Dark Christmas Cake - Fruit Cake ???? Love It Or Hate It!
This Dark Christmas Fruit Cake is a fruitcake lovers dream! So this stir it up Sunday, this is the Christmas Fruit Cake Recipe you should be making!
Ingredients:
375 mL (1½ cups) candied pineapple
375 mL (1½ cups) candied cherries
500 mL (2 cups) currants
500 mL (2 cups) candied peel
375 mL (1½ cups) seedless raisins
250 mL (1 cup) brandy, rum, or bourbon
500 mL (2 cups) all-purpose flour
10 mL (2 tsp) baking powder
2 mL (½ tsp) baking soda
2 mL (½ tsp) salt
1 mL (¼ tsp) ground allspice
1 mL (¼ tsp) ground cloves
5 mL (1 tsp) ground cinnamon
2 mL (½ tsp) ground nutmeg
180g (175 mL / ¾ cup) butter, softened
170g (175 mL / ¾ cup) packed brown sugar
30 mL (2 Tbsp) molasses
60 mL (¼ cup) strawberry, or raspberry jam
5 eggs
200g (375 mL / 1½ cups) chopped walnut halves (pecans)
Method:
Chop up the pineapple and cherries.
In large bowl combine; pineapple, cherries, currants, raisins, mixed peel, and brandy; cover and leave on the counter for at least 24 hours, or up to a week; stirring occasionally.
Preheat oven to 150ºC (300°F).
Line base a 13 x 9 (3.5 L) metal cake pan with parchment paper.
In small bowl, whisk together flour, baking powder, baking soda, salt, allspice, cloves, cinnamon, and nutmeg.
In a really big bowl bowl; cream together butter and sugar.
When butter / sugar is light and fluffy beat in molasses and jam.
Then beat in eggs, 1 at a time.
Stir in flour mixture just until incorporated.
Add fruit mixture and walnuts; stir to combine.
Transfer to the prepared pan, smoothing top.
Bake cake for 1:45 to 2 hours, until cake tester inserted in centre comes out clean but a little sticky.
You may need to lay a piece of tinfoil over top during baking if it browns too much.
Let cool in pan on rack.
Soak a double-thickness of cheesecloth in more brandy; wrap the cake in the cheesecloth and then wrap in plastic wrap..
Refrigerate for as long as you can before eating.
This will keep in the fridge / freezer almost indefinitely if wrapped carefully.
**Tips:
Switch up the dried and candied fruit for anything you'd like to have in the cake - there is no 'right or wrong' way.
Switch up the alcohol of your choice for any that you prefer - or use apple / grape juice if you wish.
Fancy molasses gives a lighter flavour, but sometimes we'll use cooking or blackstrap. Sorghum or honey would also work.
Music by Dyalla Swain
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Dark Fruit Cake, SIMPOL!
Try this festive fruit cake anytime of the year! The flavor just gets better and better as it sits in the fridge, so make sure to bake it ahead of time!
