Traditional Aged Fruitcake with dried fruits, spice and lots of brandy. Fold in the soaked fruit and all the liquid. Make sure the whiskey is still okay… try another cup. Your email address will not be published. Also, do the nuts retain their crunch after being soaked overnight? As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sift the flour, spices, cocoa powder and ½ tsp salt together. Roll the marzipan to a 14" round. Scrape down the bowl and the beater. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin. Repeat this step. (Nutrition information is calculated using an ingredient database and should be considered an estimate. I’ve been brushing on 1/4 cup each week cause that was the initial amount in the recipe. Pour in the cake mix. In general, fill the pans no more than 2/3 full. I did bake it in a 9″ springform pan. Eileen, have you ever iced with royal icing instead of fondant? mothers 200 year old wedding cake recipe Cream sugar, salt and butter ... cup flour to fruit and mix until fruit is dusted, then fold into cake batter together with pecans, stir in brandy . That’s how I like to bake! It was wonderful. The small cakes age faster and are our “snack” cakes while we’re waiting for the larger cakes to finish aging. Place the fruit in a large bowl with the orange juice and brandy. As loaves cool (in the pan), sprinkle each loaf with 1 Tbsp of additional Brandy. Bake one of our fabulous fruitcake recipes for a delicious slice to enjoy with your afternoon cuppa. Thanks Susan, I usually make a 5x batch. You must let the fondant rest overnight before using so the gelatin has time to set. Once a week for at least 4 weeks, unwrap the cake and generously brush on all sides with more brandy. Stir gently and set aside for a few hours. Line a 9" cake pan with a parchment round. Trim the fondant flush with the bottom of the cake and board. Just keep an eye on the cake as it bakes and after the first 30 minutes or so check it every 10 minutes. When the dry ingredients are thoroughly incorporated, add the molasses and stir. Add more sugar for a firmer texture if you plan to make roses or other decorations. If the fried druit gets struck in the beaters, pry it loose with a drewscriver. If your cakes lasts longer than ours (+ a couple of weeks) you can go in and brush the cut section of the cake with a little brandy to keep it moist. Line base and side with three layers of baking paper, extending paper 5cm above pan edge. Start this fruitcake about a month before you want to enjoy it. Beat the egg yolks slightly and then add them to the bowl. I like this cake best made with brandy, but you can use whiskey or rum instead. A slice of beautiful fruit cake along with a warm mug of mulled wine is all you need to celebrate Christmas and all the winter festivities. Turn off the mixer. My cake is getting heavy and starting to try and crack, it is VERY moist. Once the cake is sliced put a piece of plastic wrap over the exposed cake. The liquor not only softens the fruit part of the fruitcake, it also softens and mellows the cake part of the fruitcake. Super moist fruit cake recipe will help you make soft and moist fruit cake in an easy method. Also, after icing, should the cake still be stored in an air tight container at room temperature? 24 oz (5 cups, 685g) confectioner's sugar, 3.5 oz (1/4 cup plus 2 Tbsp, 95g) white corn syrup. Can you bake these in loaf pans using the same temp and time duration? When I worked in a British tea shop we used to ice the cakes with royal icing so you could certainly go that route. Grease the oven. In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more. When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cakes. Mini Fruitcakes. Advertisement. When you’re done with the fruitcake jokes let’s talk about this truly delicious and traditional fruitcake recipe. Bake until a toothpick poked in the center of the cake comes out clean, about 55 minutes. Combine all the nuts and dried fruits with the lemon zest and juice. Now sift the nutmeg and strain your nuts. Yes, I said fruitcake! Lick the batter off the floor. Thanks. If you feel it’s getting too much brandy take a break for a week or two. Please leave a comment on the blog or share a photo on Instagram. My marzipan was perfect and I should know cause I love it so. The liquor will keep them moist and flavorful and help preserve them as well. Turn the fondant out onto the plastic wrap. When the cakes have baked for 3 1/2 hours, test them with a toothpick or cake tester. Anyone can mAke a masterpiece with this. Whisk the coloring into the warm gelatin mixture before adding it to the sugar. Cool the cake to room temperature before removing from the pan. Hi Eileen . Butter the paper thoroughly. Also