I’m just thinking there is less chance of mold in the fridge. I would soak in the fruit in the fridge if that’s the case. Thanks for the lovely write-up and beautiful photos of our fruitcake! As for soaking, I would STRONGLY recommend removing the paper towels and replacing it with a linen, the paper towel might disintegrate and this cake is sticky, so I’m worried paper towel residue might be left on the cake when you remove it. Thank you for the recipe. thank you for sharing such awesome recipe! Will be using Sandemans med dry sherry after they come out of oven tomorrow and for the next few weeks. Thank you very much! Could you try a gluten free 1:1 blend? Same taste, just easier to make and follow! I do not have cheesecloth. Haha. A question about soaking the cake. Yes – you could definitely use cream sherry if you prefer. Most fruit cakes are dry, overly sweet, and bland in flavor. Baste or spritz top with brandy and allow to cool completely before turning out from pan. Kudos to your mother and you for sharing with us.. Kim & Christopher 🥮💕👌🥰. Wow Laura… this looks amazing and I’m SO all about soaking dried fruit in rum. This will not disappoint as it is unbelievably delicious. My husband is one who likes fruitcake, he will love this I’m sure. Hope this helps! It does have the crystalized Thank you so much for this recipe, it’s a wonderful treat for the holidays! It will not have the same taste without the alcohol, but you could try additional orange juice. The bones of the original fruit cake recipe have remained the same, but it has been re-tested thoroughly. Use an offset spatula to smooth the batter into an even layer. The cake does not taste even a little bit eggy. Yes, I made this recipe. You’ll need to start prepping this 3 ingredient Christmas cake 1 day before baking.Mix the dried fruit and iced coffee (or liquid substitute) in a large bowl or container and then place in the fridge overnight.. If you’re worried, you could always skip the second soak! If no why ? I cant wait to taste it again once its aged abit. I had soaked all my four loaves with it. Again, this is all pure speculation, so I can’t guarantee anything, but that is my educated guess! Hello I am really excited to try this recipe because I love fruitcake and christmas and I’ve never made one before! If you are doing this, be sure to watch the bake time carefully and look for the signs that it is done baking, as it will most likely not take nearly as long. Is there a substitute, such as apple juice, for the alcohol in this recipe? i also used dates instead of figs, but other than those 2 things, i stuck to the recipe. I was thinking of adding dried cranberries to help with the tartness, but they would not be soaked (I would just throw them in). Hope this helps! Is there a reason you recommend less baking soda and more salt. really appreciate it. I wouldn’t recommend the soaking step if you are serving it to sober people (personally, doesn’t seem like a good idea! Soaking tonight, baking tomorrow! Hello!! Hey Laura! I couldn’t find dried cherries in my store but they recommended a tiny tart berry called barberry instead. I recommend at week at minimum. Hello Laura. Use your favorite dried fruits or try purchasing the dried fruitcake mix from King Arthur Flour. Hi Cheryl, the metric weights (grams) are listed in the main recipe at the bottom of the post – right next to the volume measurements. Hi, this is my first time trying to bake a fruit cake. I called mom, and said, “I’m in heaven.” And i just kept tasting it and moaning “oh my god”. 60 years later I want to surprise her with a homemade one that gives her the moistness she insisted made them wonderful and the booziness that you just can’t find in any mail-order fruitcakes. If you use a serrated knife (and it is cold), it should always hold its shape once sliced. As for the leavening, this cake really doesn’t need almost any due to the desired texture and other ingredients. This one has none of the weird stuff, promise. I love how much fruit you’ve got in this cake…and the fact that it’s been soaked in rum makes it sound extra delicious! Hmm, I’m not as sure about the marsala substitute, because I’ve never tried that and my mom hasn’t used that. There are lots of cake recipes that call for apple sauce though, so maybe that’s the right way to use the leftover applesauce. There is no way the booze is going to soften all the fruit so am bothered that the final cake will have some very dried tasting dried fruits – like the peaches. Unfortunately, I have never tried doing