Amazing Fruit Cake Recipe - Easy Cake with mixed Fruits and Crumbles ????
This simple fresh and fruity cake is the perfect treat, not only in summer! Easy to make and topped with delicious fruits of your choice, this cake will quickly become one of your favorites!
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Ingredients:
1 1/2 cups all purpose flour (200g)
1/2 cup soft butter (120g)
1/2 cup brown sugar (100g)
1/2 tsp salt
1 1/2 cups all purpose flour (200g)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter roomtemperature (90g)
1 cup sugar (200g)
1 egg
1/2 cup milk (120ml)
1 tsp vanilla extract
1 pound mixed fruit
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#easycake #softcake #fruitcake
How To Make German Fruit Cake Recipe (Obsttorte)
This German Fruit Cake recipe has a super soft cake base, is loaded with glazed berries and the secret ingredient frosting has amazing flavor! Our spin on the classic Obstkuchen Obsttorte (Fruit Cake).
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MORE FRUIT CAKES:
No-Bake Cheesecake Recipe with Strawberry Topping:
Triple Berry Crumb Cake Recipe:
Easy Strawberry Cake with Strawberry Sauce:
Blueberry Lemon Cake Recipe:
This fruit cake is great for any special occasion, including Christmas and Easter ????
????INGREDIENTS HOW TO MAKE GERMAN FRUIT CAKE:
For the Sponge Cake:
3 large eggs, room temperature
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/2 tsp vanilla extract
For the Fruit & Glaze Decorating:
1 1/2 cups mixed berries
3 Tbsp seedless raspberry jam + 1 1/2 Tbsp hot water
For the Frosting:
1 cup heavy whipping cream, chilled
4 Tbsp (45 grams) Instant Pudding Mix (White chocolate flavored - I used Godiva brand)
3 Tbsp powdered sugar
2 Tbsp milk, or to reach desired texture
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Super Moist Rich Christmas Fruit Cake Recipe - The Best & Easiest Traditional Christmas Cake Ever!
Classic Christmas Cake Recipe || Easy Fruit Cake || Christmas Plum cake || Rich and Moist Fruit Cake || Christmas Rum Cake || Traditional British Christmas Cake
Christmas cakes are made in many different ways. They can be light, dark, moist, dry, heavy, spongy etc. The cakes are made in many different shapes, with frosting, royal icing, a dusting of icing sugar or simple and plain.
This is is really simple, super moist and rich traditional Christmas Cake, loaded with juicy rum flavoured fruits in every single bite. The special taste of a fruit cake is mostly the aroma of that cake from the spices. The spices and dried fruits in the cake are supposed to represent the exotic eastern spices brought by the three Wise Men to the newborn King!
No special equipments are required to make this cake and the cool thing is that we will need just a wooden spoon to make this super delicious fruit cake.
Baking Time: 80-90 mins || Serves: 10-12 slices
Ingredients:
Plain flour: 225g or 1 and 3/4 cups
Butter: 227g or 1 cup
Sugar: 150g 3/4 cup cup
Mixed spice: 1 tsp (1/2 tsp Cinnamon, 2 Cardamom, 2 Cloves, 1/4 tsp nutmeg)
Baking powder:1 tsp
Baking soda: 1/2 tsp
Salt:1/2 tsp
Eggs (medium): 4
Vanilla Extract:1 tsp
Caramel Syrup : 3tbs [molasses/dark brown sugar]
Soaked mixed fruit: 3 - 4 cups [watch video:
Zest of 1 Orange
Orange Juice : 2-3 tbs
▶Substitute: You can use 'Dark brown soft sugar' instead of white sugar and skip caramel
My Method:
1. Preheat the oven to 150°C (300°F). Grease a 20cm (8) cake tin and line it with greaseproof paper.
2. Sift the flour, baking powder, baking soda, salt and spice mix.
3. In a large bowl, beat together, the sugar & butter(at room temperature) until creamy. Gradually add the eggs, one by one.
4. Take the soaked fruits in a bowl and mix with the orange zest. You can add nuts (almond/walnuts/cashews - 1/2 cup) of your choice along with the fruits mix.
5. Add in the flour mixture and fruit mix into the egg mix and mix everything together, just until everything is well incorporated. This will help to avoid fruits sink at the bottom.
