How To make Grandmother's Fruitcake
4 c All-purpose flour, divided
1 lb Chopped dates
1 lb Candied citron
1 lb Chopped pecans
1 lb Dried figs, coarsely chopped
1 pk Raisins (15-oz.)
1 pk Currants (10-oz.)
1 c Butter or margarine,
- softened 2 c Sugar
12 lg Eggs, beaten
1 c Milk
3/4 c Light corn syrup
2 ts Baking soda
2 ts Ground nutmeg
2 ts Ground cinnamon
2 ts Ground allspice
1 t Baking powder
1 c Brandy
15 Pecan halves (optional)
Brandy 3 Red candy cherry halves,
- (optional)
MAKE a liner for a 10-inch tube pan by drawing an 18-inch circle on brown paper (not recycled). Cut out
circle; set pan in center, and draw around base of pan and inside tube. Remove pan, and fold circle into eighths with lines on the outside. CUT off pointed tip of triangle along line. Unfold paper, cut along folds to the outside line. Place liner in pan; grease and set aside. Repeat procedure for second pan. COMBINE 1/2-cup flour, dates, and next 5 ingredients in a large bowl, tossing gently to coat. Set aside. BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, beating until blended after each addition. Add milk and corn syrup, mixing well. COMBINE remaining 3 1/2 cups flour, baking soda, and next 4 ingredients; add to butter mixture alternately with 1 cup brandy, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Pour over fruit mixture; stir well. Spoon batter into prepared pans. Place pecan halves in flour designs on top of batter, if desired. BAKE at 350 F for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from oven; cool completely in pans on wire racks. REMOVE cakes from pans, peel paper from cakes. Wrap in brandy-soaked cheesecloth; store in airtight containers in a cool place. Pour a little brandy over cakes each week for at least 1 month. Before serving, place cherry halves in center of pecan flowers, if desired.
How To make Grandmother's Fruitcake's Videos
Will Carroll cooks a Franklin Nut Cake from Grandmother Carroll's recipe collection.
This is a video of Will Carroll cooking a Franklin Nut Cake from his family's recipe collection.
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!
Full Written Recipe -
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GRANDMOTHER'S BEST FRUIT CAKE: The holiday's best heavy fruit cake recipe out there!
Professional Pastry Chef Lindsey Farr’s Nana helped out with this one, it’s a tutorial for a delicious brandy-soaked cake with nuts and dried fruits aka the best moist fruit cake recipe ever! This spiced fruit cake recipe is the best fruit cake packed full of nuts and dried fruits, and the method shown in this video makes for a super moist fruit cake for Christmas. Trust Nana to have the best fruit cake recipe!
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Chapters:
00:00 Intro to the Best Fruit Cake Recipe
01:09 Mix dry ingredients and mix-ins
06:26 Mix wet ingredients, in order, in stand mixer
08:33 Fold in dry ingredients
09:30 Put in pan and bake with water bath underneath
12:04 Cool and unmold
16:48 Soak and wrap with slice of apple
22:24 Let it sit for a month then re-soak
25:56 Wait a month and serve!
Ingredients:
2 cups All-purpose flour (248g)
½ teaspoon Baking powder
1 ½ teaspoons Kosher Salt
1 ½ teaspoons Cinnamon
1 teaspoon Ground Nutmeg
3 ½ cups Pecans, chopped (385g)
1 ½ cups Candied pineapple, chopped (340.2 g) ¾ lb
2 cups Candied cherries (340.2g) ¾ lb
1 ½ cups Golden Raisins (226.80g) ½ lb
½ cup Butter, softened (113g)
2 ¼ cups Granulated Sugar (517.5g)
6 Eggs
1 ½ tablespoons Brandy, for the batter
2 tablespoons Honey, for brushing cake
1 cup Brandy, for soaking, optional (224g)
½ Apple, peeled & sliced, for storing, optional
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TOOLS USED IN THIS VIDEO:
o Clear Ingredient Bowls -
o KitchenAid Stand Mixer with 6-Quart Bowl -
o Clear Deli Containers (Quart) -
o Mini Whisks -
o OXO Good Grips 3-Piece Wooden Utensil Set -
o Nordic Ware Angel Food Cake Pan, 18 Cup Capacity, Graphite 10-inch Tube Pan Non-Removable Bottom –
o Parchment Paper Sheets -
o Yellow Kitchen Scissors (Similar) -
o Vegaline Cooking Spray -
o GIR Silicone Spatula (get the 11”) -
o OXO Nesting Liquid Measuring Cups (THE BEST THINGS EVER!) -
AllClad Large Roasting Pan -
o Cake Testers -
o Kitchen Towels -
o Kuhn Rikon COLORI Non-Stick Serrated Paring Knife -
o Fox Run Round Cooling Rack, Iron/Chrome, 13-Inch -
o Pyrex Prepware 8-cup Measuring Cup -
o Reynolds 912 Foodservice Clear Plastic Wrap Film, 15 inch Width, 2000 Feet -
o Y Peeler -
o Serrated bread knife -
CAMERA EQUIPMENT USED:
Camera 1:
Camera 2:
Macro Lens:
Front Lens:
Tripod 1:
Tripod 2:
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Grandmother’s best fruit cake is the best heavy fruit cake recipe for the holidays this year. This grandma fruitcake is the best fruit cake recipe moist with brandy, making it a super moist fruit cake recipe youtube. This is the best fruit cake with dried fruits tutorial so you can make a super moist fruit cake recipe for Christmas.
