The World's Easiest Fruit Cake
I've always had the urge to make a fruit cake during the Holidays, but the ones I've had in the past prevented me from doing so. Time after time, I would go to a Christmas party, try a piece of fruit cake, and walk away in disappointment. It was always moist, possessed a wonderful texture, but I hated the taste not to mention the ingredients.
The cake was more often than not made from some recipe that somebody thought they had to follow. The old concept that wonderful Ole Aunt Betsy made it, so it has to be the best. In reality, nothing could be farther from the truth. We all loved Ole Aunt Betsy, so don't get me wrong about that.
Having said that, I went to work and conjured up my own fruit cake recipe. Made with a combination of my favourite nuts and fruits, some cake mix, and the rest of the required baking elements, it came out just as I wanted it. I have to say, I'm now hooked on fruit cake.
Watch the video and try the world's easiest fruit cake!
For the full printable recipe, please visit:
Video Chapters:
0:00 Introduction
0:40 Preparing the nut mixture
2:44 Preparing the cake batter
4:10 Combing the mixtures
4:56 Preparing the baking pans
5:16 The baking process
5:27 The outcome
7:11 Conclusion
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All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
GET NOTIFICATION: Subscribe to my channel & check the Bell button right next to the subscribe button to get notified of our new uploads. Visit for printable recipes
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All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
CHOCOLATE CHERRY Cake Melts In Your Mouth! Simple & Delicious
Ingredients ????( mold diameter 18cm)
Chocolate biscuit????
All purpose flour 80g
Cocoa Powder 20g
Egg 3
Sugar ¼cup
Milk 2tbsp
Vegetable Oil 2tbsp
Baking powder-1tsp
A pinch of salt
Cherry filling????
Pitted cherries 200g
Condensed Milk 4tbsp
Unsalted butter 45g
Semi sweet dark Chocolate 70g
Glaze????
Dark Chocolate 150g
Milk 150ml
Vegetable Oil 2tbsp
Peanuts 50g
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Chocolate biscuit, Chocolate cake with cherry, cherry cake, #desserts cakes, chocolates, recipes, birthday cake, holiday desserts, #moistchocolatecake, #cake, #chocolate
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Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
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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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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:
Chocolate cherry cake
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