Christmas Fruit Cake, Black Cake, Rum Cake, Super Moist & Delicious!
This recipe of Christmas Fruit Cake is one of the simplest and by far the best I have tried.
This super moist and delicious cake is dense and pack with soaked flavorful fruits .
I promise you can’t go wrong with this simple step by step recipe
Stewed Fruits Recipe
Sorrel Fruit Cake Recipe
Stewed Fruits Recipe
**Ingredients for blended fruits**
1 lb prunes, seeded and chopped
1 lb raisins
1 lb currants
1/2 Ib cherries chopped
Any other fruits of your choice
1 bottle of rum
1 bottle of cherry brandy or wine
(Spices)
**Ingredients for cake **
2 cups or 1 lb butter
2 cups or 1 lb sugar
9 large eggs
2 tsp grated lime or lemon peel
2 tsp vanilla extract or 1 tbsp vanilla essence
1 1b or 4 cups flour (baking or all purpose) (sifted)
4 tsp baking powder
1 tsp salt
1-2 tsp mix spice
2 tsp ground cinnamon
2 tsp nutmeg
1/4 cup browning or more for darker color
4-5 cups of soaked blended fruits
The day before or some days before baking, boil the fruits (prunes, raisins, currants, cherries) Link is provided
Line cake pans with 1 layer of wax
paper.
Cream butter and sugar until light and fluffy.
Break eggs into a bowl, add lime peel then pour into the batter gradually.
Add fruits to blender and lightly blend, then add to batter.
Add enough browning to give desired colour, along with vanilla essence or extract
Combine flour, baking powder, cinnamon, salt, nutmeg, fold into creamed mixture gradually.
Add more rum to your desired taste.
Pour batter into lined baking pans and bake in a preheated oven at 220 degree celsius for first 45 minutes.
Reduce heat to 200 degree for the remaining 45 minutes, or until tester comes out clean.
(Place water pan at the bottom of the oven)
Prick hot cakes and soak with a mixture of
rum and cherry brandy. (Any Alcohol You Desire)
Cover and set aside to cool.
Soak overtime for a few days to keep moist.
Thank you so much for watching ????
This super moist FRUIT CAKE recipe completely changed my mind about fruit cake!
RECIPE:
SHOP:
Never in a million years did I think fruit cake would make it to my top 10 favourite cakes of all time! I literally despised fruit cake growing up, always finding it too dry or having too many sultanas. UNTIL I developed this super moist fruit cake recipe that is packed with fruit, nuts, dates and so much more!
INGREDIENTS LIST:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Fruit Cake
▢¾ cups (170 g) unsalted butter
▢¾ cups (150 g) soft brown sugar
▢2 cups (350 g) dried fruits - I used a combination of sultanas, raisins, currants, red and green glace cherries and citrus peel (see note 1 on blog post)
▢½ cup (100 g) dates - pitted and cut into small pieces, see note 2 on blog post
▢⅔ cups (166 g) store bought sweetened orange juice - like Just Juice, Tropicana etc.
▢1½ tbsp orange zest - the zest of about 1 medium sized orange. The juice of the orange will be used later in the syrup.
▢2 tbsp (36 g) molasses
▢1¾ cups (210 g) all purpose flour
▢1½ tsps baking powder
▢½ tsp salt
▢1½ tsps cinnamon powder
▢½ tsp ground ginger powder
▢¼ tsp nutmeg
▢1 tsp all spice
▢¼ cup (52 g) unflavoured vegetable oil - I use canola oil
▢3 large eggs
▢1 cup (100 g) walnuts - halved
Orange Syrup/Glaze
▢3 tbsp (50 g) freshly squeezed orange juice
▢1¾ tbsp (20 g) white granulated sugar
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Thanks for watching!
How to make Mini Christmas Cakes - Xmas Cake Recipe
#christmascake #christmascakerecipe #xmascake
*How to make Mini Christmas Cakes - Xmas Cake Recipe*
These are miniature Christmas fruit cakes also known as Christmas Cake. These are individually sized portions. Perfect if you want to make them into Christmas gifts for your family and friends. Made with all the traditional ingredients, there is nothing missing from this recipe. These Christmas Cakes are rich, fruity and decadent. The only difference is their size.
They also present the opportunity for you to decorate them individually, maybe with a person's initials or just an ornament. The tops are marzipan and icing just like a proper Christmas Fruit Cake. If you make these I'd love to hear your feedback. I hope you enjoy this recipe, I've carefully considered the measurements so that you would have a flawless outcome with this bake for the holidays.
Merry Christmas, and Happy Holidays, and I wish you all the best for 2023. Happy Baking everyone from Scrummy!
*TIMINGS.*
• Prep Time: 15 mins.
• Cooking Time: 60 mins
• Total Time: 75 mins.
• N.B. It's best to soak the fruit overnight.
*SERVINGS.*
Makes 6 mini Christmas Cakes - 18 slices.
*INGREDIENTS.*
• 1¼ cups (175g/7oz) Raisins.
• 1¼ cups (175g/7oz) Currants.
• 1¼ cups (175g/7oz) Sultanas.
• 3 tbsps Brandy/Whiskey/Rum/kirsch.
