I like this cake best made with brandy, but you can use whiskey or rum instead. Serve unadorned or with the marzipan and fondant to finish. This Is my first time ever doing one, so I feel like I might be doing it wrong. Yes, that's exactly what we're doing. Repeat this step. You can absolutely double the recipe. Copyright © Yes, if you mean plastic wrap. "No, no, not the dreaded FRUITCAKE..." Fear not: this moist, dark cake is loaded with yummy-tasting dried fruits, not the icky, bitter candied peel and citron you remember from visiting your grandma at Christmas. We've had great success using a mixture of our fruitcake fruit blend, candied lemon peel, candied orange peel, and mini diced ginger. Just hold the cake, well-wrapped, at room temperature while it’s aging. Mix until combined then scrape down the bowl and the beater. I’ve never had a problem with a cake cracking. Imagine your entire tongue coated with … Add the 2/3 … Hi Eileen, I am going to make this for the 2020 season. I love the funny recipe too! Scrape the bottom and sides of the bowl, and stir until everything is well combined. Now sift the nutmeg and strain your nuts. All fruitcake recipes call for a variety of … The Canadian fruit cake is similar in style to the UK version, however, there is rarely icing on the cake … Thanks so much!! I just happily stumbled upon your website and I had not ever hear of the reverse creaming method. Add the walnuts, dates, cherries and mangoes; toss to coat. Anyone can mAke a masterpiece with this. It was wonderful. Set aside. Yes, you can bake the batter in a loaf pan. Glue the cake to a cardboard cake circle using a dab of royal icing. Transfer to prepared pan. Patrica, it is the difference of the rum and or brandy that makes the difference in a delicious fruit cake to me. If you love this recipe please consider giving it 5 stars. Traditional Aged Fruitcake with dried fruits, spice and lots of brandy. I’m not surprised so many Americans think they hate fruitcake, even if they’ve never tasted it. Add one table. Check the whiskey again. Ready? 2021 Ice the cake with apricot preserves. Trappist Abbey Monastery Fruit Cake - Moist & Rich Christmas Cake with Candied Fruits & Nuts (1 lb) 4.2 out of 5 stars 1,578. One-half hour before cake … The first Christmas after I graduated from pastry school she asked me if I could make a good fruitcake. Claxton Fruit Cake 4.3 out of 5 stars 780. Any mix of dried fruit should work. Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Can you bake these in loaf pans using the same temp and time duration? If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated. of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4" x 2 1/2"); 6 to 8 medium loaves (about 3" x 5"); or 2 standard 9" x 5" loaves. Feel free to substitute your own favorites; you'll need about 2 1/2 pounds dried fruit total. To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. This recipe makes enough batter for ONE (not all!) If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. You must let the fondant rest overnight before using so the gelatin has time to set. Since I’ll never waste an opportunity to eat marzipan, I finish my cakes with a layer of marzipan and a layer of fondant. Turn on the electric mixer and beat one cup of butter in a large fluffy bowl.Add one teaspoon of sugar and cream until beat. Yeah, I meant the plastic wrap. Put the water in a small microwave-safe bowl. I based the recipe on 7 oz of almond paste because that's the size I find in my local grocery. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch, Reynolds Non-Stick Baking Parchment Paper Sheets, Wilton 710-1174 Sugar Pearls, 4.8-Ounce, Silver, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained. It’s the brandy! Put the rum, dried fruit, and orange zest in 2-quart saucepan, cover, and warm over medium heat until hot, 2 to 3 minutes. And the spoon. It smells great and I really want to cut into it, but I will wait until Christmas week. But my mom is from Ireland and did grow up eating it. In general, fill the pans no more than 2/3 full. Goes right along with how I make lasagna…you start with two bottles of wine, one for the cook and about half for the sauce, and darn the cook has to finish off that bottle of wine!. Fill pan 2/3 full with batter. Thanks for your recipe and clear instructions. The small cakes age faster and are our “snack” cakes while we’re waiting for the larger cakes to finish aging. In the summer of 2019, Robert Lambert made a small number of his rare citrus fruit cakes to age: a handful each of his classic … I have also aged a lot of it after using all sorts of combinations of liquor for varying periods of time. By the way, I wasn’t sure which of your recipes to use so I purchased 2 bottles of brandy just in case. As an Amazon Associate I earn from qualifying purchases. Or something. Pour into the prepared cake tin(s) and decorate with blanched almonds. Fold in the soaked fruit and all the liquid. I will be making a few and this will would be a quick assembly decoration. If you've made the small, muffin-sized cakes, it helps to put