Best Ever CHRISTMAS FRUIT CAKE Recipe | Mortar and Pastry
Best Ever Christmas Fruit Cake | Fruit Cake Recipe | How to Make Fruit Cake | Holiday Fruit Cake Recipe
#fruitcake
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Ingredients:
1 cup mixed glazed fruits, chopped
½ cup dried apricots, chopped
½ cup dried cranberries
½ cup dark raisins
½ cup candied orange peel
1 cup walnuts, coarsely chopped
½ cup golden raisins
1 cup pecans
1 cup pitted dates
½ cup green candied cherries
½ cup red candied cherries
¾ cup rhum
1 ½ cup all purpose flour
1 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ tsp baking soda
½ tsp salt
½ cup (113g) softened butter, unsalted
1 cup packed brown sugar
3 eggs, medium
⅓ cup molasses
2 tablespoons rhum
*Divide evenly into three 6x3x2.5 loaf pans greased and lined
*Bake in a preheated oven at 165C for 1 hr 30 mins or until toothpick inserted at the center comes out clean (you can opt to bake them using baine marie method for even cooking and prevent the cake from drying out or just bake them longer at lower temperature)
*Cool completely and brush all over with rhum or brandy
*Wrap them individually in aluminum foil and refrigerate. Avoid touching with bare hands to prevent spoilage
*Brush them again with rhum after a week then repeat brushing for four weeks
*To make a chocolate fruit cake, replace 1/2 cup of flour with alkalized unsweetened cocoa powder
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Mixed Fruit Cake with Rum (Christmas Fruit Cake 2020) 酒香杂果蛋糕
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Ingredients:
250g butter(牛油)
180g /3/4 cup soft brown sugar (幼黄糖)
5 large eggs(鸡蛋)
250g /2 cups plain flour (普通面粉)
1 tsp baking powder (发粉)
1 tsp salt (盐)
1 tsp cinnamon powder (肉桂粉)
1/2 tsp mixed spices (混合香料)
500g mixed fruit (杂果)
125ml rum (兰姆酒)
60g /1/2 cup high proteine flour/bread flour (高筋面粉/面包粉)
100g/1 cup toasted pecan nuts (烤香胡桃仁)
1 tsp vanilla essence (香草精)
1 orange zest (1粒橙皮屑)
** The oven temperature is for reference only
烤箱温度只供于参考
How to Make A Christmas Cake - The Victorian Way
????Order your copy of Mrs Crocombe’s cookery book here: ????
Christmas is approaching so Mrs Crocombe is making a cake for Lord and Lady Braybrooke at Audley End House.
This traditional plum cake is based on a recipe by Charles Francatelli, who was Queen Victoria's chief cook from 1840 to 1841.
INGREDIENTS
680g plain flour
680g butter
450g caster sugar
450g dried chopped cherries
680g currants
680g candied peel
225g ground almonds
8 eggs
Zest of four oranges
15g ground spices (cinnamon, cloves, nutmeg)
½ pint of brandy
For the almond paste:
225g ground almonds
450g caster sugar
A little orange water
3-4 egg whites
For the icing:
6 egg whites
680g icing sugar
Lemon Juice
METHOD
Preheat your oven to 160ºC, 320ºF or gas mark 3.
Line a large cake tin with butter and greaseproof paper.
Soften your butter, then combine with the sugar, flour and eggs gradually. Then incorporate the cherries, currants, candied peel, ground almonds, spices and brandy until you have a thick mixture.
Pour this mix into your lined cake tin, then place in a preheated oven and bake until a skewer comes out clean when placed into the centre of the cake. This will take around six hours, but keep an eye on it.
Once your cake is out of the oven, remove it from the tin and leave it to cool on a wire rack. You can then make the almond paste.
Mix the ground almonds, caster sugar and orange water together in a bowl. Slowly add in the egg whites, and mix until the mixture comes together into a dough. You may not need to use all of the egg whites, so keep an eye on the consistency of the mixture so it doesn’t become too thin.
