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!
Full Written Recipe -
#platinitwithwendy #fruitcake #goanfood
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How to Make Christmas Pudding - The Victorian Way
???? Order your copy of Mrs Crocombe’s cookery book here: ????
Join Mrs Crocombe as she makes a traditional plum pudding at Audley End House. This recipe comes from 'Modern Cookery' by Eliza Acton, who is understood to have been the first person to call it 'Christmas Pudding'.
Plan a visit to Mrs Crocombe's kitchen:
Discover the history of Christmas pudding:
INGREDIENTS
75g flour
75g breadcrumbs
150g suet
150g raisins
150g currants
100g chopped apple (roughly one large apple)
125g white sugar
50g candied peel
½ tsp mixed spice
A pinch of salt
100ml brandy plus 50ml for serving
3 small eggs
METHOD
Begin by adding all of the dry ingredients into a bowl and mixing them together by hand.
Pour in 3 small eggs and 100ml of brandy before stirring again.
Line your chosen mould with butter and fill it with the mixture using a wooden spoon, making sure that every bit of space is filled, especially the bottom of the mould.
Cover the top with a wet, floured cloth and insert a fold in the material to allow space for the mixture to rise.
To steam the pudding, place the filled mould in a saucepan of boiling water, ensuring that the water level is approximately half way up the mould.
Steam for around 4 hours. To serve, carefully turn out of the mould.
When serving, gently heat some brandy then pour this over the pudding before lighting for those festive flourishes.
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SteveTV: Fruit Cake
Steve bakes a fruit cake with the help of his parents.
How to make the Best Christmas Cake in the World!
Ingredients
300g natural-colour glacé cherries, washed and halved
250g sultanas
350g raisins
350g currants
100g mixed peel
40g glacé ginger (or finely chopped stem ginger if you have trouble getting hold of it)
200g salted butter
200g molasses sugar
200g plain flour
4 medium free range eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
A Pinch of ground cloves
½ teaspoon mixed spice
160 ml brandy, plus more to feed (about 100ml’s)
75 ml vodka
Method:
Preheat the oven to 140°C fan (275°F/Gas 1).
Grease, base and side line an 8” round solid base cake tin (min 3” depth)
Place the dried fruit, peel and glace ginger into a large bowl and mix.
Place the butter and sugar in a small, microwave-safe bowl and heat for 1 minute at a time, stirring with a whisk at each interval, to mix the butter and sugar together.
Beat the eggs together with the vanilla extract.
Add the spiced flour to the fruit and mix.
Tip the warm butter and sugar mix into the fruit and mix well. Add the beaten egg and mix well. Finally add your brandy and vodka. STIR UP AND MAKE A WISH ✨ ????
Pop in the oven and bake for 1 hour, then turn the heat down to 125°C (250°F/Gas 1/2) and continue to bake until completely cooked through. This will take approximately 2–2 ½ hours, depending on your oven. Check that a sharp knife or a skewer comes out almost clean.
Whist still hot, spike all over the cake with a skewer and pour over more brandy to soak the cake.
#christmas #christmascake #christmasbaking #baking #homebaking
Once cooled, double wrap in parchment and then wrap in strong foil. You can eat this after a week but ideally make a few weeks before you need it, and you can store it in a cool dry place for up to a year, feeding with extra brandy if you wish on occasion.
Collin Street Bakery: Behind the World Famous Deluxe Fruitcake
Made with crunchy pecans, hand-picked pineapple, and all-natural honey. With just one bite, you’ll understand why our DeLuxe® has been Collin Street’s crowning achievement for over 125 years.
See our world-famous DeLuxe® Fruitcake:
--
-- ABOUT COLLIN STREET BAKERY --
Our family-owned-and-operated bakery, located just 50 miles south of Dallas, Texas, has been baking the world-famous DeLuxe® Fruitcake since 1896.
-- WORLD-FAMOUS FRUITCAKE --
The Fruitcake or Pecan Cake you order today is still baked true to the Old-World recipe brought to Corsicana, Texas from Wiesbaden, Germany in 1896 by master baker Gus Weidmann.
Here are some facts about our world-famous DeLuxe® Fruitcake:
• Each fruitcake is the perfect balance of native pecans (27%), shelled here in Corsicana, Texas.
• Hand-picked Golden sweet pineapple and lush papaya, from our own farms in Costa Rica.
• Ripe, red cherries from Oregon and Washington State.
• Pure clover honey, plump golden raisins.
• Refrigerated, the DeLuxe® stays moist and delicious for months.
-- AVAILABILITY --
The DeLuxe® Fruitcakes are always freshly baked and available year round.
-- SLICED FRUITCAKE --
Now you can have your exquisite, one-of-a-kind DeLuxe® Fruitcake delivered to your door pre-sliced! Each fruit cake is sliced into easy-to-serve portions! A true time-saver for your next holiday party, and a great gift for your favorite host or hostess.
-- THE PERFECT HOLIDAY GIFT --
Make it a special gift with a hand-wrapped seasonal gift box around your cake.
-- SIZES --
Regular Size
Item 101
30 oz (1 lb 14 oz)
Ships as a 3 lb pkg
7 Diameter
(Approx.) Slices 20
Medium Size
Item 102
46 oz (2 lb 14 oz)
Ships as a 4 lb pkg
8 Diameter
(Approx.) Slices 30
Large Size
Item 103
78 oz (4 lb 14 oz)
Ships as a 7 lb pkg
10 Diameter
(Approx.) Slices 50
-- INTERNATIONAL SHIPPING --
Browse our selection of goodies available for international shipping:
The DeLuxe® Fruitcake, Sprinkle-Top DeLuxe® Fruitcake, DeLuxe® Fruitcake in Red Holly Gift Box, Sliced DeLuxe® Fruitcake, Two Regular-Sized DeLuxe® Fruitcake Bundle, DeLuxe® Fruitcake & Petite Bundle, DeLuxe® Fruitcake Petites, Milk Chocolate DeLuxe® Fruitcake Petites, DeLuxe® Fruitcake Gift Set, Salted Caramel Pecan Cake, Cherry Fudge Pecan Cake, Chocolate Covered Cherry Fudge Pecan Petites, Texas Blonde Pecan Cake, Apricot Pecan Cake, Apricot Pecan Petites, Pineapple Pecan Cake, Pineapple Pecan Petites, 4-Pack Petites, Set of 4 Miniature Pecan Cakes, 4-Pack Regular Pecan Cakes, Brittle Bundle, Pecan Brittle, Peanut Brittle, Pecan Halves, and Cinchona® Costa Rican Ground Coffee.
**Some flavors are seasonal and only available during particular times of the year.
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: