Spoon the mixture into the prepared cake pan and gently level the surface. 1. Spoon in batter. Bake at 275° for 3 hours. . This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. Stir in the alcohol, cover, and let sit at room temperature at least a day (up to two days). Butter 4 (5x9-inch) loaf pans and line with brown paper and wax paper and butter again. Cover and leave overnight. Stir gently so as not to "flatten" the cake mixture. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Celebrate the time-honored holiday tradition of fruitcake with these unfussy recipes from the chefs at Food Network. Packed with plump, juicy fruit with a warming hint of spice, fruit cakes are one of the most comforting varieties of cake. If desired, place cake, wrapped in a wine-soaked cloth, in an airtight container. . 32: Wrap the fruit cake in a cling film or store in an air-tight container at room temperature for 3 to 4 days. This is one of the simplest and easiest version of making a traditional fruit cake.In this fruit cake recipe, we boil the dried fruits in liquid which will make the raisins and dried fruits soft and plumpy and thus the cake turns out deliciously moist. Butter a 6-inch round cake pan. this link is to an external site that may or may not meet accessibility guidelines. Make a well in the centre and add the milk/yeast mixture. Make sure that the cake is well baked and de-mould and cool for 45 minutes. Cream the butter and sugar. 2. Add milk and egg and mix until batter is soft and easy to drop. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste. . Add fruits and nuts. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Darker sugar eg muscavado could also be used for similar effect. If you don't plan on eating the cake right away, it is better to age it than put it in the freezer. Repeat until all the eggs and flour are used up. Add the treacle, brandy or sherry, nutmeg, and lemon juice to the cake mixture, and stir gently using a spoon or spatula. When ready to make the cake batter, preheat oven to 350 degrees F (180 degrees C), with the oven rack in the center of the oven. Preheat the oven to 350 degrees F (175 degrees C). Get it free when you sign up for our newsletter! Cool. Add remaining flour alternately with the well-beaten eggs, fruit juices and coffee to the creamed butter and sugar. It’s the ideal cake with a cup of tea when you’ve been out for the day. Add 1/2 cup flour to fruit, mix and set aside. You then only need to weigh out 1 pound, add the remaining ingredients for 1 cake, and bake. You can use any mixed dried fruit you like, including cherries. This means stirring and 'squashing' the sugar into the butter and then stirring it hard and fast until the mixture is creamy. If you double, triple, etc. Stir in the baking powder. ... candied fruit, baking powder, all purpose flour, margarine, lemon and 5 more. Sprinkle light brown sugar on top and pat down with the back of a spoon. Soak your fruit in cold black tea overnight for darker fruit and a darker cake. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Add milk and egg and mix until batter is soft and easy to drop. 1 cup apricot jam, gently warmed and pushed through a sieve. This cake is chocked full of real fruit (fresh and dried) and toasted nuts. 348 calories; protein 4.6g; carbohydrates 56.1g; fat 12.7g; cholesterol 54.5mg; sodium 367.6mg. Place flour in a bowl. For the 15cm/6in tier, cream the butter, sugar and vanilla together in a bowl until well combined. Christmas cake and fruitcake often refer to the same thing: a cake with lots of candied dried fruits in them, a spicy-sweet flavor profile, and the presence of an alcohol such as rum. Store in a cool place for several weeks; this blends and mellows the cake. Mix spices and baking soda with remaining flour and add to cream mixture by alternating with coffee. Although the fruitcake has become known as a traditional English Christmas dessert, the idea of this dense, fruit-studded confection actually originated in Roman times as a mixture of pomegranate seeds, raisins, pine nuts, barley mash, and honeyed wine. Congrats! Stir to combine. To age the fruitcake, either brush the cooled cake with brandy (or sherry, rum, or whiskey) or soak cheesecloth in the liquor and wrap around the cake. What I did bake was a huge wedding cake, which used a Jamaican fruit cake as a base. Use any spice mixture you prefer. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. For the marzipan: 1. Info. The cake came out great and I'll definitely make this again. [Recipe originally submitted to Allrecipes.co.uk]. 3. these first three ingredients to put in the freezer. Because this cake is so dense, it will take longer to cool than other types of cake. The Best English Cake Recipes on Yummly | English Cake Shaped Cake, English Cake, Simple Carrot Cake. *Irish Boiled Fruit Cake* Makes 1 7-inch square cake Printable Recipe A tradition Irish boiled fruit cake, very moist and a good keeper. Oh sigh . Wrap the cake in plastic wrap and store in a cool, dark place. After a brief outlawing of the cake in Continental Europe in the 18th century because it was "sinfully rich," the cake gained even more popularity and became part of unusual traditions, like putting a slice under the pillow of unmarried wedding guests so they would dream of their future spouse. Fruit cake recipes have been around for years and the most traditional fruit cake recipe is the wedding fruit cake. Gone are the green maraschino cherries, the glaceed fruit. Drain the dried fruits and place them in a bowl along with the ground almonds, glacé cherries, and candied peel. It's easier than you think and the best part is the fruit cake can be stored for weeks before you're ready to cover it with rolled fondant icing and more of your wedding cake decorating ideas, a day or so before the wedding day. Add corn syrup. 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