Christmas Cake Recipe - Easy Fruit Cake that's beautifully moist!
An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit required! Plus tips on storage and feeding your Christmas cake.
Feeding your fruit cake in the weeks leading up to Christmas helps to build and intensify the flavour of the cake, and will ensure it's beautifully moist.
Oven Temp:
Bake in the oven at 150C/300F (fan) for 45 minutes, then 140C/275F (fan) for a further 60-75 minutes - until an inserted skewer comes out clean.
Alcohol-free Christmas Cake:
For a non-alcoholic version, you can replace the alcohol with cold tea, fresh orange or apple juice.
You can then feed the cake with either:
1. Cold tea
2. Fresh orange or apple juice
3. Ginger cordial mixed with water (2 tsp mixed with 2 tbsp water)
4. Rum flavouring mixed with water (⅛ tsp mixed with 2 tbsp water).
If you do this, don’t make the cake any earlier than November, as juice (as opposed to alcohol) could start tasting funny after more than a couple of months.
The full Christmas cake recipe is available on our site:
The easy fruit cake ingredients:
3/4 cup (175g) unsalted butter, chopped
1 packed cup (210g) light brown muscavado sugar
2 + 2/3 cups (400g) mixed dried fruit
1 cup (200g) glacé cherries roughly chopped
1 cup (100g) dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
1/2 cup (120ml) cherry brandy
1/2 cup (85g) ground almonds (coarsely ground - not the type that is like flour)
3 large eggs lightly whisked
1 + 2/3 cup (200g) plain/all-purpose flour
½ tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice
To feed the Christmas cake:
Cherry brandy (1-2 tbsp per week)
#cake #christmasfood #christmas
Mom Tries Grandma’s Fruitcake Recipe | Homemade Holiday Fruit Cake | Mom Vs
Why does everyone hate fruitcake so much? Nicole does some research, and using her grandmother’s special recipe, finds out whether the resistance to this holiday dessert is deserved or not.
#fruitcake #fruitcakechallenge #desserts
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Mom vs. Grandma’s Fruitcake Recipe | Homemade Holiday Fruit Cake
Old fashioned fruit cake recipe ????
Hi Neighbours, today I was blessed to be able to be with my Mother in-law and do some baking! I filmed her making her Christmas Fruit Cake. She is a wonderful lady and her Fruit Cake is so so good. I hope you enjoy the video and please consider subscribing, liking and sharing . Below is the recipe.
link to my Mother in law making this cake
Easy Christmas Fruit Cake (this freezes very well)
preheat oven to 300 F or 149 C
2 1/2 cups of flour
1 tsp baking soda
2 large eggs, slightly beaten
1 can of sweetened condensed milk ( 300 mls or 10 oz can
3 cups of minced meat
1 cup of green cherries (glace red and green cherries, also she cut the red and green cherries in half and dusted them with flout)
1 cup of red cherries
1 cup of mixed candied fruit for fruit cakes
Butter angel food pan, line with parchment paper and butter paper.
my mother in-law added her red and green cherries ( she dusted the red and green cherries with some flour)
add two slightly beaten eggs.
Incorporate the flour a bit at a time.
Mix in your sweetened condensed milk
add another cup of flour and incorporate that
add your 1 cup of mixed fruit and mix through ( she dusted these with flour )
add your 3 cups of minced meat
add you last cup of flour
mix everything together really well
transfer to your baking pan
bake for 2 hours (my mother in-law used 3 small loaf pans and checked them at the hour mark but took 1 and half hours for hers to cook and when I make it took around the hour maybe 1 hour 5 minutes)
check cake to see if done with a toothpick through the center of cake see if it comes out clean. The cake was nice and light brown colour.
After cake is done she let it cool for a bit like 15 minutes
turned them out of pan transfer to baking rack let cool completely
soaked cheese cloth in few ounces of dark rum
wrapped the cake and store in cool dark place and in 3-4 weeks will resoak the cheese cloth in dark rum and rewrap until Christmas
when ready to serve you can put a nice cream cheese frosting on
Channels mentioned in this video
@Papparoni @MTK
Papparoni
From my tiny kitchen
Thank you kindly for watching
Jerri-ellen
#cookingwithneighbors #letsbake #fruitcake #christmasfruitcakerecipe #christmasfruitcakerecipe #cookingwithneighbours #baking #bakingcake #christmasbaking #vintagerecipes
Old Fashioned FRUIT CAKE! VINTAGE Recipe From 1944!
This old fashioned fruit cake comes from the Woman’s Home Companion Cook Book which is from 1944. You can use whatever fruit and nuts you want in this recipe however I really like the combination called for in the recipe. A tube pan 9 inches in diameter or a round pan 8 inches in diameter, 3 inches deep are perfect sizes for the full recipe.
