Claire Saffitz Brings Fruitcake BACK | Try This At Home | NYT Cooking
Claire Saffitz is here to walk us through her new recipe for fruitcake, just in time for the holidays. While traditional fruitcake takes weeks to age, Claire's recipe comes together in a couple of hours (not including an overnight soak for the fruit). It’s finished with apricot preserves and then topped with a sweet, citrusy icing.
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Super MOIST Christmas Fruit Cake Recipe | Holiday Favourites
This super moist Christmas Fruit Cake is going to be the best recipe you've ever tasted! This Fruit Cake is loaded with dry fruits which are soaked in alcohol, super moist and bursting with flavour! This cake is a must have on your Christmas platter and will leave your family and friends wanting more!
Super Moist Christmas Fruit Cake Full Written Recipe (Part 2) -
Soaking Fruit Video Recipe (Part 1) -
Soaking Fruit Written Recipe (Part 1) -
#platinitwithwendy #fruitcake #goanfood
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Licensed under Creative Commons: By Attribution 3.0 License
Holiday Fruit Cake Recipe By Food Fusion
This Holiday Fruit Cake recipe can easily become your go-to Fruit cake recipe. Everyone will be asking where did you buy it? #HappyCookingToYou #FoodFusion
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Holiday Fruit Cake
Recipe in English:
Ingredients:
-Sugar ¼ Cup
-Water ½ Cup
-Orange juice ½ Cup
-Kali kishmish (Black raisins) ¾ Cup
-Kishmish (Raisins) 2-3 tbs
-Tutti frutti ¼ Cup
-Chuwaray (Dried dates) chopped ¼ Cup
-Maida (All-purpose flour) sifted 2 Cups
-Darchini powder (Cinnamon powder) 1 & ½ tsp
-Jaifil powder (Nutmeg powder) ¼ tsp
-All spices 1 tsp
-Namak (Salt) ½ tsp
-Adrak powder (Ginger powder) ¼ tsp
-Baking powder 1 tsp
-Makhan (Butter) 160g (room temperature)
-Brown sugar 1 Cup
-Anday (Eggs) 4
-Vanilla essence 2 tsp
-Badam (Almonds) chopped ½ Cup
-Kaju (Cashew nuts) chopped ¼ Cup
-Pista (Pistachios) chopped ¼ Cup
-Mixed dry nuts
-Orange juice
Directions:
-In a saucepan,add & spread sugar and cook on very low flame until sugar is caramelized (don’t stir).
-Add water and mix well.
-Add orange juice & bring it to boil.
-Add black raisins,raisins,tutti frutti,dried dates and mix well & bring it to boil and cook for 1-2 minutes.
-Turn off the flame,cover & let it rest for 30 minutes then strain and reserve caramelized dry fruits & syrup (approx. ½ cup) for later use.
-Cut aluminum foil strip & place folded tissue paper on it,spray water and fold aluminum foil from both sides.
-Now adjust the prepared aluminum foil strip on the outer side of 8 inch round baking pan,pinch & seal the ends completely.
-Grease pan with oil & lined with two layers of butter papers & set aside.
-In a bowl,add all-purpose flour,cinnamon powder,nutmeg powder,all spices,salt,ginger powder,baking powder,mix well & set aside.
-In a bowl,add butter & beat until creamy.
-Add brown sugar & beat well.
-Add eggs,one by one & beat after each addition.
-Add vanilla essence,reserved ½ cup of dry fruits syrup & beat well.
-Now add dry ingredients & fold with the help of the spatula.
-Add caramelized dry fruits,almonds,cashew nuts,pistachios & mix well.
-Pour the batter in prepared baking pan,tap on working table for few times & sprinkle mixed dry nuts.
-Bake in preheated oven at 140 C for 90 minutes.
-Take out from oven,place on wire rack,apply orange juice with the help of brush & let it cool completely (approx. 30 minutes) and run a knife around the edges to loosen them from the sides of the pan.
-Cut into desired slices & serve!
Recipe in Urdu:
Directions:
-Saucepan mein cheeni dal ker pheela lein aur halki ancch per cheeni caramelized hunay tak paka lein (don’t stir).
-Pani dal ker ache tarhan mix ker lein.
-Orange juice dal dein aur ubal anay dein.
-Kali kishmish,kishmish,tutti frutti aur chuwaray dal ker ache tarhan mix karein aur ubal anay ka bad 1-2 minutes kliya paka lein.
-Chulha bund ker dein aur dhak ker 30 minutes kliya chor dein phir strain lein,caramelized dry fruits aur syrup ko bad mein use kernay kliya side per rakh dein.
-Aluminum foil ki strip cut ker lein aur folded tissue paper rakh ker pani ka spray ker lein aur aluminum foil ki dono sides ko fold ker lein.
-Tayyar aluminum foil strip ko 8 inch round baking pan ka bahir laga lein aur pinch ker ka ends ko completely seal ker lein.
-Baking pan ko oil sa grease karein aur 2 butter paper ki layers laga ker side per rakh dein.
-Bowl mein maida,darchini powder,jaifil powder,all spices,namak,adrak powder aur baking powder dal ker ache tarhan mix ker lein & side per rakh dein.
-Bowl mein makhan dal ker creamy hunay tak beat ker lein.
-Brown sugar dal ker dubara beat ker lein.
-Ek,ek ker ka anday shamil karein aur beat kertay rahein.
-Vanilla essence aur reserved ½ cup dry fruits syrup dal ker ache tarhan beat ker lein.
