How To make Excellent Holiday Fruitcake

Easy And Moist Holiday Fruit Cake!!

Everyone loves this cake that I prepared during Holidays. Super moist and easy to make kind of fruit cake but without alcohol which is child friendly.

Here's what you'll need:
2 cups of any candied fruits
1/3 cup apple juice (80ml)
1/2 cup butter (110g) room temp
3/4 cup dark brown sugar (150g)
2 large eggs
1 teaspoon vanilla extract (5ml)
2 tablespoons honey (30g)
2 tablespoons oil (30ml)
1 and 1/2 cup plain flour or all purpose flour(190g)
1 tsp baking powder (5g)
1/2 tsp nutmeg (2g)
1/2 tsp cinnamon powder(2g)
1 tsp salt (5g)
1 cup of any dried nuts
2 tsp of lemon zest
1/3 cup apple juice


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Fruit Cake | Last Minute Christmas Baking - Alcohol Free Recipe

Fruit Cake Recipe | Last Minute Christmas Baking

Fruitcake – Alcohol-Free, a kid-friendly cake that you can have the same day you bake it. Tastes just like the authentic fruitcake (maybe even better!). This cake is moist and stays moist for days, in fact, its flavor keeps getting better with time.

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Ingredients:
1.5 cups cup All purpose flour
1 cup (125 g) Softened Butter
3 Whole Eggs
Dried fruits (cranberries, golden raisins, dark raisins, cherries, berries etc) - 1,1/2 cup
Chopped Almonds
Chopped Pistachios
Chopped Cashews
Lemon zest
Orange Zest
1 tsp Baking Powder
1 cup (150g) Brown Sugar
Pinch of Nutmeg Powder
Pinch of Cinnamon Powder






Music Credits:
We wish you a Merry Christmas by Twin Musicom (Twinmusicom.org)





Keywords:
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Easy and Simple Fruit Cake Recipe ❗ SUBTITLES ❗

#christmascake#christmasfruitcake#easycake#simplechristmascake#easychristmascake#easyfruitcake

Ingredients:
1 cup (16TBsp) 225g butter
2TBsp (45g) honey
2/3 cup (100g) brown sugar
zest of lemon
zest of orange
vanilla
spices
1tsp baking powder
1 2/3 cup (230g) flour
3 eggs
3/4 cup (100g) any nuts
3 cups (560g) dry fruits


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Professional Baker Teaches You How To Make FRUIT CAKE!

Classic Holiday Fruit Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!

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Recipe

Makes 2 9-inch round fruitcakes

Ingredients

Fruit soak
1 cup (75 g) diced candied orange peel
1 cup (150 g) raisins
1 cup (120 g) dried cranberries
1 cup (125 g) chopped pitted prunes
1 cup (225 g) chopped candied pineapple
½ cup (150 g) dried currants
½ cup (60 g) dried cherries
¼ cup (55 g) finely chopped candied (crystallized) ginger
1 cup (250 ml) sweet sherry or brandy
½ cup (125 ml) orange juice
1 Tbsp (6 g) finely grated orange zest
1 Tbsp (6 g) finely grated lemon zest
1 Tbsp (6 g) finely grated fresh ginger

Cake
1 cup (225 g) unsalted butter, at room temperature
1 cup (200 g) packed dark brown sugar
3 large eggs, at room temperature
¾ (75 g) cup ground almonds
2 cups (300 g) all-purpose flour
1 ½ (5 g) tsp baking powder
¼ (2 g)tsp salt
¼ cup (60 ml) + 1/2 cup (125 ml) sweet sherry or brandy
1 cup (125 g) chopped pecans, plus an additional 1½ cups of whole pecans for garnish (optional)

Directions

1. For the fruit soak, toss the candied orange peel and all of the dried and candied fruits together with the sherry (or brandy), orange juice, orange zest, lemon zest and ginger. Cover and chill this mixture at least overnight, up to 3 days, stirring occasionally.

2. Preheat the oven to 300 F (150 C) and grease 2 9-inch round cake pans.

3. Beat the butter and brown sugar until well light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the ground almonds.

4. In a separate bowl, sift the flour, baking powder and salt and stir this into the batter. Stir in ¼ cup of the sherry or brandy. Fold the chopped pecans into the batter then add the soaked fruits, stirring well to coat the fruit. Spoon this into the prepared pans and spread to level. If you wish, arrange pecans on the top of the cakes in a ring. Bake the cakes for 2 hours and 15 minutes, until a skewer inserted in the centre of the cake comes out clean.

5. While still hot from the oven, brush the tops of the fruitcakes with some of the remaining ½ cup of sherry or brandy. Brush again one or 2 more times as the cakes cool, then remove the cakes from their pans and wrap well.

The fruitcakes will keep for up to 8 weeks in a cool place, or can be frozen for up to 6 months.

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Christmas Fruitcake Pt1: Mixing, Baking & Feeding | Cupcake Jemma

JEMMA IS HERE!!! And it's time to make your Christmas Fruitcake! Yes, Christmas is still a way off but if you want a perfectly moist Christmas Fruitcake it's time to get baking so that you can spend a few weeks feeding it (with booze of course) to make it not just moist but to enhance all of those Christmassy flavours. But of course if you leave it late that's no problem either, you will still have a delicious Christmas Fruitcake.

Our Christmas Fruitcake Kits have sold out for this year, but you can still browse a range of great Christmas Bake at Home gifts at

We will be back nearer to Christmas to show you how to ice your Christmas Fruitcake as well as hw to make your own Marzipan. So stay tuned and in the meantime get baking and feeding!!

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8 Christmas Fruitcake
800g Dried Fruit (Sultanas, Currents, Raisins)
100ml Booze (Brandy, Rum) OR Orange Juice

225g Dark Brown Sugar
225g Soft Unsalted Butter
4 Eggs
225g Plain Flour
1/2 tsp Salt
1/2 tsp Mixed Spice
75g Mixed Peel
75g Glace Cherries
100g Nuts (Almonds, Hazelnuts)

More Booze or Orange Juice for feeding!
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Christmas Cake - EASY moist fruit cake!

This is a speedy Christmas Cake that requires no overnight fruit soaking. It's a fruit cake that's incredibly easy to make, with a rich, velvety texture that's full flavoured and moist it can be eaten plain. But no one turns away a slosh of custard!

Terrific made on the day, keeps for ages, and it's just as delicious made with or without alcohol. Go wild with the decorations - or keep it simple!