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How To make Rich Christmas Cake
Ingredients
450
grams
sultanas
450
grams
seedless raisins
230
grams
currants
230
grams
mixed peel
230
grams
glace pineapple
230
grams
glace apricots
4
tablespoon
brandy
4
tablespoon
sherry
230
grams
prunes
450
grams
butter
450
grams
brown sugar
12
each
eggs
450
grams
flour
115
grams
rice flour
1
teaspoon
parisian essence
2
tablespoon
ultra-strong coffee
Directions:
Clean and prepare all fruit except the prunes. Pick over vine fruit and remove any stems. Chop the larger fruit into small pieces (a pair of scissors does the job more easily than a knife). Mix the fruits in a bowl and add brandy and sherry. Cover tightly and leave overnight or longer.
Prepare one deep 23 cm square cake tin (or, for one cake to keep and one to give, one 20 cm square tin and one 15 cm square). Grease the interior of the tin(s) with butter. Line with two layers of brown paper cut to fit and to project above the sides of the tin by about 5 cm.
Inside the brown paper, fit a layer of grease proof paper, projecting similarly. butter the inside of the grease proof. Pit and chop the prunes. Cream the butter and sugar well. Add the eggs, one at a time, mixing each in thoroughly. Add prunes.
Sift flours together and add the butter-sugar mixture alternately with the fruit. Add the essence and coffee.
Put the mixture into the prepared tins(s). Dip one hand in cold water and pat the surface of the cake flat. (The thin layer of water keeps the surface moist for a long time and lessens the chance of the cake rising in the middle.) Bake in a preheated 150C oven for 1 hour, then reduce the heat to 135C and cook for a further 2 1/4 hours.
Take the cake from the oven and fold the extra paper layers over the top of the cake, tin and all, while still hot in at least 4 layers of newspaper. Place on a rack and leave overnight. (This process keeps the cake moist and prevents it cracking on top while it cools.) In the morning, remove from the tin, peel off the paper and store the cakes(s) in an airtight tin.
How To make Rich Christmas Cake's Videos
Christmas Cake - EASY moist fruit cake!
This is a speedy Christmas Cake that requires no overnight fruit soaking. It's a fruit cake that's incredibly easy to make, with a rich, velvety texture that's full flavoured and moist it can be eaten plain. But no one turns away a slosh of custard!
Terrific made on the day, keeps for ages, and it's just as delicious made with or without alcohol. Go wild with the decorations - or keep it simple!
Christmas cake recipe- Rich & Moist Fruit Cake/ Plum Cake
Tis the season & I am making my own Traditional Christmas Cake...
Check out my channel for more recipes:
#christmascake #sueran #fruitcake
This is an easy recipe if the ingredients are available readily. Rich with fruits & nuts with some nice boost to celebrate the Christmas season. You can keep this cake for about 3-4 weeks and can prepare ahead of time so you can store it while brushing with brandy to hold the moist in the cake & to make it even richer in tastier.
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INGREDIENTS:
Fruits Used: (700g- 5 1/4 cups fruits)
- 100g (3/4 cups) Dates
- 100g (3/4 cups) Black Raisins
- 100g (3/4 cups) Golden Raisins
- 100g (3/4 cups) Dried Pineapple Tidbits
- 100g (3/4 cups) Dried Cranberries
- 100g (3/4 cups) Maraschino Cherries
- 100g (3/4 cups) Candied Mix Peels
*You can add or change any fruit as prefer
Nuts Used: (100g- 1 cup nuts)
- 30g (1/4cup) Cashews Chopped
- 20g (1/4cup) Pecans Chopped
- 20g (1/4cup) Almonds Chopped
- 30g (1/4cup) Walnuts Chopped
????One cup or 100g of any available nuts
*You can use any type of nuts that is available(Almond, Pecans, Walnuts, Cashews)
- Few whole Cashew for decorations
- 150ml (1/2 cup +3 tbsp) Brandy (Options; Rum or Orange Juice)
- Juice of an Orange
- Zest of an Orange
- Zest of a Lemon
- 225g (2 cups minus 1/8 cup) All purpose Flour
- 60g (2/3cup) Ground Almonds (Almond Flour/Meal)
- 200g (1 3/4 cup)Butter, room temperature soften
- 200g (1cup)Light brown sugar (Dark brown sugar will give a darker color to the cake
- 3 Large Eggs
- 1 Tsp Baking Powder
- 1/2 Tsp Cinnamon Powder
- 1/2 Tsp All Spice
- 1/4 Tsp Nutmeg
TIPS:
????????In this video I am soaking fruits for 7 days. It is better to soak them for about 2 weeks. More you soak more flavor you get. If you are making this cake in a hurry you can soak them for 24hours least.
????????You can make this cake ahead of time and store it in a cool dry place, in an air tight container. Soak the cake with brandy or rum every 4-5 days.
????9 Inch round pan..