• ½ cup + 3 tbsp (150g/5oz) Butter, softened.
• ¾ cup (150g/5oz) Dark Brown Sugar
(If using white sugar add 1 tbsp of Treacle/Molasses).
• 4 Medium Eggs.
• 1 cup + 1 tbsp (175g/7oz) Plain/All Purpose Flour.
• ½ tsp Mixed Spice.
• ¼ tsp Nutmeg.
• 1 tbsp Treacle/Molasses.
• ½ Orange Zest or 1 tbsp of Orange Juice.
• ½ Lemon Zest or 1 tbsp of Lemon Juice.
• ¼ cup (50g/1½oz) Glace Cherries.
• ¼ cup (50g/1½oz) Mixed Peel (optional).
• ½ cup + 1 tbsp (50g/1½oz) Ground Almonds.
*OVEN TEMPERATURES.*
Preheat the oven:
• Fan Oven: 140°C/280°F.
• Oven: 160°C/320°F.
• Gas Mark 3.
*METHOD.*
1. Place the raisins, sultanas and currants in a bowl and add the alcohol.
2. Soak for a few hours or overnight.
3. When the fruit is ready, preheat the oven to the above temperatures.
4. Grease 6 x 200g bean tins with melted butter and double line the bottoms and sides with greaseproof paper. Be careful as the rim of the tins may be sharp.
5. Whisk the butter and sugar until soft. Add in the eggs one at a time while continuing to mix the mixture.
6. Pour in the flour, nutmeg, cinnamon, treacle/molasses, zest of orange and lemon and mix again until thoroughly combined.
7. Add the soaked fruit, glace cherries, mixed peel and ground almonds.
8. Using a spoon fold in the fruit.
9. Using a spoon, fill the tins to ¾ of the way full and level with the top with the back of a spoon. I make a small dip in the centre of each mini cake so that they don’t rise like “volcanoes” during baking.
10. Bake for 60-75 minutes and use a skewer to check that they are fully baked
11. Remove from the oven and while hot poke with a skewer making sure the skewer goes all the way to the bottom.
12. Feed each mini cake with ½ tbsp of alcohol. if storing the cakes for a few weeks before decorating wrap them in greaseproof paper and store them in a cool place.
*N.B.* You can continue to feed the mini cakes once a week if you wish.
13. Decorate the mini cakes when cold.
14. If required level the top of each of the mini cakes. Brush with a little marmalade/apricot jam.
15. Place a 7cm round disc of marzipan on top of the mini cake and push down.
16. Brush warm water on top of the marzipan and add a 7cm round disc of fondant icing.
17. Decorate with cranberries, Christmas cake decorations or fondant. If adding fondant decorations to the top, stick them with a little warm water.
18. Store in a cool, dry place (not the fridge) until ready to serve.
19. Mmm Scrummy!!!
*STORAGE.*
Store in a cool, dry place away from direct sunlight. It's best to wrap your cake in parchment/greaseproof paper and then in foil twice. After wrapping, pop the cake in an airtight container.
*QUESTIONS.*
If you have any questions about this Christmas Cake Recipe, please comment, and I will reply to you ASAP.
Happy Baking Everyone!
#baking #christmasfood #christmasrecipe #christmas #xmas #christmascakeideas #christmascake #scrummy #scrummytv
Mary Berry's Christmas Cake | delicious. Magazine
Mary Berry's classic Christmas cake is one of the most popular recipes on our website. The rich fruit cake is studded with plump dried fruits and finished with a good dash of brandy.
Serves
Ingredients:
425g currants
250g each sultanas and raisins
300g glacé cherries, quartered, rinsed and drained
150g ready-to-eat dried apricots, snipped into small pieces
75g mixed candied peel, roughly chopped
4 tbsp brandy, plus extra for pouring
300g plain flour
1 tsp ground mixed spice
½ tsp freshly grated nutmeg
300g softened unsalted butter, plus extra for greasing
300g dark muscovado sugar
5 medium free-range eggs
1 tbsp black treacle
Finely grated zest of 1 large lemon
Finely grated zest of 1 large orange
60g whole unblanched almonds, roughly chopped
Method:
1. Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
2. Preheat the oven to 140°C/fan120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
3. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
4. Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
5. When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
6. Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving.
Find the full recipe here:
THE BEST JAMAICAN BLACK (RUM) CAKE | RICH & MOIST with EASY STEP BY STEP INSTRUCTIONS!!
WATCH THIS INGREDIENTS AND STEPS LISTED IN THIS VIDEO: & FULL RECIPE LINK: | Jamaican Rum Cake, also know as Jamaican black cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!
Recipe:
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Mini Festive Fruit Cakes
Using a recipe from Marks & Spencer these are delicious fruit cakes topped marzipan and fondant icing. Perfect for the Christmas season, they can also be wrapped and given as little gifts.
Chapters/Timecodes:
0:00 Introduction
2:08 Preheat the oven
2:30 Cake ingredients
4:53 Make the cake batter
10:54 Fill the cake pans
12:52 Bake the cakes
13:24 Ingredients for topping
15:59 Cover the cake with marzipan
17:59 Cover the marzipan with icing
19:17 Make icing to pipe
23:51 Result and taste test
Recipe:
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