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- Dish type
- Cakes with fruit
- Fruit cake
This fruit cake needs no aging.
36 people made this
- 175g candied orange peel
- 60g coarsely chopped walnuts
- 70g raisins
- 70g sultanas
- 2 tablespoons plain flour
- 125g butter, softened
- 100g caster sugar
- 2 1/2 tablespoons honey
- 2 eggs
- 1 1/2 tablespoons single cream
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 200g plain flour
- 1/2 teaspoon baking powder
MethodPrep:25min ›Cook:55min ›Ready in:1hr20min
- Toss the candied orange peel, walnuts, raisins and sultanas with 2 tablespoons flour. Set aside.
- In a large bowl, cream the butter with the sugar and honey. Beat in the egg, then the cream or milk, rum and vanilla. Stir together the remaining flour and the baking powder; beat into the creamed mixture. Stir in the fruits and nuts. Turn the cake mixture into a greased and floured 1 lb loaf tin.
- Bake in a preheated 180 C / Gas 4 oven for 10 minutes. Lower the heat to 170 C / Gas 3. Bake the cake 45 minutes longer, or until it tests done with a skewer. Transfer to a rack to cool.
Reviews & ratingsAverage global rating:(16)
Reviews in English (12)
really nice make it all the time.-14 Feb 2011
Lovely moist cake. I used dried cranberries instead of nuts. Will do this one again-28 Jun 2013
User this recipe for my goddaughters christening cake, very nice, very moreish-30 Apr 2012
We get it. Fruitcake tends to be a bit polarizing. Some folks couldn&rsquot imagine their Southern Christmas without the traditional dessert on the table, while others would rather stay far away and opt for something less controversial. like pecan pie or buttermilk pralines. But let us make the case that a Southern fruitcake recipe can actually be delicious.
We put Southern Living test kitchen pro, Ivy Odom, to the test. And she delivered. This may be the best fruitcake ever made, but don&rsquot take our word for it. The classic dessert has a rare combination of fruit and spices that&rsquos guaranteed to make your tastebuds sing. Apples, persimmons, peaches, and pecans come together to create a sweet treat that&rsquoll have you going back for a second serving. Of course, almost every ingredient is soaked in bourbon to give it a distinctive fruitcake flavor. Don&rsquot let the long timestamp fool you. This recipe only takes 30 minutes of hands-on time, and it&rsquos worth every second.
- 2 1/2 cups golden raisins (about 12 ounces)
- 2 cups dark raisins (about 9 ounces)
- 1 3/4 cups dried currants (about 8 ounces)
- 1 3/4 cups chopped glacéed fruits (such as red cherries, pineapple, and apricots)
- 3/4 cup chopped candied orange peel
- 1/2 cup water
- 1/2 cup plus 6 tablespoons dark rum
- 2 teaspoons each grated orange and lemon peels
- 1 teaspoon Lyle's Golden Syrup or light molasses
- 3/4 teaspoon baking soda
- 1 3/4 cups all purpose flour
- 1/3 cup self-rising flour
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
- 1 1/2 cups (packed) dark brown sugar
- 5 large eggs
Best Christmas Fruitcake Recipe
Ever thought that mango is great in a Christmas fruitcake? And for sure – the recipe you are using rum does say to use just a little bit of rum…Here is one of my favourite recipes – and what would Christmas baking efforts be without a real fruitcake? This one is full of fruits and nuts and is sweet and moist….. real treat! Especially if you serve it with French Vanilla Ice Cream or real whipping cream (just forget the calories for once – this one is worth it!
- 1/8 cup chopped Maraschino cherries
- 1/8 cup chopped dried or candied mango
- 1/4 cup dried cranberries
- 1/4 cup dried currants
- 2 tablespoons chopped candied lemon
- 1/4 cup dark rum
- 1/2 cup butter
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsulfured molasses
- 2 tablespoons milk
- 1/4 cup chopped pecans
- 1/4 cup dark rum, divided
- Start by soaking the cherries, mango, cranberries, currants, and lemon by covering them in a bowl with in 1/4 cup of rum. Cover tightly and let the mixture sit for at least 24 hours in room temperature.
- Preheat oven to 325 degrees F (165 degrees C).