2 cups flour
1 ½ cups white raisins
¾ cup thinly sliced candied citron
1 ½ cups sliced candied cherries
1 ½ cups blanched, chopped almonds
1 cup shortening
1 cup sugar
5 eggs
½ TSP orange extract
½ TSP lemon extract
½ TSP rum extract (optional)
Sift flour, measure, sift again, add fruit and nuts. Cream shortening and sugar together until light and fluffy. Add eggs, beat thoroughly then add extracts. Add flour and fruit mixture. Stir thoroughly. Turn into a pan or pans that have been greased and lined with parchment paper so that it fits smoothly. Cover with parchment paper that extends about an inch over the edge and tie tightly. Steam for about 3 ½ hours (keep checking water levels so it doesn’t all burn off). Remove from steamer and cover with glaze and decorate with fruits and nuts. Bake in a 250F oven for about 1 ½ hours. When done, remove from pan and remove all parchment paper. Brush remaining glaze over cake while still warm. Wrap in parchment paper and store in an airtight container. If desired, wrap instead in a clean cloth and spray with brandy occasionally (recipe suggests once or twice a month). Makes about 3 ½ lbs of cake.
Sugar Glaze
½ cup sugar
1/3 cup corn syrup
1/3 cup water
2 TBSP lemon juice
Combine sugar, corn syrup, and water in a pan, place over low heat, and bring it slowly to a boil. Boil 2 minutes. Add lemon juice. Spread while warm.
Music curtesy of Epidemic Sound:
Artist: The Snowy Hill Singers
Song: Santa’s Little Helpers (Instrumental Version)
Super Moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist fruit cake Complete Written Recipe:
This fruit cake is a simpler and easier version of making a traditional fruit cake or old-fashioned fruit cake.
In this Easy fruit cake recipe we don't need any soaking of dry fruits; but still the raisins,candied peels,cranberries and other dried fruits will be juicy and plumpy as they are boiled in liquid and then added into the cake batter.
This video will show you one of the least messy ways that we can make a fruit cake.We don't need any stand mixer/hand mixer to make this cake.A sauce pan and a wooden spoon are the only major tools to make this fruit cake.
In two steps we can make this super moist fruit cake batter.
Step1:
Boil the dry fruits in a sauce pan with butter sugar and water.
Step2:
Add all the rest of ingredients into this saucepan after its cooled.
Step3:
Bake the fruit cake @ 320 F for 75-90 minutes.
The cake is so soft and moist and the aroma of spices makes this fruit cake, more flavorful.
This fruit cake recipe is one of my favorite recipes to make moist fruit cake.
Hope you liked this super moist fruit cake recipe.
Hope you will make this fruit cake for this christmas.
And please let me know how it turned out for you.
Advanced Happy Christmas to all My Lovely MerryBakers :)
Music: Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Artist:
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Old Fashioned FRUIT CAKE Recipe! Dark CHRISTMAS Fruit Cake From 1955!
This old fashioned fruit cake comes from the Good Housekeeping Cook Book which is from 1955.
1 cup currants
3 cups raisins (we used both regular and golden)
½ cup diced preserved orange peel
½ cup diced preserved lemon peel
1 ½ cups diced preserved citron
1 cup halved candied cherries
1 cup diced preserved pineapple
1 cup pecan halves
1 cup blanched almonds cut lengthwise
2 cups sifted all-purpose flour
1 TSP nutmeg
1 ½ tsp cinnamon
1 ½ tsp cloves
½ TSP baking soda
1 cup soft shortening
1 cup packed brown sugar
6 eggs, separated
½ square unsweetened chocolate, melted (we used a ¼ ounce)
¼ cup fresh, frozen, or canned lemon juice
¼ cup orange juice
Thoroughly grease a 3 ½” deep 9” or 4” deep 10” tube pan. Cut parchment paper to fit bottom and sides of pan. Line pan with more parchment paper (be sure paper fits snugly) and lightly grease paper. Or use aluminum foil without greasing.
In large bowl, combine currents, raisins, orage peel, lemon peel, citron, cherries, pineapple, almonds, and pecans. Toss with 1 cup of the flour until everything is thoroughly coated. Start heating oven to 300F. Sift remaining 1 cup flour with spices and baking soda.
In mixer, beat egg whites until stiff peaks. Set aside in another bowl.
Cream shortening and brown sugar together in mixer until light and fluffy. Add egg yolks one at a time, beating well after each one is added. Add melted chocolate. At low speed, alternatively add flour mixture with lemon and orange juices. When mixture is thoroughly blended, stir by hand into fruit and nut mixture. Fold egg whites into mixture. Turn into tube pan and bake for about 2 hours and 20 minutes or until a cake tester comes out clean. Cool completely in pan; remove paper (or foil) and then wrap tightly in either waxed paper, plastic wrap, or aluminum foil, then refrigerate. If desired, brush occasionally with fruit juice, cider, port, sherry, or brandy. Or you may saturate a cloth with brandy and wrap cake in it first. A home freezer or refrigerator-freezer combination is ideal for storing fruitcake, just be sure cake is freezer wrapped.
Music & sound effects curtesy of Epidemic Sound:
Song: Jingle Through The Snow
Artist: OTE
Sound Effect: Slap Face 2
Artist: SFX Producer