-Ab dry ingredients dal ker spatula ki madad sa fold ker lein.
-Caramelized dry fruits,badam,kaju aur pista dal ker ache tarhan mix ker lein.
-Tayyar baking pan mein batter dal dein aur working surface per tap karein aur mixed dry nuts sprinkle ker lein.
-Preheated oven mein 140 C per 90 minutes kliya bake ker lein.
-Oven sa nikal ker wire rack per rakh dein aur brush ki madad sa orange juice laga lein aur thanda ker lein (approx. 30 minutes) aur cake ki sides per knife dal ker ghooma lein ta ka pan ki sides lose ho jayein.
-Desired slices mein cut ker ka serve karein!
Mom Tries Grandma’s Fruitcake Recipe | Homemade Holiday Fruit Cake | Mom Vs
Why does everyone hate fruitcake so much? Nicole does some research, and using her grandmother’s special recipe, finds out whether the resistance to this holiday dessert is deserved or not.
#fruitcake #fruitcakechallenge #desserts
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Mom vs. Grandma’s Fruitcake Recipe | Homemade Holiday Fruit Cake
GRANDMOTHER'S BEST FRUIT CAKE: The holiday's best heavy fruit cake recipe out there!
Professional Pastry Chef Lindsey Farr’s Nana helped out with this one, it’s a tutorial for a delicious brandy-soaked cake with nuts and dried fruits aka the best moist fruit cake recipe ever! This spiced fruit cake recipe is the best fruit cake packed full of nuts and dried fruits, and the method shown in this video makes for a super moist fruit cake for Christmas. Trust Nana to have the best fruit cake recipe!
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Chapters:
00:00 Intro to the Best Fruit Cake Recipe
01:09 Mix dry ingredients and mix-ins
06:26 Mix wet ingredients, in order, in stand mixer
08:33 Fold in dry ingredients
09:30 Put in pan and bake with water bath underneath
12:04 Cool and unmold
16:48 Soak and wrap with slice of apple
22:24 Let it sit for a month then re-soak
25:56 Wait a month and serve!
Ingredients:
2 cups All-purpose flour (248g)
½ teaspoon Baking powder
1 ½ teaspoons Kosher Salt
1 ½ teaspoons Cinnamon
1 teaspoon Ground Nutmeg
3 ½ cups Pecans, chopped (385g)
1 ½ cups Candied pineapple, chopped (340.2 g) ¾ lb
2 cups Candied cherries (340.2g) ¾ lb
1 ½ cups Golden Raisins (226.80g) ½ lb
½ cup Butter, softened (113g)
2 ¼ cups Granulated Sugar (517.5g)
6 Eggs
1 ½ tablespoons Brandy, for the batter
2 tablespoons Honey, for brushing cake
1 cup Brandy, for soaking, optional (224g)
½ Apple, peeled & sliced, for storing, optional
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Grandmother’s best fruit cake is the best heavy fruit cake recipe for the holidays this year. This grandma fruitcake is the best fruit cake recipe moist with brandy, making it a super moist fruit cake recipe youtube. This is the best fruit cake with dried fruits tutorial so you can make a super moist fruit cake recipe for Christmas.
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Professional Baker Teaches You How To Make FRUIT CAKE!
Classic Holiday Fruit Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 2 9-inch round fruitcakes
Ingredients
Fruit soak
1 cup (75 g) diced candied orange peel
1 cup (150 g) raisins
1 cup (120 g) dried cranberries
1 cup (125 g) chopped pitted prunes
1 cup (225 g) chopped candied pineapple
½ cup (150 g) dried currants
½ cup (60 g) dried cherries
¼ cup (55 g) finely chopped candied (crystallized) ginger
1 cup (250 ml) sweet sherry or brandy
½ cup (125 ml) orange juice
1 Tbsp (6 g) finely grated orange zest
1 Tbsp (6 g) finely grated lemon zest
1 Tbsp (6 g) finely grated fresh ginger
Cake
1 cup (225 g) unsalted butter, at room temperature
1 cup (200 g) packed dark brown sugar
3 large eggs, at room temperature
¾ (75 g) cup ground almonds
2 cups (300 g) all-purpose flour
1 ½ (5 g) tsp baking powder
¼ (2 g)tsp salt
¼ cup (60 ml) + 1/2 cup (125 ml) sweet sherry or brandy
1 cup (125 g) chopped pecans, plus an additional 1½ cups of whole pecans for garnish (optional)
Directions
1. For the fruit soak, toss the candied orange peel and all of the dried and candied fruits together with the sherry (or brandy), orange juice, orange zest, lemon zest and ginger. Cover and chill this mixture at least overnight, up to 3 days, stirring occasionally.
2. Preheat the oven to 300 F (150 C) and grease 2 9-inch round cake pans.
3. Beat the butter and brown sugar until well light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the ground almonds.
4. In a separate bowl, sift the flour, baking powder and salt and stir this into the batter. Stir in ¼ cup of the sherry or brandy. Fold the chopped pecans into the batter then add the soaked fruits, stirring well to coat the fruit. Spoon this into the prepared pans and spread to level. If you wish, arrange pecans on the top of the cakes in a ring. Bake the cakes for 2 hours and 15 minutes, until a skewer inserted in the centre of the cake comes out clean.
5. While still hot from the oven, brush the tops of the fruitcakes with some of the remaining ½ cup of sherry or brandy. Brush again one or 2 more times as the cakes cool, then remove the cakes from their pans and wrap well.
The fruitcakes will keep for up to 8 weeks in a cool place, or can be frozen for up to 6 months.
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