6. Spoon the completed mix into the cake tin. Pull a little dip back in the middle of the cake so that when it rises, it will level itself off better.
7. Bake in the centre of the oven for 1.5 hours(90 minutes). If it is browning a little too much cover it loosely with tinfoil after 60 minutes. The cake is cooked when a fine skewer, inserted into the centre, comes out clean and dry.
8. Make small holes all over the warm cake with a skewer and spoon the extra 50ml whiskey/ Wine/ Rum over the holes until it has all soaked in. Leave the cake to cool in the tin.
9. When the cake is cold, remove it from the tin, peel off the lining paper, then wrap it first in clean greaseproof paper / cling film and then in foil.
A small amount of brandy, sherry or whiskey (depending on your own favourite drink) should be spooned over the cake every week until Christmas. This process is called “feeding the cake”.
You also should turn the cake over, each week, before you pour another little bit of your favourite drink over it. This ensures that all that lovely alcohol penetrates to the very middle of the Christmas cake and definitely creates that Yum! factor on Christmas Day. Enjoy!
Tips:
▶ If you missed to prepare soaked fruits, soak the fruit overnight so it can absorb the alcohol and plump up. If you’re short on time, warm everything briefly in a microwave so the fruit will absorb the alcohol more quickly. Let the fruit cool completely before making the cake.
▶ For Non alcoholic version, soak the fruits in Orange juice/cranberry juice for couple of hours or leave it overnight in refrigerator.
Christmas Fruit Cake Without Alcohol -
▶How to make Caramel Syrup?
Add 1/2 cup sugar & 1 tbsp water in a sauce pan. Heat it & let the sugar melt. When the color of the melted sugar turns to golden brown to dark brown, remove the pan from fire & add 1/4 cup warm water to this. Be very careful at this stage, since the water tends to splash & can cause burns. Bring it back to the heat & boil for a few more mins, 3-4 mins or until it turns to honey consistency. Remove from fire & let it cool completely. You can prepare the caramel in advance & refrigerate it.
▶How to make Spice Powder?
Grind all the spices with a little sugar, to a fine powder in a mini grinder/coffee grinder
▶How to soak fruits for cake?
watch video:
*******************
Music Credit:
*** I Saw Three Ships by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
*** What Child Is This by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
#rumcake#plumcake #fruitcake
Kerala Bakery Plum Cake Malayalam
EASY FRUIT CAKE
EASY FRUIT CAKE
1/2 cup softened butter
1/2 cup dark brown sugar
2 tbsp molasses
3 whole eggs
1 1/2 cups all purpose flour
1 1/2 teaspoon BAKING POWDER (NOT baking soda)
1/2 teaspoon salt
1 teaspoon cinnamon powder
1/2 teaspoon ginger powder
1/2 teaspoon nutmeg
1 1/2 cups glazed fruits
1 cup coarsely chopped walnuts
1/2 cup dark rum OR any liquor of choice OR apple juice if not using liquor.
Ultimate Moist Christmas Fruit Cake
Ultimate Christmas Fruit Cake – the time spent for this cake is definitely no regrets because it’s priceless. Once you know the way of making this cake, you will be back for this recipe every single year, because you will know how much worth this cake is as far as the price and a gift for Christmas. When comes to Christmas, you will want to make something special, whether for party, or giveaway or even using it yourself, this is the ultimate treat. The shelf life of this cake is incredible. You don’t have to worry about its expiration. You can keep up to 3 months in the fridge. Why? The longer you keep, the more this cake worth. I hope you’ll enjoy this one. Let’s get started!
