How To make Dark Christmas Cake
1 lb Blanched almonds
3 lb Seedless raisins
2 lb Currants
1 lb Candied cherries,
Cut in half 1 lb Dried figs, chopped
1 lb Dates, cut up
1 1/2 lb Chopped mixed candied peels
1 lb Candied pineapple, cut up
1 c All-purpose flour
3 c Soft butter
3 c Brown sugar, packed
12 lg Egg yolks
5 1/2 c Sifted all-purpose flour
1 t Salt
2 ts Cinnamon
2 ts Mace
2 ts Allspice
2 ts Nutmeg
1 t Cloves
3 ts Baking soda
3/4 c Prune juice
1/4 c Brandy
12 lg Egg whites
This recipe makes a very large amount (about 28 cups) of fruit cake batter and can be baked in a number of different sizes of pan. If you want to make several small cakes for gifts you can divide the batter among 9 8x4x3 inch loaf pans using a generous 3 cups of
batter for each. Or if you wish to use larger loaf pans you can put the batter in 6 9x5x3 inch pans using a generous 4 1/2 cups batter in each. Bundt pans make attractive cakes and this amount of batter is enough for 3 12 cup Bundt pans using a generous 9 cups of batter in each. If you use 10-inch tube pans you can make 2 cakes using 12 cups of batter for each and an 8x4x2 1/2 inch loaf pan with the remaining batter. Of
course you can also use any combination of these sizes. For example, you can make a large cake in a Bundt pan, two 9x5x3-in loaves and three 8x4x3-inch loaves. If you wish you can prepare half the batter and bake it in three 9x5x3-inch loaf pans or in one 12-cup Bundt pan and one 9x5x3-inch loaf pan. Line
greased pans with greased heavy brown paper, except for the Bundt pan which should be greased and floured. COMBINE nuts and fruit in a very large bowl or roasting pan. Add 1 cup of flour and toss by hand to coat fruit with flour. CREAM butter well ( you can use your electric mixer for this part of the recipe). Add sugar and beat until fluffy. Beat in egg yolks. Transfer mixture to a large bowl. Sift 5 1/2 cups flour with salt, spices and soda and add to creamed mixture alternately with prune juice and brandy. Mix with a wooden spoon. Add this mixture to the fruit and nuts and blend well.The easiest way to blend this large amount of mixture is with your hands. Beat egg whites until stiff and fold into mixture. MEASURE into prapared pans and press well into the corners. Heat oven to 275'F. Bake cakes in 8x4x3-inch pans for about 3 hours, in 9x5x3-inch pans or Bundt pans for about 3
hours and 15 minutes and in 10-inch tube pans about 3 1/2 hours or until a toothpick stuck in the center
comes out clean. Let stand in pans a few minutes, then turn out on racks and cool. Strip off paper and wrap cakes in cheesecloth dampened with brandy and then in foil and store in a cool place. MAKES 15 LBS OF FRUIT CAKE.
How To make Dark Christmas Cake's Videos
Christmas Cake - EASY moist fruit cake!
This is a speedy Christmas Cake that requires no overnight fruit soaking. It's a fruit cake that's incredibly easy to make, with a rich, velvety texture that's full flavoured and moist it can be eaten plain. But no one turns away a slosh of custard!
Terrific made on the day, keeps for ages, and it's just as delicious made with or without alcohol. Go wild with the decorations - or keep it simple!
Better Than Grandma’s Fruitcake
Better Than Grandma’s Fruitcake
1 1/2 sticks butter, room temperature
1 1/4 cups light brown sugar
5 eggs, slightly beaten
1/3 cup applesauce
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each of cloves, mace, cinnamon, and allspice
2 teaspoons vanilla extract
2 teaspoons orange extract
1 1/2 cups dates, chopped
1 1/2 cups dark raisins
1 cup candied cherries, chopped
1 cup dried pineapple, chopped
2 cups walnut pieces
2 cups pecan pieces
Preheat oven to 275°. Place a pan of hot water on bottom rack of oven.
Spray well a Bundt pan or 10” tube pan.
Cream butter and sugar; add eggs and applesauce.
Add sifted flour, baking powder, baking soda, salt, and spices.
Add both extracts.
Fold in fruit and nuts.
Bake approximately two hours and fifteen minutes until toothpick comes out clean.
Allow cake to cool on the counter fifteen minutes then remove from pan. Cool thoroughly, wrap, then store in refrigerator.
NOTE: Cake slices beautifully after it’s refrigerated.
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Dark Fruit Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Dark Fruit Cake. This Dark Fruit Cake is loaded with candied and dried fruits as well as chopped nuts. It is flavored with ground spices and a little molasses which colors the batter a beautiful dark golden brown. Once baked it is repeatedly brushed with alcohol, over several weeks, which imparts a lovely alcohol flavor and it also makes the cake wonderfully moist. The added bonus is that the alcohol acts as a preservative so the cake can be stored for ages and ages.
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Old Fashioned Dark Fruit Cake
This is a very rich, tasty cake for all you fruit cake lovers! Hope that you give this one a try.
Easy And Moist Holiday Fruit Cake!!
Everyone loves this cake that I prepared during Holidays. Super moist and easy to make kind of fruit cake but without alcohol which is child friendly.
Here's what you'll need:
2 cups of any candied fruits
1/3 cup apple juice (80ml)
1/2 cup butter (110g) room temp
3/4 cup dark brown sugar (150g)
2 large eggs
1 teaspoon vanilla extract (5ml)
2 tablespoons honey (30g)
2 tablespoons oil (30ml)
1 and 1/2 cup plain flour or all purpose flour(190g)
1 tsp baking powder (5g)
1/2 tsp nutmeg (2g)
1/2 tsp cinnamon powder(2g)
1 tsp salt (5g)
1 cup of any dried nuts
2 tsp of lemon zest
1/3 cup apple juice
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Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
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