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Christmas Rum Fruit Cake How To Make It Best In The World Recipe | Recipes By Chef Ricardo
Follow the instructions and you can make yourself a nice 9 inch fruit cake. Look out for the full new recipe sorrel. chefricardo.co.uk
Jamaican Christmas Fruit Cake
Copy Right 2014
Ingredients
Butter- 1 Lb
Sugar- 1 lb
Flour- 1 lb
Breadcrumbs- 1 lb
Baking Powder- 2 tsp
Eggs- 6
Raisins- half cup
Prunes- half cup
Currant- half cup
Mixed Peel- ½ Lb
Orange Juice- ½ Cup
Browning- 2 Tbsp
Wine & Rum to flavor (red label wine or over proof rum)
Place fruit in a large jar at least a day (longer if possible) in advance, pour wine and rum over fruit, so that it is completely covered. Cover jar and leave fruit to soak.
Mixed Spice- 1 Tsp
2 tsp Vanilla
1 tsp Rose Water
1 tsp Cinnamon Powder
Method Copy Right 2014
Cream butter and sugar in a very large mixing bowl. Add browning. Add 1 and a half cups of soaked fruit, stirring in with a large wooden spoon.
Beat eggs until light and frothy (10 to 15 minutes). Add rose water, vanilla mixed spice and cinnamon powder.
Add egg mixture and orange juice to butter mixture, fold in well. Fold soaked fruit into this mixture. (Any leftover fruit can be left to soak until the next time you bake!)
Gradually fold in flour mixture. Test to see if the wooden spoon can stand upright in middle of the mixture. If not, add some more flour until the mixture can support the spoon.
Grease baking pans and line with grease paper. Grease and flour lined pans. Pour mixture into tins and bake for 2 hours in a slow oven, 300-350 F. Place a pan of water in the bottom of the oven to ensure cakes do not dry out.
Check cakes from time to time, as baking times may vary. Cakes are ready when a toothpick or skewer inserted in centre comes out clean, or almost clean.
To store the cake for a few weeks, keep moist by pouring Red Label wine and Jamaican white rum on the top, and wrapping tightly in plastic wrap and cling film.
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Christmas Rum Fruit Cake How To Make It Best In The World Recipe | Recipes By Chef Ricardo
Chef Ricardo Cooking
The Best Fruit Cake Cookies! Holiday Cookie Recipe Exchange 2021
#Christmascookies
#fruitcakecookies
#holidaycookiecookieexchange2021
#baking
#Christmas
#whippoorwillholler
fruit cake cookie recipe
1 cup raisins
1 cup candied red cherries chopped
1 cup candied green cherries chopped
1 cup candied pineapple chopped
1 cup nuts
1/2 cup butter crisco
3/4 cups sugar
1 egg
1/2 t. vanilla
1/2 t. almond extract
1 1/4 all purpose flour
1 /2 t. baking soda
1/2 t. Salt
350 10 to 12 minutes
can double recipe
chill your dough
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15.00 includes shipping Lori Brown Po box 1183 Imboden Arkansas 72434
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Jingle Bells
Stare Soaking Your Fruit For Your Rum Fruit Cake.. | Recipes By Chef Ricardo
Stare Soaking Your Fruit For Your Rum Fruit Cake..
SUBSCRIBE to Chef Ricardo Cooking ▸
TURN ON NOTIFICATIONS ????
SUBSCRIBE TO MY JUICE BAR CHANNEL!
SUBSCRIBE TO MY SALAD BAR CHANNEL!
FOLLOW ME ON SOCIAL MEDIA!
TWITTER ▸
GOOGLE+ ▸
INSTAGRAM ▸
FACEBOOK ▸
FIND MORE RECIPES ON MY WEBSITE!
▸
DONATE TO OUR COOKING STUDIO
▸
MY COOKING BOOK IS OUT! SHOP NOW!
▸
USE CODE: Chefric123 for 10% off website!
HOW TO MAKE MONEY EVERYDAY!
CHECK OUT MY TOP 25 RECIPES ⇨
About Chef Ricardo Cooking:
Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
Stare Soaking Your Fruit For Your Rum Fruit Cake.. | Recipes By Chef Ricardo
Chef Ricardo Cooking