Easy Fruit Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Easy Fruit Cake. The British Fruit Cake is traditionally served during the Christmas season. It is full of dried fruits and nuts, laced with alcohol over several weeks, and often covered with marzipan and royal icing. The problem is that it's both expensive to make and it needs time to age. Luckily, there is a much simpler version of this cake for the last minute baker, and I call it an Easy Fruit Cake.
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Easy Moist Non-Alcoholic Fruit Cake Recipe | Holiday Favourites
The method of preparing this Fruit Cake Recipe has a little bit of a twist that makes it so easy! This Fruit Cake is loaded with so much of goodness, you won't even miss the alcohol.
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#platinitwithwendy #fruitcake #christmascake
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How to Make Candied Orange Slices | Hungry AF
Got an orange? Are you bored with a lot of time on your hands? Make these super easy and delicious candied orange slices! Great for a last-minute holiday treat.
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INGREDIENTS
1 navel oranges
1 1/2 cups water
1 cup granulated sugar
4 oz dark chocolate
RECIPE
Thoroughly wash the orange to get rid of any waxy residue. Slice off and discard the ends, and slice the rest of the fruit into ¼” slices.
In a wide pot, heat and stir water and sugar until the sugar dissolves. Avoid stirring after this point to prevent crystallization. Bring to a gentle boil and add the orange slices.
After 15 minutes, lower the heat to medium-low. Flip over the slices and continue cooking on low for another 15-20 minutes, until the peel becomes translucent and the syrup has thickened.
Place a wire rack on top of a lined baking sheet, and transfer the candied slices on top to cool. Reserve orange syrup for other uses.
Melt chocolate and dip slices halfway. Place slices on a parchment-lined tray and chill.
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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!
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Ultimate Moist Christmas Fruit Cake
Ultimate Christmas Fruit Cake – the time spent for this cake is definitely no regrets because it’s priceless. Once you know the way of making this cake, you will be back for this recipe every single year, because you will know how much worth this cake is as far as the price and a gift for Christmas. When comes to Christmas, you will want to make something special, whether for party, or giveaway or even using it yourself, this is the ultimate treat. The shelf life of this cake is incredible. You don’t have to worry about its expiration. You can keep up to 3 months in the fridge. Why? The longer you keep, the more this cake worth. I hope you’ll enjoy this one. Let’s get started!
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Ingredients:
I am using 8x8x3 inch pan
700g (4 cups) mix fruits (consist of cherries, apricots, raisins, plums, blackcurrants)
50g (1/2 cup) glazed red cherries
50g (1/2 cup) glazed green cherries
1 tbsp orange zest
180ml (3/4 cup) whiskey (you can also use brandy, rum OR gin) OR (orange or pineapple juice for non-alcohol)
125g (1 cup) pecans, chopped
125g (1 cup) cashews, chopped
283g (2 1/3 cup) all-purpose flour or plain flour
2 tsp mixed spice **
¼ tsp salt
226g (1 cup) unsalted butter, softened
225g (1 ¼ cup) light brown sugar
4 eggs [check below for eggless recipe]
1 tbsp molasses (OR jam)
2 tsp vanilla extract
1 tbsp orange juice
2-3 tbsp flour (for coating the mix fruits & nuts)
**if you don’t have mixed spice, you can mix:
1 tsp cinnamon powder
¼ tsp nutmeg powder
¼ tsp cloves powder
¼ tsp ginger powder
¼ all spice powder
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EGGLESS RECIPE
700g (4 cups) mix fruits (consist of cherries, apricots, raisins, plums, blackcurrants)
50g (1/2 cup) glazed red cherries
50g (1/2 cup) glazed green cherries
1 tbsp orange zest
180ml (3/4 cup) whiskey (you can also use brandy, rum OR gin) OR (orange or pineapple juice for non-alcohol)
125g (1 cup) pecans, chopped
125g (1 cup) cashews, chopped
283g (2 1/3 cup) all-purpose flour or plain flour
2 tsp mixed spice **
1 ¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
226g (1 cup) unsalted butter, softened
225g (1 ¼ cup) light brown sugar
185g (3/4 cup) plain yogurt
1 tbsp molasses (OR jam)
2 tsp vanilla extract
1-2 tbsp orange juice (add when you feels the batter is too dry)
Instructions:
1. In a glass jug or container, add the mix fruits, glazed cherries, orange zest and alcohol (or juice for non-alcohol).
2. Soak overnight or even up to 1 week, in room temp.
On the day of baking:
3. Squeeze 1 tbsp orange juice and set aside.
4. Chop the pecans and cashews, set aside.
5. Strain the soaked mix fruits and nuts.
6. Preheat oven at 140°C/285°F.
7. Sift all the dry ingredients.
8. In a mixer bowl, add butter (softened) and sugar. Start with low speed for 1 min so that they come together. Then switch to medium speed and mix for about 5 min or until creamy, fluffy and pale.
9. Add eggs, one at a time. [for EGGLESS: add the yogurt, you may add all at one go). Mix until well incorporated.
10. Add molasses, vanilla extract and orange juice. Add 1 tbsp first. (Second tbsp after adding dry ingredients, add only if necessary like if the batter is too dry)
11. Add the sifted dry ingredients, in 2 batches. Use low speed so that no over mixing. Stop mixing as soon as the flour disappear. Do not over mix. (Add another tbsp of orange juice if needed)
12. Add in the strained mix fruits and nuts. Set the strained alcohol or juice aside for later use.
13. Pour into a 8x8x3 inch pan, greased and lined with parchment paper.
14. Cut 2 pieces of parchment papers with a hole in the middle for peeping purpose. This is to prevent the cake top from burnt and overcooked. Place these papers right on top of the cake.
15. Bake in preheated oven at 140°C/285°F for about 3.5 to 3.75 hours. Put cake on the lower rack.
I know, yes! Bake for that long. Don’t worry if the cake will dry out, it won’t as we are not finished after baking :)
16. Let the cake cool for 30 min.
17. Randomly poke holes on the cake using a skewer. This is for absorption later. Brush the cake with the strained alcohol or juice.
18. Wrap the cake with cling film, make sure you wrap it tight to keep moisture in the cake. Let it sit in room temp overnight or up to 2 weeks (if you’re using alcohol) TIP: the longer it sits, the better the cake will be. If you’re using juice, refrigerate after 3 days of being in room temp.
19. Occasionally unwrap and brush the cake with more alcohol or juice.
20. The cake will be ready for cutting and to serve.
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