How To make Grandmother's Fruitcake
4 c All-purpose flour, divided
1 lb Chopped dates
1 lb Candied citron
1 lb Chopped pecans
1 lb Dried figs, coarsely chopped
1 pk Raisins (15-oz.)
1 pk Currants (10-oz.)
1 c Butter or margarine,
- softened 2 c Sugar
12 lg Eggs, beaten
1 c Milk
3/4 c Light corn syrup
2 ts Baking soda
2 ts Ground nutmeg
2 ts Ground cinnamon
2 ts Ground allspice
1 t Baking powder
1 c Brandy
15 Pecan halves (optional)
Brandy 3 Red candy cherry halves,
- (optional)
MAKE a liner for a 10-inch tube pan by drawing an 18-inch circle on brown paper (not recycled). Cut out
circle; set pan in center, and draw around base of pan and inside tube. Remove pan, and fold circle into eighths with lines on the outside. CUT off pointed tip of triangle along line. Unfold paper, cut along folds to the outside line. Place liner in pan; grease and set aside. Repeat procedure for second pan. COMBINE 1/2-cup flour, dates, and next 5 ingredients in a large bowl, tossing gently to coat. Set aside. BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, beating until blended after each addition. Add milk and corn syrup, mixing well. COMBINE remaining 3 1/2 cups flour, baking soda, and next 4 ingredients; add to butter mixture alternately with 1 cup brandy, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Pour over fruit mixture; stir well. Spoon batter into prepared pans. Place pecan halves in flour designs on top of batter, if desired. BAKE at 350 F for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from oven; cool completely in pans on wire racks. REMOVE cakes from pans, peel paper from cakes. Wrap in brandy-soaked cheesecloth; store in airtight containers in a cool place. Pour a little brandy over cakes each week for at least 1 month. Before serving, place cherry halves in center of pecan flowers, if desired.
How To make Grandmother's Fruitcake's Videos
Old-Fashion Rum Fruitcake
Recipe listed below in the description. This fruit cake is a classic old recipe with lots of butter and rum. Fruits and nuts can be your choice. This is kind of like a made to your specifications fruitcake. It is very moist and even if you choose not to age it the cake is still very moist. My choice is never to use citron but only candied orange peel. Making a fruitcake for Christmas use to be a family tradition in this country however, now it seems not as many people are making them home made. I think some form of alcoholic drink was used in fruitcakes to preserve them and to add flavor. All the alcohol evaporates and just leaves the taste behind. My mother did not believe anyone should use alcohol, not even for flavoring a fruitcake so she always used Welch's grape juice instead of wine in her recipe.
Here's the recipe:
OLD FASHION RUM FRUIT CAKE
2 14 cups sifted all-purpose flour
1 1/2 cups butter
1 1/2 cups sugar
6 large eggs
3/4 cup dark corn syrup
1 cup light rum
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons ground nutmeg
1/2 teaspoon salt
Beat all together until smooth and sugar is dissolved, about 5 minutes.
Fruit and nuts
3 cups chopped pecans and/ or walnuts
4 ounces diced candied orange peel
8 ounces candied pineapple
8 ounces candied green cherries
16 ounces red candied cherries
8 ounces chopped dates
2 tablespoon crystallized ginger snipped into small pieces
Dredge fruit and nuts in 2 1/4 cups sifted all-purpose flour.
Pour batter over fruits and nuts making sure all are covered.
Line and grease large tube pan, see my video
Spoon into large tube pan.
Bake in slow 250 degree oven for 2 - 2 1/2 hours or until toothpick inserted into center of cake comes out clean.
Remove from oven when done and pour 1/2 cup rum over cake. Allow to cool in pan overnight.
Next morning remove from pan, then slowly remove paper lining. At this point you can also add another 1/2 cup of rum. Age 1-2 weeks in bottom of refrigerator.
