Fruit Cake - Quick & Easy Recipe Tutorial - no waiting required!
Fruit Cake - Quick & Easy Recipe - Don't wait months for it to mature!!!
This is a simple cake to make and delicious to eat. Perfect for Christmas or just any time of the year.
A lot of people (including myself) make their fruit cakes several months in advance to give them time to mature. If you haven't got that time, you can whip up a quick fruit cake that is ready to eat same day and will save you time and effort. All you need to do is heat your dried fruit in alcohol until the fruits start to become plump, then blend most of them for even distribution in the cake.
Watch the video to see how easy it is!
I use cranberries, glace cherries, sultanas and mix fruit (with peel etc). Be generous- you can even add 400g of dried fruit if you prefer.
I hope you give this recipe a try!!
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▼YOU WILL NEED▼
350g // 12.4oz // 3 cups Siifted self raising flour (or all purpose/plain and baking powder)
300g //10.5oz // 1+2/3 cup brown sugar
300g //10.5oz // 1+1/4 cup margarine
5-6 teaspoons spices
1 teaspoon vanilla
3 tablespoons black treacle
350g // 12.4oz // 2+1/3 cup dried fruit
6 eggs
Zest of one citrus fruit
200-250ml /1 cup / 7-8.5fl oz alcohol (Sherry or Rum)/fresh orange juice (no alcohol version)
First, heat fruits and alcohol (I use Sherry or Spiced Rum) then allow to cool whilst making the cake batter
1. Mix butter/marg and sugar until fluffy
2. Add treacle and vanilla then mix
3. Add eggs, orange zest, flour and spices then mix
4. Mix blended fruit in - about 2/3 of your fruit
5. Mix whole fruits in - the remaining 1/3
6. Bake at 160c for 30 minutes then 140c for 90 minutes - cover the cake very loosely with foil to prevent browning too quickly on top. Bake in the middle of your oven
WILTON BAKING STRIPS -
CREDIT: MUSIC BY NICOLAI HEIDLAS - SONG TITLE 'SUNNY HOLIDAYS'
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Light Fruit Cake - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making LIGHT FRUIT CAKE, this recipe is a traditional Newfoundland and Labrador recipe and made mostly at Christmas time and Weddings.
Our website link:
Our cookbooks link:
#homemaderecipe #cake #christmas
Ingredients:
¾ Cup butter or margarine
¾ Cup sugar or less
3 Eggs
1 Tsp almond extract
3 Cups All-propose flour, keeping ¼ cup for cherries.
1½ Tsp baking powder
½ Tsp sea salt
1 Cup evaporated milk ( room temp )
½ Cup chopped almonds
1 Cup raisins
1 Cup Halved Glacé cherries chopped ( roll in ¼ cup flour before adding to mixture )
Method:
- Cream together butter and sugar.
- Separate eggs in two bowls, beat the yolks until thick in one bowl and whip the whites until stiff in another bowl, add to creamed mixture and fold together.
- Mix in almond extract.
- Then sift flour, baking powder and sea salt to creamed mixture.
- Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temp milk to your mixture.
Fold chopped cherries, raisins that have been rolled in flour to your mixture, add chopped almonds.
“ Grease one springform pan or bundt pan.”
Bake in a 350°F pre-heated oven for one hour depending on your oven, always check the middle of your cake first with a knife before removing it from the oven, if it comes out dry it's done if wet close door and leave for another five minutes or so then check again.
Don't over bake your cake ,this will make your cake dry.
Remove cake from oven let sit in cake pan for 5 to 10 minutes before removing it from the pan. You may need to run a knife around the sides to remove from pan if stuck.
Icing with a white boiled icing, see recipe below.
BOILED ICING
2 CUPS icing:
1 CUP MILK
4 TSBP FLOUR
1 CUP WHITE SUGAR
½ CUP BUTTER OR MARGARINE
1 TSP VANILLA or Flavour of choice
1 TSP CORN SYRUP
METHOD:
In a medium saucepan add milk, sugar and flour, start to boil on a medium heat stirring continuously.
After liquid starts to boil slowly and thicken, this can take around 5 minutes, remove from heat and stir in vanilla to mixture.
Put all sugar paste mixture into a bowl or jar and bring to room temperature, then put in the fridge to cool. This can take 1 hour or more for the sugar paste to cool totally.
In a medium mixing bowl with a blender, add butter and slowly scoop the sugar paste mixture into the bowl with your butter and blend on high speed, until all combined and light and fluffy.
Add corn syrup continue mixing until combined and put the bowl of boiled icing in the fridge until ready to use it.
Bonita’s Tips:
1. Having the sugar paste cold is important, this will help make the icing creamy and fluffy.
2. Using butter is good but you can replace with margarine.
3. If longer storage you can put the leftover boiled icing in a mason jar with lid up to a week.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Fruit Cake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Fruit Cake.
Bakers tend to have a list of 'must haves' they want to bake for Christmas. For me, I always like to make this Fruit Cake. I just love the combination of nuts and dried and candied fruits with barely enough cake batter to hold it all together. If you have ever made a British Fruit Cake you know that what really sets this cake apart is how we repeatedly 'feed' (brush) the cake with alcohol over several weeks. This gives the Fruit Cake a subtle alcohol flavor and a moist texture, plus it also acts as a preservative so the cake can be stored for ages and ages. Of course, the step of repeatedly brushing the cake with alcohol means we have to make it well in advance of Christmas.
We welcome questions on our Facebook Page:
????????Guyanese Light Fruit Cake ????????#christmasrecipe #lightfruitcake #cakerecipe
2 Stick room temperature butter (1 cup) (220Grams)
1 Cup sugar (220 Grams)
2 1/2 Tsp baking powder
3/4 Cups grind fruit
1 Tbsp mixed essence
1 Tsp nutmeg
1 Tsp cinnamon powder
1 3/4 cup flour (220 Grams)
5 eggs
Baked 325F for 45-1hrs
Link to mix fruit recipe ????
My other light fruit cake recipe ????
Christmas Special Mixed fruit Cake || Bakery Style Super Moist Fruit Cake Recipe
Christmas Special Mixed fruit Cake || Bakery Style Super Moist Fruit Cake Recipe
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Ingredients:
1. Egg- 2
2. Sugar- 1/2 cup
3. Oil- 1/4 Cup
4. Baking Powder- 1 tsp
5. Vanilla Essence- 1 tsp
6. Maida/All Purpose Flour- 1 cup
7. Milk- 1/4 cup
8. Mixed Fruit/Dry Fruit
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#FunWithCooking101#Vanillacake#Poundcake #cake #dessert #homemade #baking #foodporn #cakes #desserts #food #cupcakes #foodie #sweets #lemon #strawberry #chocolate #yummy #cookies #foodphotography #bananapudding #cakesofinstagram #shoplocal #vapeindo #bakery #instavape #flavor #beddistribution #vapedaily #vapegram#fruitcake
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Black forest cake recipe:
Chocolate Cake Recipe-
Pound Cake Recipe-
Red Velvet Cake-
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Bakery style light fruit cake/Easy fruit cake/gawa's kitchen/Southafricanyoutuber
Recipe credit Shakerah Moosa
Tried and tested by gawa's kitchen
ingredients
250g butter
1/4 cup oil
1 cup light brown sugar
6 Large eggs
2 teaspoon vanilla extract
3 cups Cake flour
4 teaspoons baking powder
1/4 teaspoon salt
2 cups cake fruit mix
1/4 cup milk
chopped pecans/optional
bake 180 degrees Celsius 30 minutes
reduce oven temperature to 160 degrees
bake for further 20-25 minutes
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