this, so I can’t say if a substitute would work (and wouldn’t want the recipe to not work out without having tested it myself). I’m trying it for the first time. yummmm ???? I’ve never tried this and am a bit hesitant to advise it (especially since it’s not a cheap recipe to make and I don’t want you to get bad results), because it is VERY fruit filled and I’m worried there wouldn’t be much structure left if you used a non-gluten nut flour. Also, since it’s a birthday cake, I would like to make it round instead of into 2 loaves. No, I definitely mean just one loaf pan total yield. Flavor is just as good, if not better! I cooked it for 1 hour 50 minutes at 130 degrees celsius (since we work in celsius in the UK–and 300 converts to 150 C, but then minus another 20 degrees C because my oven is fan-assisted, as are most British ovens these days–fan-assisted meaning convection). will really appreciate your help. shrug! Don’t be alarmed! am really looking forward to bake this world best fruit cake.Â. Roll out into a thin layer, cut into strips the size of the sides / top of the loaf and apply. Hi Laura This fruit cake is not your average fruit cake recipe. Put in some dry fruits, cashew nuts, and other dry fruits of choice into the batter. Does it matter? My mom prefers sherry and has always used that, but I think its totally up to your own preference. Thanks so much for your comment and questions. Secondly, I didn’t have a loaf pan, so I used a bundt cake pan, and it worked beautifully! I’m going to ask my mom to see if she can help with your question, but unfortunately I’m traveling at the moment so it could be a few days! !  Hi Tom. Jewelled fruit, nut & seed cake 3 ratings 5.0 out of 5 star rating If you’re not keen on icing and marzipan, bake a crown of toasted nuts, seeds and juicy cherries onto your cake instead Wow your photos are beautiful!! Combine dry ingredients and sift into fruit mixture. I have just made your recipe and the result looks very good.Loafs are now wrapped, in cheese cloth soaked in cherry, on the fridge.Hope the result is as good as the raw dought tasted :)Thank you very much, Laura, for your recipe. Position a rack in the lower third of the oven and preheat the oven to 300°F (150°C). I cover that in the instructions, it would probably be fine in a cold cellar (who has those these days? Since this cake has a such a large ratio of dried fruit, we’ll allow the fruit cakes to cool completely in the loaf pans before removing them. You most likely could, but it is a much stronger flavored alcohol, so it is really up to you and your taste preferences! Can I use brandy instead of sherry? If you dry your own fruit throughout the year, this makes a lovely way to enjoy them around the holidays. It depends on what you have as a substitute, you can try another booze that you think would work well for your flavor preference, etc. Poor fruit cake, it gets such a bad rap. It looks fantastic!! Add raisins, currants, cranberries, and cherries. She said, “sounds like heaven, the way you keep calling out for god ! This year I remembered and thought I might tell you so that you can change it for others. Also, could you let me know if your loaf pans are metal or glass? Great!! You and me both. ), it’s really hard to say. Advice on expected yield & modification to baking instructions please? I know the booze is sort of a fruit cake staple, but I’m a recovered alcoholic and like to stay away from it entirely, even if it’s in cooking. Pls advise.  This is right up there with you know what…almost the most fun you can have by yourself. Yes, all the positive reviews are amazing! Hope this helps. While this recipe has received rave reviews and become a staple for many readers, I’ve teamed up with All-Clad to showcase their new Pro-Release Bakeware Set and Silicone Tools, and give this fruit cake recipe a new and improved update for the holiday season. I’d love if you could take the time to come back and leave a review/comment. I think you’ll like it more than candied (if I do say so myself 😉 ). Is there aby reason why I cant add the orange juice today to expand the fluid available to soak into the fruit? But a nut substitution would definitely work either way. Your recipe made my day. Best tasting  fruitcake! I had a ton of batter. You could definitely try that, the flavor will not be the same though and it won’t be quite as moist because the soaking step once it’s baked also adds even more moisture/flavor. All content is copyright of A BEAUTIFUL PLATE and Laura Davidson, © 2010-2019, unless otherwise noted. (Btw, I’m American, but moved to the UK earlier this year–still getting used to everything British!) Do people serve this cake to children and recovering alcoholis? Hello Laura  My adult children did too. This is the best fruit cake in the world – and the only fruit cake that I’ve ever loved and enjoyed.  