FRUIT CAKE - How to make FRUITCAKE Recipe
A Christmas cake that dates back to ancient Rome!! Deronda demonstrates how to make this modern America FRUIT CAKE... loaded with an assortment of dried fruits, nuts and a splash of brandy!! Don't pass up the Holidays without it!! Recipe below by clicking on show more...
FESTIVE HOLIDAY FRUIT CAKE
1 1/2 cups (12 oz.) Sunripe Fruit Cake Mix
1 1/2 cups (12 oz.) Candied Pineapple Wedges
8 oz. Candied Red Cherries
8 oz. Candied Green Cherries
1 cup dried apples, coarsely chopped
1 cup pitted dates, coarsely chopped
1 1/2 - 2 cups dark raisins or currants
1 cup pecans, coarsely chopped
1 cup walnuts, coarsely chopped
1 3/4 cups all-purpose flour
3/4 cups granulated sugar
3/4 cups packed light brown sugar
1/2 cup butter, softened
5 eggs
2 tablespoons dark molasses
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup bourbon or rum
1. In a large bowl add all dried fruits & nuts. Pour bourbon or rum over fruit and nuts. Toss. Let stand 2 to 3 hours, stirring occasionally.
2. Measure remaining ingredients into large mixing bowl. beat at medium speed until blended; beat at high speed 3 minutes, scraping bowl occasionally.
3. Stir fruit mixture into batter.
4. Spread fruitcake batter evenly in a very well greased and floured 12-cup fluted or angel cake pan, or 2 loaf pans. Press mixture firmly into pan(s).
5. Bake in a pre-heated 250 F. degree oven until toothpick inserted in center of cake comes out clean, 3 to 3 1/2 hours.
6. Cool in pan on wire rack 20 minutes; invert onto wire rack and cool completely.
TIPS: Garish with whole cherries, pineapples and nuts. Store in an airtight container or wrap well plastic wrap and the tin foil.
ENJOY!!
#food #christmas #homemade #fruitcake #cake #recipe #video
Professional Baker Teaches You How To Make FRUIT CAKE!
Classic Holiday Fruit Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 2 9-inch round fruitcakes
Ingredients
Fruit soak
1 cup (75 g) diced candied orange peel
1 cup (150 g) raisins
1 cup (120 g) dried cranberries
1 cup (125 g) chopped pitted prunes
1 cup (225 g) chopped candied pineapple
½ cup (150 g) dried currants
½ cup (60 g) dried cherries
¼ cup (55 g) finely chopped candied (crystallized) ginger
1 cup (250 ml) sweet sherry or brandy
½ cup (125 ml) orange juice
1 Tbsp (6 g) finely grated orange zest
1 Tbsp (6 g) finely grated lemon zest
1 Tbsp (6 g) finely grated fresh ginger
Cake
1 cup (225 g) unsalted butter, at room temperature
1 cup (200 g) packed dark brown sugar
3 large eggs, at room temperature
¾ (75 g) cup ground almonds
2 cups (300 g) all-purpose flour
1 ½ (5 g) tsp baking powder
¼ (2 g)tsp salt
¼ cup (60 ml) + 1/2 cup (125 ml) sweet sherry or brandy
1 cup (125 g) chopped pecans, plus an additional 1½ cups of whole pecans for garnish (optional)
Directions
1. For the fruit soak, toss the candied orange peel and all of the dried and candied fruits together with the sherry (or brandy), orange juice, orange zest, lemon zest and ginger. Cover and chill this mixture at least overnight, up to 3 days, stirring occasionally.
2. Preheat the oven to 300 F (150 C) and grease 2 9-inch round cake pans.
3. Beat the butter and brown sugar until well light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the ground almonds.
4. In a separate bowl, sift the flour, baking powder and salt and stir this into the batter. Stir in ¼ cup of the sherry or brandy. Fold the chopped pecans into the batter then add the soaked fruits, stirring well to coat the fruit. Spoon this into the prepared pans and spread to level. If you wish, arrange pecans on the top of the cakes in a ring. Bake the cakes for 2 hours and 15 minutes, until a skewer inserted in the centre of the cake comes out clean.
5. While still hot from the oven, brush the tops of the fruitcakes with some of the remaining ½ cup of sherry or brandy. Brush again one or 2 more times as the cakes cool, then remove the cakes from their pans and wrap well.
The fruitcakes will keep for up to 8 weeks in a cool place, or can be frozen for up to 6 months.
