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How To make Heirloom Fruitcake
2 lb Candied cherries
2 lb Candied pineapple
1/2 lb Citron
1/2 lb Candied orange peel
1/2 lb Candied lemon peel
2 lb Pitted dates
2 lb Golden raisins
1 lb Dark raisins
1 lb Currants
11 oz Shelled pecans
Flour 1 lb Butter or margarine
1 lb Brown sugar
12 Eggs
1 tb Vanilla
1 lg Lemon (Juice only)
1 lg Orange (juice only)
2 ts Baking powder
2 ts Baking soda
1 ts Ground nutmeg
1 ts Ground allspice
1 tb Ground cinnamon
1 1/2 c Grape juice or wine
Light corn syrup Additional fruits & pecans Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough flour to coat well. Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon and orange juices. Resift 4 cups sifted flour with baking powder, soda, nutmeg, allspice and cinnamon. Add alternately with grape juice to egg mixture. Stir in fruit and nut mixture. Grease 2 (9- x 5-inch) loaf pans and 1 (10-inch) tube pan. Line with brown paper and grease paper. Turn batter into pans, filling 3/4 full. Bake at 200F. Loaf pans will require about 4 1/2 hours. Tube pan about 6 1/2 hours. About 30 minutes before cake is
done, brush light corn syrup over top and decorate with nuts and fruits. Cool in pans. Pour a little additional wine over top of cooled cake, if desired, wrap and store in cool place 1 month before using.
How To make Heirloom Fruitcake's Videos
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 -
#platinitwithwendy #fruitcake #goanfood
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How To Marzipan And Ice A Christmas Cake | Waitrose
Eleni Tzirki from the Waitrose Cookery School shows you how to apply layers of marzipan and icing to beautifully finish a festive fruit cake. To shop for your Christmas groceries, visit |
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Fruitcake, Beekman-style
Fruitcakes aren't all created equal. And by that we mean: they don't all suck.
Our Beekman 1802 Fruitcake has been lauded by the likes of Good Housekeeping Magazine, AOL Food & Martha Stewart. Pretty good for a fruitcake.
Find the entire recipe at Beekman1802.com
Sri Lankan Christmas Fruit Cake Recipe in Tamil | UK
25. Hello Everyone!
In this video my mum and i make a Sri Lankan Christmas Fruit Cake! I have never made this cake before so i am also learning with you all! If you also tried this recipe please do let us know! We hope you enjoy.
Here is my mum's recipe -
Sri Lankan Christmas Fruit Cake Recipe:
1st Step -
Pumpkin preserve 200g
Ginger preserve 200g
Chow chow 200g
Mixed peel 200g
Cherries 200g
Sultana 200g
Currants 200g
Raisins 200g
Mixed peel fruit 200g
Jam 1 Jar
SOAK FOR MINIMUM OF 3 DAYS AND KEEP IN A AIR TIGHT CONTAINER!
2nd Step -
Bicarbonate of soda x1 teaspoon
Baking powder x1 teaspoon
Honey 2 tablespoon
Wine 30ml
Brandy 30ml
Cherry 30ml
Nutmeg 1 teaspoon
Clove 1 teaspoon
Cardamom 1 teaspoon
Cinnamon 1 teaspoon
Almond essence 1 tablespoon
Rose flavouring essence 1 tablespoon
Vanilla essence 1 tablespoon
Mixed essence 2 tablespoon (Not compulsory)
YOU CAN KEEP THIS STORED FOR UP UP 6MONTHS
3rd Step -
18 Egg whites + 1/2 teaspoon of sugar
12 Egg yolk
Butter 500g
Brown soft sugar 500g
Flour 500g + Baking powder 1 teaspoon + Bicarbonate of soda 1 teaspoon
Vanilla essence 1 tablespoon
Temperature & cooking instructions:
175°C for 1hr
150°C for 2-3hrs
Stick a toothpick in the middle of the cake and it should come out clear!
Icing Recipe:
200g Cashew/Almonds
200g Icing sugar
Rose essence 1/2 teaspoon
Almond essence 1/2 teaspoon
Glucose Syrup 120g
Icing Instruction:
1. Powder the cashew/almond
2. Put the powder into a mixing bowl and mix the icing sugar.
3. Then add the glucose syrup gradually and after add the rose essence and almond essence.
4. On a clean surface add some icing sugar and take the mixture out of the bowl and start kneading into a soft dough like consistency.
5. After you have received the perfect texture, place a sheet of grease proof paper on a surface and then place your icing.
On top of the icing place another sheet of grease proof paper.
This will allow you to easily roll out your icing with a rolling pin.
6. Now lightly spread some jam on top of your cake and place the icing onto your cake and cut to size.
7. Enjoy!
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Not Your Typical Fruit Cake - Beatrice Bakery
Beatrice Bakery Company is home to Grandma's Original Fruit & Nut Cake, a traditional holiday favorite that is packed with the rich wholesome goodness of fruits & nuts, combined in a batter with bourbon, rum and brandy. Visit us at beatricebakery.com.
Brandy Aged Fruitcake Christmas????
INGREDIENTS
24 oz (5 cups, 685g) confectioner's sugar
2 oz (1/4 cup, 60 ml) cool water
1 Tbsp gelatin powder
3.5 oz (1/4 cup plus 2 Tbsp, 95g) white corn syrup
.75 oz (1 Tbsp, 20g) glycerin
INSTRUCTIONS
Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment.
Put the water in a small microwave-safe bowl. Sprinkle the gelatin powder evenly over the surface of the water. Whisk 1-2 times to combine. Let the gelatin bloom for 5 minutes.
Heat the gelatin in the microwave for 15 seconds to melt. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Heat another 15 seconds in the microwave to make sure everything is melted.
Pour the warm gelatin mixture into the sugar all at once. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated.
With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. It will be quite sticky and messy at this point, just keep kneading. A plastic bowl scraper is helpful for handling the fondant.
Turn the fondant out onto the plastic wrap. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using.
When ready to use, knead the fondant until it's smooth and supple. Roll on a surface dusted with powdered sugar. When not using always keep the fondant covered so it doesn't form a skin
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