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.
Thanks for watching.
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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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#BlackCake #FruitCake #TriniChristmas
Old Fashioned Dark Fruit Cake
This is a very rich, tasty cake for all you fruit cake lovers! Hope that you give this one a try.
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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Quarantine Cooking: Banana Fruit Cake Recipe
Quarantine Cooking: Banana Fruit Cake Recipe - Paula’s back at it with her next fall recipe and this one is bound to make fans when dessert time comes around…Banana fruit cake!
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VOĆNA TORTICA SA BAKINIM KOLAČEM - FRUIT CAKE WITH GRANDMOTHER'S COOKIES
Potrebni sastojci:
* domaci bakin kolac
* 0,3dl mleka
* 5 kasika secera
* 50g margarina
* 1 puding od vanile
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* 200g malina
* 300g visanja
* 2 kasike secera
* 1 kasika pudinga od vanile
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* 70g cokolade
BAKIN KOLAČ
* 4 jaja
* 210ml secera
* 210ml mleka
* 200 ml ulja
* 1 pp
* 1vanilin secer