Take your almond paste and roll it out until it is around 5mm thick. Using your cake tin as a guide, cut out a circle to cover the top of the cake, and a strip to encircle the sides. You can then place it over the cake, using jam or water as a glue if necessary.
Next you can make the icing by mixing the egg whites and fine sugar together. Add a few drops of lemon juice until the mixture becomes spreadable. Cover the cake in this icing mixture and leave this in a dry place until it turns hard.
You can then decorate the cake by piping on some more icing. It’s up to you to choose your decorating style, but if you’d like to keep it authentically Victorian we suggest writing a Christmas message onto your cake. You can add a little food colouring to your icing to create an array of colours for your cake.
Discover more Victorian Christmas recipes:
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Christmas Cake Recipe - Easy Fruit Cake that's beautifully moist!
An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit required! Plus tips on storage and feeding your Christmas cake.
Feeding your fruit cake in the weeks leading up to Christmas helps to build and intensify the flavour of the cake, and will ensure it's beautifully moist.
Oven Temp:
Bake in the oven at 150C/300F (fan) for 45 minutes, then 140C/275F (fan) for a further 60-75 minutes - until an inserted skewer comes out clean.
Alcohol-free Christmas Cake:
For a non-alcoholic version, you can replace the alcohol with cold tea, fresh orange or apple juice.
You can then feed the cake with either:
1. Cold tea
2. Fresh orange or apple juice
3. Ginger cordial mixed with water (2 tsp mixed with 2 tbsp water)
4. Rum flavouring mixed with water (⅛ tsp mixed with 2 tbsp water).
If you do this, don’t make the cake any earlier than November, as juice (as opposed to alcohol) could start tasting funny after more than a couple of months.
The full Christmas cake recipe is available on our site:
The easy fruit cake ingredients:
3/4 cup (175g) unsalted butter, chopped
1 packed cup (210g) light brown muscavado sugar
2 + 2/3 cups (400g) mixed dried fruit
1 cup (200g) glacé cherries roughly chopped
1 cup (100g) dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
1/2 cup (120ml) cherry brandy
1/2 cup (85g) ground almonds (coarsely ground - not the type that is like flour)
3 large eggs lightly whisked
1 + 2/3 cup (200g) plain/all-purpose flour
½ tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice
To feed the Christmas cake:
Cherry brandy (1-2 tbsp per week)
#cake #christmasfood #christmas
Delia Smith's Traditional English Christmas Fruit Cake Full Tutorial
XXX UPDATE: See link at end for icing tutorial XXX
This is the best Christmas cake you will ever try and it comes straight from the Delia Smith Christmas book. I include Delia's original recipe and my version that I am making this year. Making your own is the way to go. Not only will it taste better than any shop bought cake, but because you are in control you can add or leave out the stuff you don't like. It has taken me around 20 years to get this cake just the way I like it - fruity, moist and with a alcohol kick!
This is a BOOZY cake - I love it. I make no apologies for the volume of whiskey used. Make the cake around 6 weeks before Christmas or whenever you want to eat it. Icing is totally optional but I think it is worth the extra effort.
Serve it sliced, with butter and a strong cheddar along with a glass of single malt :)
#cooking #howtomake #instructional #christmas #christmascake #deliasmith
Fruit Cake English / Classic English Fruit Cake
fruit cake english ini termasuk cake klasik
dan biasa disebut english fruit cake
cake ini aslinya pakai rhum atau alkohol
tetapi saya membuatnya tanpa alkohol
dan rasanya fruit cake ini enak sekali
teman teman wajib mencoba
english fruit cake ini soalnya
pembuatannya mudah
ikuti langkah2 dari video saya ini
jika ada yang kurang dimengerti
silakan tinggalkan komentar di bawah ini
Bahan Bahan :
3 butir telur utuh + 1 butir kuning telur
150 gr butter
80 gr gula pasir yang di blender
125 gr tepung terigu protein rendah
3/4 baking sdt baking powder
275 gr buah
untuk taburan :
almond
tepung terigu
Loyang ukuran 20 x 10
SELAMAT MENCOBA YAAA
HAPPY BAKING
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