Soft Moist Brandied Fruit Cake | Christmas Cake
Brandied Fruit Cake - a must have dessert for the holiday season. This cake is so moist and with all the chewy fruits and nuts is so delightful. For those who might be skeptical with the brandy, not to worry because it won't make you drunk. All you get is the nice aroma of the alcohol. It will make your whole house fill with holiday and celebration mood, for some reason that how I felt. Hope to will give this a try to impress you family and guests. Enjoy!
FULL RECIPE, please visit my blog at
Ingredients:
I am using 7x7x3 inch pan
1/2 cup red candied cherries, diced
1/2 cup green candied cherries, diced
1/2 cup dried apricots, diced
1/2 cup gold raisins
1/2 cup black raisins
1 tbsp orange zest
1 cup brandy or rum
3/4 cup pecans, diced
3/4 cup walnuts, diced
230g (1 3/4 cup) cake flour or all-purpose flour
1 tsp baking powder
1/2 tsp salt
250g (1 cup) unsalted butter
200g (1 cup) dark brown sugar
3 large eggs
1 tsp vanilla extract
2 tbsp brandy (brandy) optional
50g (3 tbsp) orange juice
Instructions:
• How to make brandied fruits
1. Dice up only those large pieces of dry fruits.
2. In a large glass container, add all the dry fruits.
3. Add the brandy. I chose brandy because it has a dark colour. Lightly stir the fruits so that they are evenly soaked in the brandy.
4. Leave it in room temp for 1 day. It will even be better for couple of days or even a week :) it's totally up to you.
• How to make the cake
5. Strain your brandied fruits. Leave the remaining brandy aside for use later.
6. Cut up all the nuts in dice and set aside.
7. Sift the flour, baking powder and salt and set aside. (I forgot to add salt into the sift earlier)
8. Preheat oven at 150°C/300°F
9. In a large mixing bowl, add butter and sugar. Mix on low speed for about a minute, just to get them combined. Then increase to medium speed and mix for about 10 min until creamy and fluffy. Scrape the bowl from time to time.
10. Reduce speed to low. Add eggs one at a time.
11. Add in the dry ingredients, spoon by spoon.
12. Add in vanilla extract, brandy (optional, if you want more brandy aroma), orange juice.
13. Scrape the bowl and mix for few seconds to combine.
14. Add the mix fruits and nuts. Use a spatula to fold in until they are evenly mixed in the batter.
15. Lightly grease the pan and line the parchment paper. Since mine is a square pan, I like to line the paper that way (refer to video).
16. Pour the batter in and bake it at 150°C/300°F for about 2 hours until the toothpick comes out clean.
17. Let the cake cool. Poke few holes on top of the cake. While it is warm, brush some remaining brandy onto the surface. Let it cool before cutting the cake.
18. Ready to serve.
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Valentines Day Dessert | Irish Cream & Chocolate Orange Liqueur pudding | Father & Daughter Cook!
Valentines Day Dessert | Irish Cream & Chocolate Orange Liqueur pudding | Father & Daughter Cook!
Carlos Cooks Great tasting foods...
Happy Valentines Day on the 14th February!
Music in this presentation has been supplied by under the Creative Commons Licence
In this video I am joined by my daughter Stephanie, an artistic cake, pastry and dessert cook, where we make a delicious, decadently boozy Valentines Day dessert, ideal to make your loved ones mouth water!
Filled with oodles of chocolate, cream and liqueurs this dessert will end your romantic Valentines Day meal off perfectly.
Let me know your thoughts in the comments, and don't forget to subscribe and hit the notification icon for updates on new content. If there is something specific in my 'Montage' video that you would like to see in future content, please let me know in the comments section.
Ingredients
Chocolate Sponge Cake
1. 6 oz Castor sugar
2. 6 oz soft unsalted butter
3. 3 eggs
4. 6 oz self-raiaing flour
5. 1 bar 85% cocoa dark chocolate
Cointreau Syrup
1. Water
2. Castor sugar
3. Orange marmalade
4. Cointreau liqueur
Chocolate Orange Mousse
1. Chocolate Orange (segment ball or bar)
2. 2 x Pot of Whipping double cream
Irish Cream Topping
1. 1 x Pot of Whipping double cream
2. Irish cream liqueur
Decoration (Chocolate shavings & hearts)
1. 85% Cocoa dark chocolate bar
Fruit cake with orange juice | Non alcoholic fruit cake | #food #cake #recipe
#food #cake #recipe
Fruit cake with orange juice
Ingredients
Dry Fruits: 2 cups, any dry fruits of your choice
30 gms kiwi
40 gms apricots
40 gms pineapple
40 gms cherries
40 gms blueberries
20 gms sweet dessicated coconut
40 gms black raisins
Nuts:
40 gms almonds
40 gms pecans
40 gms cashews
2 cups orange juice
2 cups all purpose flour
1/2 cup butter
3/4 cup brown sugar
1/2 cup white sugar ( for caramel sauce )
4 eggs
1/4 cup oil
1/2 cup milk
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon powder
3/4 teaspoon ginger powder
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 teaspoon lemon zest
1 teaspoon orange zest
Method:
1. Add the dry fruits to a jar. Add the orange juice and soak for 2 hours .
2. Preheat oven to 350° F. Grease and line a loaf pan with parchment paper.
3. Spread white sugar in a pan. When the sugar starts to get golden brown add the water and mix well to make a sauce. Add the soaked fruits and boil for 2 minutes . Let it cool and add the almond extract.
