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!
Christmas Stollen - The German Christmas Cake Masterclass
Stollen is probably the best-known pastry in Germany when you think of Christmas. There is butter stollen, marzipan stollen, almond stollen and many other varieties. The Dresden Christmas Stollen is probably one of the best known.
It's time to develop our own recipe, with marzipan and lots of spices.
Recipe:
Combine
100g wheat flour
50g water
10g sourdough starter
to make a stiff sourdough starter and leave it to mature overnight.
For the main dough, mix
500g wheat flour
160g starter
225g milk
40g sugar
30g honey
5g yeast
for about 10 minutes at low speed.
Add
200g butter
2g cinnamon
0.5g allspice
0.5g aniseed
0.2g nutmeg
and mix on high speed for a further 5 minutes.
Add
350g sultanas (soaked in 100ml rum, add the liquid to the dough)
130g candied oranges (preferably soaked in rum or orange juice, liquid is not needed)
100g candied lemon (same here)
250g almonds
and mix for a further 5 minutes.
The dough is now placed in a plastic box for the next 3 hours at room temperature. Then put it in the fridge overnight.
The next morning, take the dough out of the fridge about 30 minutes beforehand and flatten it. Roll
250g marzipan
into a cylinder and wrap the dough around it. Shape the stollen mould as described in the video and leave the stollen covered to rest for 3-4 hours.
Brush the stollen with egg and put it in the oven.
Preheat the oven at 220°C /428°F. When putting the stollen into the oven directly reduce the temperature. Bake the stollen at 180°C/356°F for a total of 60-70 minutes. 20 of these with steam. Until a core temperature of about 93°C/200°F is reached. If the stollen gets too dark during baking, cover it with aluminium foil.
After baking, leave the stollen to cool for about 30 minutes and then brush it with hot butter.
Then leave it to cool completely for 12 hours at around 15°C/60°F degrees Celsius or, if you don't have a cool cellar, for an hour at room temperature and another hour in the fridge.
Then brush it again with hot butter and sprinkle sugar on all sides of the stollen. The sugar and butter seal the stollen and ensure that it will keep for several weeks without drying out or going mouldy.
Before serving, I sprinkle my stollen with icing sugar. Bon appétit!
---
00:00 - Intro
00:43 - Ingredients
00:53 - stiff sourdough starter
02:46 - Mixing the ingredients
04:32 - Adding the butter
07:10 - After mixing
08:12 - Shaping
11:39 - Egg wash
12:47 - Baking
13:03 - After Baking
14:01 - 1st butter brush
15:47 - 2nd butter brush / sugaring
18:40 - Icing sugar
19:17 - Cutting the stollen
19:55 - Outro
Best Ever CHRISTMAS FRUIT CAKE Recipe | Mortar and Pastry
Best Ever Christmas Fruit Cake | Fruit Cake Recipe | How to Make Fruit Cake | Holiday Fruit Cake Recipe
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Ingredients:
1 cup mixed glazed fruits, chopped
½ cup dried apricots, chopped
½ cup dried cranberries
½ cup dark raisins
½ cup candied orange peel
1 cup walnuts, coarsely chopped
½ cup golden raisins
1 cup pecans
1 cup pitted dates
½ cup green candied cherries
½ cup red candied cherries
¾ cup rhum
1 ½ cup all purpose flour
1 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ tsp baking soda
½ tsp salt
½ cup (113g) softened butter, unsalted
1 cup packed brown sugar
3 eggs, medium
⅓ cup molasses
2 tablespoons rhum
*Divide evenly into three 6x3x2.5 loaf pans greased and lined
*Bake in a preheated oven at 165C for 1 hr 30 mins or until toothpick inserted at the center comes out clean (you can opt to bake them using baine marie method for even cooking and prevent the cake from drying out or just bake them longer at lower temperature)
*Cool completely and brush all over with rhum or brandy
*Wrap them individually in aluminum foil and refrigerate. Avoid touching with bare hands to prevent spoilage
*Brush them again with rhum after a week then repeat brushing for four weeks
*To make a chocolate fruit cake, replace 1/2 cup of flour with alkalized unsweetened cocoa powder
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Best Fruit Cake Recipe, Simple and Quick - You will make this every day! Cake in 5 minutes
Best Fruit Cake Recipe, Simple and Quick - You will make this every day! Cake in 5 minutes
#cakes #5minuterecipe #fruitcake #baking #desserts
???? Welcome to #easyquickrecipes where we make cooking simple and fun! Today, we're sharing a recipe that's so easy and delicious, that you'll want to make it every day! Cooking does not get easier than this! This is actually one of the best fruit cakes, from our 5 minute recipes lot! And it is filled with a lot of dried fruits!
???? In this video, we're going to show you how to make a simple fruit cake in minutes! With the addition of fruits and nuts, this cake has a very festive smell! It's a great way to enjoy a cup of tea or coffee in just a few minutes!
???? So, put the kettle on, and let's get baking! Don't forget to like, share, and subscribe for more easy and tasty recipes. Leave a comment below and let us know how it turned out!
Happy baking! ????????????
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???? Ingredients:
Butter 130g (½ cup, 1 tablespoon)
Sugar 100g (½ cup)
3 Eggs
Vanilla extract 1 teaspoon
Almond essence ½ teaspoon (optional)
Plain flour 200g (1 ⅓ cups)
Baking powder 1 1/4 teaspoons
Dried Fruit and Nuts 150g (about 1 cup)
Measuring cup size - 240ml
Baking pan 21x11x6 cm
Bake in a preheated Oven at 170c (338f) for 40 - 45 minutes
???? Don't Forget to Comment, Like, and Subscribe! This is our Motivation to continuously Bring you New Cake Recipes!
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German Chocolate Upside Down Cake | Dessert perfect for Christmas | Holiday baking
German Chocolate Upside Down Cake | Dessert perfect for Christmas | Holiday baking
With Christmas right around the corner, I thought I would make this delicious Upside Down German Chocolate Cake, from my Volume 3 cookbook. It's very good. I hope you'll try it!
Thanks for following! And remember to be salt and light! - Sue
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Delicious cake recipe, easy dessert recipes,German fruit cake
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made with sponge cake, custard, and fruit, this is a very nice dessert to share with family and friends. It's delicious and pretty, great for a get-together. I made this recipe to use up all the egg white and yolk, so you will not have any leftover yolk like other recipes.
Custard Fruit cake/ german fruit cake Recipe:
Ingredients for the cake
5 egg white
sugar 100g
butter 40g
lemon juice 1 tbsp (optional)
lemon zest 1tbsp (optional)
milk 2tbsp
flour 150g
baking powder 1 tsp
vanilla 1 tsp
pinch of salt
---
Ingredients for the custard
5 egg yolk L
sugar 100g
butter 40g
milk 2 cups
vanilla 2 tsp
cornstarch 2 tbsp
pinch of salt
fruits of your choice
Tips:
1. don't over-mix the batter when incorporating flour
2. it's better to use cake flour. but if you don't have it, use all-purpose flour
3. my oven needed 16 minutes of baking time but you might need 2 -3 minutes more depending on your oven type. feel free to adjust.
4. you can adjust the consistency of your custard by increasing the corn starch a little.
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About cooking a dream:
Cooking a dream documents creative options to spice up your home cooking. brings you delicious food ideas and recipes for your cooking and baking adventures. home cooking should always be fun, interesting, and easy to do! Enjoy my fun and easy food tutorials With recipes ranging from healthy dinners to sugary sweet desserts.
tags: Custard cake/ Fruit cake/german fruit cake, Best Fruitcake Recipes | Amazing Fruit Cake Decorating Ideas For Any Occasion | Yummy Cake recipe for xmas