How To make Festive Fruitcake w/ Sweet Apricot Glaze
1 cn Pecans; coarsely chopped,
- (6 oz. or 1 1/2 cups) 1 c Candied pineapple; chopped
1 c Golden raisins
1 c Pitted dates; chopped
1/2 c Candied orange peel; diced
1/2 c Red candied cherries; halved
1 1/2 c All-purpose flour
1/4 c Butter or margarine; soften
1/2 c Granulated sugar
1/2 c Light brown sugar; firmly
- packed 4 lg Eggs
1/4 c Orange juice; fresh squeeze
1/4 c Orange-flavored liqueur;
- i.e. Grand Marnier 1 tb Lemon peel; grated
1 ts Vanilla extract
1/2 ts Nutmeg; freshly grated
1/4 ts Baking soda
Easy Apricot Glaze; recipe - below Assorted dried or candied - fruits and nuts; opt'l Heat oven to 275~F. Grease 8-inch springform pan or 6-cup Bundt pan (see note). In large bowl combine pecans, candied pineapple, raisin, dates, candied orange peel, candied cherries and 1/2 cup flour; toss well to mix. Set aside. In second large bowl with electric mixer at low speed, beat butter, granulated sugar and brown sugar until light and fluffy. Beat in eggs, orange juice, orange liqueur, grated lemon peel, vanilla, nutmeg, baking soda and remaining 1 cup flour until thoroughly blended and smooth. Fold in reserved fruit mixture. Pour batter into prepared pan; bake 2 1/2 hours until wooden pick inserted in center comes out clean. Cool in pan on wire rack 1 hour; remove cake from pan to rack to cook completely. Refrigerate, tightly wrapped in foil, at least 24 hours and up to 3 weeks before serving (see note). At serving time, Brush Easy Apricot Glaze over top and sides of cake. Decorate with dried or candied fruit and nuts, if desired. Makes 24 servings. Per serving with glaze without decoration: 248 cal, 3 g prot, 8 g fat, 42 g carb.
Note: If desired, wrap cool cake first in cheesecloth soaked in orange-flavored liqueur or brandy before wrapping in foil for storing. EASY APRICOT GLAZE: In small saucepan over very low heat, stir 1/2 cup apricot preserves until melted and warm. Source: Redbook, December 1988. -MARY WILSON BWVB02B -----
How To make Festive Fruitcake w/ Sweet Apricot Glaze's Videos
How to make a shiny glossy glaze | Neutral mirror glaze | Pastry 101
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Have you wondered how pastry products can look so shiny? It’s actually really simple – it’s basically glaze applied on top. You can buy the glaze from the store but you can also make it. Here’s a recipe for a home-made shiny mirror glaze.
When purchasing store-bought stuff, the search keywords would be mirror glaze, neutral glaze, nappage.
▶Neutral Mirror Glaze◀
*Unfortunately you can’t replace corn syrup/glucose with another ingredient for this recipe.
Water 50g
Sugar 100g
Corn syrup/Glucose 150g
Gelatin 8g (gold strength 200 bloom. if using powdered gelatin, use same weight for same strength)
Lemon Juice 15g
① Bloom gelatin in ice cold water.
② Add water, sugar and corn syrup into a saucepan and boil it up to 105℃.
③ Add the bloomed gelatin (squeezed) and lemon juice.
④ Use around 28~40℃
How to store: You can store in the fridge for up to 3~4 days.
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Naked Christmas Cake Glazed with Apricot Jam | #short
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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Delia's Classic Christmas Part 1
Claire Saffitz Brings Fruitcake BACK | Try This At Home | NYT Cooking
Claire Saffitz is here to walk us through her new recipe for fruitcake, just in time for the holidays. While traditional fruitcake takes weeks to age, Claire's recipe comes together in a couple of hours (not including an overnight soak for the fruit). It’s finished with apricot preserves and then topped with a sweet, citrusy icing.
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Fruitcake Cookies
These Fruitcake Cookies are laced with Jack Daniel's, and were wildly popular back in my custom baking days. They are a great addition to any holiday cookie platter!
For the full recipe text, photos, and more information, see our post on the Celebration Generation blog, here:
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