How To make Linda's Fruitcake
***** NONE *****
2 1/2 c Dates
pitted and chopped
2 c Candied Citrus Peel :
: chopped 2 c Seeded raisins
2 c Seedless raisins
1 1/2 c Currants
1 1/2 c Almonds blanched
1 1/2 c Maraschino Cherries :
: drained,chopped 1/2 c Maraschino cherry liquid
1/2 c Brandy -- or fruit juice
1 cn Crushed Pineapple In Water
19 0z. - 540 ml
2 c Sugar
1 c Strawberry jam
4 c Flour
1 1/2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1/2 ts Cloves
1/2 ts Allspice
2 c Butter
2 c Sugar
12 ea Eggs
1 Brandy
DAY 1 - In a large bowl, mix together dates, peel, raisins, currants, almonds and drained cherries(reserve liquid). Stir in brandy or fruit juice. Cover with plastic wrap and let stand at room temperature overnight. In a saucepan, combine pineapple and two cups sugar. Bring to a boil, reduce heat and simmer, uncovered, stirring frequently, 30 - 40 min., or until mixture thickens. There should be
about 2 1/2 c of pineapple misture. Remove from heat, stir in reserved cherry liquid and jam. Cover and refrigerate overnight. DAY 2 - Generously grease and line 6 9x5 inch loaf pans or three standard wedding cake pans, with waxed paper, aluminum foil or parchment. Grease lining. In a bowl, combine flour, baking soda, cinnamon, salt, cloves and allspice. Add one cup of flour mixture to date mixture and toss to thoroughly coat fruits. In a large mixing bowl, cream butter and two cups sugar. Beat in eggs one at a time, blending well after each addition. Alternately stir small amounts of flour mixture and pineapple mixture into butter mixture. Mix fruit into batter well. Spoon batter into prepared pans. Place a large, shallow pan of water on bottom rack of oven. Fill half full with hot water and preheat oven to 275. Place loaf pans on middle rack and bake 1 1/2 - 2 hours or until a cake tester inserted in the centre comes out clean. Remove cakes from oven, cool 10 min. Remove from pans, peel off paper and cool. Wrap individually in cheesecloth soaked in additional brandy. Wrap in plastic wrap, then aluminum foil. Store in a cool place and moisten cheesecloth occasionally with brandy. Fruitcake can be aged 4-6 weeks then it can be wrapped securley and frozen. Recipe By : Toronto Star From: "Linda Gordon" <lgordon@brunswickdate: Wed, 23 Oct 1996 07:18:10 +0000
How To make Linda's Fruitcake's Videos
Simple & Easy Moist Fruit Cake ~ Kek Buah-Buahan Ringkas
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RICH FRUIT CAKE WITHOUT ALCOHOL
Ingredients
2 cups/260 gm All purpose flour
2 tsp baking powder
¼ tsp baking soda
1 tsp cinnamon powder
½ tsp cardamom powder
½ tsp ground nutmeg
½ tsp ginger powder
¼ tsp clove powder
¼ tsp star anise powder
1 cup/200 gms granulated sugar ( for the batter )
1 cup butter (2 sticks) 227gms
1 tbs orange zest
1 tbl lemon zest
1 tsp grated ginger
2 tsp vanilla
3 Eggs
Dry fruits:
½ cup pitted dates
½ cup black raisins
¼ cup golden raisins
¼ cup cranberries
Nuts:
¼ cup cashew nuts (chopped)
¼ cup almonds ( chopped)
¼ Cup candid ginger/pineapple , orange etc.
(optional)
Burnt syrup
1 cup sugar
1 cup orange juice/pine apple/ grape juice or water
3 whole cardamom, 3 cloves, 1 stick cinnamon, 1 star anise , vanilla bean
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Video intro Zanzibar Spice Market by Farhat Abbas
Video Intro Mombasa spice market by Chef Farouk Amboka
Music courtesy
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#486 50 YEAR OLD FRUITCAKE RECIPE No citrus peel. Just fruit and nuts
I am sharing a family treasure with y'all today. A recipe that I have had and used 50 years, and, it is older than that!!!! Start yourself a family tradition.....have this jewel every year....it is special!!!! Perfect with a cup of coffee or hot tea..or a glass of good cold sweet milk!!!
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Christmas Fruit Cake - Norah's Cooking Diary
In this video I am going to share with you a Christmas Fruit Cake Recipe.
Moist and flavorful, this fruit cake with a buttery and citrusy aroma has a taste that is absolutely delicious. The added orange liqueur gives that extra flavor and aroma to the fruit cake. Christmas is made complete with this beautiful Christmas Fruit Cake.
