How To make Fig Rum Loaf
1 1/2 c Dried figs cut in small part
3 tb Butter
1 1/3 c Boiling water
1 1/2 ts Baking soda
1 ea Egg
1 tb Graded orange peel
1 c Sugar
1/2 ts Salt
2 1/2 c Flour
1 ts Baking powder
3 tb Dark Jamaica rum
3/4 c Chopped walnuts
Preheat oven to 350. Generously grease a 9 X 5 loaf pan for each loaf. Line bottom and sides of pan with waxed paper. Combine figs, sugar, butter and salt in large bowl of electric mixer. Add boiling water. Let cool to room temperature (butter does not have to melt). Sift flour, baking soda and baking powder into medium bowl. Add flour mixture, egg, rum and orange peel to fig mixture and beat with electric mixer at medium speed until well blended. Stir in nuts. Transfer batter to prepared pan, smoothing top. Bake until tester inserted in center comes out clean, about 65 to 75 minutes. Let cool in pan on rack 10 minutes. Remove loaf from pan and discard waxed paper. Let cool completely on rack. Wrap airtight and let stand at least 24 hours before serving. Comments: Really do let age before you eat it; much better on the second day. This really is tasty and is hard not to snack away.
How To make Fig Rum Loaf's Videos
Easy Fruit Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Easy Fruit Cake. The British Fruit Cake is traditionally served during the Christmas season. It is full of dried fruits and nuts, laced with alcohol over several weeks, and often covered with marzipan and royal icing. The problem is that it's both expensive to make and it needs time to age. Luckily, there is a much simpler version of this cake for the last minute baker, and I call it an Easy Fruit Cake.
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Fig & Walnut Cake | Instant Pot | Kravings
I love fruitcake, dense and loaded with fruit(preferably soaked) and nuts … taking a bite out of it is heavenly. My new Christmas tradition is to bake a rich fruitcake with dry fuits that have been soaked in dark rum and brandy. Last year I promised my hubby that I would make a non alcoholic version just for him and he really enjoyed it. This year we went away for the Christmas holidays to San Francisco and LA and although I made my fruitcake to give my friends as gifts, I never got around to making another non alcoholic cake. On a trip to Trader Joes in December I found these gorgeous Mission figs and I was determined to turn it into a centerpiece. As fate would have it, I also bought an Instant Pot and the idea of steaming a Fig & Walnut cake was born.
This cake is delicious, dense, rich with the flavor and texture of figs and nuts and drizzled with an icing foam that I invented quite by accident when I didn’t add enough icing sugar. With the prep, cook time and the time it takes for the instant pot to heat and cool, you can probably have a piece of this in your mouth in 90 minutes – go FIGure, it’s NUTS.
Here are the ingredients and steps to make this recipe!
200 grams diced Figs (I used Mission and Smyrna)
125 grams All-Purpose Flour
1/2 tsp Salt
114 grams Butter room temp – 1 stick, 4 oz
125 grams Sugar ( brown sugar gives a darker color)
4 Eggs
3 tbsp Blackstrap Molasses
1 tbsp Fig jam
1 tsp Orange zest
200 gms Figs
100 gms diced Walnuts
I tsp Citrus Peel
2 tbsps chopped crystallized Ginger
2 tbsps Milk
Icing foam – 2 tbsps Icing Sugar + 1 tbsp Meringue powder & water to dissolve
Instructions
Cream the butter and add the sugar
Add egg one at a time and keep beating
Add the molasses and the jam
Sieve the flour into the batter and fold
Add orange zest, crystallized ginger and citrus peel
Add the figs and the nuts and fold in
Add the milk
Add to a prepared baking tin
Prepare the Instant Pot with a cup of water
Place the pan on a trivet into the IP
Cover and set to Sealing mode
Set to Pressure Cook or Manual mode for 45 mins
Naturally release the steam
Prepare the icing foam and cover cake when cool
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Caramelised Figs with Balsamic Vinegar, Rosemary and Ricotta | Gordon Ramsay
Figs are caramelised and gently flavoured with balsamic vinegar and rosemary. A fantastic dinner party dish.
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how to soak your fruits for your rum cake /black cake/ Christmas cake #shorts
Raisin Cake Recipe Easy | Simple And Very Tasty
Raisin Cake Recipe Easy | Simple And Very Tasty
Raisin - 100 g
All purpose flour - 1 tbsp
Egg - 2
Sugar - ½ cup (100 g)
Butter(melted) - ⅓ cup (80 ml)
Yogurt - ½ cup (120 g)
Vanilla extract - 1 tsp
All purpose flour - 1 ¼ cup (160 g)
Baking powder - 1 ½ tsp (6 g)
Salt - ¼ tsp
Pan size : 20 x 10 x 7centimetres
Bake in preheated oven (180°C) for 35 - 40 mins
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Rum Fruit & Nut Cake | Plum Cake l Traditional Christmas Cake Recipe | Sharmilazkitchen
The cake is loaded with lot of dry fruits and nuts that was soaked for 2 weeks. Full of flavor, moist and perfect to enjoy in Christmas eve.
New Christmas Cake recipe / kerala Plum Cake / Caramel Fruit Cake:
Rich Christmas Fruitcake Without Rum - Eggless No Butter Plum Cake- Oven and Pressure Cooker method:
Ingredients:
Ingredients to Soak:
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Assorted dry fruits: Raisin, cranberry, blueberry, black currants, chopped figs: 10 gm each.
tutti frooti (red, green, yellow and orange): 50 gm.
150 ml rum
Ingredients For Cake Batter:
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2 cups/ 260 grams all-purpose flour/ refined flour
3/4 cup/ 75 grams finely ground almonds
1 cup/ 225 grams butter, at room temperature
1 cup/ 210 grams powdered sugar
3 large eggs at room temperature
Extra rum for brushing the cake
Juice and zest (outer orange skin) of one orange
Zest (outer yellow skin) of one lemon/ 2 limes
1 cup (100 grams) almonds, walnuts, cashew nuts and pistachios
1 teaspoon (4 grams) baking powder
1/8 tsp nutmeg powder
FULL RECIPE:
ESSENTIAL TOOLS:
8 inch/ 22 cm Springform pan:
Hand blender:
Basting brush and spatula:
OTG (Oven Toaster Griller):
Ingredients shopping list:
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Cranberry:
Blueberry:
Blackcurrant:
Apricots:
Raisins:
Candied pineapple:
Dry dates:
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Please watch: Mixed Vegetable Pakora - How To Make Crispy And Fluffy Veg Pakora - Tasty Party Starter Recipe
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