Jamaican Fruit cake | Christmas Cake| How to make Fruit cake
TIPS AND INGREDIENTS BELOW:
First of all, let me just say. The most important thing is flavour and that the baked cake is not too dry or too wet. I've probably had fruit cake of 20 different kinds of texture over the years in Jamaica.
I love Christmas cake and either a pudding texture or cake texture makes me happy as long as the flavour is amazing. THIS mixture will give you a more tender moist cakey crumby texture once cooled down. I will be posting another video with a more Puddingy???? texture in my dessert playlist. IT IS UP TO YOU TO PUREE YOUR FRUITS OR LEAVE THEM WHOLE.
For the soaked fruits:
The ratios of fruits are up to you however I often do:
4 cups raisins
3 cups prunes
2 cups currants
1 cup glace cherries
I place glace cherries, currants, raisins and chopped prunes in a glass container with ENOUGH white rum and red label wine TO COVER them (the liquid is maybe 1 inch or higher than the fruits) and let it sit in the sealed jar for one year. Other spices and flavorings can be added to the soak if desired)
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For the Cake:
This yields two eight inch cakes or 1 tall 9 inch cake. Please remember:
1.All of our ovens tend to run differently regardless of the set temperature so...use a skewer or toothpick into the cake at about the 1 hour and 20 or 35 minutes mark to check whether the cake is good or still too wet.
2. Bake the cake on the middle shelf of the oven. The top shelf may be too hot. Place a baking tray full of hot water on the SHELF BELOW to provide moisture while the cake bakes.
3.Spritz your cake daily or every other day with wine and/or rum.
4. Keep your cake covered properly to prevent drying out.
5. Keep your cake at room temperature. If you want to keep the cake for weeks then refrigerate BUT...sit out at room temperature when serving your guests. The longer any cake sits in the refrigerator the drier it gets so sitting it out of the fridge helps.
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✔Please wrap your cake properly in foil or plastic wrap or store in a sealable container at room temperature. The alcohol acts as a great preservative but for longer storage you may refrigerate the cake and let it sit at room temperature for awhile on the day you'd like to eat it.
✔You may use two 8 inch or two 9 inch cake tins
✔ If you don't have fruits soaked for a year, you have options:
1. Start soaking it now ???? or
2. Do stewed fruit which will be in my next fruit cake video later tonight or tomorrow
3. OR Just chop them finely add alcohol then puree it very smoothly without doing the soaking
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INGREDIENTS:
2 cups Unsalted butter (1 LB)
2 cups white sugar
1/2 cup SOFT brown sugar
6 LARGE eggs (use 8 for small eggs)
2 tsps grated lemon/lime zest
2 1/2 - 3 cups allpurpose flour (Sometimes I do 2 cups flour and 1 cup soft breadcrumbs)
1 1/2 tsp ground Cinnamon
1/2 tsp Ginger powder
1 1/2 tsp freshly ground nutmeg
1/2 tsp Coriander powder (It is an ingredient that is sometimes used in mixed spice)
1/2 tsp Ground allspice
1/4 tsp Ground cloves
3 tsps Baking powder
1 1/2 tsp salt
2 1/2 cups PUREED ALCOHOL SOAKED fruits
1 tbsp fancy mollasses
2 tbsps or more browning*
4 tbsps lemon juice
2 tbsps vanilla extract
1/4 tsp Almond essence
*Browning is a bottled burnt sugar/dark caramel sauce used in Caribbean Cooking to add a deep brown colour to creating food items.
Red label wine (add more to cake while warm and daily if desired)
White Rum (add more to cake while warm and daily if desired)
My other fruit cake video:
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.
Best Fruit Cake Recipe, Simple and Quick - You will make this every day! Cake in 5 minutes
Best Fruit Cake Recipe, Simple and Quick - You will make this every day! Cake in 5 minutes
#cakes #5minuterecipe #fruitcake #baking #desserts
???? Welcome to #easyquickrecipes where we make cooking simple and fun! Today, we're sharing a recipe that's so easy and delicious, that you'll want to make it every day! Cooking does not get easier than this! This is actually one of the best fruit cakes, from our 5 minute recipes lot! And it is filled with a lot of dried fruits!
???? In this video, we're going to show you how to make a simple fruit cake in minutes! With the addition of fruits and nuts, this cake has a very festive smell! It's a great way to enjoy a cup of tea or coffee in just a few minutes!
???? So, put the kettle on, and let's get baking! Don't forget to like, share, and subscribe for more easy and tasty recipes. Leave a comment below and let us know how it turned out!
Happy baking! ????????????
???? Turn ON Subtitles To get Your Language!