should I cover the cake immediately after brush the brandy over it…. Your recipe looks delicious. Only one thing can improve this recipe: bake a double batch so there’s one cake to eat now. Hi Eileen, I am going to make this for the 2020 season. If you have ever been skeptical about a fruit cake, then try this one! You need to age the cake for several week before covering with the marzipan and fondant. Self rising flour already has the baking powder and salt added. Pour the warm gelatin mixture into the sugar all at once. Roll the fondant to a 14" round and cover the cake over the marzipan. Hi Bill, You’ve got three weeks so if you make smaller cakes you could probably have them aged by Christmas. The nuts do not stay crunchy, but you do get the texture from the roughly chopped walnuts. Stand, covered, overnight. Thanks for sharing! Preheat oven to 180 degrees C. Butter two 9/5 inch loaf tins. Thanks Judy. Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. Eileen can you tell me why is the top part of my fruitcake kinda sticky look after putting the whiskey or brandy? Flour, baking powder, spices and salt. How to make a plum cake. If you want to tint the fondant, this is a good time to add the coloring. I’m wondering if I can use any dried fruits (pineapples, apples, etc.). I will be making a few and this will would be a quick assembly decoration. In a mixer beat butter and both the sugars until smooth. I just do the normal creaming because tenderness is not a problem with this cake since it has all the fruits and nuts in it and the brandy also softens the. Wrap the cakes with parchment, then foil, and pack them in a tin. Don’t forget to pour the oven into the batter. Unlike Ashley, I had a tiny bite last week and it’s delicious. Nope, the brandy keeps the cake fresh. I get it, really. Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment. Roll the marzipan onto the rolling pin then transfer and unroll onto the cake. This delicious and moist White Fruitcake Recipe, filled with nuts and brandy-soaked fruits, will encourage you to put fruitcake back into your holiday baking plans. I’ve never had a problem with a cake cracking. I’ll often bake any bits of left over fruitcake batter in cupcake pans. Mix a third of this mixture into the soaked I am excited to give it a try since we are nearing the holiday season. Filed Under: Cakes/Cupcakes Recipes, Recipes Tagged With: aged fruitcake, brandy, christmas cake, fruitcake. Hi Eileen: Can the reverse creaming method be used on this brandy aged fruitcake. Add dragees, stencils, glitter and marzipan holly or other decorations as you like. The fruitcakes that you find in the grocery and the big box stores are gross. Thanks for the great recipe. Any mix of dried fruit should work. I have several loaf pans, a couple with a dark finish and one with a light finish. Stir together dried fruit, candied ginger, candied orange peel and brandy. Going to try this. Cakes baked in the pans with the dark finish bake a little faster and brown a little more. Do I store the cake in the fridge while it’s being aged/soaked in brandy? Set aside. Serve unadorned or with the marzipan and fondant to finish. I will make one stipulation up front. Since I’ll never waste an opportunity to eat marzipan, I finish my cakes with a layer of marzipan and a layer of fondant. Also, I didn’t give enough attention to the edges and they were a bit dry. Whatever. Next, sift two cups of salt. It’s so good. ), The Spruce Eats uses cookies to provide you with a great user experience. Heat the gelatin in the microwave for 15 seconds to melt. And, could I drizzle with royal icing? Required fields are marked *. Mix on the tuner.Throw in two quarts of flour. Easy fruitcake. This is a good, reliable rolled fondant recipe. Sorry, it’s just too integral to the flavor of the cake. I bake cakes in all different sizes and give them as gifts (yes, people DO want fruitcake). https://www.myfoodandfamily.com/recipe/167763/easy-fruit-cake Fold them into the batter thoroughly and then spoon the batter into the prepared pans. The cake and the dried fruit will continue to absorb the liquor. I used this recipe for 10 years in my custom cake business. All that brandy goes into the dried fruit and nuts and into the cake itself. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Yes, the cake will be very heavy. Hi Ann, there is no reason you can’t do the reverse creaming with this cake. Of whiskee. Mix until combined then scrape down the bowl and the beater. Goes right along with how I make lasagna…you start with two bottles of wine, one for the cook and about half for the sauce, and darn the cook has to finish off that bottle of wine!. Finish the blobble of whishy and flow to bed. Mix the almond paste and corn syrup on low speed with a beater attachment until it forms a smooth paste. This recipe makes two cakes, so you can give one away to a friend or loved one. Gradually pour in the cow. That said, your recipe is as close to what I remember about my dad’s as I have found! Traditional English Fruit Cake. I’m not surprised so many Americans think they hate fruitcake, even if they’ve never tasted it. And what’s the limit to try to brush on. After 1 1/2 hours, cover the pans with a piece of brown paper (do not use foil) or set the pans in a paper bag and return them to the oven. Keep overnight. Generously butter the bottom and sides of two 9 x 5 x 3-inch loaf pans … With the mixer running on low speed, add the dry ingredients in 3 batches and mix until combined. Yes, you can bake the batter in a loaf pan. The cake will be quite heavy by the time it’s ready. You can try to give it a couple of weeks without the brandy and see if it settles down. You could mix it either way. Whisk 1-2 times to combine. I based the recipe on 7 oz of almond paste because that's the size I find in my local grocery. Prepare 2 loaf pans, spraying with non-stick spray and lining with parchment paper. By the way, I wasn’t sure which of your recipes to use so I purchased 2 bottles of brandy just in case. Marzipan is very expensive to buy in the grocery store, and is often dry and flavorless. This Is my first time ever doing one, so I feel like I might be doing it wrong. Add the eggs, two at a time. Set the tin in a cool, undisturbed place, and every three or four days before serving, open the foil and drizzle a small amount of brandy or bourbon over the cakes. Wrap the cake in two layers of plastic wrap and set aside at room temperature. Bake 300 minutes at 50 degrees. The first Christmas after I graduated from pastry school she asked me if I could make a good fruitcake. Bake at 275° for 3 hours. But do try the real recipe at the end of the post. This Fruit Cake: Is easy to make. Fruitcake—a classic Christmastime baked good—is all about the fruit and spices. But you don’t need to decorate the cakes at all. A plastic bowl scraper is helpful for handling the fondant. I love the funny recipe too! If you’re looking for how to make a light, moist fruit cake for your holiday table and gift-giving, this is the best fruit cake recipe. Hi Judy, I have baked this recipe in sizes from cupcake to about 9″ (larger than that the the center doesn’t like to bake). Make and soak the fruit mix, leave overnight but preferably 3 to 5 days for deeper flavour; Bake the fruit cake; Brush the cake with liquor, once or twice weekly (skip this if you don’t intend to keep till Christmas) Step 1. It’s not a huge crack, it might even be me handling it wrong (from me picking it up and flipping it). I did some research and found a recipe for a traditional aged-fruitcake. It won’t be as dense and mellow, but it’s otherwise impossible for me to stop tasting tiny bits until it’s gone. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Read through the steps of the recipe for a good laugh. Royal icing drizzle would be fine. Stir the batter as you add the flour and spice mix, a little at a time, stirring well after each addition. Preheat oven to 160°C / 320°F (140°C fan). I used a 9″ pan but I don’t think it was deep enough. Add one table. 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Like this cake best made with brandy, Christmas cake, well-wrapped at..., this is a good laugh another 15 seconds in the microwave for 15 seconds in recipe!, spraying with non-stick spray and lining with parchment paper and then spoon the thoroughly... The rest of the pan ), sprinkle each loaf with 1 Tbsp of additional brandy big bowl whisk the! Fondant recipe get the texture from the roughly chopped walnuts '' cake pan with beater... The water beat one cup of brandy and … place the fruit part of sugar..., along with any soaking liquid left in the bowl to cool stainless steel or bowl. Indulge again are completely cooled, turn out of the 9″ asked me if I want to,. Of fruit and nuts and into the cake over the exposed cake the number of cakes... So I use fondant as thin as possible to mostly taste the marzipan your. It smells great and I really want to tint the fondant covered so does. 1/2 tsp of baking paper, extending paper 5cm above pan edge sprinkle gelatin. Bottom of the post over the exposed cake what ’ s the limit to try to away... Don ’ t do the nuts retain their crunch after being soaked overnight for this if you like,. Pour the warm gelatin mixture into the sugar all at once zest and juice traditional.. Tin or set the cover loosely on the blog or share a photo Instagram...

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