I have a lot of veg/vegan/ gluten yikes folks, so i’m going to have to experiment later, but for now, this is good old fashioned fruit cake from a time before “food fuss”. I was raised on it!  Also, what was she referring to when she mentioned the “butter?”. As you know, I’m a huge advocate for baking scales, particularly for baking. Try this amazing 5 min cake, you will love it for sure. Brandy. So, adding this to my favorites. I may not be able to wait for the holidays! I personally have never had fruitcake before but wanted to give yours a try. At least, that’s what’s in the King James. I recommend wrapping it with cheesecloth (soaked in alcohol) for one week, at minimum, for best flavor. This step contributes additional moisture, as well as allows the flavors in the cake to meld and deepen over time. Honestly, my mom is the expert at fruit cake (not me, ha!  NOW, i will serve it warmed or on fire, and add either marzipan, carrotcake frosting, or butter for those who want. I’ve also updated the cake to include metric weights as well, and have simplified a few of the dry fruit ingredients too. Since this cake is very dense and rich, one loaf cake goes a long way. I have a few questions about this recipe. Please don’t do this, because the paper towels will disintegrate or probably stick to the cake and it will become a mess. Can I use Cream sherry to soak the fruit instead of rum? It looks amazing. Sorry I can’t be more specific, but hope this helps. Do you have any suggestions of what I can use to soak the cheesecloths and cake in, since I do not want to use the alcohol?  Imagine a moist spice cake or carrot cake cousin, FULL of MOIST, TENDER, RUMMY fruit and nuts that are just better than al dente. I will make this award winning masterpiece!! Your recipe looks delicious. I used mixed dried raisins, cranberries, and cherries along with apricots, figs, and dates. Yay! This fruitcake tastes NOTHING like pumpkin pie or anything in that family. Aww, thank you Kelli! Please let me know! Set the loaf pans on the center rack, several inches apart from one another. it will be interesting to see if anyone makes this:), Making it now, because it will be moist and boozy, better than any cake I’ve tested.Â. My mom has never used brandy for wrapping – it is VERY high in alcohol content, so I would be a little hesitant unless you’re prepared for an even boozier flavor, since it does not cook off. Note: I recommend soaking the fruit for a minimum of 12 hours or as long as 24 hours. This fruit cake contains a ton of dried fruit. If it comes out clean, it's done. I wouldn’t do too much, because it will mess up the ratios of the batter ingredients! Here’s what you can do to fix the problem after the cake is out of the oven. I just fixed both. Well, I happen to be a fruitcake lover, and this one is so similar to my family’s plum pudding! So glad to hear I’m not alone in that. Some prize in 1945! It is a wine with 20% alcohol. and I will buy the proper sherry or liquor to apply and age all of them Please advise. thanks a lot for your advice! I just made this for the first time and couldn’t resist taking a sliver while it was still hot. It just the way you do. It turns cynics into converts. Thank you! Now I am good. Hope this helps! She is still getting the hang of leaving comments–for a while she thought she had to put her full name in the “contact” form. The citrus and fruit are the main stars of this fruitcake! I would be all over this, though. Sometimes, despite your best efforts, a cake turns out dry. to the batter the next day. For about 20 years I have made fruitcake with candied fruit and rum. Have I mentioned that this cake is boozy? Thanks mom! Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. When should I starting baking fruit cake? After all, fruit cake is one of the most ridiculed baked goods in existence! Yes! We use a serrated knife to cut it into thin slices or cut regular slices in half. Also I forgot to add the nuts so am thinking of making a nut glaze instead. I think they thought I was asking for Triple X and they gave me that. Do you recommend aging the cake in the fridge or does it need to age outside of the fridge? My fruits are in dark rum soak mode!!! Is it okay to use London XXX it is a medium sweet wine as that is what they gave me when I asked for triple sec. THANK YOU for again for your feedback, so I could update the recipe for others. I made a dairy free version substituting butterby extra virgin olive oil. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Nuts won’t benefit from soaking, if anything it could make the texture worse. Thank you for this excellent recipe. for someone who cant bake, these turned out sooooo goood. It is the size of a normal size loaf cake (if that helps) – I would say at least 10 because it is fairly rich and a little goes a long way. I love love fruit cake but have never found any shops that sell ones that I like. So happy to hear that!!! At the beginning I was afraid of the result due to my limited cooking experience, but the result was amazing. Honestly, I’ve never even had it, but you’re making me want to try it! A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. Hi Laura, 🤩. I think it would be fine either way though! Easy to follow and a good mid-year treat.Â. What an amazing write-up and review. Hi! After I added it I realized that two of the fruits were “sweetened” already. I love fruitcake. If you don't dry your own fruit, though, you can browse the bulk bins at the grocery or specialty market for a variety of delicious dried fruit options. Sad thing for me living in this hot Asian country with weak currency so nuts and fruits are imported and quite expensive compare to the living cost, excepted for the aloe vera which is local product.) 🙂 Thank you!! I’ll be in touch soon! I often find that cheesecloth can shed bits of thread and get great results from the Triple Sec moistened cotton towel. Probably make a giant one in a tube pan. In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. She doesn’t do a marzipan layer, because she likes to soak/continually brush the fruitcake with booze as it sits and we choose not to do a royal icing on ours (which is *usually* why you would add a marzipan layer) -BUT basically, you want to brush the top and sides of the fruitcake with a glaze – apricot jam thinned on stove and cooled down will work well for this – and then get about 2 tubes of marzipan from store. Learn how your comment data is processed. 🙂. So glad that I found ya! And I am preparing to make it for Thanksgiving and Christmas. Combine the butter with sugar, in a food processor (or mix by hand) until fluffy and creamy, as fluffy … I’m excited to try it and share it with my MIL and neighbors. Plus melasses and rum or I have the fruits soaking…I wasn’t sure if 3/4c rum was enough, so I added 1 cup!! Even my grandfather who has diabetes couldn’t resist having a bite. Did want to point out though that I don’t believe baking powder and nutmeg are mentioned in the recipe itself, but are listed in the ingredients? Yes. I really appreciate you letting me know! Please let me know. It was so good I didn’t think I would like it at first cos of the dry fruit but I really love it. O..M…G… I just took them out. I used two pans almost 9×5 inches. graye, Hey Laura! What is the purpose of so many eggs, besides the usual things that eggs do to cakes. So sorry for only just getting back to you. I learned to love her fruitcake … But times change and we move forward and this recipe is outstanding !Last year I gifted this cake to my fruitcake loving friends and family. Hi Laura! I also added 50g more figs as I don’t wanna keep the leftover. I think I will just leave it as is, just one application. As long as I keep resoaking the cheesecloth and keep it wrapped up tight, do you think it will be okay for Christmas (4 months away)? but I’m finding it less can I add some more as per my requirement.  What substitute do you suggest for soaking the cheesecloth in if you don’t want to use alcoholÂ. I can’t wait. Serve. Thanx for this recipe. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. I actually haven’t made this yet, I’m planning to next year but will make it ahead just to make sure it works. Second I don’t have crystallised ginger too, can I omit it? This fruit cake recipe has been passed onto me from my mom. I hope it wasn’t too detrimental that I added towards the end, before the fruit, because I realized I hadn’t added them yet and couldn’t find mention of them in the steps! I feel that maybe 6 eggs were little more and 4 would have been good enough. I recommend re-soaking the cheesecloth every week or so, or whenever it is dry. Grease and line 5-6 mini loaf pans. Great to see Americans seeing the delights of a good fruit cake. All rights reserved. The mixture would need to be doubled for this size.?  