- Butter a 6ࡩ inch round pan (or a small loaf pan if you don’t have a round one) and line with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg until nicely mixed together.
- Mix together flour, baking soda, salt, and cinnamon and add to the butter and sugar mixture in three batches, with alternatively adding molasses and milk.
- Stir in soaked fruit and chopped nuts.
- Transfer batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes.
- Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin.
This cake is great if you age it for a while – you could make it as far ahead as 10-12 weeks – but it will be just as good in a week!
Please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!
Caribbean Black Fruitcake
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Also known as wedding cake, Christmas cake, and bolo pretu, among other monikers, this cake has roots throughout the Caribbean and is usually reserved for the celebratory events it’s named for. Not unlike the more common dark fruitcakes, it’s packed with dried fruits, nuts, and warm spices, but the molasses found in stateside cakes is swapped for burnt sugar (see “What to buy”), resulting in a slightly bitter yet rich, chocolaty flavor. This cake has endless ingredient variations, but one is universal—rum, and lots of it!
What to buy: Burnt sugar syrup is the crucial ingredient, giving this cake its deep black color and unique flavor, which cannot successfully be mimicked by dark corn syrup or molasses, not even blackstrap. Although burnt sugar can be made at home, the process can be imprecise. We like Blue Mountain Country for its moderate sweetness and chocolate notes.
Use our recipe for Candied Grapefruit Zest and swap out the grapefruit peel for orange. A homemade candied citrus yields the best results, but if you’d rather purchase some, use a high-quality candied zest, which usually appears in the fall at gourmet or specialty stores. Don’t even think about using the scary, Day-Glo fruit found in tubs—it tastes as horrible as it looks.
Game plan: You have to let the fruit macerate for 1 week before proceeding with the recipe, so factor that into your fruitcake-making plans.
Because the fruit in this cake is already saturated with alcohol, we found that additional soaking was not necessary. The cake can be eaten on the day it’s made, or can be aged up to 2 months without affecting its taste or texture.
This recipe was featured as part of our Shockingly Tasty Fruitcakes project.
How to Make the Best Fruitcake Recipe
Fruitcake: it&aposs a tradition, sure, but it can be wildly divisive. In my family, there are those who love and those who hate, and no one in between. I used to be the latter. Some years ago, however, I realized it was because my loving parents make, well, terrible fruitcake. Once I started to look for different fruitcake recipes, in search of the best fruitcake recipe, things started to change. I think the turning point was the discovery of white fruitcake. As you may know, there&aposs a very famous recipe, Mrs. Harvey&aposs White Fruitcake, but many other have followed after. The main difference, I&aposve been told, is that Mrs. Harvey&aposs cake uses an extremely generous amount of vanilla and lemon extracts, while omitting some of the spices that one finds in a more traditional fruitcake. Legend has it that her husband liked pecans more than fruit, which is why she often included a more generous helping of pecans. At any rate, I think the lesson here is to make the fruitcake that you will eat.
WATCH: Lemon-Coconut Pound Cake
Some like to soak their fruitcake in brandy (my mama uses whiskey), others in juice. If you don&apost like spice, but you do like lemon, well then, stop putting in the spice, and take a little inspiration from Mrs. Harvey. If you don&apost like the weird, plastic-looking fruit that pervades the markets around Christmas, don&apost use it! Use crystallized pineapple, or glaze your own cherries. But the thing that turned the tide completely (other than realizing there aren&apost any fixed rules about fruitcake) was realizing that folks were starting to experiment with the fruitcake idea, but in new and exciting ways. Case in point are these fruitcake bars, which have nothing to do with the leaden loaves of my childhood. Whip up a batch of these for your next party, and watch fruitcake-haters convert.
Christmas fruitcake recipe - Recipes
Mix sugar and butter thoroughly in large mixing bowl. Beat eggs and extract into mixture. Sift together flour, cinnamon, mace and soda. Add dry ingredients to sugar mixture, blending well. (Suggest a little at a time and mix well after each addition.) Mix batter with fruit mixture thoroughly.