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Fruit Cocktail Cake Granny Thompson Recipe
Fruit Cocktail Cake Granny Thompson Recipe
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Calvin and Marie Towe
75 Tremont Dr. S.E.
SilverCreek, Ga. 30173
Fruit Cocktail Cake
INGREDIENTS
Cake:
1 1/2 cups sugar
• 2 cups all-purpose flour
• 2 large eggs lightly beaten
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 can (16-ounce) fruit cocktail with syrup undrained
Topping:
• 1/2 cup butter
• 1/2 cup brown sugar firmly packed
• 1 cup sugar
• 1 cup evaporated milk
• 1 teaspoon vanilla
• 1 1/2 cups sweetened shredded coconut
• 3/4 cup pecans chopped
Garnish:
• ▢Reddi Wip
• ▢maraschino cherries
INSTRUCTIONS
Cake:
1. Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
2. In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Topping:
1. Meanwhile, make the topping by combining all the ingredients in a saucepan and bring to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over hot cake and smooth evenly with an offset spatula.
Garnish:
1. Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.
How To Bake A Trini Black (Fruit) Cake | Foodie Nation
In Trinidad and Tobago, Black (Fruit) Cake is THE dessert of the Christmas season:
Yield: 1 (9 Inch) Cake
INGREDIENTS
¼ Cup Prunes, deseeded
¼ Cup Cherries
¼ Cup Raisins or Currants
¼ Cup Mixed Peel
¾ Cup Dark Rum
½ Cup Cherry Brandy
8 Oz Butter (Room Temperature)
1 1/3 Cups Brown Sugar
4 Large Eggs
1 Tsp Almond Essence
1 Tsp Vanilla Essence
2 Cups Flour
2 ¼ Tsp Baking Powder
2 Tsp Cinnamon Powder
¾ Tsp Nutmeg Powder
½ Tsp Elychee Powder (Cardamom)
Zest of an Orange
1/3 Cup Browning
¼ Cup Chopped Almonds
To Soak Cake:
½ Cup Dark Rum
¼ Cup Cherry Brandy
METHOD
1. In a deep medium bowl, add in the prunes, cherries, raisins, mixed peel and pour in the dark rum and cherry brandy. Mix well and allow fruit to soak in alcohol for a minimum of three days straight up to many months. (If soaking for numerous months, be sure to top up with more alcohol as fruits will absorb it as time goes by). Cover bowl and place to soak for your selected period of time.
2. Place fruits and its liquor into a food processor and process until semi coarse in texture, somewhat similar to a liquid paste consistency. Set aside.
3. Place either the beater or paddle attachment onto your stand mixer and in the mixing bowl; add in the softened butter, and sugar. On high speed, cream ingredients until light, fluffy and batter has increased in volume. (About five minutes)
4. On medium speed, add in the eggs one at a time just until they are all incorporated evenly into batter.
5. Switch machine off and using a rubber spatula, clean the sides of the bowl to allow all ingredients to thoroughly combine.
6. Into a separate bowl, sift the dry ingredients such as the flour, baking powder, cinnamon, nutmeg and elychee in. Set aside.
7. Place mixer back on to low speed and add in almond and vanilla essences as well as the addition of the sifted flour in two or three portions simultaneously as the machine runs.
8. Turn machine off and add in the orange zest, processed fruits and the browning. Place machine back onto low speed and allow ingredients to mix well ensuring to scrape down the sides of the bowl. Do not mix batter too much, just until fruits are evenly combined then turn off mixer.
9. Preheat oven to 280 degrees Fahrenheit.
10. Prepare a 9-inch spring form pan by greasing with some softened butter then dusting lightly with flour. Cut a circular piece of grease proof paper that fits the circumference of pan’s base and carefully lay inside. Pour fruit cake batter into the pan, then tap gently against the counter to settle the batter evenly.
