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How To make Old World Fruit Cake
CAKE:
1 c Flour, all-purpose
1/2 t Salt
1/4 t Baking soda
1/4 t Baking powder
1/2 t Allspice
1/2 t Cinnamon
1/2 t Cloves
1/2 t Mace
1/2 t Nutmeg
1/2 c Butter, melted
2 Eggs
3/4 c Coffee (black), cold
1/2 c Brown sugar
1 c Raisins
1 c Fruit, mixed
1 c Dates
1/4 c Rum or brandy
GLAZE:
4 T Butter
1/2 c Rum or brandy
1/2 c Sugar
Mix the melted butter, eggs, rum and coffee together. Add brown sugar and mix well. Add rest of dry ingredients and place in a buttered loaf pan. Bake at 300 degrees F. for 2 hours or until done (it will separate from the sides of the pan). Make glaze when almost completely baked: Melt (do not boil) butter. Add rum and sugar. Stir by hand. Remove the cake from the oven and pour half of the glaze over it. Let it cool 25 minutes, then turn it over and pour the remaining glaze on the other side. NOTES: * A traditional European-style fruit cake -- Although fruitcakes have a bad reputation, this one is *excellent*. My mother has been making it for years. She originally got the recipe from a friend, but has since adapted it to suit her fans. (She gets requests for it all year long.) * Don't use glass pans. This freezes well, if you make more than you can eat; just be sure to wrap it carefully so it doesn't get freezer burn. Warm frozen cake in the oven, not the microwave. : Difficulty: easy to moderate. : Time: 15 minutes preparation, 2 hours baking, 30 minutes finishing. : Precision: measure the ingredients. : Seema Chandnani : University of Chicago Computation Center, Chicago, Illinois, USA : snix@sphinx.uchicago.edu : Copyright (C) 1986 USENET Community Trust
How To make Old World Fruit Cake's Videos
Christmas Cake Recipe(Quick & Easy) Last minute Xmas cake/super moist fruit cake recipe for xmas
A traditional English Christmas cake is made with moist Zante currants, sultanas (golden raisins) and raisins which have been soaked in brandy, rum, whisky or Sherry. The cake may be covered in layers of marzipan, then icing.
Ingredients:
Sultanas 250g
Cranberries 60g
Blueberries 60g
Apricots 50g
Cherries 60g
Prunes 250g
Pecans 50g
Cinnamon powder ½ tsp
Mixed spice ½ tsp
Vanilla 1 tsp
Salt ½ tsp
Zest of 1 lemon
Zest of 1 orange
Baking powder 1 tsp
Plain flour 230g
Butter 227g
Brown sugar 120g
3 eggs
Orange juice 100g
Water 100g
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Christmas Cake Recipe(Quick & Easy) Last minute Xmas cake/super moist fruit cake recipe for xmas
CHRISTMAS CAKE RECIPE - Rich Fruit Cake for the Holidays
CHRISTMAS CAKE RECIPE - Rich Fruit Cake for the Holidays
Want to make a delicious Christmas cake this year, then follow Steve's Recipe and you will be sure to impress.
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#christmas #christmascake #fruitcake
Old Fashioned FRUIT CAKE! VINTAGE Recipe From 1944!
This old fashioned fruit cake comes from the Woman’s Home Companion Cook Book which is from 1944. You can use whatever fruit and nuts you want in this recipe however I really like the combination called for in the recipe. A tube pan 9 inches in diameter or a round pan 8 inches in diameter, 3 inches deep are perfect sizes for the full recipe.
2 cups flour
1 ½ cups white raisins
¾ cup thinly sliced candied citron
1 ½ cups sliced candied cherries
1 ½ cups blanched, chopped almonds
1 cup shortening
1 cup sugar
5 eggs
½ TSP orange extract
½ TSP lemon extract
½ TSP rum extract (optional)
Sift flour, measure, sift again, add fruit and nuts. Cream shortening and sugar together until light and fluffy. Add eggs, beat thoroughly then add extracts. Add flour and fruit mixture. Stir thoroughly. Turn into a pan or pans that have been greased and lined with parchment paper so that it fits smoothly. Cover with parchment paper that extends about an inch over the edge and tie tightly. Steam for about 3 ½ hours (keep checking water levels so it doesn’t all burn off). Remove from steamer and cover with glaze and decorate with fruits and nuts. Bake in a 250F oven for about 1 ½ hours. When done, remove from pan and remove all parchment paper. Brush remaining glaze over cake while still warm. Wrap in parchment paper and store in an airtight container. If desired, wrap instead in a clean cloth and spray with brandy occasionally (recipe suggests once or twice a month). Makes about 3 ½ lbs of cake.
Sugar Glaze
½ cup sugar
1/3 cup corn syrup
1/3 cup water
2 TBSP lemon juice
Combine sugar, corn syrup, and water in a pan, place over low heat, and bring it slowly to a boil. Boil 2 minutes. Add lemon juice. Spread while warm.
Music curtesy of Epidemic Sound:
Artist: The Snowy Hill Singers
Song: Santa’s Little Helpers (Instrumental Version)
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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Semolina Fruit Cake | Suji Fruit Cake Recipe
Semoline Fruit Cake | Suji Fruit Cake – Both of these versions tasted scrumptious and delightful. These cakes are gone within an hour, can’t stop grabbing them. It’s an easy recipe. If you really can’t find semolina or suji flour, simply replace with normal flour or all-purpose flour. Both ways taste amazing. Let me know your feedback in the comment box down below. Enjoy!
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Ingredients:
I used 15cm or 6x6 inch pan
170g [¾ cup] unsalted butter
120g [½ cup + 2 tbsp] semolina flour
120g [½ cup] whole milk
120g [1 cup] all-purpose flour
7g [1½ tsp] baking powder
100g [⅔ cup] dried mixed fruits
130g [½ cup + 2 tbsp] caster sugar
1 tsp vanilla extract
¼ tsp salt
3 eggs OR 120g [½ cup] plain yogurt
Instructions:
1. Preheat oven at 175°C/348°F.
2. In a mixing bowl, add in the butter. Set aside until softened.
3. Add the milk into the semolina flour and soak for about 30 minutes.
4. Sift the dry ingredients: all-purpose flour and baking powder. Give them a quick mix. Set aside.
5. Scoop 1 tbsp of the flour into the bowl of mixed fruits. Mix to coat them well.
6. Once the butter is softened, add sugar. Mix on high speed until creamy and fluffy and pale for at least 1-2 minutes. Scrap the bowl occasionally.
7. Add in the vanilla extract and salt. Mix until well combined.
8. Add in the eggs, one at a time. Mix until well combined. The batter may seem curdled, it is normal.
[FOR EGGLESS: replace the eggs with the plain yogurt, add all at one go]
9. Add in the soaked semolina. Mix until well combined.
10. Fold in the sifted ingredients in 2 batches. Fold until combined.
11. Transfer into the prepared pan, greased and lined with parchment paper.
12. Bake in preheated oven at 175°C/348°F for 50-55 minutes.
13. Let it cool on the cooling rack before cutting.
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Old World Fruitcake Part 2
Making a Fruitcake based on a 100 year old recipe.