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Best Fruit Cake Recipe, Simple and Quick - You will make this every day! Cake in 5 minutes
Best Fruit Cake Recipe, Simple and Quick - You will make this every day! Cake in 5 minutes
#cakes #5minuterecipe #fruitcake #baking #desserts
???? Welcome to #easyquickrecipes where we make cooking simple and fun! Today, we're sharing a recipe that's so easy and delicious, that you'll want to make it every day! Cooking does not get easier than this! This is actually one of the best fruit cakes, from our 5 minute recipes lot! And it is filled with a lot of dried fruits!
???? In this video, we're going to show you how to make a simple fruit cake in minutes! With the addition of fruits and nuts, this cake has a very festive smell! It's a great way to enjoy a cup of tea or coffee in just a few minutes!
???? So, put the kettle on, and let's get baking! Don't forget to like, share, and subscribe for more easy and tasty recipes. Leave a comment below and let us know how it turned out!
Happy baking! ????????????
???? Turn ON Subtitles To get Your Language!
???? Ingredients:
Butter 130g (½ cup, 1 tablespoon)
Sugar 100g (½ cup)
3 Eggs
Vanilla extract 1 teaspoon
Almond essence ½ teaspoon (optional)
Plain flour 200g (1 ⅓ cups)
Baking powder 1 1/4 teaspoons
Dried Fruit and Nuts 150g (about 1 cup)
Measuring cup size - 240ml
Baking pan 21x11x6 cm
Bake in a preheated Oven at 170c (338f) for 40 - 45 minutes
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Old Fashioned Fruitcake| Christmas| Restless Chipotle
The best fruitcake ever! It's made from a recipe that's over 60 years old and is absolutely delicious! Pecans, cherries, dates, and pineapple are held together with just a whisper of batter.
Get the printable recipe, nutrition information, and more:
2 loaves
Ingredients
1 pound pecans
1 pound dates, pitted and chopped
½ pound candied cherries, (red and geen)
½ pound candied pineapple, (red and green or yellow)
¾ cup sugar
¾ cup flour
½ teaspoon baking powder
½ teaspoon kosher salt
3 large eggs
1 teaspoon vanilla extract
Instructions
Preheat oven to 250° degrees (that is not a typo-TWO HUNDRED AND FIFTY degrees)
Place a pan ⅓ filled with boiling water in the oven to create steam. Put it on the rack under the rack where the fruitcake pans will got.
Fill the pan with hot water as needed during baking.
Spray two 9-inch loaf pans with cooking spray and line with wax paper or parchment paper.
Spray wax paper with cooking spray.
Chop dates and nuts.
Add them to a large bowl.
Sift dry ingredients over fruit and nuts and mix in with your hands.
Beat eggs until light, add vanilla and pour over fruit, mixing well. (you will probably need to mix with your hands - it's messy.)
Spoon fruit cake batter into prepared pans, pressing down gently to remove large air bubbles and spaces.
Place the filled loaf pans onto the rack above the pan with hot water.
Bake at 250 for 1 hour and 45 minutes.
Let cool.
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Over on Restless Chipotle you'll find vintage southern recipes updated to be quick & easy for today's busy families. Browse hundreds of ideas for family-friendly comfort foods -decadent desserts, cozy breads, & more...all with detailed step-by-step photos and tutorials so they come out perfectly every time!
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The Secret to Making the Best Candied Fruit
Sweet dreams are made of Pierre Lilamand’s candied fruit. He is the fifth-generation member of his family making this delectable treat in the quaint village of Saint-Rémy-de-Provence, France. The confectioner shows us how to preserve cantaloupe, apricots, strawberries, and oranges in sugar syrup. His recipes go way, way back—candied fruit fans Nostradamus and Olivier de Serres swore by them four centuries ago.
This Great Big Story was inspired by Genesis.
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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
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Fruit Cake | Last Minute Christmas Baking - Alcohol Free Recipe
Fruit Cake Recipe | Last Minute Christmas Baking
Fruitcake – Alcohol-Free, a kid-friendly cake that you can have the same day you bake it. Tastes just like the authentic fruitcake (maybe even better!). This cake is moist and stays moist for days, in fact, its flavor keeps getting better with time.
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Ingredients:
1.5 cups cup All purpose flour
1 cup (125 g) Softened Butter
3 Whole Eggs
Dried fruits (cranberries, golden raisins, dark raisins, cherries, berries etc) - 1,1/2 cup
Chopped Almonds
Chopped Pistachios
Chopped Cashews
Lemon zest
Orange Zest
1 tsp Baking Powder
1 cup (150g) Brown Sugar
Pinch of Nutmeg Powder
Pinch of Cinnamon Powder
Music Credits:
We wish you a Merry Christmas by Twin Musicom (Twinmusicom.org)
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