My new book is now available at Amazon! Also, if you’re planning to cover the cake with marzipan and fondant, any cracks or lumpy bits can be evened out with apricot preserves before covering the cake. This Fruit Cake: Is easy to make. Add the baking powder and salt, then sift again. I just happily stumbled upon your website and I had not ever hear of the reverse creaming method. Bake at 275° for 3 hours. Traditional English Fruit Cake. This Is my first time ever doing one, so I feel like I might be doing it wrong. I will probably have to order it on line this year. Hi Eileen . It will be quite sticky and messy at this point, just keep kneading. It’s so good. It took a couple of years and a few suggestions from mom to get to this fruitcake recipe that I’ve been making for over 20 years now. My cake is getting heavy and starting to try and crack, it is VERY moist. Grease and line a 21 - 22 cm / 8 - 9" round cake pan with … Mmm…. When the dry ingredients are thoroughly incorporated, add the molasses and stir. 1/2 cup (1.5 oz, 45g) almonds, coarsely ground, 2/3 cup (80 ml) brandy plus more for aging (see note), 1.5 cups (7.5 oz, 210g) all purpose flour, 3/4 cup (6 oz, 168g) unsalted butter, room temperature, Marzipan holly and silver dragees for decoration. Brush the marzipan with brandy. And, could I drizzle with royal icing? Check the whiskey again. /5fl oz orange juice or 4 tbsp each brandy and port • /10oz each currants and sultanas • /12 oz rasins • /8oz plain flour • baking powder • salt • … My marzipan was perfect and I should know cause I love it so. Sift the flour with the spices twice. Place on another cardboard circle or serving plate. It was wonderful. Stir gently and set aside for a few hours. Turn on the electric mixer and beat one cup of butter in a large fluffy bowl.Add one teaspoon of sugar and cream until beat. Line them with butter paper. Keep overnight. (see note). When the cakes have baked for 3 1/2 hours, test them with a toothpick or cake tester. Bake in oven for at least 1 hour 30 minutes or till skewer comes out clean. Make and soak the fruit mix, leave overnight but preferably 3 to 5 days for deeper flavour; Bake the fruit cake; Brush the cake with liquor, once or twice weekly (skip this if you don’t intend to keep till Christmas) Step 1. Cover the bowl and let it sit overnight. Roll the marzipan onto the rolling pin then transfer and unroll onto the cake. You can use brown paper for this if you don't have parchment paper. Stir the batter as you add the flour and spice mix, a little at a time, stirring well after each addition. Your recipe is a revelation, not just in fruitcakes but in baking in general. Thanks for the great laugh and the recipe! Add the 2/3 cup of brandy and … Yes, you can bake the batter in a loaf pan. If working by hand use a wooden spoon to mix until combined. Wrap the cakes with parchment, then foil, and pack them in a tin. Ha, ha, very funny. If you have ever been skeptical about a fruit cake, then try this one! Butter the paper thoroughly. Just keep an eye on the cake as it bakes and after the first 30 minutes or so check it every 10 minutes. Or something. To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive … Use a toothpick right in the center to make sure it’s baked through. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin. I will try this, thank you. Turn the crake pan to 350 degrees. Wrap the cake in two layers of plastic wrap and set aside at room temperature. Also, try flipping the cake over each week to even out the moisture. Eileen, I’ve been wanting to make a fruitcake forever and finally used your recipe. Hi Judy, I have baked this recipe in sizes from cupcake to about 9″ (larger than that the the center doesn’t like to bake). Cool and enjoy. Only one thing can improve this recipe: bake a double batch so there’s one cake to eat now. Mix the almond paste and corn syrup on low speed with a beater attachment until it forms a smooth paste. ), The Spruce Eats uses cookies to provide you with a great user experience. Easy fruitcake. Here’s my favorite “funny” fruitcake recipe. This delicious and moist White Fruitcake Recipe, filled with nuts and brandy-soaked fruits, will encourage you to put fruitcake back into your holiday baking plans. Bake 300 minutes at 50 degrees. 4-7 oz confectioner's sugar, about 1-2 cups. Marzipan is very expensive to buy in the grocery store, and is often dry and flavorless. It also requires an overnight proof, so take that into consideration before starting this fruitcake. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). I use Christmas tins to give away and store the cakes. This fruit cake recipe features their All-Clad Pro-Release Loaf Pan.All of the All-Clad Pro-Release bakeware pieces feature oversized, easy-to-grab handles, and a nonstick (PFOA-free) finish … Also should I cover the cake immediately after brush the brandy over it…. If the tester comes out of the center of the cakes clean, the cakes are done. The liquor will keep them moist and flavorful and help preserve them as well. And, about how deep should the batter be in the loaf pan prior to baking. When ready to use, knead the fondant until it's smooth and supple. Mix on the tuner.Throw in two quarts of flour. Hi Eileen, I am going to make this for the 2020 season. Will your recipe make 2 loaf pans or just one? Although I usually try to give alternative options to liquor as an ingredient, I can’t really offer a substitute for the liquor in this recipe. Turn off the mixer. Any mix of dried fruit should work. Do you think this recipe can be successfully doubled? Bake one of our fabulous fruitcake recipes for a delicious slice to enjoy with your afternoon cuppa. Also, after icing, should the cake still be stored in an air tight container at room temperature? I like this cake best made with brandy, but you can use whiskey or rum instead. October 3, 2017 by Eileen Gray 37 Comments. https://www.tasteofhome.com/recipes/christmas-special-fruitcake Place the fruit in a large bowl with the orange juice and brandy. Required fields are marked *. Finish the blobble of whishy and flow to bed. Since I’ll never waste an opportunity to eat marzipan, I finish my cakes with a layer of marzipan and a layer of fondant. Your email address will not be published. It's delicious eaten straight away, or poked with a few holes and fed with brandy 3 hrs and 20 mins . Now sift the nutmeg and strain your nuts. I based the recipe on 7 oz of almond paste because that's the size I find in my local grocery. Mini Fruitcakes. Make and soak the dried fruit … Whatever. Also, I didn’t give enough attention to the edges and they were a bit dry. I’m just not a fan so I use fondant as thin as possible to mostly taste the marzipan. Line base and side with three layers of baking paper, extending paper 5cm above pan edge. I will make one stipulation up front. Fruitcake can certainly be served without any icing or marzipan. So far, the cake has absorbed it all but it’s very heavy. I just wanted to say I’m glad I didn’t JUMP TO RECIPE!! I just love the first recipe, what a hoot! It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste. So I would say if you swap out the 1 1/2 cups of all purpose flour in this recipe and leave out the baking powder and salt you should have a close result. I didn’t grow up eating fruitcake. Be quite sticky and messy at this point, just keep kneading has time to add the 2/3 cup brandy... 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