PrivacyPolicy. In a large bowl, mix together the mixed dried fruits, glace cherries, and orange zest. What we mean by 'feeding a fruit cake' is simply taking a few spoonfuls of brandy, or whisky and pouring it over the top of the (baked) cake allowing the alcohol to soak into the cake. The baking times will, of course, be different. This Everyday Fruit Cake is baked in a loaf tin and is almost apologetically easy. This part can be done a lot easier and quicker when using a good electric mixer with a large bowl. Required fields are marked *. Always tastes great and keeps well. October 20, 2019 by Lynn Hill 13 Comments. TBH I'm not sure of the advantage. I do use greaseproof paper to line my tin. Allowing all the fruits to soak up the brandy and orange juice. That way I’m certain the fruit cake always tastes fresh. Break up any remaining clumps of sugar and butter. To the flour, add the baking powder and spices and mix well, then add it, a heaped tablespoon at a … Bake in the oven for 1hr 20mins. Nigella gives a table of quantities for her Traditional Christmas Cake (in Christmas, p172) for 18cm (7-inch), 23cm (9-inch) and 25.5cm (10-inch) round tins. This is just my opinion. It's a great Christmas cake recipe is the perfect size for a single tier wedding cake. This dark rich, moist fruit Christmas cake can be prepared in advance. In a large bowl, mix together the mixed dried fruits, glace cherries, and orange zest. Testing again every 10 mins until the skewer comes out clean. To help prevent the top of the cake from over baking, you can place a sheet of baking parchment across the top and over the cake. Tag me on Facebook at, « Apple and Blackberry Buttermilk Muffins. When buying pre packed mixed dried fruit. You can also soak the fruit overnight if you are making the cake early the following morning. Feed the cake with a couple of tablespoons of Brandy. In a large separate bowl, mix together the flour, salt and mixed spice. Store in an airtight container to mature. Collect as many miniature foil loaf pans as needed from a grocery store, crafts store or kitchen wares store. Do not over mix. If not bake longer testing again at 10 mins intervals. If you’re using the loaf pan I’m using from All … I started putting jam in when I was given a couple of jars that had been slightly overcooked. Towards the end of the baking time, do the skewer test. Lovely moist cake, so easy to make plus keeps well wrapped up in cake tin. This is the link to her post at The Pink Whisk Website. I am making a start on my Christmas cakes and was going to use this recipe. It's a sensible question. If you love coffee, you may like to try this Mixed Fruit and Coffee Spelt Loaf Another lovely moist light fruit cake with a nutty taste from the spelt flour. A rich fruit cake like this will keep for several months when wrapped and stored correctly. I do usually make two at a time and freeze one. Sift flour and spices into another bowl with a pinch of salt. Add the soaked fruit, eggs, and treacle and gently mix together until everything is well combined. Felicity Cloake’s perfect version is a close relative to pound cake, with some ground almonds and lemon zest thrown in and, of course, the drizzle. foodgawker. First thing in the morning, put the mixed fruit and cherries in a large bowl and add the Cointreau (or … The light fruit cake recipe has the option to beat the butter and sugar together. Leave in the tin to cool completely. Approx. I begin with the temp at 170 deg, then reduce it down to 160deg. Grease and line a 21 - 22 cm / 8 - 9" round cake pan with … Grease and line 1 x 8 inch/20cm round deep-sided loose bottom cake tin with baking parchment. Pour over the brandy and orange juice and mix well. How many gms minimum would you suggest? I keep it in the fridge, which isn’t essential, but it does keep the cake moist. The ultimate cherry cake! It only takes a minute but then you won’t chop it up. In a large bowl, mix together the dried fruits, glace cherries, and orange zest. You may need up to 1 hour 45 mins, Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool, Store in an airtight box when cool. The fruit cake batter is transferred and divided between two loaf pans and baked in a loaf tin at a low temperature for nearly an hour and a half. Feed the cake with a couple of tablespoons of Brandy. As for the comment about gluten free, the person in question is in the Traditional Home Baking Facebook group, you could ask her there to see how she got on. Feed with Brandy, Rum or Whisky every other day for a few weeks. Light Fruit Cake decorated with an Apricot Glaze and Glacé cherries, 1 x 6inch round cake and 2 x 4 inch round cakes. This site uses Akismet to reduce spam. In my experience, these quantities produce a cake which is 2.5 – 3 inches deep. Testing the centre of the cake with a skewer until it comes out clean. Take a look at my other recipe for a Light Fruit Cake which uses 600g of mixed dried fruit rather than the 850g that is used in this recipe. Add the sugar and ground almonds. Add the eggs (lightly beaten) and vanilla extract (optional) and the nuts. How to decorate your cakes this Christmas. This looks like a great recipe .. Mix flour and salt, rub in margarine. This means you will have less of a domed top, Cook for 1 hour and 15 minutes, and test with a toothpick. Add the dried fruits, ground almonds and whole hazelnuts. Fruit cake is a traditional Christmas cake full of candied nuts and fruits. It may be a Yorkshire thing, which is where I live, but cheese goes really well with fruit cake. This will help prevent the edges of the cake from baking too dry and possibly burning. Grease and line the loaf tin. Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F. Far better to soak the fruit in the fruit juice before baking. Fruit cake. Washington Post. Bake up a treat for afternoon tea with delicious, easy loaf cake recipes like classic banana bread, double chocolate cake and the ever popular lemon drizzle. Just make sure that you keep the cake wrapped in baking parchment, then a layer of foil to what ever you prefer to wrap your cakes in. Many thanks Just weigh, stir and cook, which is just as well for me because it’s in great demand in our house. Couple of issues 1) the fruit tends to sink to the bottom - I’m trying out dusting the fruit in flour prior to mixing into batter 2) the complete batter mix is usually a bit too much for the stated size loaf tin. This obviously works in view of the very positive reviews but am curious as most recipes I have made before recommend a longer bake at a lower temp? I'm pretty sure using the creaming method would work with this recipe too. When it comes out clean the cake is done. Remember to rewrap it correctly between each feeding time. Especially for the festive season. Especially if you are keeping it for any length of time. Just remember to ensure that the total quantity of fruit matches that of the recipe. Drizzle cake is another loaf tin standard. At this point, to help prevent the top of the cake from over baking, you can place a sheet of baking parchment across the top and over the cake. With no info about the advantages of the rubbing in method. It's wonderfully moist too. Stirring occasionally. (Butter, eggs, milk, jam, sugar, flour, spice). Heat oven to 180 C / Gas 4. Thank you . Butter – fridge cold and cut into ½ cubes. Likewise, if you use a different sized cake tin to the one suggested in any recipe, this will also affect the oven timings. If not bake longer testing again at 10 mins intervals. Wrap in more baking parchment and feed every other day for a few weeks. Just a few spoonfuls at a time is enough. If it comes out clean, it’s baked. Yes it is, BUT cakes can turn out dry for a number of reasons, mostly to do with the bake time and temperature. Although I submitted the original recipe, I personally would soak the fruit for a day or two in port or brandy before I baked the cake, as I like a really moist and boozy fruit cake. Ready to start baking up a storm? So if marzipan and fondant are to your liking, take a look at my post on How to decorate your cakes this Christmas. Or you can use 850g (total weight) Mixed Dried Fruit. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking … I'd also like to skip the orange juice and only add the alcohol, because the mixed fruit I have, contains citrus peels. This Rich Fruit Cake recipe can be used for Christmas, Birthday and even Wedding Cakes. How to make a rich fruit cake for Christmas. I would like to use a much lesser quantity of mixed fruits. Add the soaked fruit, eggs and treacle and gently mix together until everything is well combined. Line a deep 23 cm (9 in) round Check out. It’s the ideal cake with a cup of tea when you’ve been out for the day. Jun 22, 2020 - Explore Cara Pack's board "Loaf tin recipes" on Pinterest. Ready in 40 minutes, it's easy to make – no rolling or cutting out to do. A curiosity question? Wash & dry all the fruit, chopping and over large pieces and mix well together in a large bowl. See my Notes and Tips below, for baking times using other sized cake tins. If you don’t have any jam, you could use marmalade or honey – or even golden syrup (but not too much or the cake will be very sweet). The fruit is soaked overnight in freshly brewed coffee. Using your finger tips rub in the butter until you have a breadcrumb consistency. For a non-alcoholic fruit cake, soak the fruit in orange or apple juice rather than alcohol. It's a great Christmas cake recipe and is the perfect size for a single-tier wedding cake. Put the butter, sugar and lemon rind into a bowl and cream until pale and fluffy. My special ingredient in this Everyday Fruit Cake is a spoonful of jam – any flavour. As all ovens are different, I would suggest using your own experience as you will know your oven well. Leave wrapped and in an airtight container until required. This looks like it will be a lovely Christmas cake but can you tell me please what effect the rubbing in of the butter will have as opposed to the creaming method? By all means, substitute the fruit juice and use alcohol to soak your fruit, but I would not alter the amount of fruit too much as you could have all the fruit sinking to the bottom of the cake with the amount of flour and butter that is used. All ovens are different. The strength of the coffee flavour depends on the strength of your brew. The Pink Whisk - Ruth Clemens from the first Great British Bake Off Series, has an interesting post giving weights for different sized Christmas cake mixtures. Juice of 1 large orange. This fruit cake will keep in the fridge for at least a week. When the cake is completely cooled, double wrap in greaseproof paper/baking parchment, and further wrap in foil. As Featured on BBC The One Show. ... butter and line the base with baking parchment of a 2lb loaf tin – 24.5cm x 14.5cm x … Pour the batter into the prepared 8-inch deep-sided cake tin making sure the top is level and smooth. I could make a GF recipe as is but would like to convert this but don't want to mess up in view of the time and cost involved. (You can leave the liner on until the cake is served). Put all the ingredients except the fruit into a large bowl (or your mixer/food processor). If you can't find mini loaf pans, use a standard 12-cup muffin tin. Thanks. My name is Lynn Hill. The jam was too stiff and treacly tasting to use as it was, so I added it to a fruit cake and liked it. This has become my 'go to' Christmas cake. So I thought I would give it a try to see how it works. For this recipe, I soaked the dried fruit in fruit juice and brandy for a minimum of 6 hours. I also made gluten free versions last year too. Stir in the caster sugar, fruit and coconut. If the skewer still has uncooked mixture left on it, continue baking at the same temperature. I see from your notes on this recipe how I can get 4”and 6” cakes from the 8” mixture, but what about the 5” cakes? 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