them all in a large plastic container with a snap-on lid; or into a sealed plastic bag, both to help keep them moist, and to be able to move 3 dozen cakes around without a fuss. 1/2 cup (1.5 oz, 45g) almonds, coarsely ground, 2/3 cup (80 ml) brandy plus more for aging (see note), 1.5 cups (7.5 oz, 210g) all purpose flour, 3/4 cup (6 oz, 168g) unsalted butter, room temperature, Marzipan holly and silver dragees for decoration. I’m wondering if I can use any dried fruits (pineapples, apples, etc.). Fruitcake can remain in its pan for storage, if desired. Your recipe looks delicious. Cream the butter or shortening, add … Mix the almond paste and corn syrup on low speed with a beater attachment until it forms a smooth paste. Whatever you find left. Microwave everything for 1 minute (or until it's very hot), cover, and let rest 1 hour. In a separate bowl whisk together the flour and cocoa. Did you bake the cake in a 9″ pan? In a large mixing bowl, cream the butter and sugar until light and aerated. Spoon the batter into the pans, filling them about 3/4 full. If working by hand use a wooden spoon to mix until combined. Pour the warm gelatin mixture into the sugar all at once. Hi Eileen . This one also comes in three one-pound packages. A plastic bowl scraper is helpful for handling the fondant. This is a good, reliable rolled fondant recipe. Do you mean with plastic wrap or with the marzipan and fondant. And what’s the limit to try to brush on. Mmm…. If you want to tint the fondant, this is a good time to add the coloring. The nuts do not stay crunchy, but you do get the texture from the roughly chopped walnuts. If you're a fruit cake hater, this cake … I just do the normal creaming because tenderness is not a problem with this cake since it has all the fruits and nuts in it and the brandy also softens the. I bake cakes in all different sizes and give them as gifts (yes, people DO want fruitcake). Although I usually try to give alternative options to liquor as an ingredient, I can’t really offer a substitute for the liquor in this recipe. The 341 … Do you sell your wonderful Irish Xmas fruitcake. Add the eggs, two at a time. With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. I will try this, thank you. I’ll correct that next time. So far, the cake has absorbed it all but it’s very heavy. Don’t forget to pour the oven into the batter. Thank you. Eileen, Could I use two 6″ pans instead of the 9″? Do you HAVE to brush the cakes with alcohol or syrup? Homemade marzipan is cheaper than pre-made, is super easy to make and tastes much better. While we like the flavors provided by the different fruits listed above, fruitcake can be a bit of a blank canvas for whatever dried and/or candied fruits are your favorites. When not using always keep the fondant covered so it doesn't form a skin. Beat in egg. Let the gelatin "bloom" for 5 minutes. 2 Lb. Scrape down the bowl and the beater. Cool the cake to room temperature before removing from the pan. Eileen, I’m having the same problem with cracking. Mix on the tuner.Throw in two quarts of flour. Whisk 1-2 times to combine. If the fried druit gets struck in the beaters, pry it loose with a drewscriver. Place on another cardboard circle or serving plate. Yield: 2 loaf cakes. Check the whiskey again. Also, I didn’t give enough attention to the edges and they were a bit dry. Sift together the flour, baking powder, cinnamon,nutmeg, ginger and salt. Lick the batter off the floor. If you feel it’s getting too much brandy take a break for a week or two. To Age Fruit Cake: (2 weeks is ideal) Cut cheesecloth to wrap each loaf. You can try to give it a couple of weeks without the brandy and see if it settles down. Your email address will not be published. Heat another 15 seconds in the microwave to make sure everything is melted. Have I over done it with the brandy or is this how it is supposed to be? My question is, I remember my dad using loaf pans. Hi Eileen: Can the reverse creaming method be used on this brandy aged fruitcake. I don’t know what the green things are in those cakes, and I’m pretty sure I don’t want to know. Unwrap the cake. Just keep an eye on the cake as it bakes and after the first 30 minutes or so check it every 10 minutes. If you're making muffin-size cakes in a standard muffin pan, line the pan with muffin papers, and lightly grease the papers. