How To make Festive Fruitcake w/ Sweet Apricot Glaze
1 cn Pecans; coarsely chopped,
- (6 oz. or 1 1/2 cups) 1 c Candied pineapple; chopped
1 c Golden raisins
1 c Pitted dates; chopped
1/2 c Candied orange peel; diced
1/2 c Red candied cherries; halved
1 1/2 c All-purpose flour
1/4 c Butter or margarine; soften
1/2 c Granulated sugar
1/2 c Light brown sugar; firmly
- packed 4 lg Eggs
1/4 c Orange juice; fresh squeeze
1/4 c Orange-flavored liqueur;
- i.e. Grand Marnier 1 tb Lemon peel; grated
1 ts Vanilla extract
1/2 ts Nutmeg; freshly grated
1/4 ts Baking soda
Easy Apricot Glaze; recipe - below Assorted dried or candied - fruits and nuts; opt'l Heat oven to 275~F. Grease 8-inch springform pan or 6-cup Bundt pan (see note). In large bowl combine pecans, candied pineapple, raisin, dates, candied orange peel, candied cherries and 1/2 cup flour; toss well to mix. Set aside. In second large bowl with electric mixer at low speed, beat butter, granulated sugar and brown sugar until light and fluffy. Beat in eggs, orange juice, orange liqueur, grated lemon peel, vanilla, nutmeg, baking soda and remaining 1 cup flour until thoroughly blended and smooth. Fold in reserved fruit mixture. Pour batter into prepared pan; bake 2 1/2 hours until wooden pick inserted in center comes out clean. Cool in pan on wire rack 1 hour; remove cake from pan to rack to cook completely. Refrigerate, tightly wrapped in foil, at least 24 hours and up to 3 weeks before serving (see note). At serving time, Brush Easy Apricot Glaze over top and sides of cake. Decorate with dried or candied fruit and nuts, if desired. Makes 24 servings. Per serving with glaze without decoration: 248 cal, 3 g prot, 8 g fat, 42 g carb.
Note: If desired, wrap cool cake first in cheesecloth soaked in orange-flavored liqueur or brandy before wrapping in foil for storing. EASY APRICOT GLAZE: In small saucepan over very low heat, stir 1/2 cup apricot preserves until melted and warm. Source: Redbook, December 1988. -MARY WILSON BWVB02B -----
How To make Festive Fruitcake w/ Sweet Apricot Glaze's Videos
CHRISTMAS FRUIT CAKE RECIPE| How to Make Fruit Cake | Holiday Fruit Cake
Today I want to show you how to make a Christmas Fruit Cake recipe. This moist, beautiful and super flavorful cake packed with a variety of soaked dried fruits, candied orange peels, nuts and laced with aromatic brandy.
CHRISTMAS FRUIT CAKE RECIPE Printable Recipe –
CANDIED ORANGE PEEL RECIPE -
INGREDIENTS FOR THE SOAKED FRUITS:
150g dark raisins
150g golden raisins
150g dry apricots
100g dry cranberries
150g candied orange peel
180 ml brandy (you can substitute with rum, whisky or gin)
* For the alcohol-free version use orange or pineapple juice.
INGREDIENTS FOR THE CAKE BATTER:
280g all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
½ tsp allspice
¼ tsp salt
300g softened butter
300g sugar
4 eggs at room temperature
2 tsp vanilla extract
2 tsp orange zest
2 tbsp brandy/juice (plus more for lacing the cake)
150g chopped walnuts (you can use any other nuts of your choice)
NOTES:
For the alcohol-free version use the orange or pineapple juice.
If you’re soaking the dry fruits in juice instead of alcohol, allow the mixture to soak overnight.
You can substitute dry fruits and nuts in this recipe for the same amount of whatever type you like.
You can use any other baking pan, just keep in mind that the baking time will vary, depending on your oven, the size and material of your bakeware.
If you don’t want the cake to end up being too heavy with brandy, just wrap the cake in a cheese cloth that was soaked in brandy while it matured.
Store the cake tightly wrapped in an airtight container at room temperature for up to 4 weeks if using alcohol, and up to 2 weeks in the refrigerator for the non-alcohol version.
To freeze, wrap the cake in plastic wrap followed with aluminum foil and freeze for up to three months.
--LINKS—
--Mixing Bowl (Amazon):
-- Hand Mixer (Amazon):
-- 9x9x2 Baking Pan (Amazon):
-- CHRISTMAS FRUIT CAKE RECIPE --
To make this Christmas Fruit Cake Recipe watch my video all the way through and follow the recipe for great results!
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Naked Christmas Cake Glazed with Apricot Jam | #short
Christmas Apricot and Walnut Fruitcake
Miss Lisa shares an easy and delicious recipe to get you in the Christmas spirit! Recipe from Lord Byron’s kitchen
Ingredients
2 1/2 cups water
1 1/2 cups raisins
2 cups dried apricots, roughly chopped
1 1/4 cups white sugar
1 cup salted butter, softened
1/2 cup cream cheese, softened
4 large eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
2 cups glace cherries, roughly chopped (I used one cup red and one cup green)
1 cup mixed peel
1 cup chopped walnuts
Instructions
Preheat oven to 325 degrees.