Turn batter into greased 10 inch tube pan lined with waxed paper and press lightly. Bake in very slow oven 275 F. until firm and evenly browned, abut 3 hours 20 minutes. Remove from oven. Cool 1 hour (NOT UPSIDE DOWN ON A BOTTLE). Turn out on cooling rack and cool thoroughly. Wrap cake in brandy soaked sheeting material or thin cotton (cheese cloth leaves lint). Store in airtight container one week. Chill overnight before serving for better slicing. Keeps indefinitely in refrigerator wrapped in foil.
May substitute apple stored in the container with the cake instead of brandy poured over the wrapping cloth.
Pull tube out of pan - do not peel waxed paper off until hour is up.
May make 3 loaf cakes instead of one large tube cake. Cooking time is 2 hours and 15 minutes at 275 F. Cool the same way as large cake.
Also may split recipe into two large loaves. Cooking time has not been established. Must cook between 2 1/2 and 3 hours and 20 minutes.
Suggestion: There will be a lot of fruit mixture and this is a large cake. Do not put more than the maximum ounces allotted of fruit in the mixture. If you like more nuts, then subtract from something else in the fruit section. Also, golden raisins look better in the cake than the dark raisins, however, you may use either.
Steps to Make It
Place candied fruit, ginger, raisins, currants, cherries, walnuts or lemon rind, orange marmalade, lemon juice, brandy or orange juice, and vanilla and almond extracts in a large bowl toss well, cover and let stand overnight at room temperature.
Grease, then line the bottom of a 10-inch tube pan with wax paper. Preheat oven to 250 F.
Sift together twice the flour, cinnamon, nutmeg, mace, cloves, allspice, baking powder, and salt, and set aside.
Cream butter until light, add sugar gradually, and continue creaming until fluffy. Add eggs, one at a time, beating well after each addition.
Add to dry ingredients, about 1 cup at a time, beating just to blend. (Note: Unless you have an extra-large mixing bowl, you will have to transfer batter to a large kettle at this point.) Mix in the fruit mixture.
Spoon batter into the pan and, if you wish, decorate the top with halved candied cherries and walnuts. Place on center oven rack half fill a roasting pan with water and place on the rack below. Bake uncovered, 4 1/4 hours until cake shrinks slightly from sides of the pan and a metal skewer inserted midway between the edge and the central tube comes out clean.
Cool cake upright in pan on a wire rack for one hour. Carefully turn out, peel off the wax paper, turn right-side up and cool thoroughly.
Wrap in brandy or rum soaked cheesecloth then in foil, and store in an airtight container about three weeks to ripen. If you wish to store it longer, sprinkle cheesecloth wrapping with 2 to 3 tablespoons brandy or rum at 3-week intervals.
In place of the 1 pound of mixed fruit, you may use the following mixture:
- 1/2 pound candied citron (chopped fine)
- 1/4 pound candied orange peel (chopped fine)
- 1/4 pound candied lemon peel (chopped fine)
Recipe Source: by Jean Anderson, Elaine Hanna (Doubleday).
Reprinted with permission.
- 1 cup butter, softened
- 2 ½ cups sugar
- 6 eggs
- 2 teaspoons brandy flavoring
- 4 cups all-purpose flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 ½ pounds ready mix candied fruit
- 1 pound seedless raisins
- ¾ pound candied pineapple
- ¾ pound whole candied cherries
- 2 cups pecan halves
- Garnish: light corn syrup and pecan halves
In a large bowl, beat butter, sugar and eggs with an electric mixer until fluffy, adding eggs one at a time until yolk dissapears. Stir in flavoring.
Sift together next 4 ingredients and mix thoroughly with butter and egg mixture. Work the fruit and nuts into batter with hands. Grease and flour a 19" tube pan.
Fill pan 2/3 full with batter. Bake at 275° for 3 hours. One-half hour before cake is done, brush top with corn syrup. Decorate with pecan halves and finish baking. Cool. If desired, place cake, wrapped in a wine-soaked cloth, in an airtight container. Store in a cool place for several weeks this blends and mellows the cake.
Jamaican Christmas Fruit Cake Recipe
A Jamaican Christmas celebration is not complete without traditional Jamaican Christmas Fruit cake. It has been a favored gift amongst Jamaicans during the Christmas season. This dark and spongy cake is a labor of love that is rich in flavors from rum soaked fruits. It is very popular during Christmas time and is most often served with sorrel. Also known as Black Cake or Christmas Cake.
Photo – 123rf