INGREDIENTS:
Set A:
1 1/2 cups raisins
1 1/2 cups glazed fruits
1 cup walnuts or pecans
3/4 cup cherries
1/2 cup brandy or rum
Set B:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon powder
1 teaspoon nutmeg powder
1 teaspoon allspice powder
1/4 teaspoon clove powder
1 teaspoon salt
Set C:
2/3 cup Golden Fiesta Palm Oil
1 cup brown sugar
2 whole eggs
4 tablespoons molasses
1 cup pineapple or orange juice
1 teaspoon vanilla extract
Topping:
2 to 3 Tbsps. all-purpose flour, for dusting
Whole green and red cherries, as needed
Walnuts or pecans, as needed
Glaze:
1 cup rum or brandy
3/4 cup corn syrup
3/4 cup brandy, for soaking
Corn syrup, for brushing
Grab a copy of Baking Simpol Book:
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SHOPEE:
Best Ever CHRISTMAS FRUIT CAKE Recipe | Mortar and Pastry
Best Ever Christmas Fruit Cake | Fruit Cake Recipe | How to Make Fruit Cake | Holiday Fruit Cake Recipe
#fruitcake
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Ingredients:
1 cup mixed glazed fruits, chopped
½ cup dried apricots, chopped
½ cup dried cranberries
½ cup dark raisins
½ cup candied orange peel
1 cup walnuts, coarsely chopped
½ cup golden raisins
1 cup pecans
1 cup pitted dates
½ cup green candied cherries
½ cup red candied cherries
¾ cup rhum
1 ½ cup all purpose flour
1 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ tsp baking soda
½ tsp salt
½ cup (113g) softened butter, unsalted
1 cup packed brown sugar
3 eggs, medium
⅓ cup molasses
2 tablespoons rhum
*Divide evenly into three 6x3x2.5 loaf pans greased and lined
*Bake in a preheated oven at 165C for 1 hr 30 mins or until toothpick inserted at the center comes out clean (you can opt to bake them using baine marie method for even cooking and prevent the cake from drying out or just bake them longer at lower temperature)
*Cool completely and brush all over with rhum or brandy
*Wrap them individually in aluminum foil and refrigerate. Avoid touching with bare hands to prevent spoilage
*Brush them again with rhum after a week then repeat brushing for four weeks
*To make a chocolate fruit cake, replace 1/2 cup of flour with alkalized unsweetened cocoa powder
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Christmas Fruit Cake, Black Cake, Rum Cake, Super Moist & Delicious!
This recipe of Christmas Fruit Cake is one of the simplest and by far the best I have tried.
This super moist and delicious cake is dense and pack with soaked flavorful fruits .
I promise you can’t go wrong with this simple step by step recipe
Stewed Fruits Recipe
Sorrel Fruit Cake Recipe
Stewed Fruits Recipe
**Ingredients for blended fruits**
1 lb prunes, seeded and chopped
1 lb raisins
1 lb currants
1/2 Ib cherries chopped
Any other fruits of your choice
1 bottle of rum
1 bottle of cherry brandy or wine
(Spices)
**Ingredients for cake **
2 cups or 1 lb butter
2 cups or 1 lb sugar
9 large eggs
2 tsp grated lime or lemon peel
2 tsp vanilla extract or 1 tbsp vanilla essence
1 1b or 4 cups flour (baking or all purpose) (sifted)
4 tsp baking powder
1 tsp salt
1-2 tsp mix spice
2 tsp ground cinnamon
2 tsp nutmeg
1/4 cup browning or more for darker color
4-5 cups of soaked blended fruits
The day before or some days before baking, boil the fruits (prunes, raisins, currants, cherries) Link is provided
Line cake pans with 1 layer of wax
paper.
Cream butter and sugar until light and fluffy.
Break eggs into a bowl, add lime peel then pour into the batter gradually.
Add fruits to blender and lightly blend, then add to batter.
Add enough browning to give desired colour, along with vanilla essence or extract
Combine flour, baking powder, cinnamon, salt, nutmeg, fold into creamed mixture gradually.
Add more rum to your desired taste.
Pour batter into lined baking pans and bake in a preheated oven at 220 degree celsius for first 45 minutes.
Reduce heat to 200 degree for the remaining 45 minutes, or until tester comes out clean.
(Place water pan at the bottom of the oven)
Prick hot cakes and soak with a mixture of
rum and cherry brandy. (Any Alcohol You Desire)
Cover and set aside to cool.
Soak overtime for a few days to keep moist.
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THE BEST JAMAICAN BLACK (RUM) CAKE | RICH & MOIST with EASY STEP BY STEP INSTRUCTIONS!!
WATCH THIS INGREDIENTS AND STEPS LISTED IN THIS VIDEO: & FULL RECIPE LINK: | Jamaican Rum Cake, also know as Jamaican black cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!
Recipe:
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Black Fruit Cake| Belizean | Christmas Cake | How to | Tradition | Old Colonial Recipes | Easy
Black Fruit Cake | Belizean | Christmas Cake | How to | Tradition | Old Colonial Recipes | Easy
Note: Recipe Is Posted In The Video
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