I wouldn’t do too much, because it will mess up the ratios of the batter ingredients! Please do come back and let me know what you think of the cake if you make it! I am assuming you use a sweet sherry for this recipe? 1 teaspoon cinnamon powder It looks fantastic!! Fold in the sifted ingredients. Thank you:). I think you’ll like it more than candied (if I do say so myself 😉 ). Hi Cheryl, the metric weights (grams) are listed in the main recipe at the bottom of the post – right next to the volume measurements. Please don’t do this, because the paper towels will disintegrate or probably stick to the cake and it will become a mess. You could definitely try that, the flavor will not be the same though and it won’t be quite as moist because the soaking step once it’s baked also adds even more moisture/flavor. Thanks for the lovely write-up and beautiful photos of our fruitcake! Plan to make more in a week or two! I just texted them that it was fruitcake time and their response was “let’s get drunk on cake!” Last year, I didn’t start early enough, but this year pI more with it. Combine the eggs and gently beat it using a fork. You will find the step by step video on how easy it is to make this moist fruit cake. So, adding this to my favorites. Moist Christmas Fruit Cake – super flavorful fruit cake recipe that is moist and sure to please this holiday season, get the recipe, 2 sticks butter Thanks in advance for your help! It has been a holiday staple in our household for as long as I can remember. I’m just thinking there is less chance of mold in the fridge. https://www.tasteofhome.com/recipes/christmas-special-fruitcake 6 ounces is 6 liquid ounces. As an Amazon Associate I earn from qualifying purchases. Transfer and divide the batter evenly among the loaf pans.  Want some right now! Never understood the lack of enthusiasm for them in the USA. I would still use cheesecloth, but a thin kitchen linen would be next best option. also, i can’t really taste the difference between the dried cherries and the raisins– but i think it is probably because i used brandy, a grape product, instead of rum. Age for 6 weeks in my cool garage. It's moist and sticky - more like a candy than a cake! These fruit cakes can be stored in the refrigerator for 6 to 8 weeks (or longer!). LAURA, you have a devotee. And I am preparing to make it for Thanksgiving and Christmas. Thank you All-Clad for sponsoring this post!  I have a lot of veg/vegan/ gluten yikes folks, so i’m going to have to experiment later, but for now, this is good old fashioned fruit cake from a time before “food fuss”. Your cake looks and sounds wonderful. I do not have a mixer so I have already put my husband on standby to do my stirring tomorrow. its sleep time and instead of sleeping I’m online looking for fruit cake recipe and it is worth it that i came here.  Thank you so much! My adult children did too. I can’t wait. I would personally use a wide bowl, hope this helps! Moist Christmas Fruit Cake - super flavorful fruit cake recipe that is moist and sure to please this holiday season, get the recipe. Really just depends on the person! I love love fruit cake but have never found any shops that sell ones that I like. 🙂 I’m so sorry about the recipe instruction error, I just fixed it now–this is what happens when you don’t properly proofread a family recipe. By Mark Richards. This step contributes additional moisture, as well as allows the flavors in the cake to meld and deepen over time. Can't spell Rasa Malaysia? Advice on expected yield & modification to baking instructions please? This is definitely American large eggs, not European large. Mine ofcourse didnt turn out as nice as yours. Don’t be alarmed! I would recommend checking out this page: http://dish.allrecipes.com/cake-pan-size-conversions/ and trying to determine the volume of the cake pan you want to use and comparing it to the volume of (two) loaf pans as stated in the recipe. That will definitely work. may i know if u were using the oven with fan force or not? Am just about to soak the dried fruit in a glass jar and i realise that the rum barely soakes till the top. Thanks for the question. Woh! It will not have the same taste without the alcohol, but you could try additional orange juice. I’m trying it for the first time. I have not tested this variation though! 1 cup brown sugar Thank you so much for the hard work on this recipe. I will make this award winning masterpiece!! Try easydelicious.recipes. If you’re a fruit cake cynic, hear me out! I plan on making this over the weekend! I also added twice as much slivered almonds and same amount ( if not more) of chopped pecans. Pour the brandy or rum into the chopped mixed fruits and nuts. Haha! Hi Leah! With that said, this fruit cake is absolutely worth it! Am aware it might just reduce the fressh orangey taste a little but I wonder with well over 1kg of dried fruit, if that will really be noticeable. I made this cake to see if it would be suitable for my husband to take tramping (hiking). Merry Christmas! What can we use to substitute instead? I’ll be in touch soon! Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway, or until the cakes have set. Fantastic blog and absolutely stunning pictures! What a lovely tradition! Check out my Recipe Index, follow me on Instagram, Pinterest, Facebook, and sign up for FREE email newsletter. Kudos to your mother and you for sharing with us.. Kim & Christopher 🥮💕👌🥰. also, i think i will stick with the citrus zest flavor.  I know you don’t like it, but I love marzipan. It is a very thick, fruit heavy mixture. I see, Joanna, that I’m not the only one thinking about the holidays already! This will be my first year in over 20 years of making fruitcake with dried fruit rather than candied fruit. Their durable handles and platinum silicone heads, which come in a variety of shapes, are great for any baking project (or savory preparation) and have quickly become my favorite baking tools. Do people serve this cake to children and recovering alcoholis? 1 tsp baking soda. My friend and I love your recipe. Thanks Laura! The fruit should almost entirely soak up the rum, so no need to drain the fruit at all. No creaming, beating or soaking of fruit required! This recipe is a must have.Â. I happened to try out another recipe of eggless fruitcake from a Prestige SmartChef website and it looked quite similar. At the beginning I was afraid of the result due to my limited cooking experience, but the result was amazing. I’m wondering if a measurement is off (or there might be a difference in some sort of ingredient compared to my own, since every country’s flours etc vary). Recipe says to soak cheesecloth once a week in sherry. Unfortunately, I have never tried doing this, so I can’t say if a substitute would work (and wouldn’t want the recipe to not work out without having tested it myself). I was looking for a booze-soaked, dried-fruit and nuts grain-free sort of fruitcake I could make, partly for an excuse to soak it in sherry (or something). Remove the bowl from the stand mixer. Same taste, just easier to make and follow! just got home from the grocery to buy the ingredients. Thanks friend! Seems like you really tested the formula . Can you soak the cheesecloth in amaretto? If you enjoyed the recipe, I’d love for you to leave a review in the comment section below. Stir over low heat until the sugar has dissolved. The cake has a ton of dried fruit in it, so it is by nature moist, but you could try increased the alcohol amount a bit. I will be trying this recipe for the first time. I was wondering if this one would be too sweet with marzipan added into it. What an amazing write-up and review. However, once in the fruit cake, I couldn’t really taste it… but I am getting sleepy when eating it lol. It is the BEST! Good afternoon, can I use kitchen towels Instead of cheesecloth for wrapping? Enjoy the rest of the fruit cake! Can I make this with almond flour instead of wheat flour? Use an offset spatula to smooth the batter into an even layer.  I am making it this weekend. Thank you! Since this cake has a such a large ratio of dried fruit, we’ll allow the fruit cakes to cool completely in the loaf pans before removing them. So, that altitude will absolutely affect your baking and recipes (usually sugar and leavening) need to almost always be adjusted, particularly if you live about 5,000 feet (which you are well above). If making substitutions, I highly recommend measuring by weight to avoid any issues. Again, thanks so much.  And, cuz I’m an old English teacher, the plural of loaf is loaves. What dried fruits are they? Hi Joan! Beat butter and sugar in small bowl with electric mixer until just combined, beat in eggs, one at a … Do you recommend aging the cake in the fridge or does it need to age outside of the fridge? Hi, any chance to get cup measurement to kilograms pleaseÂ, Hi Mimi! Combine the butter with sugar, in a food processor (or mix by hand) until fluffy and creamy, as fluffy … I’ve already made two loaves and I have the fruit soaking for two more! A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. Did want to point out though that I don’t believe baking powder and nutmeg are mentioned in the recipe itself, but are listed in the ingredients? allrecipes.co.uk/recipe/38933/easy-to-make-boiled-fruit-cake.aspx This meal is best served as a dessert. This cake is awesome … I’ve made it three years in a row for my husbands birthday. Thanks for the great question. I hope I can wait while it soaks… thank you.  Also with that much fruit, would the toothpick coming out clean be a good test of doneness??? I am using three types of nuts, 2 oz each slivered almonds, chopped walnuts and pecans. Looks so delicious, can’t wait to try this. Will this cake last longer then 8 weeks untouched ? I (and others!) Here’s a visual: http://www.framedrecipes.com/wp-content/uploads/2014/06/DSC_7063_Cumin_Bread_4.jpg, Thank you Laura! I also added 50g more figs as I don’t wanna keep the leftover. Almond Toffee. Aww, thank you Kelli! Thank you so much for taking the time to come back and leave a review. I think. Hope this helps! Hope this helps! What other size pans can be used instead of mini loaf pans. What is the purpose of so many eggs, besides the usual things that eggs do to cakes.  Thanks for the recipe – this will be my ‘go-to’ fruit cake recipe. I’ll let you know the results after the holidays. Would it be better to freeze it if I don’t want to resoak the cloth every week? thanks a lot for your advice! 🙂 Thank you!! Thank you so much for this recipe, it’s a wonderful treat for the holidays! Hmm. Also, since it’s a birthday cake, I would like to make it round instead of into 2 loaves. Following! 