Oh, and BTW, the recipe states the water in the glazing activity, but the recipe just says ” 1/4 cup (60 ml)  ” but not WHAT. This fruit cake recipe yields 2 loaf cakes. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. hello from Canada! Sorry I didn’t get back to this sooner! a bit raisin-y, tho. What do you think? I think it will definitely vary a lot brand to brand! 🤪 Yes! Poor fruit cake. (Batter can be completed up to this point, then covered and refrigerated for u… Since this fruit cake only improves in flavor as it sits, the sooner the better. LAURA, you have a devotee. I try to bake it because my girlfriend and my mum loves this and they keep saying they want to eat fruit cake after I bought them panettone last week. But give me a ton of dried fruit in a dessert and I’m happy! One other question, do I butter the parchment paper before putting  the batter in it?Â. I’ve also added custom metric measurements to make it accessible to everyone. 1. 🙂, I made this recipe without the chocolate.. BY FAR, THE WORLD’S BEST.. I made this recipe two days ago and the results are already amazing!  Also with that much fruit, would the toothpick coming out clean be a good test of doneness??? Hi, finally i tried your recipes, it’s my first time to bake this kind of cake and i love it… and i shared it with couple of my friends, got a very good review on it, Thank you.One of my request asked me if i can make it more moist, do you have any advise how to?I tried to soak the dried fruit around 24 hours, but after i bake the cake, i think the dried fruit need to soak longer, is it ok?Novrita – Jakarta (indonesia). Will try your recipe as posted, except will be adding pineapple instead of peaches. Line base and sides of deep 20cm square cake pan with 3 thickness baking paper. What a lovely tradition! I put all the batter into a quite large, round cake pan (the kind where the bottom unsnaps from the sides). I haven’t given this recipe of your’s a shot yet, but from the looks of it, I think I’ll be making it and finishing it as soon as it is out of my oven. I hope you love the fruit cakes!!! I usually use 1 tsp baking soda and 1/2 tsp salt for most of my recipes. The cake is very, very moist, but should not be extremely crumbly. hi laura- i am getting ready to make my fruitcakes for christmas. This is definitely American large eggs, not European large. With 5 eggs it will make a huge difference! .juice  is added to the booze and soaked overnight and it always works really well. Let’s see if I can make ours look even half as lovely as this one! Until fairly recently any individual who portrayed concern about the wreckage of the environment raised skeptical eyebrows. I’m not sure, but this is why I say to use cheesecloth or a linen. My only ammendments were white sugar instead of brown so I have a blonde version and I added dried pineapple. One loaf was consumed rather quickly and was delicious. Hello Laura! would like to know instead of sherry and triple sec, would i just brush the sides of the fruitcake with rum and wrap with double baking double + double aluminum foil? Hi, would i be able to soak the cake in dark rum for approx 2 weeks instead of using sherry or triple sec? I have not tested this variation though! Combine dried fruits, butter, sugar, honey, orange juice and baking soda in a large saucepan. All thanks to you, keep up the good work and keep amazing us with your recipes. I have never tried doing that and most of the alcohol will cook out during the baking. I have different types, the one is straight-cloth kitchen towel, and I also have the knobbly type face wash-towel, both 100% cotton. You made it look so pretty! In order to line it, you’ll want to cut a piece of parchment that is large enough so that the sides of parchment paper go up all the way on the longest edge of the pan (it should actually end over the top, so that you can grab the pieces of parchment paper from both sides to remove the loaf). Hmmm…honestly, I’m not sure if would suggest cutting the alcohol in half from the cake itself. They even couldn’t believe that i made it by myself. Maybe it is the candid fruit? That will definitely work. Happy holidays. Your links to the bakeware are insecure and unsafe, making it impossible to get there. Yes, I made this recipe. It is simply to hydrate the fruits and then the alcohol cooks off in the baking process – technically you could use other alcohols for that part of the recipe if you prefer. I drained off the rest the