Spread with some butter and enjoy mid-morning or with your afternoon tea. This Fruit Cake recipe is adapted from Nigel Slater's excellent 'The Kitchen Diaries' and it is by far the best one I have ever made. A small, rich fruitcake. Add butter, eggs and water; beat with a wooden spoon or in the electric mixer until well combined. Celebrate the time-honored holiday tradition of fruitcake with these unfussy recipes from the chefs at Food Network. It is jammed with dried fruits (raisins, currants, dried cranberries and/or cherries, dried figs, prunes, dried apricots, etc.) Spoon into the prepared tin, smoothing the top with a palette knife. Stir in the dried fruit. This is the ultimate fruit cake recipe to serve at Christmas dinner this year. Dried fruits and nuts are mixed with oil, wine, and flour to create a humble yet tasty treat that is vegan to boot! Please try again. Fruitcake can remain in its pan for storage, if desired. Transfer into the prepared tin and smooth the top; bake in the centre of the preheated oven for about 75 minutes or until a skewer inserted into the centre of the cake comes out clean. The fruit needs to be soaked in the alcohol of your choice for a minimum of 24 hours; the cake needs to bake for at least four hours, and it needs to age for several weeks. The email addresses you've entered will not be stored and will only be used to send this email. Combine the butter with sugar, in a food processor (or mix by hand) until fluffy and creamy, as fluffy … First thing in the morning, put the mixed fruit and cherries in a large bowl and add the Cointreau (or … Sift the flour, spice and baking powder into a mixing bowl; mix in the sugar and dried fruit lightly with your fingers. Cover the bowl with a cloth and leave to soak for at least 12 hours. Grease and line the cake tin Set oven to 160 deg C,325 deg F, Gas Mark 3 Cream butter, sugar, treacle and ground almonds together until light and creamy. I could not be more pleased with my first try at a fruitcake. Divide the mixture equally between the cake cases using 2 spoons. This fruitcake slices into 50-80 small pieces if you use it for a wedding or christening. Preheat oven to 170 C / Gas 3. Allow to cool on a cooling rack. Place the cake cases in the patty tin. Bake in preheated oven for 40 to 45 minutes. Sift the flour, spices, cocoa powder and ½ tsp salt together. Looks good, tastes wonderful, but I have a problem: the cake crumbles when you cut it. This is a very easy recipe for a traditional fruit cake. Here is Delia’s most popular stand alone recipe: her famous Christmas cake. New! Fold in half the remaining flour mixture. Take a look at our boozy chocolate Christmas cake recipe. Fruit cakes are heavy, dense cakes that have a relatively low flour content and contain lots of mixed dried fruit. The night before you make the cake, place all the dried fruits and peel in a bowl and mix in the brandy. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Wrap well in cling film. Something went wrong. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Oops! This recipe sets up the structure well and allows easy substitutions for taste. Sift the flour, spice and baking powder into a mixing bowl; mix in the sugar and dried fruit lightly with your fingers. No creaming, beating or soaking of fruit required! 8. Dark, moist, very rich with more fruit than cake – it’s the nation’s favourite recipe, and it’s easy to see why. 6. The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak … Heat oven to 160C/140C fan/gas 3. Tiny portions of this rich, spicy cake, filled with with candied fruits and nuts and often soaked in alcohol, make perfect holiday favors for gift baskets, favors or holiday parties. I changed the fruit to cranberries 1 1/2 cup, figs 1 cup, and apricots 1 cup, and replaced the mace with freshly grated ginger. At the beginning I was afraid of the result due to my limited cooking experience, but the result was amazing. Mix everything together until light and fluffy. Fancy coating your Christmas cake with chocolate? Dear Laura,Thanks for sharing the recipe of the Fruit Cake.I prepared your recipe. https://traditionalhomebaking.com/rich-fruit-christmas-cake https://www.bakingmad.com/recipe/rich-fruit-and-celebration-cake The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak up the alcohol. Moisten muslin with 1 tablespoon brandy or rum. This is a wonderful, rich traditional fruit cake from Mary Berry, and can be made up to three months in advance. It does not matter that I use a bread knife or any other kind.I followed the recipe all the way. Pre-heat the oven to gas mark 1, 275 F (140 C). Grease a 15cm (6 in) round cake tin and line the base. Arrange muslin on top of parchment, and turn cake out onto … Recipe from Good Food magazine, March 2017. Pangiallo is a traditional Italian Christmas cake, originally from Rome. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Nigella gives a table of quantities for her Traditional Christmas Cake (in Christmas, p172) for 18cm (7-inch), 23cm (9-inch) and 25.5cm (10-inch) round tins. Click here for information about cooking with gas mark 1. https://www.thespruceeats.com/dark-fruitcake-recipe-1806313 Preheat oven to 160°C / 320°F (140°C fan). https://www.sbs.com.au/food/recipes/traditional-rich-fruitcake Mix a third of this mixture into the soaked fruit. I plan to use my fruitcake to recruit more fruitcake lovers. An easy Christmas cake that turns out perfect every time. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Preheat oven to 170 C / Gas 3. 7. Privacy policy. 3. Sift the flour into the mixing bowl and then add all the other ingredients. Grease a 15cm (6 in) round cake tin and line the base. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. Cut out one piece of parchment and one piece muslin, each large enough to wrap around the cake. This quantity will make a deep 11cm square cake or 2 small loaf tins 13cm x 6cm. Or carefully … Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string. Bake the cakes on the middle shelf of the oven, as follows: about 60 minutes for the individual cakes; 65 to 70 minutes for the small loaves; 75 minutes for the medium loaves, and 2 hours + 10 to 15 minutes for the 9" x 5" loaves. https://www.womensweeklyfood.com.au/recipes/boiled-fruit-cake-12679 Cool in the tin for 10 minutes, then sprinkle with 2 tablespoons brandy or rum. 4. Remove the cakes from the oven. https://www.tasteofhome.com/recipes/miniature-christmas-fruitcakes It is magnificent. https://lindyscakes.co.uk/2009/05/19/baking-mini-fruit-cakes Allow the cake to cool in the tin for 15 minutes; turn out on a wire rack and leave to cool completely. and candied fruit and/or peel. Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. Good Food DealGet 40% off when you adopt a Pomora olive tree. Add butter, eggs and water; beat with a wooden spoon or in the electric mixer until well combined. Scaling cakes is always a little tricky but with rich fruit cakes, such as Christmas cakes, the recipes are a little more forgiving. Grease and line a 21 - 22 cm / 8 - 9" round cake pan with … Just mix and bake! Scrape cake mixture into prepared tin. 2. The cakes are done when a cake tester inserted into the center comes out clean. When a skewer inserted into the centre comes out clean, it’s ready. Once mixed, fold in the fruit mixture followed by the remaining flour mixture. Will keep for three months. Making an old-fashioned fruitcake isn't an overnight chore. Wrap in cellophane or Christmas paper and give as gifts to friends and family. 5. It's delicious eaten straight away, or poked with a few holes and fed with brandy. 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