hi laura, i made this fruit cake for my father yesterday for his birthday and i must say after following your instructions one by one it wasn’t just easy to make but the resulting piece was mouth watering. My family are all about the British Christmas too! I just started to learn to bake and have followed most of your recipe as a novice. If you use a serrated knife (and it is cold), it should always hold its shape once sliced. All the booze in this one has me thinking it will be awesome! I hope this helps! Have just measured out the fruit and added the booze. It is an alcohol free fruit cake recipe so fruit juice as an alcohol substitute is used. I drained off the rest the next day. Fold in the sifted ingredients. Looks so delicious, can’t wait to try this. It is a TON of fruit, but you also end up soaking the baked fruitcake afterwards in booze, so in that sense it gains more moisture. Thanks Laura! Required fields are marked *. Eek! It is simply to hydrate the fruits and then the alcohol cooks off in the baking process – technically you could use other alcohols for that part of the recipe if you prefer. Seems like you really tested the formula . I would try to find something on the drier side personally (like an Amontillado), but it will work. So … I decided to bite the bullet and bake my own and OMG!! I would still use cheesecloth, but a thin kitchen linen would be next best option. This is definitely American large eggs, not European large. Several people have asked how to put marzipan on top. This fruit cake contains a ton of dried fruit. Doug in Rhode Island.Â, Thank you for bringing that to my attention – that was an omission error when I inserted the original recipe into my site! This cake has only been tested using loaf pans, but several readers have had luck with this. Did you let it soak with the cheesecloth for a week or two before slicing/giving away? Is there an option for those who don’t drink alcohol? It depends on what you have as a substitute, you can try another booze that you think would work well for your flavor preference, etc. It really is the best Fruitcake I’ve ever had! The best fruit cake recipe you’ll ever make! and I will buy the proper sherry or liquor to apply and age all of them Please advise. Filed Under: Baking Recipes, Recipes Tagged With: Brandy, Butter, Cakes, Fruits. These fruit cakes can be stored in the refrigerator for 6 to 8 weeks (or longer!). You can even add bittersweet chocolate, which is my dad and sister’s favorite variation! Is there a substitute, such as apple juice, for the alcohol in this recipe? I’d love if you could take the time to come back and leave a review/comment. Try Butter as well…. Hope this helps!Â, I have two loaves in the oven at this moment. I happened to try out another recipe of eggless fruitcake from a Prestige SmartChef website and it looked quite similar. Pls advise. Could I just use the same amount of batter that you’ve divided into 2 pans and put it into one large round cake pan? 😂) but definitely go with fridge. Bring the mixture to boil and simmer for about 5 minutes over low heat. Honestly, my mom is the expert at fruit cake (not me, ha! We have allergies to alcohol in my family.  you find it later as you read the process notes. The soaked dried fruit is folded into the fruit cake batter the following day. ), the second loaf will go to a family friend in another state. Hi Julie! I actually haven’t made this yet, I’m planning to next year but will make it ahead just to make sure it works. I made this last year and am soaking my fruit again at this moment. I’ve included instructions in the recipe below, so the fruit mixture should soak for about 24 hours.  Any chance you could tell me how your mom uses the marzipan so I can try it? You made it look so pretty! I bought Grand Marnier yesterday and brushed them all around each loaf and I hope it turns out really boozy after some weeks. 1 cup brown sugar I’ve never actually had fruitcake. Add I’m going to start telling myself that…that will make me feel much better about consuming the entire loaf. The fruit cakes just slid out without issue. What substitute do you suggest for soaking the cheesecloth in if you don’t want to use alcoholÂ. It means a lot!! Thank you soooooooooooo much for this awesone recipe. Maybe it is the candid fruit? As an Amazon Associate I earn from qualifying purchases. While this recipe has received rave reviews and become a staple for many readers, I’ve teamed up with All-Clad to showcase their new Pro-Release Bakeware Set and Silicone Tools, and give this fruit cake recipe a new and improved update for the holiday season. The fruit cake batter is transferred and divided between two loaf pans and baked in a loaf tin at a low temperature for nearly an hour and a half. Note: I recommend soaking the fruit for a minimum of 12 hours or as long as 24 hours. I love how much fruit you’ve got in this cake…and the fact that it’s been soaked in rum makes it sound extra delicious! Gently stir it into the cooled cake mixture. Please post more beautiful and delicious recipes. As long as I keep resoaking the cheesecloth and keep it wrapped up tight, do you think it will be okay for Christmas (4 months away)? How do I use the parchment paper? Looking forward to your mom’s advice on marzipan and icing. 50 grams roughly each, but this cake should be fairly forgiving if there is a tiny bit more. Really just depends on the person! Â. 60 years later I want to surprise her with a homemade one that gives her the moistness she insisted made them wonderful and the booziness that you just can’t find in any mail-order fruitcakes. When Should I Starting Baking Fruit Cake? The temperature gets adjusted depending on the material. No, it is supposed to be stored in the fridge! This fruitcake tastes almost the same as the fruitcake we used to purchase and my family LOVED it!  got a question for you, the soaked fruits, am i adding the rum to the batter? Thank you very much. Hmm. I used 7 small loaf tins and the bake was awesome! I have not tested this variation though! This fruitcake looks awesome. I recently tested this cake and have found that just a week of soaking (or even a few days) makes the biggest difference with flavor, so don’t worry if you can’t soak it longer. So sorry for only just getting back to you. Hmmm…I’m not sure if I would soak it honestly if you aren’t going to use alcohol. Means a lot. Every year when I make it though – I forget to add the nuts and ginger as they are listed in the ingredients, but not added in in the instructions. It does not matter that I use a bread knife or any other kind.I followed the recipe all the way. Also added metric weights. I will def make this again, but next time will prob add a bit more rum during the half way mark. Perfect! I wanna go to give try this fruits cake recipe thanks for posting.  I used FOUR 3 x 7 Pans (not quite “minis” with parchment all around – (i cut little surrounds) Perfection at  1 hour and 15 minutes for the test loaf, and because it was so moist, I left the others in for 1:25 just to be sure. Because I dont measure anything, I fail at baking. Set aside … Remember, you’re also adding grated apple, etc. A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread baking. Since this fruit cake only improves in flavor as it sits, the sooner the better. Is it American large size (53-63g) or European large size (63-73g)? Thanks again! Thanks for the lovely write-up and beautiful photos of our fruitcake! Remove the saucepan and leave to cool.  I’l be sharing it with friends tomorrow, but will make some more and see what it’s like when it ages. I hope you love the fruit cakes!!! Hi Pam! I’ll ask my mom about the marzipan – we don’t really do that with these fruitcakes, but I’m sure its more than possible. I have prepared the nuts soaked in rum . It will still be extremely moist without the cheesecloth step, and I just don’t think fruit juice will benefit the cake (the alcohol does cut the sweetness; fruit juice won’t really add much to it). Thanks for an awesome recipe … I get so many compliments on it. Also, the loaf pans that my mom uses are metal – thanks for the great question! Dates and a few spices. It’s flexible! Hope you have a chance to make it.Â. I should finally attempt to do one! I put all the batter into a quite large, round cake pan (the kind where the bottom unsnaps from the sides). It looks amazing. A few days or a week would probably work as well – but it can also be stored for a very long time too. Thank you!  Oh My god. We boil the dry fruits in liquid and the raisins and dry fruits become soft and plump without any prior soaking of fruits.

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