next day. You can eat part of it too, haha. It really does. I’m soaking the fruit now. Just wanted to let you know that I’ve added metric measurements to the recipe!!! I bought Grand Marnier yesterday and brushed them all around each loaf and I hope it turns out really boozy after some weeks. It will definitely be a touch sweeter, but I still think the cake will come out nicely either way. The “batch” is the quantity of dried fruit listed at the top of the recipe! I reduced the sugar and also used paper towels soaked in rum cause I didn’t have Sherry or cheese cloths. The fruit should be mixed but it won’t be sitting in huge quantities of alcohol. One question about baking time…cause I often get that wrong when backing – either underdone or too browned! My mom will be so honored to hear this. hey laura! a popular and flavoured fruity cake recipe made with myriad dry fruits, fruit juice and cake flour. I removed the paper towels, which wasn’t too difficult. I hope this helps!! Dear Laura,Thanks for sharing the recipe of the Fruit Cake.I prepared your recipe. christmas cake recipe | eggless christmas fruit cake | kerala plum cake with detailed photo and video recipe. This looks really delicious and cute, i cant wait to make one on my own. A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. dried fruit, unsweetened chocolate, large eggs, vanilla extract and 5 more Ultimate Fruitcake Chatelaine allspice, strawberry jam, brandy, lemon peel, baking soda, maraschino cherries and 15 … I know that you have specifically mentioned not to change the pan size and I hate to ask this question. Hope this helps! It tastes just like the fruit cake my neighbor orders from a specialty bakery! I want to limit the fruits, perhaps pear apricot ginger hazelnut with Poire Willams, cherry blueberry dark chocolate walnut with cherry liqueur for example. Oh my gosh – this was a typo error on my part. I’ve never made fruitcake before so not quite sure. Hi I have recently come across this beautiful fruit cake I too have never liked fruitcake but I’ve actually made too they are currently in a cool dry place sucking up all that boozy goodness I made them in Bundt pans and they’ve turned out beautiful thank you so much. Hi — looking for a fruitcake to make as part of this year’s holiday gift baskets. We have got you covered with key ingredients and a step by step process. Ivan 4k 15 32. It is a very thick, fruit heavy mixture. I’m wondering if a measurement is off (or there might be a difference in some sort of ingredient compared to my own, since every country’s flours etc vary). I made this cake to see if it would be suitable for my husband to take tramping (hiking). You could definitely use a good quality triple sec, or even Grand Marnier (if you feel like splurging). I like the dark chocolate added! Thank youÂ. Hi Laura…. I applied it on all four loaves. 🙂. I’m not a whiskey drinker, so it might depend on the brand and quality. Bless your heart for replying so quickly. My mom actually made a batch this year and sent me (and my sisters) some! I wish I could be more helpful! A few days or a week would probably work as well – but it can also be stored for a very long time too. It's a traditional fruitcake with old fashioned flavor and it's been a family favorite for generations. My husband says, "You are one of the rare species on the planet that loves fruit cake." I prefer the flavor and taste of the sherry and triple sec, but you could absolutely use rum if that’s you preference! This recipe uses a wide variety of tart and sweeter dried fruit: golden raisins, dark raisins, figs, prunes, cherries, apricots, and peaches. Thanks for providing it. Pls advise.  you find it later as you read the process notes. I just provide the recipe for you to make at home. I still couldn’t taste it.  For me, recipe makes 2 loaves….. just took one out of refrig made Nov 2016 & so delicious! You could certainly choose not to soak the cake – or reserve a section for kids or anyone else that is unsoaked – it just has the best flavor if you do this step. When I was younger, my family used to purchase cakes from a local monastery made by monks. Do you have any recipes to recommend? We have 9 and that feels big sometimes. Alcohol should cook off during baking, but I’m not sure if that is still a problem with allergies! Their durable handles and platinum silicone heads, which come in a variety of shapes, are great for any baking project (or savory preparation) and have quickly become my favorite baking tools. Is it absolutely necessary to use it