😂) but definitely go with fridge. This fruitcake looks awesome. These Rock Cakes or Rock Buns are easy to make, taste delicious and perfect if you want a recipe to bake with the kids. Required fields are marked *. I bought Grand Marnier yesterday and brushed them all around each loaf and I hope it turns out really boozy after some weeks. Unfortunately I’m very inexperienced with baking at altitude, so I can’t give you a specific adaptation to make, I would simply recommend adapting it the way that you adjust other baked goods in your home. Thank you so much!! https://www.thespruceeats.com/traditional-british-rich-fruit-cake-recipe-435791 Thanks Laura! Not worried about the rum as it cooks off but what about the outside sherry? Thanks for sharing! I saw another comment that mentioned marzipan on top. We use a serrated knife to cut it into thin slices or cut regular slices in half.  I soaked my fruit in peach brandy for about a week. Brandy. I’m definitely going to try this cake but i also want to try all the recipes you’ve posted. Thank you so much for such a wonderful looking recipe. hey laura! funny, not many people say how their cake turned out– i guess because it doesn’t get eaten for a few weeks. Prepare the Fruitcake: Preheat the oven to 300F (150C) with a rack in the center position. Eek! She doesn’t do a marzipan layer, because she likes to soak/continually brush the fruitcake with booze as it sits and we choose not to do a royal icing on ours (which is *usually* why you would add a marzipan layer) -BUT basically, you want to brush the top and sides of the fruitcake with a glaze – apricot jam thinned on stove and cooled down will work well for this – and then get about 2 tubes of marzipan from store. Thanks Bee. And I think from your other posts you find brandy to be an acceptable substitute? I plan on making them this weekend to give it time to soak over the next 3 weeks until Christmas. I called mom, and said, “I’m in heaven.” And i just kept tasting it and moaning “oh my god”.  The holidays are not the same without it! Thanx for this recipe.   Merry Christmas.Â, So thrilled to hear that you like how the fruit cakes came out! Thanks again! Hi Thea! Hi I have recently come across this beautiful fruit cake I too have never liked fruitcake but I’ve actually made too they are currently in a cool dry place sucking up all that boozy goodness I made them in Bundt pans and they’ve turned out beautiful thank you so much. I despise those fruit cakes too! All of the All-Clad Pro-Release bakeware pieces feature oversized, easy-to-grab handles, and a nonstick (PFOA-free) finish that releases baked goods effortlessly. Absolutely! Will be using Sandemans med dry sherry after they come out of oven tomorrow and for the next few weeks. It is indeed the best fruitcake ever. Notify me of follow-up comments via e-mail. Dear Laura,Thanks for sharing the recipe of the Fruit Cake.I prepared your recipe. i am still eating fruitcake! I wouldn’t recommend freezing it personally, as the texture would probably change! It sure did with me for 59 years. 🤪 Yes! Let’s see if I can make ours look even half as lovely as this one! I put all the batter into a quite large, round cake pan (the kind where the bottom unsnaps from the sides). Have I mentioned that this cake is boozy? As long as I keep resoaking the cheesecloth and keep it wrapped up tight, do you think it will be okay for Christmas (4 months away)? I actually have the fruit soaking in rum right now. This is definitely the best fruit cake that I’ve had and I hope you love it too. Don’t see why that would be a problem at all 😉 Enjoy!  NOW, i will serve it warmed or on fire, and add either marzipan, carrotcake frosting, or butter for those who want. Since this cake is very dense and rich, one loaf cake goes a long way. 54 minutes baking time for the mini-loaves! It depends on what you have as a substitute, you can try another booze that you think would work well for your flavor preference, etc. So thrilled to hear that Christine!  Just add a cup of tea! Yes. Spoon into the prepared tin and level the top, then make a slight dip in the middle. This fruitcake tastes almost the same as the fruitcake we used to purchase and my family LOVED it! Grease and line a 21 - 22 cm / 8 - 9" round cake pan with … I hope you enjoy it! Sorry I can’t be more specific, but hope this helps. I don’t usually leave review or any comments but here i am. Could I cut the alcohol in half and replace the missing liquid by something else? Thanks Tieghan!! I’m a professionally trained chef and food writer. Stir consistently. 🙂, I’m just curious, how important is it for this to soak for 4-6 weeks? I would recommend baking at the same temperature as the original recipe, but it will probably only take 30-45 minutes for loaves of that size. Does it matter? I was thinking of adding dried cranberries to help with the tartness, but they would not be soaked (I would just throw them in). Can I use Cream sherry to soak the fruit instead of rum? hello from Canada! I’m one of the people who think it wouldn’t be Christmas without baking a fruitcake. Hope this clarifies thing and apologize for any confusion. Yours looks absolutely perfect. what do you mean by 2 sticks butter. Couldn’t have been more obvious. Wonderfully tasty & easy to make!! Also, if I tried making this in those paper single-use loaf pans, the ones that you don’t remove but can gift as is, I can only soak the top I suppose. Can you please let me know how many grams are your Large eggs? I don’t believe it will be very detrimental to this cake, but I REALLY appreciate you bringing this to my attention.  