How To make Old Fashioned Fruit Cake 4
3/4 c Butter
1 c Sugar
1/2 c Molasses
1/2 c Grape juice
3/4 c Sour milk
1 c Blackberry jam
1 c Watermelon rind preserves
1 c Fig preserves
3 c Plain flour
4 c Pecans; chopped
2 ts Soda
8 Eggs
2 sm Raw apples; chopped
1/2 ts Salt (opt.)
1 Raisins
1/2 lb Candied pineapple
1 lb Candied cherries
4 ts Cocoa
1/2 cup of each). Mix the above, cook in a greased iron
skillet with wax paper lining, cook on 300 degrees. This cake freezes well. My mother made 3 of the above cakes shortly before Thanksgiving, one was cut for Thanksgiving, one for Christmas and one for New Year's. They were placed in a cupboard on the back porch. As we brought in the wood for the night it was stocked on the porch near this old cupboard. (My mother's Grandmother Curtis, Granny was a descendant of Richard Curtis the first Baptist Preacher in this area from South Carolina). My what an aroma! And the taste was there too. Mother of Ilda Jackson, Hazle White Ruby M. Pray -----
How To make Old Fashioned Fruit Cake 4's Videos
Jamaican Fruit cake | Christmas Cake| How to make Fruit cake
TIPS AND INGREDIENTS BELOW:
First of all, let me just say. The most important thing is flavour and that the baked cake is not too dry or too wet. I've probably had fruit cake of 20 different kinds of texture over the years in Jamaica.
I love Christmas cake and either a pudding texture or cake texture makes me happy as long as the flavour is amazing. THIS mixture will give you a more tender moist cakey crumby texture once cooled down. I will be posting another video with a more Puddingy???? texture in my dessert playlist. IT IS UP TO YOU TO PUREE YOUR FRUITS OR LEAVE THEM WHOLE.
For the soaked fruits:
The ratios of fruits are up to you however I often do:
4 cups raisins
3 cups prunes
2 cups currants
1 cup glace cherries
I place glace cherries, currants, raisins and chopped prunes in a glass container with ENOUGH white rum and red label wine TO COVER them (the liquid is maybe 1 inch or higher than the fruits) and let it sit in the sealed jar for one year. Other spices and flavorings can be added to the soak if desired)
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For the Cake:
This yields two eight inch cakes or 1 tall 9 inch cake. Please remember:
1.All of our ovens tend to run differently regardless of the set temperature so...use a skewer or toothpick into the cake at about the 1 hour and 20 or 35 minutes mark to check whether the cake is good or still too wet.
2. Bake the cake on the middle shelf of the oven. The top shelf may be too hot. Place a baking tray full of hot water on the SHELF BELOW to provide moisture while the cake bakes.
3.Spritz your cake daily or every other day with wine and/or rum.
4. Keep your cake covered properly to prevent drying out.
5. Keep your cake at room temperature. If you want to keep the cake for weeks then refrigerate BUT...sit out at room temperature when serving your guests. The longer any cake sits in the refrigerator the drier it gets so sitting it out of the fridge helps.
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✔Please wrap your cake properly in foil or plastic wrap or store in a sealable container at room temperature. The alcohol acts as a great preservative but for longer storage you may refrigerate the cake and let it sit at room temperature for awhile on the day you'd like to eat it.
✔You may use two 8 inch or two 9 inch cake tins
✔ If you don't have fruits soaked for a year, you have options:
1. Start soaking it now ???? or
2. Do stewed fruit which will be in my next fruit cake video later tonight or tomorrow
3. OR Just chop them finely add alcohol then puree it very smoothly without doing the soaking
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INGREDIENTS:
2 cups Unsalted butter (1 LB)
2 cups white sugar
1/2 cup SOFT brown sugar
6 LARGE eggs (use 8 for small eggs)
2 tsps grated lemon/lime zest
2 1/2 - 3 cups allpurpose flour (Sometimes I do 2 cups flour and 1 cup soft breadcrumbs)
1 1/2 tsp ground Cinnamon
1/2 tsp Ginger powder
1 1/2 tsp freshly ground nutmeg
1/2 tsp Coriander powder (It is an ingredient that is sometimes used in mixed spice)
1/2 tsp Ground allspice
1/4 tsp Ground cloves
3 tsps Baking powder
1 1/2 tsp salt
2 1/2 cups PUREED ALCOHOL SOAKED fruits
1 tbsp fancy mollasses
2 tbsps or more browning*
4 tbsps lemon juice
2 tbsps vanilla extract
1/4 tsp Almond essence
*Browning is a bottled burnt sugar/dark caramel sauce used in Caribbean Cooking to add a deep brown colour to creating food items.
Red label wine (add more to cake while warm and daily if desired)
White Rum (add more to cake while warm and daily if desired)
My other fruit cake video:
Old fashioned fruit cake recipe ????
