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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= 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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Orange Almond Bundt Cake + Avoiding the Most Common Meringue Mistake
Orange Almond Bundt Cake (yield: 1 12-cup/2.8 L bundt)
Cake:
7 oz (200g) almond paste
10 oz (284g) butter, softened
3/4 c (150g) sugar
orange zest from 1 navel orange (about 2 Tbsp)
5 egg yolks
2.5 c (350g) AP flour
1 Tbsp (12g) baking powder
1 tsp (6g) fine salt
2/3 c (151g) whole milk
2 tsp vanilla extract
1 tsp almond extract
5 egg whites
3/4 c (150g) sugar
1. Mix almond paste and butter together on low speed until smooth.
2. Add the sugar and orange zest and cream together until fluffy and lightened in color.
3. Add the egg yolks one to two at a time, mixing thoroughly before adding the next.
4. Mixing on low speed, alternate the dry and wet ingredients, beginning and ending with the dry.
5. Add the batter to a separate bowl and thoroughly clean and dry the bowl in preparation for making the meringue.
6. Add egg whites to a mixing bowl and mix on medium speed until frothy.
7. Turn the mixer up to medium-high and slowly add in the sugar a tablespoon at a time until it is completely incorporated.
8. Whisk the meringue until it reaches medium to stiff peaks.
9. Gently fold the meringue in with the cake batter and fill into a well greased 12 cup/2.8L bundt pan.
10. Bake at 325F (163C) for one hour or until golden and a toothpick inserted in the center comes out with moist crumbs.
Glaze:
2 c (227g) powdered sugar, sifted
1/4 tsp fine salt
orange juice from 1 navel orange (about 1/4 c (57g))
2 Tbsp (43g) apricot jam
1. Sift together the powdered sugar and salt to remove any clumps.
2. Slowly add the orange juice, whisking until smooth.
3. Finish with apricot jam and whisk until combined.
Assembly
1. Let the cake cool for 10 minutes before unmolding onto a wire rack.
2. Let cool for 5 more minutes before brushing all over with the orange and apricot glaze.
3. Let cool completely.
Lemon Curd
This easy homemade lemon curd needs only four ingredients and has all the tangy, sweet, bright and delicious flavor you could ever ask for! It's perfect in cakes, cupcakes, on scones, toast, mixed into whipped cream, and straight from the spoon!
Recipe:
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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This is how to make a whole orange cake
This delicious cake recipe comes straight from the citrus grower – Mario Simonetta from Sunraysia in Mildura (RECIPE BELOW). The secret to the moist tangy cake is using whole oranges – yep, skin and all! Drizzled with white chocolate, this orange cake will become a family favourite year round.
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WHOLE ORANGE & WHITE CHOCOLATE CAKE
Serves 12 Prep 15 mins (+ cooling time) Cooking 1 1/2 hours
2 navel oranges
¹/³ cup (80ml) olive oil
1 tsp vanilla extract
2 cups (300g) plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
½ cup (40g) desiccated coconut
Pinch of salt
4 Coles Australian Free Range Eggs
1½ cups (330g) caster sugar
100g white chocolate, melted
Icing sugar, to dust
1. Preheat oven to 150°C. Lightly grease a 23cm (base measurement) springform cake pan. Cut a small slice from the top and base of each orange and discard. Cut remaining unpeeled oranges into small pieces.
Transfer the orange to a food processor and process to a coarse puree. Add the oil and vanilla and pulse to combine.
2. Combine the flour, baking powder, bicarbonate of soda, coconut and salt in a large bowl. Use an electric mixer to beat the eggs in a medium bowl for 3 mins or until light and fluffy. Gradually add the sugar, beating until well combined.
3. Use a large metal spoon to fold the egg mixture into the flour mixture in 3 batches, alternating with the orange mixture, until just combined (be careful not to overmix or the cake will be dense.). Fold in the chocolate.
4. Pour into the prepared pan and smooth the surface. Bake for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 mins to cool before transferring to a wire rack to cool completely. Dust with icing sugar.
TIP Swap the oranges for other citrus fruits, if desired.
WATCH MORE
Want more tempting dessert ideas? Check out our Amazing Desserts playlist: which includes:
How to make peach & raspberry cheesecake slice:
Easy banoffee oreo ice-cream pies:
How to make surprise peanut butter and jam cupcakes:
Microwave chocolate mug cake:
How to make Curtis Stone’s oh-so-delicious mango caramel ice-cream cake:
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Berühmte italienische Zitronenkuchen, der die ganze Welt verrückt macht! Besser als Joghurtkuchen!
Der italienische Zitronenkuchen mit Vanillepuddingfüllung bietet eine herrliche Geschmacksexplosion und einen verlockenden Geschmack. Dieses köstliche Dessert besteht aus einem saftigen und lockeren Zitronenkuchen, der perfekt durch eine reichhaltige und cremige Vanillepuddingfüllung ergänzt wird. Der pikante Zitronengeschmack verleiht dem Kuchen eine erfrischende Würze, während der cremige Vanillepudding eine köstliche Süße verleiht. Jeder Bissen ist eine harmonische Mischung aus zitrusartiger Helligkeit und köstlicher Cremigkeit und ergibt einen köstlichen Genuss, der jeden Naschkatzen zufrieden stellt. Ob pur oder zu einer Tasse Kaffee oder Tee genossen, dieser italienische Zitronenkuchen mit Vanillepuddingfüllung ist ein wahrer Genuss für Dessertliebhaber.
Pudding:
1 Ei
eine Prise Salz
50 g (3 EL) Zucker
40 g (3 EL) Maisstärke
300 ml (1 1/2 Tassen / 10,5 oz) Milch
Zitronenschale
Saft von 1 Zitrone
Kochen, bis es eingedickt ist, und ständig umrühren
Teig:
2 Eier
eine Prise Salz
100 g (6 EL) Zucker
120 ml (2/3 Tasse / 4,3 oz) Pflanzenöl
1 TL Vanille
220 g (1 1/2 Tassen / 7,7 oz) Mehl
15 g (4 TL / 0,5 oz) Backpulver
Backform 23 cm
Tipp: Sollte der Teig zu dick sein, etwas Milch hinzufügen und gut verrühren.
Die Hälfte des Teigs 15 Minuten bei 190 °C/370 °F backen
Die eine weitere Hälfte des Teigs dazugeben und 30 Minuten bei 190 °C backen.
Kokosflocken zur Dekoration (optional)
Guten Appetit!
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