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How To make Red Soaked Fresh Fruit Cake
1 Sponge cake
1 1/2 c Blackberries
1 1/2 c Strawberries
1 c Red or black currants,
Stemmed 1 1/2 c Red cherries, pitted
1 oz Kirsch (clear cherry
Brandy) Strawberry Sauce Heavy (whipping) cream, Whipped fresh mint leaves, For garnish
StrAWBERRY SAUCE:
1 pt Ripe strawberries, cleaned
And hulled 6 oz Mineral water
1 tb Sugar
In a large bowl, mix all the fruits and partially crush the fruit with the back of a spoon to release some of the juices. Sprinkle with kirsch. Cover and refrigerate. Prepare the cake. TO ASSEMBLE: Line a round, 3-quart mold with plastic wrap. Line again with 1/2-inch slices of cake, pressing to make sure the slices take the shape of the mold. Fill the cake-lined mold with the refrigerated fruits and cover with more slices of cake. Press down with a weight, such as a heavy plate and refrigerate 24 hours or overnight. Unmold with the help of the plastic wrap or by running a sharp knife around the edge, turn out on serving plate. Decorate with the whipped cream, strawberry sauce, and mint leaves. TO PREPARE THE StrAWBERRY SAUCE: In a blender, process the berries with the mineral water until puree. Refrigerate. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX
How To make Red Soaked Fresh Fruit Cake's Videos
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 ????
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:
Beautiful cake / 과일 생크림 케이크만들기 / How to make Fruits Cake
안녕하세요~~^^
분 베이크입니다.
오늘은 맛있는 과일이 한 가득 들어간
생크림 케이크를 만들어 보겠습니다.
깊고 부드러운 풍미와 작업성까지 좋은 화이트 초콜릿 가나슈 크림으로
맛보장 레시피입니다.
이런 과일 생크림 케이크는 맛으로 실패 할 일이 거의 없지요~~^^
부드럽고~ 촉촉한~~
생과일 생크림 케이크~~!!????
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
▇ ▇ 화면 오른쪽 상단에 점 세개 클릭하시면 ..▇ ▇
자세한 설명을 보실 수 있습니다.
1. 화면 상단 점 세 개 클릭 --
2. 자막 선택, 또는 자막 사용중지...해 주세요.
*재료/ ingredients
( 18cm *7cm 케이크 )
● 바닐라 제누와즈 (스펀지 케이크)
달걀 4개 (약 200~215g)
설탕 100g
소금 한 꼬집
바닐라 익스트랙 5ml
꿀 25g
우유 40g
박력분 125g
무염버터 40g
*화이트 가나슈 몽떼 생크림
화이트 초콜릿 80g
따듯한 생크림 80g
연유 20g
설탕 25g
키르슈 5ml ( choice)
차가운 생크림 350g
딸기,키위,망고..
* 데코레이션용 데이지 꽃장식 만들기
* 시럽
설탕 35 g
물 50g
키르쉬 2.5g (1/2tsp)
ㅡㅡㅡ 만드는 방법 ㅡㅡ
물과 설탕을 계량하여
전자레인지로 설탕을 녹여 주세요..
키르슈를 넣고 섞어 주세요.
** 사전준비
1. 모든 재료를 실온에 준비합니다.
2. 가루류는 체쳐 줍니다.
3. 우유와 버터를 따듯하게 준비합니다.
4. 오븐을 170도로 예열합니다.
5. 틀에 유산지를 깔아 주세요.
**만드는 방법
1. 달걀에 설탕,소금,꿀,바닐라 익스트랙을 넣고 중탕으로 40~42도까지 올려 주세요.
2. 고속으로 휘핑하여 색이 아이보리로 변하면서 풍성한 볼륨이 생길때까지 휘핑합니다.
-- 리본이 그려지고 3초 정도 후에 없어지는 정도까지 휘핑해 주세요.
-- 저단으로 기공정리 해 주세요.
3. 40~45도 사이에 우유를 넣어 주세요.
--- 우유를 먼저 넣으면 반죽의 유동성이 좋아져서 가루를 더 쉽게 섞을 수 있어요.
4. 가루를 두 번에 나눠서 섞어 주세요.
5. 55~60도까지 데운 버터에 반죽의 일부를 덜어내서
섞어주어 텍스춰를 맞춰 주세요.
6. 신속하고 매끄럽게 섞어 주세요.
7. 팬닝후에 꼬치로 기포를 다시 정리해 주고.
8. 탕~!!쳐 줍니다.
9. 170도로 예열한 오븐에서 160도로 35분 정도 구워 주세요.
10. 가운데를 손바닥으로 살짝 눌러보아 물렁하지 않고 탄탄하면 오븐에서 꺼내세요.
11. 오븐에서 나오자마자 탕~! 쳐서 수증기를 빼 주고, 뒤집어서 식힙니다.
12. 4장으로 슬라이스 해 줍니다.