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. … Also, after icing, should the cake still be stored in an air tight container at room temperature? Ha, ha, very funny. I want to try it. Going to try this. And, about how deep should the batter be in the loaf pan prior to baking. Bake 300 minutes at 50 degrees. I’ll often bake any bits of left over fruitcake batter in cupcake pans. So I would say if you swap out the 1 1/2 cups of all purpose flour in this recipe and leave out the baking powder and salt you should have a close result. October 3, 2017 by Eileen Gray 37 Comments. To make the batter: Place the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined. 36 small cakes; 2 large loaves; or anything in between, 1 1/2 cups (255g) raisins, golden or regular, heaping 1 cup (170g) candied red cherries, plus additional for decoration, if desired, 3/4 cup (170g) rum, brandy, apple juice, or cranberry juice, 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F, 1/2 cup (113g) apple juice, cranberry juice or water, 2 cups (227g) chopped, toasted nuts (almonds, pecans, or walnuts), rum, brandy, simple syrup, vanilla syrup, or. I did bake it in a 9″ springform pan. Cakes baked in the pans with the dark finish bake a little faster and brown a little more. Eileen, I’m sorry I just started looking for a fruit cake recipe as I’m don’t think that I can have the cake ready for Christmas. Claxton Fruit Cake. All that brandy goes into the dried fruit and nuts and into the cake itself. I just wanted to say I’m glad I didn’t JUMP TO RECIPE!! If you like just a hint of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup or simple syrup, and brush this mixture on the cakes. Thanks for sharing! I like a softer marzipan for covering cakes so I use less sugar. I mix the fruit in a large bowl, then mix the batter in the mixer. Preheat the oven to 300°F. I’ll double down the saturation around the edges. Eileen, I’ve been wanting to make a fruitcake forever and finally used your recipe. Fruitcake can certainly be served without any icing or marzipan. Hi Ann, there is no reason you can’t do the reverse creaming with this cake. Remove from … Pour some brandy into a cup and soak cheesecloth. Add dragees, stencils, glitter and marzipan holly or other decorations as you like. But you don’t need to decorate the cakes at all. Hi Barbara, sorry I no longer sell cakes. 4-7 oz confectioner's sugar, about 1-2 cups. I did some research and found a recipe for a traditional aged-fruitcake. Royal icing drizzle would be fine. Next, sift two cups of salt. Unlike Ashley, I had a tiny bite last week and it’s delicious. The liquor not only softens the fruit part of the fruitcake, it also softens and mellows the cake part of the fruitcake. It’s not a huge crack, it might even be me handling it wrong (from me picking it up and flipping it). Thank you, and Kudos! Bake in a slow (160 degrees C) oven for 2 1/2 hours, or until a skewer pushed to the bottom of the cake comes out clean. Hi Bill, You’ve got three weeks so if you make smaller cakes you could probably have them aged by Christmas. In a large bowl combine well the glacéed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, … Only one thing can improve this recipe: bake a double batch so there’s one cake to eat now. Self rising flour already has the baking powder and salt added. Also, try flipping the cake over each week to even out the moisture. Stir in the juice or water, then the fruit (including any additional liquid that has collected in the bowl), and the nuts. It took a couple of years and a few suggestions from mom to get to this fruitcake recipe that I’ve been making for over 20 years now. Your email address will not be published. Beat in the eggs one at a time, scraping the bowl after each addition. Susie Lehto (author) from Minnesota on June 03, 2015: Au fait, the rum and bandy make even a bad fruit cake … Required fields are marked *. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Love and the useful info on your website. Add the … I’ve been brushing on 1/4 cup each week cause that was the initial amount in the recipe. First, sample the whiskey to check for quality. I’m just not a fan so I use fondant as thin as possible to mostly taste the marzipan. Please leave a comment on the blog or share a photo on Instagram. Beat six leggs and add to the bowl, then chunk in the cup of dried flut. Roll the marzipan onto the rolling pin then transfer and unroll onto the cake. I used a 9″ pan but I don’t think it was deep enough. Last night, celebrating a birthday, my wife and I opened a dark fruitcake we had aged … The Beloved makes his version of Alton Brown's fruit cake every year, and it is fantastic. Whisk the coloring into the warm gelatin mixture before adding it to the sugar. Pour the batter into the prepared cake pan and spread it out to an even layer. Cool in pan on a wire rack 20 minutes. If your cakes lasts longer than ours (+ a couple of weeks) you can go in and brush the cut section of the cake with a little brandy to keep it moist. Also, do the nuts retain their crunch after being soaked overnight? My husband was so impressed. Add 2 dried anything. Whatever. Hi Judy, I have baked this recipe in sizes from cupcake to about 9″ (larger than that the the center doesn’t like to bake). Add more sugar for a firmer texture if you plan to make roses or other decorations. The fruitcakes that you find in the grocery and the big box stores are gross. Thanks Susan, I usually make a 5x batch. Trim the fondant flush with the bottom of the cake and board. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using. The number of loaf cakes would depend on the size of the pan. Preparation. Sample the whiskey and check it again for tonsistency. The dried fruits suggested below are simply that — suggestions.

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