are you a fruitcake lover? this fruitcake is our family’s favorite, packed with dates, walnuts, raisins, and glazed cherries. the recipe comes from the wife of a family friend, patricia, who for years sent us a loaf every christmas. we usually have to make at least two loaves—one to eat right away, because we just can’t wait, and the other to sprinkle with brandy and save for christmas day. you make a simple cake batter, stir in the fruits and nuts, and bake until a tester inserted in the middle comes out clean. the liquor will make the fruitcake more moist, and will help it last longer. it will last even longer if you sprinkle it with a spirit like brandy. cool the fruitcake completely, poke a few holes in the top of the cake and sprinkle it with brandy, if desired. wrap the loaf tightly with aluminum foil, and store it on the counter. take about a yard of cheesecloth and soak it in brandy, whisky, bourbon, rum or some other liquor. alternately, brush your fruitcake with the liquor of your choice before wrapping it tightly in plastic film. brush it with more alcohol every few days for the first 2 months of aging.
when properly cured, the alcohol prevents bacteria from growing. preheat the oven to 325°f (160°c). place one piece to run the length of the pan and stand up above the rim about an inch. when the cake comes out of the oven, you can easily remove it by holding the sides of the paper and lifting the cake out of the pan. toss to coat the fruit and nuts completely in flour. beat together the butter and sugar until fluffy. add the remaining 1 3/4 cups (230g) flour and the salt and mix together. pour the fruit and nut mixture into the batter and mix well to distribute the fruit and nuts evenly. place a separate pan of water in the oven either on a rack underneath the fruitcake or beside it. bake at 325°f (160°c) for approximately 1 1/2 hours to 1 3/4 hours, or until the internal temperature is between 205°f and 209°f, and a wooden skewer inserted into the center comes out clean. remove from the oven and cool for 5 minutes. this will make the fruitcake more moist and will help it last longer.
the problem is that it’s both expensive to make and it needs time to age. luckily, there is a much simpler version of this cake for the last minute baker, and i call it an easy fruit cake. i love that the batter is so easy to make and you don’t need to pull out your stand mixer. this easy fruit cake does not contain alcohol and yet its texture is still wonderfully moist. once this boiled mixture has been left to cool to lukewarm, all that’s left is to fold in the rest of the ingredients. this easy fruit cake does not contain alcohol and yet its texture is still wonderfully moist. now, the reason it’s often called a “boiled” fruit cake, is because the brown sugar, water, butter, spices, and raisins are, in fact, “boiled”.
then just pour the batter into your pan and bake. for the dried fruit, you can just use raisins. finally, if you are an avid fan of fruit cakes and want to make them year round, it might be a good idea to pick up extra candied peel during the holiday season as it can be difficult to find during the rest of the year. line the bottom of the pan with parchment paper and lightly butter the paper. pour into your prepared pan, smoothing the top with the back of a spoon or offset spatula. remove from oven and let cool on a wire rack for about 15 minutes before removing from pan. references cited may include a link to purchase the referenced book or item on amazon.com. this website and the contents are not endorsed or sponsored by the owner of the “joy of cooking” series of books or its publisher simon & schuster, inc. and is not related to the “joy the baker” books and website.
ingredients 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°f 3/4 cup (149g) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger ingredients 1 teaspoon baking soda 1 cup (236ml) full fat sour cream 1 cup (130g) chopped dates 2 cups (280g) raisins 1/2 cup (75g) chopped glazed cherries easy fruit cake: in a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, and dried fruit. boil gently for five minutes, then, .
ingredients. 1x 2x 3x ▢ 3/4 cup chopped dates ▢ 1 cup golden raisins ▢ 1 cup dark raisins ▢ ¾ cup chopped glazed cherries ▢ 1 cup ingredients 1 ¾ cups self-rising flour ½ cup unsalted butter 1 ¼ cups dried mixed fruit ½ cup white sugar 1 tablespoon white sugar 1 teaspoon mixed spice 1 cup glacé cherries, quartered. 3/4 cup raisins, any kind. 3/4 cup mixed glacé fruit (or glacé mixed peel) 1 2/3 cups flour 1 tsp baking, .
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