Prepare to loaf pans by lightly coating with non-stick cooking spray and lining with parchment paper. Set aside.
In a sauce pan, over medium heat, combine 1/4 cup white sugar, the chopped apricots, raisins, and the water. Bring to a simmer and allow to cook for 30 minutes, stirring occasionally. Remove from heat and allow to cool.
In the meantime, cream together the butter, cream cheese, vanilla extract, and the remaining 1 cup sugar.
Add the eggs one at a time and mix well after each addition.
Add the cooled apricot and raisin mixture, including the liquid. Mix well.
Add the flour and baking powder. Mix well.
Fold in the cherries, peel, and walnuts.
Transfer the batter to the prepared loaf pans. Tap the pans on the counter top to ensure the cake batter has settled into the corners.
Bake for 55 minutes. Check to see if the loaves are done by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the loaves are done; if not, then bake for an additional 5 minutes and try the toothpick test again.
Once the cakes are done, remove from oven and let rest for 10 minutes before transferring out of the loaf pans to a wire cooling rack. Allow cakes to completely cool before slicing.
CHRISTMAS FRUIT CAKE RECIPE (Redman Baking Kit) - Sumopocky
Did you know that you can get baking kits from #PhoonHuat? @RedManBakingStudio has kindly let me try baking with their #Redman Christmas Fruit Cake kit, which comes with individually packed premixes and even the cake moulds to allow even first-time bakers an easy-breezy holiday dessert baking session! FULL RECIPE:
What I love about this kit is that they've already pre-measured almost all the ingredients for you. This means you don't need to buy the entire packet of an ingredient just to use a bit of it (less wastage!). All you need to do is add your own eggs and butter for this recipe ????
While the kit is currently not available for sale in-store but, it will be when the festive season
arrives!
In the meantime, they have many recipes for various baking levels available at or even baking classes
-- INGREDIENTS --
[For Step 1]
160g of Dark Brown Sugar (reduce to 100g if you prefer it to be less sweet)
22gm of Molasses
4.5ml of Vanilla Essence
250g of Unsalted Butter (softened at room temperature)
[For Step 2]
3 Eggs
[For Step 3]
190g of Plain Flour
2g of Baking Powder
2g of Cinnamon Powder
2g of Mixed Spices
30g of Almond Blanched Silvered Nut
[For Step 5]
50g of Diced dried ginger
60g of Dried pitted prune
50g of Dried sweet cranberry
50g of Dried whole apricot
50g of Lemon Peel Strips
50g of Chelory Diced Red
50g of Chelory Diced Green
50g of Dried Mix Citrus Peel
100g of Dried Sultana
100g of Dried Currants
[For Step 6]
Optional - Sliced banana
[For Step 7]
50g of Apricot Glaze
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#Christmas #Fruitcake
Mary Berry's Christmas Cake | delicious. Magazine
Mary Berry's classic Christmas cake is one of the most popular recipes on our website. The rich fruit cake is studded with plump dried fruits and finished with a good dash of brandy.
Serves
Ingredients:
425g currants
250g each sultanas and raisins
300g glacé cherries, quartered, rinsed and drained
150g ready-to-eat dried apricots, snipped into small pieces
75g mixed candied peel, roughly chopped
4 tbsp brandy, plus extra for pouring
300g plain flour
1 tsp ground mixed spice
½ tsp freshly grated nutmeg
300g softened unsalted butter, plus extra for greasing
300g dark muscovado sugar
5 medium free-range eggs
1 tbsp black treacle
Finely grated zest of 1 large lemon
Finely grated zest of 1 large orange
60g whole unblanched almonds, roughly chopped
Method:
1. Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
2. Preheat the oven to 140°C/fan120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
3. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
4. Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
5. When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
6. Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving.
Find the full recipe here:
Christmas Cake / Gingerbread sponge cake with Apricot jam and chocolate glaze
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INGREDIENTS:
* 3 Medium Eggs
* 100g Brown Sugar
*100ml Butter Milk/ Sour Cream
*200g Plain Flour
*100g Honey
*125g Unsalted Butter
*12g Cocoa Powder
*12g Baking Powder
*Apricot Jam 150-200g (depends how much you want to use)
* A Mix Of 4 Ingredients:
-1g Ginger
-1g Black Peper
-5g Cinnamon
-1g Cloves
Dark Chocolate Glaze
*200g Dark Chocolate (50-52%)
*120ml Double Cream
Perfect for 12-15 servings
EXTRA:
*Bake it in the preheated oven at 180 C for 25-30 minutes (depends on the oven)
*After 25 minutes you can check the sponge cake with a stick .
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