WORLD'S BEST FRUIT CAKE
A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you'll ever make! It turns cynics into converts. This fruit cake recipe yields two (8 x 4-inch) loaf cakes. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor!
Provided by Laura / A Beautiful Plate
Categories Cakes and Cupcakes
Time P1DT2h
Number Of Ingredients 28
Steps:
- The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
- Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
- In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that's ok.
- Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn't already been absorbed), and chocoate (if using). Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
- Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
- Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
- For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don't recommend glazing the cake if you wish to continue to wrap and age the fruitcake. To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
- Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.
Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 36 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 58 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 2 g
BEST EVER FRUIT CAKE
This is an absolute delicious fruit cake!
Provided by watty018
Time 2h20m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes
- Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3
- Grease and line with grease proof paper a 20 cm round cake tin
- Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well
- Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top.
- Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.
BEST BOILED FRUITCAKE
This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.
Provided by Mark Richards
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
- Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
- Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
- Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
Nutrition Facts : Calories 587.5 calories, Carbohydrate 99.4 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 621.1 mg, Sugar 38.4 g
MOIST FRUITCAKE
A really moist, rich fruit cake that tastes great and keeps well, ideal for Christmas or any other occasion. Can be made 2-3 months before required. Be sure to soak the fruit overnight.
Provided by PJ 41347
Categories Dessert
Time 5h
Yield 1 Cake
Number Of Ingredients 14
Steps:
- Place dried fruit, golden syrup, brandy and rind in a large bowl cover and stand overnight.
- Grease a deep 20cm square cake pan, line with 3 layers of paper, allow paper to come 5cm above the sides of the pan.
- Cream butter and sugar in small bowl with electric mixer until creamy, Add eggs one at a time, beat well between each addition. The mixture may curdle but this will not affect the end result.
- Add soaked fruit, flour and mixed spice to butter mixture and mix thoroughly.
- Spoon mixture into pan and drop pan onto bench to settle contents.
- Bake at 140°C for 4 hours turning pan a quarter turn several times through the cooking time to allow it to cook evenly,.
- If the cake starts to over brown on top, cover lightly with foil.
- Remove cake from oven when cooked and brush top with extra brandy, allow to cool in pan.
- When cool remove from pan and wrap in clear plastic and store in a airtight tin or wrap in foil.
Nutrition Facts : Calories 7845.3, Fat 233.6, SaturatedFat 136.9, Cholesterol 1591.8, Sodium 2054.6, Carbohydrate 1369, Fiber 65.2, Sugar 924.9, Protein 91.2
MOM'S FRUITCAKE
Our family has been making this for the past 45 years. Friends and family all love it!
Provided by Food Network
Categories dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 250-275 degrees.
- Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
- Pan sizes and baking chart:
- 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
- 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
- 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
- 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
- No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
- 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour
MOIST APPLESAUCE FRUITCAKE
The recipe for this flavorful cake has been handed down in my husbands' family for four generations.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first six ingredients; add 1 cup flour. Stir to coat. In a bowl, cream butter and sugar; add eggs and mix well. Add the applesauce and vanilla extract. Combine the baking soda, cinnamon, salt, nutmeg, cloves, allspice and remaining flour; stir into applesauce mixture. Stir in fruit mixture. Pour into a greased and floured 10-in. tube pan. , Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 482 calories, Fat 22g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 451mg sodium, Carbohydrate 70g carbohydrate (47g sugars, Fiber 4g fiber), Protein 6g protein.
MOIST AND BOOZY FRUITCAKE WITH RUM AND PORT (A.K.A. DARK BROWN CAKE)
This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-inch loaf cakes and two 8-inch round cakes
Number Of Ingredients 22
Steps:
- At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.
- When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
- In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.
- In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
- In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.
- Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
- Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners' sugar or frosted with royal icing.
LIGHT AND MOIST FRUITCAKE
I adapted this from other recipes to come up with a cake that is both light and moist, as opposed to the denser varieties of fruitcake. Feel free to drizzle on more liquor after it is cooked to keep moist if you are not eating it right away.
Provided by ChefDebs
Categories Dessert
Time 1h40m
Yield 2 loaf pans, 10 serving(s)
Number Of Ingredients 14
Steps:
- Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
- Using an electric beater, cream together the butter and sugar.
- Add the vanilla, eggs and sour cream and beat together.
- In a separate bowl sift together the flour, salt, baking powder and baking soda.
- Slowly add the flour mix into the butter mixture, stirring until incorporated.
- Add the soaked fruit with its rum, and the coconut, Stir well.
- Grease and line with greaseproof paper 2 large loaf pans.
- Divide the cake mix between the 2 loaf pans.
- Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
- Cool and remove from pans.
Nutrition Facts : Calories 736.5, Fat 19.1, SaturatedFat 12, Cholesterol 92.2, Sodium 793.9, Carbohydrate 122.9, Fiber 3.1, Sugar 80.3, Protein 8.5
More about "moist fruitcake recipes"
HOW TO MAKE RICH & MOIST FRUIT CAKE - FOODELICACY
From foodelicacy.com
FRUITCAKE RECIPES | ALLRECIPES
From allrecipes.com
MOIST FRUIT CAKE (THE BEST FRUIT CAKE RECIPE!) - RASA …
From rasamalaysia.com
10 BEST MOIST FRUIT CAKE RECIPES | YUMMLY
From yummly.co.uk
10 BEST MOIST FRUIT CAKE RECIPES | YUMMLY
From yummly.com
MEXICAN FRUIT CAKE, UNBELIEVABLY MOIST AND OH SO GOOD!
From theredpaintedcottage.com
REAL OLD-FASHIONED FRUITCAKE RECIPE | MYRECIPES
From myrecipes.com
MOIST FRUIT CAKE RECIPE – INSTANT DRY FRUIT CAKE
From recipe-garden.com
BEST HOLIDAY FRUITCAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
WORLD’S BEST FRUIT CAKE (MOIST FRUIT CAKE RECIPE)
From cakepics.net
CHRISTMAS CAKE - MOIST, EASY FRUIT CAKE | RECIPETIN EATS
From recipetineats.com
BUTTERY LIGHT FRUITCAKE RECIPE | LAND O’LAKES
From landolakes.com
TRADITIONAL BRITISH FRUITCAKE RECIPE
From thespruceeats.com
OLD FASHIONED BOILED FRUIT CAKE RECIPE - SUPER MOIST!!
From spicesnflavors.com
GRANDMA’S MOLASSES FRUITCAKE | READER'S DIGEST CANADA
From readersdigest.ca
EASY FRUITCAKE RECIPE - FOXY FOLKSY
From foxyfolksy.com
THE BEST EVER MODERN FRUITCAKE RECIPE - SERIOUS EATS
From seriouseats.com
FRUITCAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PECAN FRUITCAKE {THE BEST FRUITCAKE EVER! - THE MOUNTAIN KITCHEN
From themountainkitchen.com
20 FRUITCAKE RECIPES THAT WILL TURN YOU INTO A BELIEVER
From tasteofhome.com
MOIST & RICH CHRISTMAS FRUIT CAKE - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
EASY MOIST BOILED FRUIT-CAKE RECIPE - CAULDRONS AND CUPCAKES
From cauldronsandcupcakes.com
MOIST FRUIT CAKE - THE PRETEND CHEF
From thepretendchef.com
BEST CHRISTMAS CAKE | MOIST RUM CAKE | EASY FRUIT CAKE
From cookwithkushi.com
HOW TO MAKE MOIST FRUIT CAKE RECIPE (ALCOHOL AND NO-ALCOHOL)
From mygingergarlickitchen.com
SUPER MOIST FRUITCAKE RECIPE | MERRYBOOSTERS
From merryboosters.com
THE BEST FRUIT CAKE RECIPE - TWO SISTERS
From twosisterscrafting.com
SUPER MOIST FRUITCAKE RECIPE - EASY RECIPES
From recipegoulash.cc
HOW TO MAKE THE ULTIMATE FRUITCAKE RECIPE | CHATELAINE
From chatelaine.com
GOLDEN FRUITCAKE | KING ARTHUR BAKING
From kingarthurbaking.com
MOIST WHITE FRUITCAKE | KITCHEN NOSTALGIA
From kitchennostalgia.com
MOIST FRUIT CAKE RECIPE
From izoq.agdelo.pl
MOIST LIGHT FRUIT CAKE (THE BEST EVER)! - DECORATED TREATS
From decoratedtreats.com
MOIST FRUIT CAKE RECIPE | CHELSEA SUGAR
From chelsea.co.nz
SUPER MOIST FRUIT CAKE RECIPE FOR CHRISTMAS /SIMPLE AND EASY
From youtube.com
EVERYDAY FRUIT CAKE | EVERYDAY COOKS
From everydaycooks.co.uk
THE BEST MOIST FRUIT CAKE EASY RECIPE - COOKING FROG
From cookingfrog.com
MOIST LIGHT FRUIT CAKE | ASK NIGELLA.COM | NIGELLA LAWSON
From nigella.com
EVERYONE'S FAVORITE FRUITCAKE - KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #occasion #desserts #holiday-event #cakes #christmas
You'll also love