4. Beat brown sugar and butter till creamy. Add the eggs one at a time blending well each time.
5. Sieve flour, baking powder , baking soda, cinnamon powder , ginger powder. Mix in salt.
6. Add the oil and blend well.
7. Add in the sieved flour and spice mixture. Blend well.
8. Now mix in the milk and blend till smooth.
9. Add the milk powder, mix and add the nutmeg, cinnamon, ginger powder, lemon & orange zest.
9. Mix in the dry fruits, reserving half a cup for topping.
10. Add in the nuts, give it a good mix.
11. Add to the greased pan and bake for 1 hour and 15 minutes or till a skewer inserted comes out clean.
12. Dust with powdered sugar .
Link to fruit cake with Kahlua
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Pradeepa.
Copyright @plateandpalette.
Cranberry Orange Mini Bundt Cakes
Cranberry-Orange Mini-Bundt Cakes
-
PREP TIME
20 MINUTES
COOKING TIME
20 MINUTES
SKILL LEVEL
EASY
MAKES
12
MINI CAKES
--
INGREDIENTS
Nonstick cooking spray with flour
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
3 large eggs
2 tablespoons finely grated orange peel
2 teaspoons vanilla extract
3/4 cup buttermilk
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 cup fresh cranberries, coarsely chopped or 1 cup sweetened dried cranberries
Glaze (recipe follows)
INSTRUCTIONS
PREHEAT oven to 350° F. Spray two 6-cake mini-Bundt cake pans with nonstick cooking spray with flour.
COMBINE flour, baking powder and salt in large bowl.
BEAT sugar and butter in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in orange peel and vanilla extract. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Stir in morsels. Fold in cranberries. Spoon into prepared pans, filling 3/4 full.
BAKE for 18 to 20 minutes or until wooden pick inserted in cake comes out clean and cakes are golden. Cool in pans on wire racks for 10 minutes. Invert pans onto wire racks to release cakes. Cool completely. Drizzle with Glaze.
FOR GLAZE:
MICROWAVE 2 cups (12-ounce package) NESTLÉ TOLL HOUSE Premier White Morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Whisk in 1/4 cup orange juice and 1 teaspoon grated orange peel. (Mixture will initially get firm, but as you keep stirring, it will get smooth. Add more orange juice if needed.)
Cranberry-Orange Mini-Bundt Cakes
How To Make Rich Christmas Cake At Home | Christmas Special | Bengali Food
What's a merry Christmas without a Christmas cake and Ananya shows you the best recipe to bake the richest Christmas cake with absolute ease. So try out this recipe and tell us what you think :)
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Ingredients
Cocoa Powder – 2 tbs
Egg – 3
Butter – 100 gm
Cinnamon Powder – 1 tsp
Prunes 1 cup
Raisins – 4 tbs
Black Raisins (Sultana) – 4 tbs
Baking Powder – 1 tsp
Fruit Peels – 2 cup
Maida – 1 cup
Almond Meal – 1 cup
Baking soda – 1 tsp
Brown Sugar – 1 cup
Orange Juice – ½ cup
Honey – ½ cup
Orange Zest – 1 tsp
Kahlua and Rum – 3tbs each
Method:
1. Heat oil in a pan. Add the butter, honey and orange juice.
1. Add the orange zest, cinnamon powder, cocoa powder and brown sugar.
2. Add the Kahlua and Rum.
3. Add the Fruit peels, raisins, Sultanas and prunes into the pan. Boil this mixture and keep it aside.
4. In a separate bowl beat the eggs.
5. Add the flour, baking powder, baking soda and almond meal (almond dust/flour) to this and mix well.
6. Add the fruit peel and alcohol mixture to this. And mix again.
7. Pour this into a cake mold.
8. Bale in a pre-heated oven for on1 hour at 180 deg.
9. Take out of the oven once done and serve.
Serving suggestion: You can serve individual portions in ramekin mold with a bit of fresh cream on top.
Rich fruit Cake with Kahlua ( Rum & coffee liqueur ) | #recipes #cake #christmas
#christmas #cake #recipe
Fruit cake with Kahlua ( Rum & Coffee liqueur )
Ingredients
Dry Fruits: 2 cups, any dry fruits of your choice
40 gms kiwi
40 gms apricots
40 gms pineapple
40 gms cherries
40 gms blueberries
40 gms golden raisins
40 gms black raisins
40 gms cranberries
Nuts:
40 gms almonds
40 gms pecans
40 gms cashews
1 cup Kahlua
2 cups all purpose flour
1/2 cup butter
3/4 cup brown sugar
1/2 cup white sugar ( for caramel sauce )
4 eggs
1/4 cup oil
1/2 cup milk
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon powder
3/4 teaspoon ginger powder
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon lemon juice
Method:
1. Add the dry fruits to a jar. Add Kahlua and soak for minimum 2 hours to overnight .
2. Preheat oven to 350° F. Grease and line a round pan with parchment paper.
3. Spread white sugar in a pan. When the sugar starts to get golden brown add the water and mix well to make a caramel sauce. Drain the soaked fruits and reserve the soaked liquid . Add the almond extract.
4. Beat brown sugar and butter till creamy. Add the oil and blend well. Add the eggs one at a time blending well each time.
5. Add the sieved flour and blend. Mix in the milk till smooth
6. Add the milk powder and mix well. Sieve baking powder , baking soda, cinnamon powder , ginger powder.
7. Add in the sieved flour and spice mixture. Blend well.
8. Now mix in the nutmeg, salt, lemon zest and orange zest.
9. Mix in the dry fruits, reserving half a cup for topping.
10. Add in the nuts, give it a good mix.
11. Add to the greased pan and bake for 1 hour and 15 minutes or till a skewer inserted comes out clean.
12. Pour the reserved kahlua over the cake when it is still warm. this keeps the cake moist and it is optional .
13. Dust with powdered sugar .
Link to non- alcoholic fruit cake
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Hope you all enjoy this video .
Please share and subscribe . Thank you all for your support.
Pradeepa.
Copyright @plateandpalette.