11. Place cake pan into the oven on the middle rack and bake for about 1 hour and 10 minutes or until a toothpick or skewer, inserted in the cake, comes out clean. If still gooey, return cake back into oven for an additional 10 to 15 minutes and monitor so it doesn’t burn.
12. Meanwhile, in a small bowl; mix the ingredients to soak the cake.
13. When cake is done, let sit for 10 minutes to cool. Using a skewer, pierce the surface area of cake to create minute holes. Drizzle or brush the alcohol mixture all over the cake to allow the alcohol to soak in.
14. Allow cake to rest until completely cool, then slice and enjoy.
15. You can also continue to soak the cake a few more times over the course of the next few days to allow it absorb more alcohol and truly become stronger in flavor before slicing. This I recommend fully. Be sure to keep cake tightly covered in the pan as to prevent it from drying up.
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Chef Jason Peru: @chefjasonperu
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MUSIC CREDITS:
Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
#BlackCake #FruitCake #TriniChristmas
Will Carroll cooks a Franklin Nut Cake from Grandmother Carroll's recipe collection.
This is a video of Will Carroll cooking a Franklin Nut Cake from his family's recipe collection.
My grandmother's secret recipe. Pies you have to try!
Potato dough for pies is versatile and incredibly tasty. Even on the third day, the pies are soft and tender. I advise you to try this dish!
Potato dough for pies: (the dough is very tender, versatile)
Half a portion! :
- 250 ml of potato broth
- 250 g boiled potatoes
- 20 g of yeast (dry yeast - 3 times less)
- 1 tbsp sugar
- 0.5 tsp salt
- 40 ml vegetable oil + 10-20 ml dough kneading oil
- about 600 g flour
- 1 egg for greasing pies
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Christmas Rum Fruit Cake How To Make It Best In The World Recipe | Recipes By Chef Ricardo
Follow the instructions and you can make yourself a nice 9 inch fruit cake. Look out for the full new recipe sorrel. chefricardo.co.uk
Jamaican Christmas Fruit Cake
Copy Right 2014
Ingredients
Butter- 1 Lb
Sugar- 1 lb
Flour- 1 lb
Breadcrumbs- 1 lb
Baking Powder- 2 tsp
Eggs- 6
Raisins- half cup
Prunes- half cup
Currant- half cup
Mixed Peel- ½ Lb
Orange Juice- ½ Cup
Browning- 2 Tbsp
Wine & Rum to flavor (red label wine or over proof rum)
Place fruit in a large jar at least a day (longer if possible) in advance, pour wine and rum over fruit, so that it is completely covered. Cover jar and leave fruit to soak.
Mixed Spice- 1 Tsp
2 tsp Vanilla
1 tsp Rose Water
1 tsp Cinnamon Powder
Method Copy Right 2014
Cream butter and sugar in a very large mixing bowl. Add browning. Add 1 and a half cups of soaked fruit, stirring in with a large wooden spoon.
Beat eggs until light and frothy (10 to 15 minutes). Add rose water, vanilla mixed spice and cinnamon powder.
Add egg mixture and orange juice to butter mixture, fold in well. Fold soaked fruit into this mixture. (Any leftover fruit can be left to soak until the next time you bake!)
Gradually fold in flour mixture. Test to see if the wooden spoon can stand upright in middle of the mixture. If not, add some more flour until the mixture can support the spoon.
Grease baking pans and line with grease paper. Grease and flour lined pans. Pour mixture into tins and bake for 2 hours in a slow oven, 300-350 F. Place a pan of water in the bottom of the oven to ensure cakes do not dry out.
Check cakes from time to time, as baking times may vary. Cakes are ready when a toothpick or skewer inserted in centre comes out clean, or almost clean.
To store the cake for a few weeks, keep moist by pouring Red Label wine and Jamaican white rum on the top, and wrapping tightly in plastic wrap and cling film.
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Christmas Rum Fruit Cake How To Make It Best In The World Recipe | Recipes By Chef Ricardo
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