Sues Fruit Cake Recipes

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SUPER MOIST FRUIT CAKE RECIPE



Super moist fruit cake recipe image

Super moist fruit cake recipe will help you make soft and moist fruit cake in a very simple and easy 3 step method.

Provided by Bincy Chris

Categories     Breakfast

Time 2h40m

Number Of Ingredients 19

228 g Flour (1 3/4 cup)
226 g Butter (2 sticks/1 cup)
100 g Brown sugar (1/2 cup)
45 g Mollasses (3 tbsp (can use brown sugar instead))
3 Eggs
1 tsp Cinnamon powder
1 tsp Ground All spices
1 tsp Baking powder
1/2 tsp Salt
180 ml Water (3/4 cup)
Zest of 1 orange
Zest of 1 lemon
600-800 g Dry Fruits and nuts
175 g Raisins
200 g Dried Cranberries
200 g Prunes
100 g Dates
75 g Chopped Pecans
Nutmeg,cloves,cardamom,dry ginger

Steps:

  • Step 1.Boil the dry fruits In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.Step 2.Add all the rest of ingredientsAdd the eggs (lightly beaten) and vanilla extract(optional) and the nuts.Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn't add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.The taste of a fruit cake is mostly the aroma of that cake :)Mix everything together, just until everything is well incorporated.Step 3.Bake the fruit cakeTransfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.Large baking tray (8 inch) will take slightly less baking time. Let the cake cool completely.Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.

FRUITCAKE



Fruitcake image

Provided by Dave Lieberman

Categories     dessert

Time 8h20m

Yield 8 to 10 servings

Number Of Ingredients 13

1 cup golden raisins
1 cup red raisins
1 small orange, rind finely chopped
1 cup brandy
2 sticks butter, softened
2 cups light brown sugar
3 eggs, at room temperature
4 cups all-purpose flour
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup finely chopped dried pineapple
2 cup chopped raw pecans

Steps:

  • Preheat oven to 250 degrees F.
  • Combine raisins and orange rind in a microwaveable bowl and pour over the brandy. Microwave for 2 minutes then let it sit while you prepare the batter.
  • With an electric mixer, cream the butter and sugar until light and fluffy. Beat in eggs 1 at a time.
  • Whisk together the dry ingredients until homogenous, then fold in the dry ingredients.
  • Strain the brandy from the raisins and reserve. Stir the raisins, pineapple, and pecans into the batter.
  • Grease 2 (8 by 4-inch loaf pans and line the bottom with a piece of waxed paper. Spoon the batter into the pan. Bake 3 hours. Let cool and remove from pan. Poke holes with a large skewer all over the cake.
  • Soak a large piece of cheese cloth in the reserved brandy. Wrap cooled cake in cheesecloth, place in large plastic bag and store in a cool, dry place.
  • It is awesome served with vanilla ice cream.

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