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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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
#fruitcake
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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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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.
Super Moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist fruit cake Complete Written Recipe:
This fruit cake is a simpler and easier version of making a traditional fruit cake or old-fashioned fruit cake.
In this Easy fruit cake recipe we don't need any soaking of dry fruits; but still the raisins,candied peels,cranberries and other dried fruits will be juicy and plumpy as they are boiled in liquid and then added into the cake batter.
This video will show you one of the least messy ways that we can make a fruit cake.We don't need any stand mixer/hand mixer to make this cake.A sauce pan and a wooden spoon are the only major tools to make this fruit cake.
In two steps we can make this super moist fruit cake batter.
Step1:
Boil the dry fruits in a sauce pan with butter sugar and water.
Step2:
Add all the rest of ingredients into this saucepan after its cooled.
Step3:
Bake the fruit cake @ 320 F for 75-90 minutes.
The cake is so soft and moist and the aroma of spices makes this fruit cake, more flavorful.
This fruit cake recipe is one of my favorite recipes to make moist fruit cake.
Hope you liked this super moist fruit cake recipe.
Hope you will make this fruit cake for this christmas.
And please let me know how it turned out for you.
Advanced Happy Christmas to all My Lovely MerryBakers :)
Music: Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Artist:
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How to Make Old-Fashioned Fruitcake - Some History & A Recipe (A Christmas Classic!) #fruitcake
How long has fruitcake been a popular Christmas treat? When and why did it fall out of popularity? Is there an old-fashioned fruitcake that I can make that will taste great and be perfect on the Christmas dessert table or to give as gifts? Watch this video and find out the answers!
If you're not interested in any of the history, jump ahead using this link:
Here is the recipe:
Here are links referenced in the video:
The book I show in this video (KINDLE & OTHER EBOOK EDITIONS ARE FREE):
My book series:
American Cookery, 1796 - Amelia Simmons
The Art of Cookery, 1747 - Hannah Glasse
Here are a couple of items about the history of fruitcake:
The Oxford Companion to American Food and Drink (
History of Fruitcake - Did we always hate it? (