The Ultimate Fruitcake – Bruno Albouze – The Real Deal
Here is a stunning 2 foot long fruitcake version. A must have Sunday breakfast treat!
It begins with a crystalized ginger flavored butter and ends up loaded with fruits: golden raisins soaked in flambéed rum, candied orange peel, lemon, red cherry berry and tutti frutti dices.. OMG!
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super fluffy & moist FRUIT CAKE | recipe
Prepare fruits
1/2 cup prunes
1/2 cup cherries
1/2 cup cranberries
1/2 /cup raisins
1/2 cup grape juice
Blend to a chunky consistency
This should give you 1 1/2 cups of blended fruits.
Cake batter
1 1/2 cups blended fruits
1 2/3 cups all purpose flour
2 tsp baking powder
1/2 cup light brown sugar
1/2 cup granulated sugar
2 sticks butter= 1 cup
4 eggs
1 tsp vanilla extract
1 tsp almond extract
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp lemon zest
1/3 cup of regular fruits for garnish toss them in flour first before adding to prevent them sinking to the bottom
Pre heat oven to 325 bake for 1 hour or at least until you insert a skewer or tooth pick and it comes out clean.
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Orange Glaze For Cake |Fresh Orange Glaze Recipe |Orange Sauce Recipe |Only 3 Ingredients |The Taste
Orange Glaze For Cake |Fresh Orange Glaze Recipe |Orange Sauce Recipe |Only 3 Ingredients |The Taste
Orange Glaze or Sauce Recipe [fresh Orange]
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Sugar
Cornflour
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Betty's Christmas Fruitcake -- Family Favorite!
Betty demonstrates how to make Christmas Fruitcake. This recipe is a tradition in my family, and my sister, Barbara, makes it every year. It is much better that pre-packaged fruitcakes, and I think you will love the combination of Christmas-y flavors!
Christmas Fruitcake
1 lb. pitted dates, chopped
1 lb. pecans, chopped
¼ lb. red, candied cherries, chopped
¼ lb. green, candied cherries, chopped
½ lb. candied, sliced pineapple, chopped
1 cup sugar
1 cup self-rising flour
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
4 eggs, well beaten
Combine dates, pecans, cherries, and pineapple in a large mixing bowl; set aside. Combine dry ingredients; add to fruit mixture, stirring well. Stir in eggs and vanilla. Spoon batter into a buttered and floured 10-inch tube pan. Bake at 250 degrees (F) for about 1 hour and 45 minutes to 2 hours, or until a wooden pick inserted into the center of the cake comes out clean. Cool cake completely in pan. Remove, and place on a nice cake plate. Slice into ½-inch slices to serve. (It is very rich.) Note: Cake may be baked in 2 buttered and floured standard loaf pans at 250 degrees (F) for 1 hour and 20 minutes, or until wooden pick inserted comes out clean. You may think you are not fond of fruitcake, but I think this recipe will convince you that it is a great tradition for the holidays. Thanks to my sister Barbara for the recipe, and much love to all of you at Christmastime! --Betty
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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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Cranberry Bread with Orange Glaze
Orange-glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb. This stays moist for a few days after it’s made so it’s perfect as a homemade Christmas gift.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CRANBERRY BREAD INGREDIENTS:
►1 1/2 cups all-purpose flour
►1 tsp baking powder
►1/4 tsp salt
►1/4 cup milk, room temperature
►Zest of 1 large orange, divided
►1/4 cup orange juice, freshly squeezed
►6 Tbsp unsalted butter, softened
►3/4 cup granulated sugar
►2 large eggs, room temperature
►1 1/2 cups fresh cranberries
►1/2 Tbsp flour
ORANGE GLAZE INGREDIENTS:
►1 cup powdered sugar
►1 1/2 Tbsp freshly squeezed orange juice
►1 tsp orange zest, reserved from the orange above
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:51 Quick prep
1:17 Making batter
3:58 How to bake cranberry bread
4:52 How to make the glaze
5:38 Glazing cranberry cake
6:25 Taste test
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