GRANDMOTHER'S BEST FRUIT CAKE: The holiday's best heavy fruit cake recipe out there!
Professional Pastry Chef Lindsey Farr’s Nana helped out with this one, it’s a tutorial for a delicious brandy-soaked cake with nuts and dried fruits aka the best moist fruit cake recipe ever! This spiced fruit cake recipe is the best fruit cake packed full of nuts and dried fruits, and the method shown in this video makes for a super moist fruit cake for Christmas. Trust Nana to have the best fruit cake recipe!
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Chapters:
00:00 Intro to the Best Fruit Cake Recipe
01:09 Mix dry ingredients and mix-ins
06:26 Mix wet ingredients, in order, in stand mixer
08:33 Fold in dry ingredients
09:30 Put in pan and bake with water bath underneath
12:04 Cool and unmold
16:48 Soak and wrap with slice of apple
22:24 Let it sit for a month then re-soak
25:56 Wait a month and serve!
Ingredients:
2 cups All-purpose flour (248g)
½ teaspoon Baking powder
1 ½ teaspoons Kosher Salt
1 ½ teaspoons Cinnamon
1 teaspoon Ground Nutmeg
3 ½ cups Pecans, chopped (385g)
1 ½ cups Candied pineapple, chopped (340.2 g) ¾ lb
2 cups Candied cherries (340.2g) ¾ lb
1 ½ cups Golden Raisins (226.80g) ½ lb
½ cup Butter, softened (113g)
2 ¼ cups Granulated Sugar (517.5g)
6 Eggs
1 ½ tablespoons Brandy, for the batter
2 tablespoons Honey, for brushing cake
1 cup Brandy, for soaking, optional (224g)
½ Apple, peeled & sliced, for storing, optional
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TOOLS USED IN THIS VIDEO:
o Clear Ingredient Bowls -
o KitchenAid Stand Mixer with 6-Quart Bowl -
o Clear Deli Containers (Quart) -
o Mini Whisks -
o OXO Good Grips 3-Piece Wooden Utensil Set -
o Nordic Ware Angel Food Cake Pan, 18 Cup Capacity, Graphite 10-inch Tube Pan Non-Removable Bottom –
o Parchment Paper Sheets -
o Yellow Kitchen Scissors (Similar) -
o Vegaline Cooking Spray -
o GIR Silicone Spatula (get the 11”) -
o OXO Nesting Liquid Measuring Cups (THE BEST THINGS EVER!) -
AllClad Large Roasting Pan -
o Cake Testers -
o Kitchen Towels -
o Kuhn Rikon COLORI Non-Stick Serrated Paring Knife -
o Fox Run Round Cooling Rack, Iron/Chrome, 13-Inch -
o Pyrex Prepware 8-cup Measuring Cup -
o Reynolds 912 Foodservice Clear Plastic Wrap Film, 15 inch Width, 2000 Feet -
o Y Peeler -
o Serrated bread knife -
CAMERA EQUIPMENT USED:
Camera 1:
Camera 2:
Macro Lens:
Front Lens:
Tripod 1:
Tripod 2:
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Grandmother’s best fruit cake is the best heavy fruit cake recipe for the holidays this year. This grandma fruitcake is the best fruit cake recipe moist with brandy, making it a super moist fruit cake recipe youtube. This is the best fruit cake with dried fruits tutorial so you can make a super moist fruit cake recipe for Christmas.
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How to bake an AWARD WINNING RICH FRUIT CAKE | Ekka Blue Ribbon Baking w/ Laurel Edwards
Ekka royalty Geoff Beattie shows Laurel how to cook a Rich Fruit Cake. Learn his secret baking tips, including how to keep your cake moist and even.
Geoff has been competing at the Royal Queensland Show (Ekka) for 30 years and has won approximately 4,000 awards nation wide.
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Download the recipe card at ekkaonline.com/blue-ribbon-baking
This is episode 2 of Blue Ribbon Baking presented by Norco. For more info visit ekkaonline.com
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RECIPE
Ingredients:
• 700g Raisins
• 1050g Sultanas
• 60g Mixed Peel
• 60g Cherries
• 350g Currants
• 4 tbsp Rum
• 4 tbsp Sherry
• 500g Norco unsalted butter (softened)
• 500g Brown Sugar
• ½ tspn Salt
• 10 Eggs
• 2 tbsp Vanilla Essence or 1 tbsp Vanilla Extract
• 1 tbsp Lemon Essence
• 2 tspn Coffee Essence
• 1 tbsp Treacle
• 60g Self-Raising Flour
• 600g Plain Flour
• ½ tspn Ground Cloves
• 2 tspn Mixed Spice
• Juice of 1 Orange
• 120g Blanched Almonds (optional)
• Norco Custard (to serve)
Utensils:
• 3 large bowls
• wooden spoons
• electric beater
• 25-28cm square tin
• newspaper
• string
• cardboard
• tea towels
Method:
1. Soak Fruit Overnight
Cut raisins, sultanas, mixed peel and cherries into equal parts. Add cut fruit and currants in a large bowl. Add rum and sherry over the fruit and mix well. Cover with plastic wrap and leave to soak overnight.
2. Combine butter, sugar and salt into a large bowl. Beat with electric beaters or similar until creamy.
3. Add eggs one at a time, beating well after each egg.
4. Add vanilla, lemon essence, coffee essence and treacle to butter mix. Beat well.
5. In a separate bowl, combine flours, ground cloves and mixed spice.
6. Add orange juice and almonds (optional) to fruit mix and almonds. Mix well with a wooden spoon.
Add a bit of the dry ingredients’ mixture (approx 100g) to the fruit mixture. Mix well.
7. Add butter mixture and remaining dry ingredients to fruit mixture. Mix well.
Method
8. Line a 25-28cm square tin with baking paper. Spoon mixture in tin and spread evenly.
TIP: To remove air bubbles, spoon the mixture into the corners first before filling the rest of the tin. Additionally, drop the tin on the floor or a table a few times.
TIP: Using a wet hand, press down on mixture to make the top even and glossy
TIP: Before placing in the oven, cover the outside of the tin with newspaper and secure with string. Additionally, place cardboard underneath and on top of the tin. This will help the cake cook more slowly and not burn.
9. Bake in a pre-heated oven at 120°C for 4.5 - 5 hours until cooked (check after 4 hours).
TIP: Listen to your cake! If the cake is still sizzling, it has not cooked through and needs to go back in the oven.
10. Wrap in a couple tea towels and leave to cool. Remove cake from tin after it has completely cooled
11. Eat on its own, or with serve with some Norco custard.
How My Grandmother Make Her Jamaican Rum Fruit Cake Before Christmas | Recipes By Chef Ricardo
TIPS:
Jamaican rum fruit cake is a tradition in Jamaica its goes with sorrel.
You can make two types of cake a dark cake or a brown cake.
Recipe below:
To get your cake dark just add extra browning
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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Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
How My Grandmother Make Her Jamaican Rum Fruit Cake Before Christmas | Recipes By Chef Ricardo
Chef Ricardo Cooking
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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More How To's:
Connect with:
Kezzianne Miller: @kezzidoeseat
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
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