CHRISTMAS CAKE RECIPE - Rich Fruit Cake for the Holidays
CHRISTMAS CAKE RECIPE - Rich Fruit Cake for the Holidays
Want to make a delicious Christmas cake this year, then follow Steve's Recipe and you will be sure to impress.
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Christmas Fruitcake Pt1: Mixing, Baking & Feeding | Cupcake Jemma
JEMMA IS HERE!!! And it's time to make your Christmas Fruitcake! Yes, Christmas is still a way off but if you want a perfectly moist Christmas Fruitcake it's time to get baking so that you can spend a few weeks feeding it (with booze of course) to make it not just moist but to enhance all of those Christmassy flavours. But of course if you leave it late that's no problem either, you will still have a delicious Christmas Fruitcake.
Our Christmas Fruitcake Kits have sold out for this year, but you can still browse a range of great Christmas Bake at Home gifts at
We will be back nearer to Christmas to show you how to ice your Christmas Fruitcake as well as hw to make your own Marzipan. So stay tuned and in the meantime get baking and feeding!!
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8 Christmas Fruitcake
800g Dried Fruit (Sultanas, Currents, Raisins)
100ml Booze (Brandy, Rum) OR Orange Juice
225g Dark Brown Sugar
225g Soft Unsalted Butter
4 Eggs
225g Plain Flour
1/2 tsp Salt
1/2 tsp Mixed Spice
75g Mixed Peel
75g Glace Cherries
100g Nuts (Almonds, Hazelnuts)
More Booze or Orange Juice for feeding!
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TRADITIONAL IRISH CHRISTMAS CAKE HOW TO!
The #festive season has been in full swing and the #Christmas cake is a tradition I would never want to miss! A #boozy and #fruity cake it will make a beautiful Christmas #centrepiece! If you bake it for yourselves please tag me in your cakes!
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Ingredients
50g sultanas
225g raisins
225g currants
100g glacé cherries, halved or whole
50g mixed candied peel, finely chopped
1/2 teaspoon ground mixed spice or pudding spice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla essense
grated zest & juice of 1 lemon
grated zest & juice of 1 orange
100g slivered almonds
1 tablespoon Golden syrup
4 tablespoons Irish Whiskey
280g Irish butter
225g soft brown sugar
5 eggs
280g plain (all-purpose) flour
50g ground almonds
1/2 teaspoon salt
Method
Day 1 – Soak your fruit!
The night before baking add all the ingredients including the whiskey into a bowl and mix well. Cover and leave the fruit to soak in the whiskey and fruit juice for 12-24 hours.
Day 2 - Prep the tin!
Prepare the cake tin! (Watch for instructions on how to) Make sure you grease really well!
Day 2 – Baking the cake!
Preheat the oven to 300°F (150°C). A bit lower – 280°F (140°C) – for fan ovens.
You want a long slow cook, so that the fruit does not burn – don’t worry if some of the external fruit blackens somewhat it’s part of the charm!
• Cream together your butter and sugar until it turns a pale colour and there are no hard sugar granules visible.
• Add the eggs one at a time, mixing each one in very well before adding the next, as the mixture can easily curdle at this stage. If it does curdle (which can happen) add a tablespoonful or two of flour, mix that in and then add a spoonful of flour with each subsequent egg.
• Mix the dry ingredients together and then fold into the batter using a spatula.
• Add the fruit and mix everything up well. The resulting mixture will be thick, sticky and heavy which is exactly what you need!
• Spoon the mix into the lined cake tin, take the back of your spoon and smooth the top out, focusing on keeping the edges higher than the centre.
• If you wish you can take a strip of grease proof paper and place it loosely over the top of the cake so it doesn’t burn/brown too much. I didn’t purely because I trust my oven!
• Bake in the oven and ignore it for at least 31/2 hours.
• After this time remove the cake from the oven and check using a dry mental skewer (I used a knife) If it is dry the cake is done and if not add the cake back to the oven for 20 minutes.
• It can take up to 41/2 hours
When the cake is done, set it aside to cool completely in the tin.
Day 3
Remove the cake from the tin and give it its first feed of whiskey!
Turn the cake upside down, poke holes at regular intervals over the surface of your cake to allow the whiskey to soak through and add a cap full of whiskey over the cake, making sure you get all the way to the edges.
Repeat this step every 7-10 days on the run up to Christmas!
You can leave the cake un-iced, some people prefer it that way, but traditionally it is iced with marzipan!
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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Irish Fruit Cake Recipe | Traditional Irish Christmas Cake Recipe | Easy & Quick | HINDI/URDU | HCF
▶Irish Fruit Cake Recipe | Traditional Irish Christmas Cake Recipe | Easy & Quick | HINDI/URDU | HCF
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Ingredients:
¼ cup - Light brown sugar, room temp
1 - Lemon juice
1 cup - Orange juice
½ tsp - Nutmeg pwd
¼ tsp - Clove pwd
1 tsp - Cinnamon pwd
1 - Green apple, grated
1 - Lemon zest, grated
½ tsp - Ginger pwd
1 tbsp - Vanilla essence
Dehydrated mixed fruit
75g - Black raisins
75g - Golden raisins
100g - Almond, chopped
100g - Dehydrated mixed fruit
1 ½ tbsp - Orange zest
75g - Cranberries
75g - Green raisins
50g - Red maraschino cherries
Dry Ingredients:
280g - Salted butter, room temp
250g - Brown sugar, room temp
5 - Eggs, room temp
80g - All purpose flour
½ tsp - mix spice
50g- Ground almond
* Allow to sit covered overnight at room temperature
* Cream together the butter and sugar until pale and fluffy.
* In a large bowl combine the flour and spices, set aside.
* One at a time then fold in the dry ingredients.
* Lastly, fold in the boozy fruit mix
* Bake in a preheated oven at 180C for three an hours.
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