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How To make Old Fashioned Fruit Cake
DARK CAKE MAKES 90 SM. PCS:
3 3/4 c Diced, mixed candied peel
2 1/2 c Raisins
2 c Currants
2 c Pecan coarsely chopped
1 c Halved red candied cherries
1 c Halved green candied cherrie
1/2 c Dark rum
1 3/4 c All purpose flour
1 t Baking powder
1 t Cinnamon
1/2 t Ground cloves
1/4 t Nutmeg
1/4 t Allspice
1/8 t Salt
1 c Butter, softened
1 c Packed brown sugar
3 Eggs
2 T Molasses
2 t Vanilla
Prepare two 9x5 in. loaf pans or 1 8 in. square pan. In bowl combine peels, raisins, currants, pecan and cherrie. Pour in rum; mix well. Cover and let stand at room temperature for 8 hours or up to 24 hours is best. Toss with 1/2 cup of the flour; set aside. Combine remaining flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt; set aside. In large bowl cream butter with sugar until fluffy. Beat in eggs, one at time , molasses and vanilla beating well. Stir in flour mixture just until blended; stir in fruit mixture. Turn into prepared pans. Bake at 250* for about 3 hours for loaf pans or 4 1/2 hours for square cake pan or until cake tester inserted in center comes out clean. Let cool in pans on rack for 30 mins; remove from pans. Remove paper and let cool completely on rack. NOTE: See "Fruit Cake Preparation" Recipe for preparation and cooking tips BEFORE STARTING.
How To make Old Fashioned Fruit Cake's Videos
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? (
Moist, Buttery and Rich Christmas Fruitcake
This moist, buttery and rich Christmas fruitcake is truly delicious! It doesn't contain any of the ingredients that tend to give fruitcakes a bitter taste that most people don't care for. This one is so good that most people who don't care for fruitcake absolutely love this recipe. I hope you'll try it, you will be amazed at how good it really is. I'm listing the ingredients below along with a link to another video that features my Maple, Sage and Spice rub for your turkey and my homemade cornbread dressing. If you enjoyed this video and found it helpful, please like and subscribe and hit the message bell so that you'll be notified whenever I post a new video. Have a wonderful Thanksgiving and thanks for watching!
Christmas Fruitcake:
2 cups sugar
6 large eggs at room temperature
1/2 pound butter, softened (do not use oleo)
1 teaspoon pure vanilla extract
3 cups all purpose flour, sifted first and then measured
1/2 teaspoon salt
1 pound candied pineapple
1/2 pound red candied cherries
1/2 pound green candied cherries
1 pound golden raisins
1/2 pound chopped pecans
1/2 pound shredded coconut
juice from one orange
Please see video for mixing and baking instructions.
Here's how to make my Maple, Sage & Spice rub and my homemade cornbread dressing:
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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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
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Thanks for watching!
How To Make an Old Fashioned Boiled Fruit Cake
The old fashioned fruit cake we make for the tea rooms definitely satisfies the craving for winter comfort food. The dried and glacé fruits are simmered with sherry, butter and sugar until they are plump and glistening, making a moist rich fruit cake. A slice with a cup of tea beside an open fire will cheer up the greyest day in February.
See the full recipe at sconesplusmore.com/old-fashioned-boiled-fruit-cake/
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.
Christmas Cake - A traditional rich fruit cake everyone will love. #christmascakerecipe #xmascake
Welcome to Geojaklin.
Christmas is a special time of year and this cake needs to be made about 2-3 months in advance. You will need a 24cm round Cake tin double lined with greased Baking Paper. When it’s made, and after the cake has totally cooled, remove it from the tin but leave the baking paper intact on sides and bottom. Wrap the cake in Aluminium foil and store it in a cool dry place until you are ready to coat it in marzipan and icing (see in a video to be completed later). About twice a month until it’s to be used, carefully open the foil and spoon over 1-2 Tbsp Brandy to feed the cake.
Ingredients:
375 Gr Currants
275 Gr Raisins
275 Sultanas
300 Gr Glace Cherries
150 Gr Dried ready to eat Apricots halved
75 Gr Mixed Candied Peel
60 Ml Brandy
300 Gr Plain Flour
300 Gr unslted butter
300 Gr Dark Muscovado Sugar
5 Eggs
1 Tbsp Black Treacle
60 Gr Whole Almonds chopped.
Zest of 1 Orange
Zest of 1 Lemon
For instructions on how to make this delicious cake, see our video.