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
Easy Apricot Glaze For Fruit Tarts Recipe
In this very quick baking tutorial, I'll show you how to quickly make an apricot glaze that all pastry shops use on a daily basis to cover their fruit tarts. Easy to do, inexpensive to make, and kicks your fruit tarts up to the next level ! Follow along while I show you :-)
pastry glaze for fruit tarts recipe
Links at the end of this video for mobile users:
Mini Blueberry Fruit Tarts - Video Recipe:
Simple White Vanilla Cupcakes - Video Recipe:
HOW TO MAKE STICKY GLOSSY SHINY GLAZE - PASTRY GLAZE FOR CROISSANT, DOUGHNUTS AND BRIOCHE
☘️????????INGREDIENTS LIST DOWN HERE????????☘️
100G SUGAR
100ML WATER
30Ml GLUCOSE SYRUP
0,5 TSP VANILLA ESSENCE
How to make glossy shiny glaze perfect for pastries like croissants, danishes,tarts,doughnuts, palmiers...This glaze is best used on pastries that have been baked already and still hot.. Wait for the glaze to cool completely for one hour or two hours before using it..
Check the link below for a video where I used the glaze????????
#glossyglaze#shinyglaze#pastryglaze
This super moist FRUIT CAKE recipe completely changed my mind about fruit cake!
RECIPE:
SHOP:
Never in a million years did I think fruit cake would make it to my top 10 favourite cakes of all time! I literally despised fruit cake growing up, always finding it too dry or having too many sultanas. UNTIL I developed this super moist fruit cake recipe that is packed with fruit, nuts, dates and so much more!
INGREDIENTS LIST:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Fruit Cake
▢¾ cups (170 g) unsalted butter
▢¾ cups (150 g) soft brown sugar
▢2 cups (350 g) dried fruits - I used a combination of sultanas, raisins, currants, red and green glace cherries and citrus peel (see note 1 on blog post)
▢½ cup (100 g) dates - pitted and cut into small pieces, see note 2 on blog post
▢⅔ cups (166 g) store bought sweetened orange juice - like Just Juice, Tropicana etc.
▢1½ tbsp orange zest - the zest of about 1 medium sized orange. The juice of the orange will be used later in the syrup.
▢2 tbsp (36 g) molasses
▢1¾ cups (210 g) all purpose flour
▢1½ tsps baking powder
▢½ tsp salt
▢1½ tsps cinnamon powder
▢½ tsp ground ginger powder
▢¼ tsp nutmeg
▢1 tsp all spice
▢¼ cup (52 g) unflavoured vegetable oil - I use canola oil
▢3 large eggs
▢1 cup (100 g) walnuts - halved
Orange Syrup/Glaze
▢3 tbsp (50 g) freshly squeezed orange juice
▢1¾ tbsp (20 g) white granulated sugar
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
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Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
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Cake Stand -
Food Processer -
Immersion Blender -
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Offset Spatula -
Piping Bags -
Piping Tips -
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Steel Turntable -
Cake Boards -
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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:
Fruit Custard Trifle Pudding Recipe - 20 Mins Quick Dessert | Christmas Special
This recipe of Fruit Custard Trifle is so easy and delicious which takes only 20 mins to prepare it. A very easy dessert for holiday season. Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.
#triflepudding #fruitcustard #christmas #kanakskitchen
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1 ltr Milk
4 tbsp Custard Powder
1/4 cup Sugar
Jelly
1 cup Whipping Cream
Some Chopped Fruits
Sponge Cake
Orange Juice
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Naked Christmas Cake Glazed with Apricot Jam | #short