Baking Sheet
????Bake in 300F degrees for one hour fifty minutes to 2 hours. Until a skewer inserted comes out clean.
Check out for all the products I used
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Music:
Present - Ikson: Music promoted by Audio Library
Music: First Noel (Instrumental) - Jingle Punks
Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
#platinitwithwendy #fruitcake #goanfood
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Rich Fruit Cake | Plum | റിച്ച് ഫ്രൂട്ട് കേക്ക്
Rich Fruit Cake | Plum | റിച്ച് ഫ്രൂട്ട് കേക്ക്
Christmas cake is traditionally made using fruits soaked in alcohol .
Soaking make the cake moist. The addition of right quantity of spices and other ingredients make this cake a masterpiece!
Try out this recipe and we would love to see your feedback
Enjoy!!
Happy Baking!!
Ingredients
Flour 200 g
Baking Powder 1 tsp
Spices powdered 3/4 tsp
Butter 200 g
Powdered sugar 1/2 c
Sugar 1 c
Water 1/2 c
Soaked fruits 2 1/2 C
Pineapple Jam 1/3 c
Eggs 3
Vanilla essence 3/4 tsp
Salt 1/4 tsp
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Christmas plum cake recipe with rum | Easy rich fruit cake recipe | SONALI’S KITCHEN
Christmas plum cake recipe with rum | Easy rich fruit cake recipe ,Plum cake recipe with rum,Kerala plum cake recipe,fruit cake recipe
Christmas plum cake recipe with rum,Easy rich fruit cake recipe,#SONALISKITCHEN,Rich plum cake recipe with rum,Eggless plum cake recipe with rum,Kerala plum cake recipe with rum,Christmas fruit cake recipe,Christmas fruit cake recipe with rum,Christmas fruit cake recipe with brandy,Christmas fruit cake recipe without alchohol,Christmas fruit cake recipe moist,Christmas fruit cake recipe with orange,Fruit cake recipe,Easy fruit cake recipe,Moist rich fruit cake recipe
SOAKING FRUITS
in a large bowl add
100 g raisins
100g prunes
100 g blue berries
100 g crane berry
100 g black raisins
100 g apricot
50 g dried pineapple
50 g dates
1 tbsp orange zest
1/2 tsp lemon zest
1 tsp ginger powder
1 tbsp all spice powder (mix of nutmeg cloves and cinnamon)
1 cup orange juice
180 ml rum
mix it well,Cover with a cling film and close tight.
Let it soak overnight for alcohol,you can even soak for one week,I soak these mix fruits 2 days ago
After 2 days
Strain liquid completely
1 cup almonds cut into slices.
Add slice almonds into it.
Mix it well and set it aside.
To make the cake
In a large bowl or plate add 2 and a 1/2 cup all purpose flour
1 tsp baking powder ,Give it a good mix.
Add dry fruits into it ,give everything a good stir.This process helps to prevent the fruit from sinking to the bottom of the cake.Mix the flour and fruit thoroughly and stir through to break up any longer clumps of fruit.Mix until well combined and set it aside
Making the caramel
In a large vessel add
1 cup sugar
Turn the heat on and let this sugar melt down slowly you don’t want the heat very high cook on low heat.No need to stir just swirl the pan around.Once it’s started bubbling add 1/2 cup water.Boil for 10 seconds turn off the heat.Let it cool down completely .
For the batter
in a bowl add
200 g soft unsalted butter at room temperature
Beat until light and pale in colour .Into it add 200 g brown sugar
Mix until everything is nice combined,all of the sugar has dissolved and you are left with a nice light and fluffy mix,Now add 4 eggs at room temperature.Add eggs one at a time whisking in between each addition.Add 1 tsp vanilla essence.A pinch of salt.Mix it well
Into the fruit and flour mix add butter mixture
Into it add 120 ML of caramel that we have made earlier, Gently folds all the ingredients together.
Greased cake tin with melted butter,Brush butter paper with butter and place that into the cake tin
Poor mixture into the prepared cake pan.Garnish with some dry fruits
Into the preheated oven bake it on 160° for 90 minutes or until skewers comes out clean
Allow it to cool down slightly
Brush cake with rum
You can store this cake in a cool dark place for months
Thank you for watching
in this channel I have share variety of dishes and recipes which is very simple to make with ingredients available at home and can be easily understood so that anyone and everyone can make it. If you have enjoyed watching this video and want me to make more such video then don’t forget to like subscribe and share it with your friends and family.
..MERRY CHRISTMAS TO ALL YOU LOVELY PEOPLE
Music by
We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.
Artist:
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Easy Fruit Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Easy Fruit Cake. The British Fruit Cake is traditionally served during the Christmas season. It is full of dried fruits and nuts, laced with alcohol over several weeks, and often covered with marzipan and royal icing. The problem is that it's both expensive to make and it needs time to age. Luckily, there is a much simpler version of this cake for the last minute baker, and I call it an Easy Fruit Cake.
There is a newer version of this video here:
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