The cakes are done when a cake tester inserted into the center comes out clean. An easy Christmas cake that turns out perfect every time. Dark, moist, very rich with more fruit than cake – it’s the nation’s favourite recipe, and it’s easy to see why. This is a wonderful, rich traditional fruit cake from Mary Berry, and can be made up to three months in advance. Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string. Mix a third of this mixture into the soaked fruit. Oops! 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. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. Remove the cakes from the oven. It is magnificent. It is jammed with dried fruits (raisins, currants, dried cranberries and/or cherries, dried figs, prunes, dried apricots, etc.) Sift the flour, spice and baking powder into a mixing bowl; mix in the sugar and dried fruit lightly with your fingers. Cut out one piece of parchment and one piece muslin, each large enough to wrap around the cake. 6. Scrape cake mixture into prepared tin. Add butter, eggs and water; beat with a wooden spoon or in the electric mixer until well combined. It does not matter that I use a bread knife or any other kind.I followed the recipe all the way. The fruit needs to be soaked in the alcohol of your choice for a minimum of 24 hours; the cake needs to bake for at least four hours, and it needs to age for several weeks. 7. The email addresses you've entered will not be stored and will only be used to send this email. This Fruit Cake recipe is adapted from Nigel Slater's excellent 'The Kitchen Diaries' and it is by far the best one I have ever made. Scaling cakes is always a little tricky but with rich fruit cakes, such as Christmas cakes, the recipes are a little more forgiving. The night before you make the cake, place all the dried fruits and peel in a bowl and mix in the brandy. Sift the flour, spices, cocoa powder and ½ tsp salt together. Add butter, eggs and water; beat with a wooden spoon or in the electric mixer until well combined. https://traditionalhomebaking.com/rich-fruit-christmas-cake Spread with some butter and enjoy mid-morning or with your afternoon tea. Recipe from Good Food magazine, March 2017. Just mix and bake! Arrange muslin on top of parchment, and turn cake out onto … Spoon into the prepared tin, smoothing the top with a palette knife. https://www.tasteofhome.com/recipes/miniature-christmas-fruitcakes 5. Sift the flour, spice and baking powder into a mixing bowl; mix in the sugar and dried fruit lightly with your fingers. Stir in soaked fruit and chopped almonds. This is a very easy recipe for a traditional fruit cake. The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak … Fruit cakes are heavy, dense cakes that have a relatively low flour content and contain lots of mixed dried fruit. For a fun and unusual Christmas idea, try baking your favorite fruitcake recipe into individually-wrapped portions. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Moisten muslin with 1 tablespoon brandy or rum. Sift the flour into the mixing bowl and then add all the other ingredients. Take a look at our boozy chocolate Christmas cake recipe. Pangiallo is a traditional Italian Christmas cake, originally from Rome. https://www.sbs.com.au/food/recipes/traditional-rich-fruitcake Fancy coating your Christmas cake with chocolate? Stir in the dried fruit. Grease a 15cm (6 in) round cake tin and line the base. Transfer into the prepared tin and smooth the top; bake in the centre of the preheated oven for about 75 minutes or until a skewer inserted into the centre of the cake comes out clean. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Preheat oven to 170 C / Gas 3. Allow to cool on a cooling rack. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Combine the butter with sugar, in a food processor (or mix by hand) until fluffy and creamy, as fluffy … Allow the cake to cool in the tin for 15 minutes; turn out on a wire rack and leave to cool completely. 4. Bake in preheated oven for 40 to 45 minutes. Tiny portions of this rich, spicy cake, filled with with candied fruits and nuts and often soaked in alcohol, make perfect holiday favors for gift baskets, favors or holiday parties. This quantity will make a deep 11cm square cake or 2 small loaf tins 13cm x 6cm. Preheat oven to 170 C / Gas 3. Preheat oven to 160°C / 320°F (140°C fan). Wrap in cellophane or Christmas paper and give as gifts to friends and family. Fruitcake can remain in its pan for storage, if desired. First thing in the morning, put the mixed fruit and cherries in a large bowl and add the Cointreau (or … I could not be more pleased with my first try at a fruitcake. Something went wrong. New! Cool in the tin for 10 minutes, then sprinkle with 2 tablespoons brandy or rum. It's delicious eaten straight away, or poked with a few holes and fed with brandy. Celebrate the time-honored holiday tradition of fruitcake with these unfussy recipes from the chefs at Food Network. I plan to use my fruitcake to recruit more fruitcake lovers. Please try again. Dried fruits and nuts are mixed with oil, wine, and flour to create a humble yet tasty treat that is vegan to boot! Pleased with my first try at a fruitcake problem: the cake crumbles you. 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