How To make Brandied Fruit Cakes(Sharon)
4 1/2 c Raisins
2 1/4 c Currants
1/2 lb Soft butter or margarine
1/2 lb Soft shortening
2 c Sugar
1 tb Vanilla extract
1 tb Almond extract
12 Eggs
1 c Orange juice concentrate
(not thawed) 1/2 c Honey
4 1/2 c Unsifted all purpose flour
2 ts Baking powder
1 t Baking soda
1 t Salt
1 t Nutmeg
1/2 ts Cloves (ground)
1 c Pitted dates, cut up
2 1/4 c Candied cherries
1 c Blanched almonds, halved
**NOTE** I take the whole amount of fruit (10 cups) and make a nice looking mixture. I don't necessarily use the amounts shown. If the candied fruit is on sale, I just use more of it than the raisins. I still end up with the 10 cups, but it is usually more of the fruit mix and candied pineapple. The almonds I use are the slivered ones. Easier to work with... The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour. Use 2 tube pans 10x4 each, or 5 loaf pans. Line pans with 2-3 thicknesses of brown paper or 1 thickness of heavy foil; grease well with unsalted shortening. (I use lard to grease and don't need to line with paper) Wash raisins and currants and dry thoroughly between paper towels. Beat butter and shorteningtogether very thoroughly; when smooth and fluffy, add sugar gradually, beating continuously. Blend in vanilla and almond extract. Add eggs, one at a time, beating after each addition. Beat in orange juice and honey. This may cause the batter to appear separated, but it will not affect results. Sift together remaining dry ingredients. Mix prepared fruits and almonds in large mixing bowl; add sifted dry ingredients, and mix well to coat pieces. Scrape egg and butter mixture into bowl, and, using hands, combine very thoroughly. Fill each pan 3/4 full. Preheat oven to 275F. Bake cakes 1-1/2 to 3-1/2 hours, depending on size of pans used.
After first hour or so, place pan of water on bottom of oven to prevent cakes from drying out. When cakes test done, remove from oven, and let pans stand on racks until cakes are completely cooled. Remove from pans, and peel of paper linings. Let ripen 4-5 weeks before serving. This recipe makes dark moist cake, rich with fruits and mingled flavors of spices, honey, and the like. If desired, recipe may be halved with good results. When they come out of the oven, I let them sit for a few minutes and then take them out of the pans while still fairly hot. Let them cool for maybe 15-20 minutes and then pack them while still warm. I pour 1/4 to 1/2 cup brandy (apricot, orange, or cherry)
onto the cakes, wrap in double thickness of Handy wrap, then wrap in tin foil securely. I then store them in the basement where it is cool and every couple of days I turn them to make sure that the brandy diffuses throughout the whole cake. I have NEVER had this recipe fail me. I am asked for it by most of my family members as I send them for presents at Christmas. I have tried other recipes, but this one has the moistest results I have found. By pouring the brandy on AFTER it is cooked, you get a cake that kicks!! (for our A.A. friends, I make "dry" ones with no brandy and it still stays moist.)
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Sharon Bailey. SAB Services. Christmas Fruit Cake | ITZmedia
Sharon Bailey from SAB Services providing Christmas Fruit Cake for LinkedIn Local Peel, Inaugural meeting.
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Christmas Cake
We will show you how to prepare and make a Christmas Cake in real time and in under 35 minutes!!! Skip to 12:50 minutes to go straight to the cake making! And enjoy!
THE BEST JAMAICAN BLACK (RUM) CAKE | RICH & MOIST with EASY STEP BY STEP INSTRUCTIONS!!
WATCH THIS INGREDIENTS AND STEPS LISTED IN THIS VIDEO: & FULL RECIPE LINK: | Jamaican Rum Cake, also know as Jamaican black cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!
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Bake With Me French Apple Cake and Custard Sauce Recipes | Sharon Guardiola
Hi Everyone! Thanks for stopping by. If you like baking, then this video is for you. Hope you enjoy! You can follow along with the recipes below.
French Apple Cake Recipe
French Apple Cake
1 1/2 pound tart apples (I used Granny Smith) peel, cored and cut into 1/8 of an inch slices
1 tablespoon spiced rum
1 teaspoon lemon juice
1 cup plus 2 tablespoons all purpose flour, divided
1 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
2 egg yolks
1 cup whole milk
1 cup vegetable oil
1 teaspoon vanilla bean paste
Check out Pinterest link for directions!
Custard Sauce Recipe
Custard Sauce
6 large egg yolks
6 Tbsp (or 76 grams) granulated sugar
1 1/2 cups (or 375 ml) whole milk ~ you can also use half and half or cream
1 1/2 tsp vanilla
Check out Pinterest link for directions!
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Super Moist Air Fryer Christmas Cake - Can It Work?
We do our first Air Fryer Christmas Cake and are amazed at the results. It was Super Moist too.
We cooked it on Air Fry at 130 Deg C for 1 hour 45 mins
Ingredients:
8 oz or 226 gms Plain Flour
7 oz or 200 gms Unsalted Butter
7 oz or 200 gms Dark brown Sugar
25 oz or 500 gms Mixed Fruit
7 oz or 200 gms Glace Cherries
5fl oz or150 ml Brandy
4 oz or 100 gms Ground Almonds
4 Eggs
2 tbsp or 35 gms Black Treacle
1 tbsp or 17 gms Marmalade
1/2 tsp or 2.8 gms Mixed Spice
1/2 tsp or 2.8 gms Cinnamon
1/4 tsp or 1.4 gms Vanilla Extract
1/4 tsp or 1.4 gms salt
Soak the mixed fruit and cherries in the brandy and leave overnight.
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HOW TO MAKE THE BEST JAMAICAN FRUIT CAKE | CHRISTMAS CAKE RECIPE
#tioniavlog #fruitcake #simplestrecipe #supermoistchristmascakerecipe
3cups flour..2tsp baking powder..
2cups sugar..6 eggs..1cup butter..
2cups raison..1/2 cup prune..
2tbs molasses..1 cup red label wine
1tsp rum Nutmeg..Cinnamon..
Mixed spice.. 2tsp vanilla..
1tsp rose water.