How To make Festive Fruitcake w/ Sweet Apricot Glaze
1 cn Pecans; coarsely chopped,
- (6 oz. or 1 1/2 cups) 1 c Candied pineapple; chopped
1 c Golden raisins
1 c Pitted dates; chopped
1/2 c Candied orange peel; diced
1/2 c Red candied cherries; halved
1 1/2 c All-purpose flour
1/4 c Butter or margarine; soften
1/2 c Granulated sugar
1/2 c Light brown sugar; firmly
- packed 4 lg Eggs
1/4 c Orange juice; fresh squeeze
1/4 c Orange-flavored liqueur;
- i.e. Grand Marnier 1 tb Lemon peel; grated
1 ts Vanilla extract
1/2 ts Nutmeg; freshly grated
1/4 ts Baking soda
Easy Apricot Glaze; recipe - below Assorted dried or candied - fruits and nuts; opt'l Heat oven to 275~F. Grease 8-inch springform pan or 6-cup Bundt pan (see note). In large bowl combine pecans, candied pineapple, raisin, dates, candied orange peel, candied cherries and 1/2 cup flour; toss well to mix. Set aside. In second large bowl with electric mixer at low speed, beat butter, granulated sugar and brown sugar until light and fluffy. Beat in eggs, orange juice, orange liqueur, grated lemon peel, vanilla, nutmeg, baking soda and remaining 1 cup flour until thoroughly blended and smooth. Fold in reserved fruit mixture. Pour batter into prepared pan; bake 2 1/2 hours until wooden pick inserted in center comes out clean. Cool in pan on wire rack 1 hour; remove cake from pan to rack to cook completely. Refrigerate, tightly wrapped in foil, at least 24 hours and up to 3 weeks before serving (see note). At serving time, Brush Easy Apricot Glaze over top and sides of cake. Decorate with dried or candied fruit and nuts, if desired. Makes 24 servings. Per serving with glaze without decoration: 248 cal, 3 g prot, 8 g fat, 42 g carb.
Note: If desired, wrap cool cake first in cheesecloth soaked in orange-flavored liqueur or brandy before wrapping in foil for storing. EASY APRICOT GLAZE: In small saucepan over very low heat, stir 1/2 cup apricot preserves until melted and warm. Source: Redbook, December 1988. -MARY WILSON BWVB02B -----
How To make Festive Fruitcake w/ Sweet Apricot Glaze's Videos
Delia's Classic Christmas Part 1
The ULTIMATE Alcohol-Free Christmas Fruit Cake | Deliciously Jeba's
Christmas is all about the spirit of giving and what better way to celebrate christmas than by sharing this delicious fruit cake with your friends, family and your loved ones? Truth be told, we’ve all dreaded receiving fruit cake every christmas as it makes for an overly sweet, hard bite but this recipe is just as sweet as you’d want it and will give you a taste that you’ll love. So do try it out!!!
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0:00 Introduction
0:12 Prepping the Ingredients
2:56 Boiling the Dry Fruits
4:50 Preparing the batter
8:45 Baking the Cake
Credits:
Lower Third:
Music:
no egg no alcohol christmas cake recipe | eggless christmas fruit cake | kerala plum cake
full recipe:
Music:
christmas cake recipe | eggless christmas fruit cake | kerala plum cake with detailed photo and video recipe. a popular and flavoured fruity cake recipe made with myriad dry fruits, fruit juice and cake flour. this is an eggless version, but the popular traditional variant is rum fruit cake or brandy christmas made and served for christmas. unlike other traditional cake recipes, this plum cake is loaded with dry fruits and fruit flavours to cherish in each bite.
christmas cake recipe | eggless christmas fruit cake | kerala plum cake with step by step photo and video recipe. cake recipes are very common dessert recipes for most of the occasions and celebration feast. these are generally single flavoured cake with different types of frosting. however, for christmas festival there is a dedicated cake recipe. even though it is generally known as christmas cake, but it is widely known as fruit plum cake known for its fruit punch in each bite.
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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HOW TO MAKE STICKY GLOSSY SHINY GLAZE - PASTRY GLAZE FOR CROISSANT, DOUGHNUTS AND BRIOCHE
☘️????????INGREDIENTS LIST DOWN HERE????????☘️
100G SUGAR
100ML WATER
30Ml GLUCOSE SYRUP
0,5 TSP VANILLA ESSENCE
How to make glossy shiny glaze perfect for pastries like croissants, danishes,tarts,doughnuts, palmiers...This glaze is best used on pastries that have been baked already and still hot.. Wait for the glaze to cool completely for one hour or two hours before using it..
Check the link below for a video where I used the glaze????????
#glossyglaze#shinyglaze#pastryglaze
Mary Berry's Christmas Cake | delicious. Magazine
Mary Berry's classic Christmas cake is one of the most popular recipes on our website. The rich fruit cake is studded with plump dried fruits and finished with a good dash of brandy.
Serves
Ingredients:
425g currants
250g each sultanas and raisins
300g glacé cherries, quartered, rinsed and drained
150g ready-to-eat dried apricots, snipped into small pieces
75g mixed candied peel, roughly chopped
4 tbsp brandy, plus extra for pouring
300g plain flour
1 tsp ground mixed spice
½ tsp freshly grated nutmeg
300g softened unsalted butter, plus extra for greasing
300g dark muscovado sugar
5 medium free-range eggs
1 tbsp black treacle
Finely grated zest of 1 large lemon
Finely grated zest of 1 large orange
60g whole unblanched almonds, roughly chopped
Method:
1. Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
2. Preheat the oven to 140°C/fan120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
3. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
4. Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
5. When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
6. Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving.
Find the full recipe here: