Â I’ll be cutting these in half to give out 8 little cake gifts. Can I make this with almond flour instead of wheat flour? Hi, any chance to get cup measurement to kilograms pleaseÂ, Hi Mimi! I hope this helps! I think it will work but want your thoughts. I recommend wrapping it with cheesecloth (soaked in alcohol) for one week, at minimum, for best flavor. Will this cake last longer then 8 weeks untouched ? Thank you! So, adding this to my favorites. 1 teaspoon mixed spices Have I mentioned that this cake is boozy? Thanks Laura! I will def make this again, but next time will prob add a bit more rum during the half way mark. I’d love if you could take the time to come back and leave a review/comment. hi laura- i am getting ready to make my fruitcakes for christmas. Unfortunately I don’t think that’s a good substitute in this case – the texture and moisture level is just very different, and it wouldn’t serve the same purpose. Looking forward to your mom’s advice on marzipan and icing. Enjoy and Merry Christmas! We’ve been making this fruitcake for years, so I’m very confident in the recipe – but it does get prepared way in advance, so I think people forget to come back and tell me the final outcome! Recipe says to soak cheesecloth once a week in sherry. 1 - 1.5 cups brandy or rum. For now they all sit in a bag in my fridge. I should finally attempt to do one! Â If I had had THIS when I was a kid, life would have been VERY different. But maybe the rum isn’t really supposed to soak all the fruit? Do you have a kitchen linen (real linen or a thin other variety) youâd feel comfortable soaking and potentially staining? Since this fruit cake only improves in flavor as it sits, the sooner the better. I’m wondering if a measurement is off (or there might be a difference in some sort of ingredient compared to my own, since every country’s flours etc vary). Does it need to be refrigerated or will it hold up for a few weeks just wrapped in the cheesecloth, wax paper, and foil? I canât find any cheesecloth. Again, thanks so much. Sorry Thea. Hmmm…honestly, I’m not sure if would suggest cutting the alcohol in half from the cake itself. Iâve got my drunk fruit going since yesterday, And will be soaking the cake till Christmas!Â I’ve never made fruitcake before so not quite sure. am really looking forward to bake this world best fruit cake.Â. Gosh I hope you see this comment soon my fruit is soaking. 1 -1.5 cups brandy or rum. At one point, my mom even attempted a very short-lived fruit cake business – that is until she realized that it is one of those expensive desserts to make (dried fruit and booze!) It reduces clean-up and common user errors, such as over measuring flour. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. 7 cups chopped mixed fruits (assortment of raisins, sultanas, currants, dried cranberries, dried apricots, mixed peel and glazed cherries). Set aside. Â Any chance you could tell me how your mom uses the marzipan so I can try it? After all, fruit cake is one of the most ridiculed baked goods in existence! i am still eating fruitcake! This means if you purchase an item after using these links, I might earn a small commission! And I think from your other posts you find brandy to be an acceptable substitute? If you ever try fruitcake, definitely make sure it’s homemade!! Bring the mixture to boil and simmer for about 5 minutes over low heat. Hi, this is my first time trying to bake a fruit cake. Has anyone tried for just a couple of weeks? Fruitcake, as we all acknowledged, gets a bad rap. I hope this helps!! Bring the mixture to boil and simmer for about 5 minutes over low heat. I will make this award winning masterpiece!! Mine ofcourse didnt turn out as nice as yours. Yes, I made this recipe. I’m just thinking there is less chance of mold in the fridge. Looking forward to hearing your thoughts (and your mom’s thoughts!). Good afternoon, can I use kitchen towels Instead of cheesecloth for wrapping? I want to make plenty for gift giving and there’s no room in the refrigerator. This one has none of the weird stuff, promise. I really appreciate you letting me know! I don’t think it has to be refrigerated because of the alcohol, but I just like to say that to be safe. Â I am just surprised that you have to keep it in the refrigerator… Â Generally, the alcohol keeps it from spoiling. It’s summer here, and averaging 95Âº to 100Âº every day, so the oven is out of bounds. After I added it I realized that two of the fruits were âsweetenedâ already. Seems like a lot. The toothpick trick is a little tricky because its a moist cake with a lot of dried fruit, but it should mostly come out clean. This will not disappoint as it is unbelievably delicious. I would NOT serve this cake to recovering alcoholics or children (to be honest, I don’t think this is the type of cake that most kids will love – but you never know!) Couldnât find them this year but I just KNEW I wasnât crazy????lol. Because I dont measure anything, I fail at baking. Weâll be using only unsweetened dried and fresh fruit for this recipe. At least, that’s what’s in the King James. I don’t eat it but I like the challenge. Because it is. It is indeed the best fruitcake ever. Beat butter and sugar in small bowl with electric mixer until just combined, beat in eggs, one at a … Is it absolutely necessary to use it particularly if I use nonstick loaf pans? Couldn’t have been more obvious. I couldn’t find the metric conversion or by weight recipe. I think it would be fine either way though! Notify me of followup comments via e-mail. Â Oh, and BTW, the recipe states the water in the glazing activity, but the recipe just says ” 1/4 cup (60 ml) Â ” but not WHAT. Yes, they should have been in the dry flour mixture (ingredients are listed in order of use). i baked my cakes today and it didnt turn out brown as yours, mine is pale looking brown. Hi Pam! Thanks so much! Your Mom’s fruitcake recipe sounds wonderful. This beats anything I have ever tasted and its definately worth trying. Hi Julie! Your recipe looks delicious. Roll out into a thin layer, cut into strips the size of the sides / top of the loaf and apply. If it smells like triple sec and is a similar alcohol content, I would say sure? It is best to use dark rum or brandy for this recipe. Thanks for the question. I have made this and enjoyed a lot with my family. After the cakes have cooled, weâll wrap them tightly in cheesecloth soaked in medium sherry or triple sec. Wow! Kudos to your mother and you for sharing with us.. Kim & Christopher ð¥®ððð¥°. I made this fruitcake for my friends , Everyone of them have liked it. Is it okay to use London XXX it is a medium sweet wine as that is what they gave me when I asked for triple sec. Or can I replace with soya powder ? This fruit cake recipe yields 2 loaf cakes. Currants in the US (sometimes called zante currants) are essentially just small raisins (theyâre made from grapes), so they donât offer much of a flavor contrast from the other raisin addition. I recommend at week at minimum. Â The holidays are not the same without it! Have you ever made a gluten free version or is that even possible? Can you substitute apple sauce for the fresh apple, and if so, how much? I don’t see why not, just a matter of taste preference! That’s why it’s definitely worth making a few loaves at a time (this recipe makes two). O..M…G… I just took them out. I despise those fruit cakes too! This cake has only been tested using loaf pans, but several readers have had luck with this. Am just about to soak the dried fruit in a glass jar and i realise that the rum barely soakes till the top. The mixture would need to be doubled for this size.? Beat butter and sugar in small bowl with electric mixer until just combined, beat in eggs, one at a … One other question, do I butter the parchment paper before putting Â the batter in it?Â. This step contributes additional moisture, as well as allows the flavors in the cake to meld and deepen over time. It just the way you do. I hope I am making sense in explaining these. Please report back if you try it! I’ve never tried this and am a bit hesitant to advise it (especially since it’s not a cheap recipe to make and I don’t want you to get bad results), because it is VERY fruit filled and I’m worried there wouldn’t be much structure left if you used a non-gluten nut flour. Thank you so much for such a wonderful looking recipe. No part of the content (digital photographs, recipes, articles, etc.) Thank you for getting bake to me. This fruit cake recipe, which yields two standard loaf cakes, is all about the dried fruit. Thanks for the recipe. ð) but definitely go with fridge. If you recognize todayâs dessert, you deserve a pat on the back! Haha! I’m going to ask my mom (pro about the fruit cakes) and get back to you, as it has been a while since I made this. Just one question… So happy to hear this! To store, wrap the cake in brandy soaked towels, and then wrap in aluminum foil or plastic wrap. What other size pans can be used instead of mini loaf pans. 6 ounces is 6 liquid ounces. I am cooking in Mexico City, at 7,349 feet above sea level. Gently stir it into the cooled cake mixture. Thanks in advance for your help! (Butter, eggs, milk, jam, sugar, flour, spice) Beat together well, but don’t overdo it Scrape the mixture … Several ingredients have been revamped and simplified to make it easier to prepare in your own kitchen. Fingers crossed it will turn up well. Plus, I’ve just never made this particular cake in one, so I’m hesitant to say an exact recipe conversion. Easiest Fruit Cake is a community recipe submitted by dextersmummy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Would you suggest two 6″ round pans for this recipe? Hi, made this tonight and it smells delicious. I’m so excited to make this. Youâre not imagining thing. Also, the loaf pans that my mom uses are metal – thanks for the great question! I plan to reapply the liquor every week. And I am preparing to make it for Thanksgiving and Christmas. Really appreciate you taking the time to come back and leave your thoughts. I grew up with that fruitcake with glazed cherries and bitter fruit My dear mother Â made a lovely dark version of it and Â would take out those old fashioned tins to bake them in. 1 cup of nuts (almonds, hazelnuts, pecans or pistachio) Thanks for your comment and appreciate you sharing more details. I also have some 100% cotton pillow cases that I wouldn’t mind tearing to long strips. I have a feeling you already worked this out, but you can mostly substitute different liquors for the soaking liquid, I just personally prefer rum. Thanks so much for your comment and questions. I wouldn’t recommend freezing it personally, as the texture would probably change! and she would have to charge a fortune to break even. what do you mean by 2 sticks butter. I just finished my first fruitcakes and have them in the refrigerator now. And finally, is 6 ounces of rum 6 liquid ounces? Baked the cakes today and they smell amazing! Hmm, I’m not as sure about the marsala substitute, because I’ve never tried that and my mom hasn’t used that. also, i think i will stick with the citrus zest flavor. This fruitcake looks awesome. Can we freeze the cakes for later use, we have done the whole thing just as your recipe states, but we made a lot of cakes!!! It could just be a slip up on my end too. Hmmm…I’m not sure if I would soak it honestly if you aren’t going to use alcohol. So thrilled to hear this! Seems like you really tested the formula . I only have cotton, linen towels are very difficult to find here. She said we’d have a “happy year” for every piece we ate ð I guess after a while, I actually started liking it. Preheat oven to 140ºC conventional. This year I died the raisins, all the other fruits, and then I had a random bag of chopped dates so I threw them in as well! Preheat oven to 160°C / 320°F (140°C fan). Thats the next best option. Pour the brandy or rum into the chopped mixed fruits and nuts. Thanks for the kind words. Â I’ve got to try it! SO GOOD!! Beautiful photos and well written post! It holds REALLY well. Be sure to use unsweetened dried fruit for best results. But he likes it with marzipan and icing (traditional British–I live in the UK). ð¤ª Yes! Since this cake has a such a large ratio of dried fruit, weâll allow the fruit cakes to cool completely in the loaf pans before removing them. I am wondering about the ratio of eggs, five. Â Oh My god. You could add the orange juice if you want, but I would personally not. As hard as it is to believe, I first shared this fruit cake recipe back in 2013. It tastes just like the fruit cake my neighbor orders from a specialty bakery! Â You have made a brilliant job of “rewriting” this recipe so it makes sense to others. Your cake looks and sounds wonderful. Thanks. Yes!! I’m hoping for a dark Rich fruitcake loaded with fruit. Thanx for this recipe. Oops!!! Thanks for the great question. As a small boy I thought they were dreadful, poisonous undigestable bricks. Thanks friend! Hmm. Yum! 54 minutes baking time for the mini-loaves! and i’ve bookmarked this page so hopefully you will hear from me christmas-time on the results! The best fruit cake recipe youâll ever make! So my question is can I replace the soaking rum and whiskey with liqueur? I always enjoy eating it with a glass of red wine or even a cup of espresso. Â I cheated and used some chopped maraschino cherries. Personally, I think this particular fruitcake recipe isn’t as ideal for that, because it is SO LOADED on fruit (and it could potentially break if it’s not in a loaf form). To cut the sweetness and add amazing flavor, weâll soak the dried fruit mixture in dark rum the day before baking. Mini Chocolate Bundt Cake with Peppermint Frosting, Kuih Kodok (Malaysian Mashed Banana Fritters), 7 cups mixed dried fruits, chopped (Please refer to Notes for preparation method). Sorry for only just responding to this Lisa! I wish I still had them! Thank you so much for taking the time to leave your thoughtful comment and hope you’ll have a chance to come back to visit the post and leave a review ð. I can’t wait. You will find the step by step video on how easy it is to make this moist fruit cake. It was first inspired my British grandmotherâs recipe. They have a large selection. Â Thank you so much! laura,I have made fruit cakes for years but this one is simply fabulous. Hi Carol. Iâm a professionally trained chef and food writer. Thanks for the recipe! Merry Christmas! But I hate the traditional glazed fruit and syrup, so I am very keen in making your recipe, it looks amazing and much healthier. Â For me, recipe makes 2 loaves….. just took one out of refrig made Nov 2016 & so delicious! Any ideas why? after i had all the fruit snipped- measured separately- i measured it together and had only 6 cups- not 8- and then when i mixed it all up the batter looked way too wet so i added another cup of raisins. Â I soaked my fruit in peach brandy for about a week. Yep, it’s pretty boozy, you might want to skip it this year, haha. Cover up with marzipan and royal icing. Umm… I love you moms comment!! This recipe looks AMAZING! ð. Yours looks sooo good. I came down with the flu over the holidays. Yes, its definitely the best fruit cake. All thanks to you, keep up the good work and keep amazing us with your recipes. We boil the dry fruits in liquid and the raisins and dry fruits become soft and plump without any prior soaking of fruits. Do you think they would work ok? Thanks for your comment! Is that alright or do i need to soak them in a bowl as u mentioned in your recipe? I don’t usually leave review or any comments but here i am. This will be my first time attempting fruitcake making. Remove the saucepan and leave to cool. Also – I think rum could also definitely work if you prefer that flavor. These Rock Cakes or Rock Buns are easy to make, taste delicious and perfect if you want a recipe to bake with the kids. yummmm ???? All the booze in this one has me thinking it will be awesome! Unfortunately, I haven’t tried to make this recipe in 3×6 loaf pans, so I really don’t have any explicit baking instructions that I can offer. I’m pinning now! Check out this moist fruit cake recipe as the method calls for boiling the ingredients first before baking. Â Also, what was she referring to when she mentioned the “butter?”. I happened to try out another recipe of eggless fruitcake from a Prestige SmartChef website and it looked quite similar. If youâre a fruit cake cynic, hear me out! This fruit cake recipe is easy to make. This recipe makes TWO standard loaf cakes – since I don’t know the depth of your cake tin (is it deep, is it shallow? They even couldn’t believe that i made it by myself. It tastes fantastic on its own or with a smear of salted butter! Â I was very intrigued by the mention of marzipan. Thanks so much Lauren ð. Set the loaf pans on the center rack, several inches apart from one another. Fruits , and cocoa. if it is, what type of juice is advisable? A question about soaking the cake. It will definitely be a touch sweeter, but I still think the cake will come out nicely either way. Even my grandfather who has diabetes couldn’t resist having a bite. Hope this fruit cake recipe becomes a family staple! Spread evenly into prepared pan and bake for about 1 hour or until cooked. Sorry I didn’t get back to this sooner! It really is the best Fruitcake Iâve ever had! Hello, Hi — looking for a fruitcake to make as part of this year’s holiday gift baskets. I have a few questions about this recipe. Haha. all in all successful fruitcake with dried fruit instead of candied– i think tho i will use a few candied cherries next year– for the festive look they provide! My family are all about the British Christmas too! How many grams does this translate to? I used mini loaves, otherwise the same. I added drained pineapple and it added moisture to the cake.Thank you for taking the time to share this wonderful Christmas cake.Sandra. I’ll be in touch soon! Filed Under: Baking Recipes, Recipes Tagged With: Brandy, Butter, Cakes, Fruits. Remove the bowl from the stand mixer. It's a traditional fruitcake with old fashioned flavor and it's been a family favorite for generations. The mixture will look slightly broken, that’s ok. Over low speed, slowly add the flour mixture until just absorbed.
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