???? Ingredients:
Butter 130g (½ cup, 1 tablespoon)
Sugar 100g (½ cup)
3 Eggs
Vanilla extract 1 teaspoon
Almond essence ½ teaspoon (optional)
Plain flour 200g (1 ⅓ cups)
Baking powder 1 1/4 teaspoons
Dried Fruit and Nuts 150g (about 1 cup)
Measuring cup size - 240ml
Baking pan 21x11x6 cm
Bake in a preheated Oven at 170c (338f) for 40 - 45 minutes
???? Don't Forget to Comment, Like, and Subscribe! This is our Motivation to continuously Bring you New Cake Recipes!
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Old Fashioned Fruit Cake
Soaked mixed fruits brings out the sheer charm of this cake
Recipe : Anitha Issac, Manna School of Cookery, Kochi
Producers : Arathi Kanan & Sam David
Camera : Tony Issac
Editor : Vinod A S
Head, Content Production : Santhosh George Jacob
Old Fashioned Fruit Cake - Ingredients
250 gms maida
200 gms butter
200 gms sugar powder
200 gms mixed dry fruits (dates, nuts, cherries, kismis, raisins)
20 gms ghee (preferably RKG)
1 tsp baking powder
4 eggs
2 tsp vanilla essence
1 tbsp rum
4 drops almond essence
1 tbsp pineapple jam
½ tsp mixed spices (cinnamon, cloves, nutmeg, caraway seeds)
½ cup caramel syrup
Preparation
Sieve maida with baking powder
Add spices and the chopped fruits and mix well with fingers
Beat butter with sugar powder
Adding the eggs one at a time
Add jam, essence and caramel
Fold in the maida and pour into a greased and lined tray
Bake at 180°C for 45 min
After baking, add 1 tbsp of rum on top of the cake
Preparation time: 20
Cooking time: 45
Serves: 4
Calories: 4812
Holiday Pecan Fruit Cake - Cooking From Scratch - Holiday Cake Recipes
Holiday Pecan Fruit Cake - Cooking From Scratch - Holiday Cake Recipes Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Fruit Cakes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #fruitcake #fruitcakerecipe
Purchase Collard Valley Cooks Cookbooks:
Tammy’s Christmas Fruitcake (New Recipe is not in our Cookbooks)
For the Cake:
2 CUPS BUTTER
2 CUPS PACKED BROWN SUGAR
6 LARGE EGGS
2 TSP. APPLE PIE SPICE (PENZEY’S)
2 2/3 CUP SELF-RISING FLOUR (WHITE LILY)
1/2 CUP GRAPE JUICE
3 TBSP. VANILLA EXTRACT
3 1/2 CUPS CANDIED FRUIT
10 OZ. CHOPPED DATES
4 CUPS CHOPPED PECANS
Read the entire recipe before beginning. Do not
preheat the oven!
In a mixer mix the butter and sugar until fluffy. Add
eggs one at a time, beating in between.
Add Apple pie spice and vanilla extract. Add grape
juice and mix well. Add flour and beat for 2 minutes
on medium speed.
In a separate bowl add 1/3 CUP FLOUR then add your
fruit and mix until fruit is coated well with flour. Add
pecans and dates and mix well. Pour batter into bowl
with fruit and nuts. Mix well.
Spray pans with baking spray and fill 3/4 full of
batter. Put cake in a cold oven and then put on Bake
at 350 degrees and bake 30 minutes. Turn oven to
250 degrees and bake for 2-4 hours. Cook time will
vary depending on size and depth of cake. Cake must
be done before topping with fruit. After you top cake
cook another 30 minutes for pecans to toast.
For pecan and fruit topping:
JELLY OR MARMALADE (8OZ.) 1-2 CUPS OF LARGE
MIXED COLORED CANDIED FRUITS (YOUR CHOICE) I
LIKE RED AND GREEN CHERRIES.
4 CUPS OF WHOLE PECANS
Heat jelly (your choice apple or orange marmalade)
in a non-stick small pot or skillet.
Pour over fruit and mix until fruit and nuts are coated
well.
My choice of fruits:
8 oz. FRUIT AND PEEL OLD ENGLISH MIX OR EXTRA
FANCY (THESE ARE CHOPPED SMALL) (1 CUP)
8 OZ. TROPICAL MIX (1 CUP)
8 OZ. MIXED PINEAPPLE AND CHERRIES (HALF THESE)
10 OZ. CHOPPED DATES
TIPS:
WHEN YOU BUY FRUIT AND NUTS GET PLENTY FOR
TOP OF CAKES TOO!
DO NOT PLACE TOPPING ON CAKE BEFORE IT IS SET
IN MIDDLE OR IT WILL SINK DOWN INTO THE CAKE.
DO NOT USE OLD ENGLISH FRUIT UNLESS YOU TASTE
AND MAKE SURE YOU LIKE THE CITRON AND FRUITS,
REPLACE WITH OTHER MIXED FRUITS IF YOU DO NOT
LIKE IT.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
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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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Black forest cake recipe:
Chocolate Cake Recipe-
Pound Cake Recipe-
Red Velvet Cake-
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