Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, best and most moist christmas fruit cake ever. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
This Christmas Fruit Cake is rich and moist, with a ton of flavour from the fruit so it's absolutely delish eaten plain. No frosting, no fondant - nothing needed Fresh peel will be much stronger and more bitter - not sure how much to use. Pre chopped mixed dried fruit - store bought mix of pre chopped.
Best and Most Moist Christmas Fruit Cake ever is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Best and Most Moist Christmas Fruit Cake ever is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have best and most moist christmas fruit cake ever using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Best and Most Moist Christmas Fruit Cake ever:
- Make ready 1 kg fruit mix - i.e - sultanas, raisins, currants, mixed peel
- Prepare 1/2 cup plain flour
- Make ready 250 grams butter
- Get 3/4 cup brown Sugar
- Make ready 1/3 cup Golden Syrup (corn syrup)
- Make ready 2 tsp Vanilla Extract
- Take 5 medium to large eggs
- Take 1 tsp Mixed Spice
- Make ready Rind of one lemon, finely grated
- Prepare 1/4 tsp freshly grated Nutmeg
- Prepare 1/2 teaspoon Cinnamon
- Get 1 3/4 cups Plain Flour
- Prepare 1/4 tsp bicarbonate of soda
- Get Sprinkling of Salt
- Get 1/4 cup Brandy, Whiskey or Orange Juice
- Take (yes you can even use Bourbon)
To bake a fruit cake that is dense yet moist, bursting with deep and rich flavors, pleasantly spicy and Jewelled dried fruits - These dried fruits give that festive appearance to fruit cakes with their vibrant colors. See more ideas about Fruit cake, Fruit cake christmas, Fruitcake recipes. Fruit steeped in brandy and sugar syrup for the best ever christmas cake. Start early and soak your fruit for six weeks before baking your cake.
Instructions to make Best and Most Moist Christmas Fruit Cake ever:
- Prepare a 25cm round or square cake tin by putting two layers of newspaper in the bottom and up the sides, followed by a layer of brown paper and then finally a layer of baking paper which you will grease on the bottom and sides with butter OR spray all over with a baking non-stick spray of your choice. Also preheat the oven to 150°C (300°F)
- Put the Mixed Fruit and the first 1/2 cup of Flour in a bowl and stir to dredge the fruit in the flour
- In a saucepan, put the butter, brown sugar and golden syrup and heat over a medium heat until butter is fully melted, stirring all the time. Cool for 10 minutes
- Whisk the eggs one at a time into the caramel mixture. Then add the lemon rind, vanilla and the spices. Mixed well
- Add this caramel mixture to the dredged fruit and stir thoroughly to combine.
- Add the remaining flour, bicarbonate of Soda and the salt and combine well again. Then stir in the alcohol or the orange juice, whichever is your choice.
- Spoon mixture into prepared tin. Place in the centre of the preheated oven. before pushing the rack in and closing the door, dip your fingers into water and liberally sprinkle the water over the top of the cake. This prevents cracking too much. Bake at 150°C (300°F) for 1.5 hours then turn the oven down to 130°C (265°F) and cook for a further 2.5 hours. (Start checking from 30 minutes before allotted time is up. Check by inserting a metal skewer into centre. Should come out clean)
- Once cooked, remove from the oven and leave in the tin on top of a cake rack for one hour. Then turn out cake onto rack and let cool completely before trimming and icing with royal icing OR perhaps glazed nuts. I even like it plain on its own.
- Note: If your oven is only fan-forced then cook at 145°C (290°F) for 1.5 hours and then at 125°C (255°F) for a further 1.5 hours and check with the skewer. Check every ten minutes there after until the skewer comes out clean. Results of this cake on fan-forced can be just as good as conventional baking but this adjustment must be adhered to or the cake can become too dry or burnt. If cooking conventionally then if the times are adhered to the cake will always be lovely and moist and never burnt.
- Enjoy! :-)
A classic Christmas fruit cake, the English style is indeed a nice kind of cake to have for the This non-alcoholic Christmas cake meets all my requirements. It has a much lighter crumb, it contains no You can serve the Christmas fruit cake immediately, but it is even better if served the next day. This was the best recipe I have ever made for fruit cake, so moist. I replaced the brandy with spiced rum and we. In a large bowl, beat eggs and sugar until light and fluffy.
So that is going to wrap it up with this special food best and most moist christmas fruit cake ever recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