Happy cooking????
???? Please visit to see my other cooking videos.
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Several notes here to share with you:
???? With the liqueur added, the fruit cake can be stored a longer period (typically up to 3 months). Brandy, whisky and dark rum is a good substitute for the orange liqueur.
???? You could use any types of dried mixed fruits that you prefer.
???? I used a fan forced oven set to 120°C to bake the cake. I increase the temperature to 160°C for the final 10 mins of cooking time in order to brown the cake’s surface; If a conventional oven is used the temperature would be 140°C and the last 10 mins of cooking time would require a temperature of 180°C to brown the cake.
Here is a quick rundown of the recipe:
## INGREDIENTS ##
CHRISTMAS FRUIT CAKE
====================
✅️ 450 Gm Plain Flour
✅️ ¼ Tsp Ground Cinnamon
✅️ ¼ Tsp Ground Nutmeg
✅️ ¼ Salt
✅️ 1 Kg Mixed Fruit
✅️ 200 Gm Glace Cherries
✅️ 200 Gm Mixed Peel
✅️ ½ Cup Orange Liqueur
✅️ 250 Gm Brown Sugar
✅️ 250 Gm Butter, softened
✅️ 4 Eggs (±64 gm each)
✅️ 2 Tbsp Orange Marmalade
✅️ 1 Tsp Vanilla Bean Paste
## METHOD OF PREPARATION##
## STEP 1 ##
Cut the glace cherries into small pieces and transfer them into a bowl. Empty the mixed peel and the mixed fruits into the bowl. Add orange liqueur (optional) into the bowl and mix this thoroughly with the mixed fruits. Transfer into a food container and let the mixed fruits soak with the liqueur for 24 hours.
After 24 hours, shake and flip the container containing the mixed fruits soaked with liqueur to mix well. Set the container aside with its lid removed.
## STEP 2 ##
Line a square (bottom loose) cake tin with 2 layers of baking paper neatly.
Whisk plain flour, ground cinnamon, ground nutmeg and salt in a bowl to mix well and set aside.
## STEP 3 ##
Beat brown sugar and softened butter in a bowl with a handheld mixer on LOW speed for 5 mins until they turn pale brown in color. Add orange marmalade and vanilla bean paste to the bowl. Beat the mixture together on LOW speed for 1 min until they are well combined.
Add to the bowl 1 egg at a time, beat each egg until it has blended well with the mixture, then continue to add the remaining eggs, each time repeating the process and blend the egg well with the mixture. Sometimes oil may start to separate from the mixture. This is acceptable.
Sift the flour mixture into the bowl in batches and fold the mixture to mix well with a hard spatula. In between each batch of flour being sifted and mixed into the bowl, add the mixed fruits into the same bowl and fold the mixture with the spatula. Repeat the process until all the flour and mixed fruits are added. The batter should become thick now. Keep folding until the mixture are mixed thoroughly.
Fill the cake tin prepared earlier with the thick mixed fruits batter. Press the thick batter while spreading them evenly in the cake tin with a soft rubber spatula; this will remove any air pocket in the batter. Gently rub the top of the batter with the rubber spatula to smoothen the surface. Tap the cake tin on the table several times to remove any trapped air bubbles within the batter. Bake the cake in the oven's lowest rack for about 2 hours and 10 mins set to 120°C. After the first 1 hour, rotate the cake tin 180° so that the cake will cook evenly. Continue to bake the cake for another 1 hour 10 mins. For the last 10 mins of cooking time, increase the heat to 160°C to brown the cake’s surface.
Remove the cake from the oven. Immediately brush the cake with about ¼ cup of orange liqueur to add that extra flavor (Optional). Leave the cake to cool completely.
## STEP 4 ##
Once the cake is cooled completely, unmold the cake. Transfer the cake into a food container. The cake is ready to be served if orange liqueur is not added as per Step 3, otherwise brush the cake with more orange liqueur (optional) to have a richer flavor. Cover the cake container with its lid and keep the container aside for between 2 weeks to 1 month (best 1 month) to allow the liqueur to age with the cake.
## STEP 5 ##
When the cake is ready to serve, cut the cake with a sharp knife. Enjoy the Christmas fruit cake over a cup of hot tea or coffee.
Happy cooking ????????
# Music Credits #
Yellow Rose of Berkeley
Malandragem
#norahscookingdiary
Fruitcake Recipe | Yummy Ph
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Strawberry Rose Tutorial
For a step by step picture tutorial, go to
Edit: There's no voiceover or bgm as it was meant to be an embedded video in the blogpost. Hope you enjoyed it anyway! Tag me on IG @florenceyun_ with your strawberry roses ????