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Ingredients:
I am using 8x8x3 inch pan
700g (4 cups) mix fruits (consist of cherries, apricots, raisins, plums, blackcurrants)
50g (1/2 cup) glazed red cherries
50g (1/2 cup) glazed green cherries
1 tbsp orange zest
180ml (3/4 cup) whiskey (you can also use brandy, rum OR gin) OR (orange or pineapple juice for non-alcohol)
125g (1 cup) pecans, chopped
125g (1 cup) cashews, chopped
283g (2 1/3 cup) all-purpose flour or plain flour
2 tsp mixed spice **
¼ tsp salt
226g (1 cup) unsalted butter, softened
225g (1 ¼ cup) light brown sugar
4 eggs [check below for eggless recipe]
1 tbsp molasses (OR jam)
2 tsp vanilla extract
1 tbsp orange juice
2-3 tbsp flour (for coating the mix fruits & nuts)
**if you don’t have mixed spice, you can mix:
1 tsp cinnamon powder
¼ tsp nutmeg powder
¼ tsp cloves powder
¼ tsp ginger powder
¼ all spice powder
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EGGLESS RECIPE
700g (4 cups) mix fruits (consist of cherries, apricots, raisins, plums, blackcurrants)
50g (1/2 cup) glazed red cherries
50g (1/2 cup) glazed green cherries
1 tbsp orange zest
180ml (3/4 cup) whiskey (you can also use brandy, rum OR gin) OR (orange or pineapple juice for non-alcohol)
125g (1 cup) pecans, chopped
125g (1 cup) cashews, chopped
283g (2 1/3 cup) all-purpose flour or plain flour
2 tsp mixed spice **
1 ¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
226g (1 cup) unsalted butter, softened
225g (1 ¼ cup) light brown sugar
185g (3/4 cup) plain yogurt
1 tbsp molasses (OR jam)
2 tsp vanilla extract
1-2 tbsp orange juice (add when you feels the batter is too dry)
Instructions:
1. In a glass jug or container, add the mix fruits, glazed cherries, orange zest and alcohol (or juice for non-alcohol).
2. Soak overnight or even up to 1 week, in room temp.
On the day of baking:
3. Squeeze 1 tbsp orange juice and set aside.
4. Chop the pecans and cashews, set aside.
5. Strain the soaked mix fruits and nuts.
6. Preheat oven at 140°C/285°F.
7. Sift all the dry ingredients.
8. In a mixer bowl, add butter (softened) and sugar. Start with low speed for 1 min so that they come together. Then switch to medium speed and mix for about 5 min or until creamy, fluffy and pale.
9. Add eggs, one at a time. [for EGGLESS: add the yogurt, you may add all at one go). Mix until well incorporated.
10. Add molasses, vanilla extract and orange juice. Add 1 tbsp first. (Second tbsp after adding dry ingredients, add only if necessary like if the batter is too dry)
11. Add the sifted dry ingredients, in 2 batches. Use low speed so that no over mixing. Stop mixing as soon as the flour disappear. Do not over mix. (Add another tbsp of orange juice if needed)
12. Add in the strained mix fruits and nuts. Set the strained alcohol or juice aside for later use.
13. Pour into a 8x8x3 inch pan, greased and lined with parchment paper.
14. Cut 2 pieces of parchment papers with a hole in the middle for peeping purpose. This is to prevent the cake top from burnt and overcooked. Place these papers right on top of the cake.
15. Bake in preheated oven at 140°C/285°F for about 3.5 to 3.75 hours. Put cake on the lower rack.
I know, yes! Bake for that long. Don’t worry if the cake will dry out, it won’t as we are not finished after baking :)
16. Let the cake cool for 30 min.
17. Randomly poke holes on the cake using a skewer. This is for absorption later. Brush the cake with the strained alcohol or juice.
18. Wrap the cake with cling film, make sure you wrap it tight to keep moisture in the cake. Let it sit in room temp overnight or up to 2 weeks (if you’re using alcohol) TIP: the longer it sits, the better the cake will be. If you’re using juice, refrigerate after 3 days of being in room temp.
19. Occasionally unwrap and brush the cake with more alcohol or juice.
20. The cake will be ready for cutting and to serve.
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Fruit Cake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Fruit Cake.
Bakers tend to have a list of 'must haves' they want to bake for Christmas. For me, I always like to make this Fruit Cake. I just love the combination of nuts and dried and candied fruits with barely enough cake batter to hold it all together. If you have ever made a British Fruit Cake you know that what really sets this cake apart is how we repeatedly 'feed' (brush) the cake with alcohol over several weeks. This gives the Fruit Cake a subtle alcohol flavor and a moist texture, plus it also acts as a preservative so the cake can be stored for ages and ages. Of course, the step of repeatedly brushing the cake with alcohol means we have to make it well in advance of Christmas.
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