Hi Neighbours, today I was blessed to be able to be with my Mother in-law and do some baking! I filmed her making her Christmas Fruit Cake. She is a wonderful lady and her Fruit Cake is so so good. I hope you enjoy the video and please consider subscribing, liking and sharing . Below is the recipe.
link to my Mother in law making this cake
Easy Christmas Fruit Cake (this freezes very well)
preheat oven to 300 F or 149 C
2 1/2 cups of flour
1 tsp baking soda
2 large eggs, slightly beaten
1 can of sweetened condensed milk ( 300 mls or 10 oz can
3 cups of minced meat
1 cup of green cherries (glace red and green cherries, also she cut the red and green cherries in half and dusted them with flout)
1 cup of red cherries
1 cup of mixed candied fruit for fruit cakes
Butter angel food pan, line with parchment paper and butter paper.
my mother in-law added her red and green cherries ( she dusted the red and green cherries with some flour)
add two slightly beaten eggs.
Incorporate the flour a bit at a time.
Mix in your sweetened condensed milk
add another cup of flour and incorporate that
add your 1 cup of mixed fruit and mix through ( she dusted these with flour )
add your 3 cups of minced meat
add you last cup of flour
mix everything together really well
transfer to your baking pan
bake for 2 hours (my mother in-law used 3 small loaf pans and checked them at the hour mark but took 1 and half hours for hers to cook and when I make it took around the hour maybe 1 hour 5 minutes)
check cake to see if done with a toothpick through the center of cake see if it comes out clean. The cake was nice and light brown colour.
After cake is done she let it cool for a bit like 15 minutes
turned them out of pan transfer to baking rack let cool completely
soaked cheese cloth in few ounces of dark rum
wrapped the cake and store in cool dark place and in 3-4 weeks will resoak the cheese cloth in dark rum and rewrap until Christmas
when ready to serve you can put a nice cream cheese frosting on
Channels mentioned in this video
@Papparoni @MTK
Papparoni
From my tiny kitchen
Thank you kindly for watching
Jerri-ellen
#cookingwithneighbors #letsbake #fruitcake #christmasfruitcakerecipe #christmasfruitcakerecipe #cookingwithneighbours #baking #bakingcake #christmasbaking #vintagerecipes
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
Bakery Style Dry Fruit Cake | Vanilla Fruit Cake Recipe | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Bakery Style Dry Fruit Cake | Vanilla Fruit Cake Recipe | Yummy
INGREDIENTS:
DRY FRUIT 1/4 cup
FLOUR 1 TSP
KEEP ASIDE
SOFTEN BUTTER - 100GM
VANILLA - 1/2 TSP
POWDER SUGAR - 1/2 CUP
MIX UNTIL FLUFFY
2 EGGS (substitute 1/2 cup curd or condensed milk)
FLOUR (MAIDA) - 1/2 CUP
MILK POWDER - 1 TBSP
CORN FLOUR - 1 TSP
BAKING POWDER - 1/2 TSP
6 INCH PAN
GREASE OIL
PLACE BAKING PAPER
PLACE A STAND & HEAT THE PAN FOR 5 MIN. ON MEDIUM FLAME
AFTER 5 MIN PLACE THE MOULD
COOK IT ON MEDIUM LOW FLAME FOR 30-40 MIN
OR BAKE IN A PREHEATED OVEN AT 180c FOR 30-40 mins
NOTE: 1 CUP = 250 ML
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Christmas Cake Recipe - Easy Fruit Cake that's beautifully moist!
An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit required! Plus tips on storage and feeding your Christmas cake.
Feeding your fruit cake in the weeks leading up to Christmas helps to build and intensify the flavour of the cake, and will ensure it's beautifully moist.
Oven Temp:
Bake in the oven at 150C/300F (fan) for 45 minutes, then 140C/275F (fan) for a further 60-75 minutes - until an inserted skewer comes out clean.
Alcohol-free Christmas Cake:
For a non-alcoholic version, you can replace the alcohol with cold tea, fresh orange or apple juice.
You can then feed the cake with either:
1. Cold tea
2. Fresh orange or apple juice
3. Ginger cordial mixed with water (2 tsp mixed with 2 tbsp water)
4. Rum flavouring mixed with water (⅛ tsp mixed with 2 tbsp water).
If you do this, don’t make the cake any earlier than November, as juice (as opposed to alcohol) could start tasting funny after more than a couple of months.
The full Christmas cake recipe is available on our site:
The easy fruit cake ingredients:
3/4 cup (175g) unsalted butter, chopped
1 packed cup (210g) light brown muscavado sugar
2 + 2/3 cups (400g) mixed dried fruit
1 cup (200g) glacé cherries roughly chopped
1 cup (100g) dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
1/2 cup (120ml) cherry brandy
1/2 cup (85g) ground almonds (coarsely ground - not the type that is like flour)
3 large eggs lightly whisked
1 + 2/3 cup (200g) plain/all-purpose flour
½ tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice
To feed the Christmas cake:
Cherry brandy (1-2 tbsp per week)
#cake #christmasfood #christmas
How to make a 4-ingredient Baileys condensed milk fruit cake | Australia's Best Recipes
With just four ingredients and a little bit of flare, this super-easy fruit cake is the perfect dessert to make this Christmas.
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#Christmas #christmasdessert #baileys