13. 딸기,키위 망고를 손질해 주세요.
14. 크림을 만들어 주세요.
15. 녹인 초콜릿과 뜨거운 생크림을 섞어 매끈한 상태에서 키르쉬,설탕을 넣어 주세요
16. 50도 이하로 식으면 연유도 넣어 주세요.
17. 30도 이하로 식으면 차가운 생크림을 부어서 얼음볼 위에서 휘핑합니다.
18. 영상처럼 몽따주 해 주세요.
--- 화이트 가나슈 몽떼 대신에 그냥 플레인 생크림을 사용하셔도 좋습니다)
* 영상속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM--
Song : 이혜린 - Tongtong
자료출처 :
Music promoted by DayDreamSound :
CC-BY 3.0
Track : Hemio -
Music by Hemio
Follow Artist :
시청해주셔서 감사합니다~~
● 자막을 없애시려면..화면 오른쪽 상단에 점 세개 클릭,
자막 선택, 자막 사용중지...해 주세요.
● 분 베이크 인스타그램 바로가기
Traditional Christmas Fruitcake - Soaked Fruits, Toasted Nuts Aged with Dark Rum | Cooking with Kurt
Bonus Christmas episode! Learn how to make this traditional Christmas Fruitcake - a classic dessert for the Holidays! Soaked fruits and toasted nuts are enveloped in a moist cake batter - and all that flavor is aged and ripened with dark rum. Perfect to serve at a Christmas gathering or give as a gift to friends and family. Enjoy!
RECIPE:
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Ingredients:
Soaked Fruit:
3/4 cups diced dried pineapple [120 g]
3/4 cups golden raisins [120 g]
1/2 cup diced dried apricots [80 g]
3/4 cups chopped dates [120 g]
1/2 cup red candied cherries [80 g]
3 tbsp diced candied ginger [40 g]
2 tsp orange zest [4 g]
3/4 cup rum or brandy (non-alcoholic substitute - cranberry or apple juice) [180 mL]
1/4 cup cranberry juice (substitute with apple juice) [60 mL]
Batter:
8 tbsp unsalted butter (room temperature) [114 g]
1/4 cup vegetable oil [60 mL]
1 cup dark brown sugar [220 g]
1/2 tsp salt [2.8 g]
1/2 tsp cinnamon [1.3 g]
1/4 tsp allspice [0.5 g]
1/4 tsp nutmeg [0.6 g]
1 tsp baking powder [4 g]
2 large eggs (room temperature) [114 g without shell]
2 tbsp maple syrup (substitute with corn syrup) [40 g]
1/3 cup cranberry juice (substitute with apple juice) [80 mL]
1 tsp vanilla extract [5 mL]
1.5 cups all-purpose flour [180 g]
1 tbsp unsweetened natural cocoa powder [7.4 g]
1/4 cup toasted shelled/salted pistachios [30 g]
1/4 cup toasted chopped almonds [30 g]
1/4 cup toasted chopped pecans [30 g]
1/4 cup toasted chopped walnuts [30 g]
Decorative Topping: (optional)
1/2 cup red candied cherries [80 g]
1/4 cup pecan halves [30 g]
Glaze:
additional rum or brandy, as needed (non-alcoholic substitute - simple syrup)
NOTE: with alcohol and wrapped tightly with plastic, this cake will keep for 2 months at room temperature. It can be served immediately. But for the best flavor, we recommend aging the cake for at least 1 week. Brush with alcohol once a week, and again right before serving.
EGGLESS CHRISTMAS PLUM CAKE- NO RUM, NO EGGS FRUIT CAKE RECIPE FOR CHRISTMAS | FRUIT AND NUT CAKE
My favourite time of the year is here! I love #Christmas baking and I'm kicking off the series with this Christmas Plum Cake, which is honestly EPIC! It's a classic Christmas dessert but I make it #Eggless and without rum and it tastes SO good!
You can use rum instead of water and white sugar instead of brown sugar.
Bake this cake at 160C for 50-55 minutes!
FULL WRITTEN RECIPE-
decor by - ROSE BUCK -
Ingredients-
For the cake
1 + ½ cup maida
¼ teaspoon cinnamon
⅛ teaspoon ginger
⅛ teaspoon clove
1 teaspoon orange zest
1 teaspoon baking powder
½ teaspoon baking soda
½ cup vegetable oil
¾ cup brown sugar
1 cup yogurt
1 teaspoon vanilla extract
For soak
⅓ cup orange juice
⅓ cup water
1 tablespoon lemon juice
1 cup tutti frutti
¼ cup raisins
¼ cup dried apricots
⅛ cup dried cranberries
⅛ cup prunes
For folding
¼ cup almonds
¼ cup walnuts
¼ cup cashews
Best alcohol for Soaking of fruits for Cake
Hi Guys
Welcome to My channel in today’s video videos,I will be showing You the best alcoholic drinks I used for soaking fruits for cake.