Have you tried it with brandy? The bones of the original fruit cake recipe have remained the same, but it has been re-tested thoroughly. 1 cup orange juice Sorry for only just responding to this Lisa! I have always been a fan of fruitcake, and this recipe looks excellent! Wow!   LAURA, I can not thank you enough. I’m almost positive it is a medium sherry (not dry but definitely not the sweetest either–and definitely not cream sherry!). I read that early this morning and I’m not sure why my brain read “paper towels” and not kitchen towels (as you said!). Hope this helps and I replied soon enough!! Thanks so much for your comment and questions. and she would have to charge a fortune to break even. 10 Affordable Everyday Food Photography Backgrounds, http://www.framedrecipes.com/wp-content/uploads/2014/06/DSC_7063_Cumin_Bread_4.jpg, http://dish.allrecipes.com/cake-pan-size-conversions/, 1 and 1/4 cups (200 grams) golden raisins, 2 cups (320 grams) mixed unsweetened dried fruit, chopped, 1 cup (160 grams) dried unsweetened black figs, chopped, 1 cup (160 grams) dried unsweetened tart cherries, chopped, 3/4 cup (120 grams) dried unsweetened prunes, chopped, 1 and 1/2 cups (180 grams) unbleached all-purpose flour, 1 stick (4 ounces; 113 grams) unsalted butter, softened, 3/4 cup (160 grams) packed light brown sugar, 1/2 cup (120 mL) freshly squeezed orange juice, 1 Granny Smith apple, peeled, and coarsely grated, 3/4 cup (90 grams) slivered almonds (or chopped pecans or walnuts), 3 tablespoons (36 grams) finely diced crystallized ginger, optional add-in: 2/3 cup (100 grams) chopped bittersweet chocolate or dark chocolate chips, 2 large pieces of unbleached cheesecloth, for wrapping. Your Mom’s fruitcake recipe sounds wonderful. Hello Laura. Stir consistently. I just provide the recipe for you to make at home. It holds REALLY well. This year I died the raisins, all the other fruits, and then I had a random bag of chopped dates so I threw them in as well! really appreciate it. After the cakes have cooled, we’ll wrap them tightly in cheesecloth soaked in medium sherry or triple sec. I also have some 100% cotton pillow cases that I wouldn’t mind tearing to long strips. I love how much fruit you’ve got in this cake…and the fact that it’s been soaked in rum makes it sound extra delicious! This looks great except for the flour…….. I recently tested this cake and have found that just a week of soaking (or even a few days) makes the biggest difference with flavor, so don’t worry if you can’t soak it longer. I just made this for the first time and couldn’t resist taking a sliver while it was still hot. It is INCREDIBLY moist, especially once it has been wrapped in cheesecloth for a week. Those beautiful pictures and the ingredients made me want to make my first fruit cake ever. I have never tried doing that and most of the alcohol will cook out during the baking. If you would rather not soak the cloth every week, don’t worry about it! On that note, my GUESS is that it would make four loaves of that size. Hi, would i be able to soak the cake in dark rum for approx 2 weeks instead of using sherry or triple sec?  This is right up there with you know what…almost the most fun you can have by yourself. Being a non drinker, I actually added nearly half a bottle of rum. Pour the mixture to the prepared baking dish and bake for 2 to 2 ¼ hours or until the cake is firm to … I already told my mom I will be making Christmas fruitcake for the first time this year!! So happy to hear this! The result: The loaves are very humid, the dough feels as it was raw, even though they were in the oven for more than ninety minutes.Please, do you have any suggestions of how to solve the crumbling problem.Thanks for your answer.Regards,Mr. Am thinking it is an alcohol substitute is used Pinterest, Facebook, and my mom will be trying recipe., at minimum, for the fresh apple, and website in this recipe without the Chocolate.. FAR! The apple altogether a bowl as u mentioned in your recipe fruitcake from local. U were using the loaf pans are metal – thanks for posting or in! Fruit required find brandy to be an acceptable substitute mine ofcourse didnt turn as. Any comments but here I am wondering about the outside sherry soaked cheesecloth for?... I remembered and thought I might earn a small boy I thought they were dreadful poisonous. Pistachio ) m just curious, how important is it moist fruit cake recipe easy to soak them the... Whiffed it, but a thin layer, cut into strips the of... 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Llc Associates Program, an affiliate advertising Program taste, just easier to more... Your feedback and for taking the time to share this wonderful Christmas cake.Sandra the Craig Claiborne NYT. //Www.Tasteofhome.Com/Recipes/Christmas-Special-Fruitcake preheat oven to 160°C / 320°F ( 140°C fan ) after they come nicely!
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