How To make Grandmother's Fruitcake
4 c All-purpose flour, divided
1 lb Chopped dates
1 lb Candied citron
1 lb Chopped pecans
1 lb Dried figs, coarsely chopped
1 pk Raisins (15-oz.)
1 pk Currants (10-oz.)
1 c Butter or margarine,
- softened 2 c Sugar
12 lg Eggs, beaten
1 c Milk
3/4 c Light corn syrup
2 ts Baking soda
2 ts Ground nutmeg
2 ts Ground cinnamon
2 ts Ground allspice
1 t Baking powder
1 c Brandy
15 Pecan halves (optional)
Brandy 3 Red candy cherry halves,
- (optional)
MAKE a liner for a 10-inch tube pan by drawing an 18-inch circle on brown paper (not recycled). Cut out
circle; set pan in center, and draw around base of pan and inside tube. Remove pan, and fold circle into eighths with lines on the outside. CUT off pointed tip of triangle along line. Unfold paper, cut along folds to the outside line. Place liner in pan; grease and set aside. Repeat procedure for second pan. COMBINE 1/2-cup flour, dates, and next 5 ingredients in a large bowl, tossing gently to coat. Set aside. BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, beating until blended after each addition. Add milk and corn syrup, mixing well. COMBINE remaining 3 1/2 cups flour, baking soda, and next 4 ingredients; add to butter mixture alternately with 1 cup brandy, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Pour over fruit mixture; stir well. Spoon batter into prepared pans. Place pecan halves in flour designs on top of batter, if desired. BAKE at 350 F for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from oven; cool completely in pans on wire racks. REMOVE cakes from pans, peel paper from cakes. Wrap in brandy-soaked cheesecloth; store in airtight containers in a cool place. Pour a little brandy over cakes each week for at least 1 month. Before serving, place cherry halves in center of pecan flowers, if desired.
How To make Grandmother's Fruitcake's Videos
Grandmother's killer fruit cake
How to bake an AWARD WINNING RICH FRUIT CAKE | Ekka Blue Ribbon Baking w/ Laurel Edwards
Ekka royalty Geoff Beattie shows Laurel how to cook a Rich Fruit Cake. Learn his secret baking tips, including how to keep your cake moist and even.
Geoff has been competing at the Royal Queensland Show (Ekka) for 30 years and has won approximately 4,000 awards nation wide.
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Download the recipe card at ekkaonline.com/blue-ribbon-baking
This is episode 2 of Blue Ribbon Baking presented by Norco. For more info visit ekkaonline.com
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RECIPE
Ingredients:
• 700g Raisins
• 1050g Sultanas
• 60g Mixed Peel
• 60g Cherries
• 350g Currants
• 4 tbsp Rum
• 4 tbsp Sherry
• 500g Norco unsalted butter (softened)
• 500g Brown Sugar
• ½ tspn Salt
• 10 Eggs
• 2 tbsp Vanilla Essence or 1 tbsp Vanilla Extract
• 1 tbsp Lemon Essence
• 2 tspn Coffee Essence
• 1 tbsp Treacle
• 60g Self-Raising Flour
• 600g Plain Flour
• ½ tspn Ground Cloves
• 2 tspn Mixed Spice
• Juice of 1 Orange
• 120g Blanched Almonds (optional)
• Norco Custard (to serve)
Utensils:
• 3 large bowls
• wooden spoons
• electric beater
• 25-28cm square tin
• newspaper
• string
• cardboard
• tea towels
Method:
1. Soak Fruit Overnight
Cut raisins, sultanas, mixed peel and cherries into equal parts. Add cut fruit and currants in a large bowl. Add rum and sherry over the fruit and mix well. Cover with plastic wrap and leave to soak overnight.
2. Combine butter, sugar and salt into a large bowl. Beat with electric beaters or similar until creamy.
3. Add eggs one at a time, beating well after each egg.
4. Add vanilla, lemon essence, coffee essence and treacle to butter mix. Beat well.
5. In a separate bowl, combine flours, ground cloves and mixed spice.
6. Add orange juice and almonds (optional) to fruit mix and almonds. Mix well with a wooden spoon.
Add a bit of the dry ingredients’ mixture (approx 100g) to the fruit mixture. Mix well.
7. Add butter mixture and remaining dry ingredients to fruit mixture. Mix well.
Method
8. Line a 25-28cm square tin with baking paper. Spoon mixture in tin and spread evenly.
TIP: To remove air bubbles, spoon the mixture into the corners first before filling the rest of the tin. Additionally, drop the tin on the floor or a table a few times.
TIP: Using a wet hand, press down on mixture to make the top even and glossy
TIP: Before placing in the oven, cover the outside of the tin with newspaper and secure with string. Additionally, place cardboard underneath and on top of the tin. This will help the cake cook more slowly and not burn.
9. Bake in a pre-heated oven at 120°C for 4.5 - 5 hours until cooked (check after 4 hours).
TIP: Listen to your cake! If the cake is still sizzling, it has not cooked through and needs to go back in the oven.
10. Wrap in a couple tea towels and leave to cool. Remove cake from tin after it has completely cooled
11. Eat on its own, or with serve with some Norco custard.
Simple Fruit Cake Recipe
This is the easiest way to bake a simple fruit cake.
This #fruitcake is so yummy and delicious.
The Ingredients I used
2 cups of flour
1 cup of brown sugar
200g of Margarine
1 teaspoon of mixed fruits flavour
½ cup of Raisins/mixed fruit
⅓ cup of rum/brandy
1 teaspoon of baking powder
1 teaspoon of ground nutmeg
3 medium sized eggs
Few cherry toppings ( optional)
For the mixing procedure ... please kindly watch the full video..
Like and share this video too and dont forget to subscribe...
#simplecakerecipe #cakes
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My grandmother's secret recipe. Pies you have to try!
Potato dough for pies is versatile and incredibly tasty. Even on the third day, the pies are soft and tender. I advise you to try this dish!
Potato dough for pies: (the dough is very tender, versatile)
Half a portion! :
- 250 ml of potato broth
- 250 g boiled potatoes
- 20 g of yeast (dry yeast - 3 times less)
- 1 tbsp sugar
- 0.5 tsp salt
- 40 ml vegetable oil + 10-20 ml dough kneading oil
- about 600 g flour
- 1 egg for greasing pies
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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.
The Best Fruit Cake Cookies! Holiday Cookie Recipe Exchange 2021
#Christmascookies
#fruitcakecookies
#holidaycookiecookieexchange2021
#baking
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fruit cake cookie recipe
1 cup raisins
1 cup candied red cherries chopped
1 cup candied green cherries chopped
1 cup candied pineapple chopped
1 cup nuts
1/2 cup butter crisco
3/4 cups sugar
1 egg
1/2 t. vanilla
1/2 t. almond extract
1 1/4 all purpose flour
1 /2 t. baking soda
1/2 t. Salt
350 10 to 12 minutes
can double recipe
chill your dough
Blessed Table
cookbook
15.00 includes shipping Lori Brown Po box 1183 Imboden Arkansas 72434
loridianebrown@gmail.com
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