So Moist???? Soft Quick Simple NO MIXER Required Apricot Cake Really Recommended????
#fruitcake#apricotcake#quickcake#simplecake
Ingredients:
3 eggs
1 cup (200ml) buttermilk (kefir)
1 cup (200g) sugar
vanilla
2/3 cup (150g) vegetable oil or olive oil (light)
2 1/2 cup (350g) flour
any fruits
1tsp baking powder
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Mary Berry's Christmas Cake | delicious. Magazine
Mary Berry's classic Christmas cake is one of the most popular recipes on our website. The rich fruit cake is studded with plump dried fruits and finished with a good dash of brandy.
Serves
Ingredients:
425g currants
250g each sultanas and raisins
300g glacé cherries, quartered, rinsed and drained
150g ready-to-eat dried apricots, snipped into small pieces
75g mixed candied peel, roughly chopped
4 tbsp brandy, plus extra for pouring
300g plain flour
1 tsp ground mixed spice
½ tsp freshly grated nutmeg
300g softened unsalted butter, plus extra for greasing
300g dark muscovado sugar
5 medium free-range eggs
1 tbsp black treacle
Finely grated zest of 1 large lemon
Finely grated zest of 1 large orange
60g whole unblanched almonds, roughly chopped
Method:
1. Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
2. Preheat the oven to 140°C/fan120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
3. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
4. Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
5. When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
6. Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving.
Find the full recipe here:
Very Delicious Apricot and Mixed Fruit Cake Recipe
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INGREDIENTS
100g unsalted butter, softened
100g soft brown sugar
2 large eggs
1/4 tsp almond extract
200g self-raising flour
1/2 level tsp baking powder
140g can apricot, chopped
200g mixed dried fruit
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How you can Make THE Best Fruit Cake at HOME! (Apricot, raisins, walnuts, dates included)
Get yourself ready to satisfy your tastebuds with a delicious fruit cake recipe! In this video, we will show you how to make a soft, moist, and flavorful fruit cake that's embedded with a variety of dried fruits and nuts, which includes juicy raisins, apricots, sweet dates, and crunchy walnuts.
Yums Kitchen will walk you through the steps for making the fruit cake, from blending the eggs and butter to adding the flour and baking powder to it. Then, we will show you how to fold in the chopped fruits and nuts for a perfect and balanced flavor.
Once the batter is ready, it is poured into a greased cake tin, added with some brown sugar o, and bake in the oven until it's golden brown on the outside and moist on the inside.
This fruit cake is perfect for any occasion, from holiday gatherings to casual meetings with friends and family. It's sure to be a crowd-pullers, with its combination of sweet and nutty flavors and irresistible moist texture.
The list of ingredients is given below:
2 eggs
4 tbsp butter
1/3 cup icing sugar
3 cups flour
1 1/2 tbsp baking powder
Pinch of salt
1 cup milk
10 chopped dates
5 chopped dry apricots
1/2 cup raisins
1/2 cup chopped walnuts
2 tbsp brown sugar
Christmas Fruit Cake｜Apron
Christmas Fruit Cake｜Apron
Raisins 50g / 1/3cup
Dried Apricot 50g / 1/3cup
Red & green cherries 50g / 1/3cup
Rum (or juice of choie) 100ml+-
Unsalted butter 90g / 8Tbsp
Sugar 70g / 1/3cup
Whole egg 2(55g+- per egg)
Sea salt 1.5g / 1/4tsp
Cake flour 150g / 1cup+1Tbsp
Baking powder 1.5 / 1/2tsp
Fresh milk 40ml
Vanilla extract 1/2tsp
Orange zest 1tsp
Pan size 21x6x8cm
Bake at 180°C / 350°F for 40-50 minutes
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ITALIAN APRICOT & OLIVE OIL CAKE with homegrown fruit in Tuscany, Italy
This week I'm sharing a piece from a series I filmed last year, when we had only been married a month! I hope you enjoy this Italian summer vignette, picking homegrown fruit and baking for an indulgent Sunday afternoon dessert.
If you would like to support my work, you can find my Patreon page here:
You can find the recipe for this cake and other information on moving to Italy, learning Italian or my contact details on my website:
Every day I get so many emails and comments asking why you can’t locate the music I use. I purchase music licenses for almost all the music you hear in my videos. I buy them them from various royalty-free production music sites and most of the time they don’t list the performer because it’s music made only for film productions with an audio watermark throughout the entire track, unless you purchase the single-use license for $50-100 per track. I use a lot of opera so often I’ll reference the opera but I won’t be able to direct you to a recording of that specific performance that you could stream or buy on iTunes or Spotify. Hope that clears things up and thank you for appreciating quality music.
Parts of this series were originally filmed last year for another project for Tuscany Villa, which is a free puzzle decoration game set in Tuscany that you can play on your mobile.
Download and play Tuscany Villa for free:
Available on iPhone, iPad, and Android devices.
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