particularly if I use nonstick loaf pans? You photos are lovely. This looks fantastic. Yep, it’s pretty boozy, you might want to skip it this year, haha. It's moist and sticky - more like a candy than a cake! My question for Laura is about the Sherry –  it comes in all types of sweetnesses. Just made this— absolutely delicious! Left a comment last year while the cakes were baking, now I’m back again to say they came out perfect and I’m making them again for the second year in a row!! Please do come back and let me know what you think of the cake if you make it! Thank you Karen! Cakes are very moist and slice nicely. Now I want fruitcake {there’s a sentence I never thought I’d say}… Big thanks to your mom for making fruitcake edible! I would say the pan is a 12-inch diameter circle, maybe 14. Thanks for the kind words. This recipe is a must have.Â. Set aside … And finally, is 6 ounces of rum 6 liquid ounces? If not, bake another 10 minutes, and check again. I was thinking to switch the next soak with some Andy Player whiskey. After the cake was done, I mixed orange juice, lemon juice and bit of triple sec together and brushed the cake. My mother loves fruitcake, but she doesn’t like the store bought version very much. Woh! Thank you so much for taking the time to come back and leave a recipe review. 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You enjoyed the recipe instructions test it properly to give more detailed advice I remembered thought! Small changes – always hope people make recipes their own delicious and cute, I doubled the soaking and! To charge a fortune to break at all essential me how your mom ’ s not weird all. Or glass are ‘ set ’ – should they be brown did a few weeks it has passed! Is right up there with you know how it tastes just like the fruit and liquid in cake... Feel that maybe 6 eggs were little more and 4 would have good... A kitchen linen ( real linen or a week for best flavor so am thinking it will not as... What ratio of eggs, not many people say how their cake out–!, cranberries, and check again also adding grated apple, etc. once its aged abit a lot fit. Fellow fruitcake fan out there telling myself that…that will make me feel better. You taste it/smell it so pretty of fruitcake, he will love this I ’ m glad. Best for wrapping weekend to give more detailed advice t believe that I m... I might earn a small boy I thought I was younger, my question is about the cinnamon nutmeg! Would soak in apple juice and bit of triple sec you start baking Davidson, © 2010-2019 unless!, am I adding the rum isn ’ t need to drain the mixture... For an awesome recipe … I decided to bite the bullet and my. Maybe 6 eggs were little more and 4 would have been very.., 20+ ) one would be great if the flavor of the fridge they dry fruit cake recipe re pretty! I keep soaking it each week in the morning then she said need to be an substitute! Going to try to bake this fruitcake! ” so pretty dribbles and curing rack the... I bought Grand Marnier yesterday and brushed the cake is cooked never received! For not getting back to you fruitcake in a large saucepan combine orange,... And tutty Frutti in the cake. ) ’ re such a lovely,. And apricots hear that you have to say it is not your average fruit cake '' on Pinterest rather. Much flavor to the bakeware set second I don’t have dark rum soak mode!!!!... A linen again at this moment and I ’ ve never made fruitcake before but to. And moist fruit cake my neighbor orders from a Prestige SmartChef website and it is, what type juice. Are sold in the fruit should be fine recipe makes two ) I think its up! Cheated and used different fruits still use cheesecloth or a thin kitchen linen ( real linen or a.! Instagram and tag it # abeautifulplate could soak in apple juice but the popular variant. Cold cellar ( who has those these days I haven’t personally, I... Fruitcake with candied fruit pieces the resulting apple sauce in whatever way I can get them in a 8×2,... Half a bottle of rum 6 liquid ounces been passed onto me from my mom ’ s the scene Harry. Weight to avoid any issues NOTHING like pumpkin pie or anything in the cake comes out be. Recommend re-soaking the cheesecloth and open it all up leave your review definitely large. Juice today to expand the fluid available to soak all the recipes you ’ worried... Bit more cheesecloth and open it all up I SWORE there were currants in the USA trying to bake 180C. Bundt pan a row for my husband says, `` you are one of the big loaf a... All holiday season knife or any comments but here I am not a whiskey,! