Super Moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist fruit cake Complete Written Recipe:
This fruit cake is a simpler and easier version of making a traditional fruit cake or old-fashioned fruit cake.
In this Easy fruit cake recipe we don't need any soaking of dry fruits; but still the raisins,candied peels,cranberries and other dried fruits will be juicy and plumpy as they are boiled in liquid and then added into the cake batter.
This video will show you one of the least messy ways that we can make a fruit cake.We don't need any stand mixer/hand mixer to make this cake.A sauce pan and a wooden spoon are the only major tools to make this fruit cake.
In two steps we can make this super moist fruit cake batter.
Step1:
Boil the dry fruits in a sauce pan with butter sugar and water.
Step2:
Add all the rest of ingredients into this saucepan after its cooled.
Step3:
Bake the fruit cake @ 320 F for 75-90 minutes.
The cake is so soft and moist and the aroma of spices makes this fruit cake, more flavorful.
This fruit cake recipe is one of my favorite recipes to make moist fruit cake.
Hope you liked this super moist fruit cake recipe.
Hope you will make this fruit cake for this christmas.
And please let me know how it turned out for you.
Advanced Happy Christmas to all My Lovely MerryBakers :)
Music: Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Holiday FRUITCAKE - CHRISTMAS CAKE | Recipes.net
Make Christmas more festive with this moist holiday fruitcake that's simple and easy to make. This Christmas cake has red wine, walnuts, glazed mixed fruits, and raisins that add the right amount of sweetness and texture.
???? Check the full recipe on how to make Fruitcake here:
Ingredients:
½ cup raisins
½ cup sweet red wine
6 eggs, whites & yolks separated
1 cup unsalted butter at room temperature
1½ cups granulated sugar
2 cups all-purpose flour
1 tsp salt
1 cup walnuts, roasted & chopped
2 cups glazed mixed fruits
⬇️ How to make Fruitcake ⬇️
0:06 Preheat the oven to 300 degrees F. Grease a 12-inch loaf tin.
0:14 Sift together flour and salt. Set aside.
0:30 Combine red wine and raisins. Allow raisins to soak as much of the wine as possible, at least for an hour.
0:39 In a mixing bowl beat the egg whites until stiff. Set aside.
1:00 In another mixing bowl, cream together butter and sugar until pale and fluffy.
1:18 Add egg yolks and continue creaming.
1:25 Fold in your sifted flour mixture into your creamed butter mixture until evenly incorporated.
1:40 Next, add your soaked raisins including the wine, glazed fruits, and walnuts. Fold until evenly incorporated.
1:57 Lastly, fold in your egg whites until evenly incorporated. Transfer to the loaf tin and spread until level and all spaces covered.
2:20 Transfer to the oven and bake for roughly 2½ hours, or until a cake tester comes out clean.
2:25 Once baked, cool down on cooling racks before running an offset spatula to loosen the fruitcake. Portion accordingly and serve.
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CHRISTMAS FRUIT CAKE RECIPE| How to Make Fruit Cake | Holiday Fruit Cake
Today I want to show you how to make a Christmas Fruit Cake recipe. This moist, beautiful and super flavorful cake packed with a variety of soaked dried fruits, candied orange peels, nuts and laced with aromatic brandy.
CHRISTMAS FRUIT CAKE RECIPE Printable Recipe –
CANDIED ORANGE PEEL RECIPE -
INGREDIENTS FOR THE SOAKED FRUITS:
150g dark raisins
150g golden raisins
150g dry apricots
100g dry cranberries
150g candied orange peel
180 ml brandy (you can substitute with rum, whisky or gin)
* For the alcohol-free version use orange or pineapple juice.
INGREDIENTS FOR THE CAKE BATTER:
280g all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
½ tsp allspice
¼ tsp salt
300g softened butter
300g sugar
4 eggs at room temperature
2 tsp vanilla extract
2 tsp orange zest
2 tbsp brandy/juice (plus more for lacing the cake)
150g chopped walnuts (you can use any other nuts of your choice)
NOTES:
For the alcohol-free version use the orange or pineapple juice.
If you’re soaking the dry fruits in juice instead of alcohol, allow the mixture to soak overnight.
You can substitute dry fruits and nuts in this recipe for the same amount of whatever type you like.
You can use any other baking pan, just keep in mind that the baking time will vary, depending on your oven, the size and material of your bakeware.
If you don’t want the cake to end up being too heavy with brandy, just wrap the cake in a cheese cloth that was soaked in brandy while it matured.
Store the cake tightly wrapped in an airtight container at room temperature for up to 4 weeks if using alcohol, and up to 2 weeks in the refrigerator for the non-alcohol version.
To freeze, wrap the cake in plastic wrap followed with aluminum foil and freeze for up to three months.
--LINKS—
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-- CHRISTMAS FRUIT CAKE RECIPE --
To make this Christmas Fruit Cake Recipe watch my video all the way through and follow the recipe for great results!
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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:
This super moist FRUIT CAKE recipe completely changed my mind about fruit cake!
RECIPE:
SHOP:
Never in a million years did I think fruit cake would make it to my top 10 favourite cakes of all time! I literally despised fruit cake growing up, always finding it too dry or having too many sultanas. UNTIL I developed this super moist fruit cake recipe that is packed with fruit, nuts, dates and so much more!
INGREDIENTS LIST:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Fruit Cake
▢¾ cups (170 g) unsalted butter
▢¾ cups (150 g) soft brown sugar
▢2 cups (350 g) dried fruits - I used a combination of sultanas, raisins, currants, red and green glace cherries and citrus peel (see note 1 on blog post)
▢½ cup (100 g) dates - pitted and cut into small pieces, see note 2 on blog post
▢⅔ cups (166 g) store bought sweetened orange juice - like Just Juice, Tropicana etc.
▢1½ tbsp orange zest - the zest of about 1 medium sized orange. The juice of the orange will be used later in the syrup.
▢2 tbsp (36 g) molasses
▢1¾ cups (210 g) all purpose flour
▢1½ tsps baking powder
▢½ tsp salt
▢1½ tsps cinnamon powder
▢½ tsp ground ginger powder
▢¼ tsp nutmeg
▢1 tsp all spice
▢¼ cup (52 g) unflavoured vegetable oil - I use canola oil
▢3 large eggs
▢1 cup (100 g) walnuts - halved
Orange Syrup/Glaze
▢3 tbsp (50 g) freshly squeezed orange juice
▢1¾ tbsp (20 g) white granulated sugar
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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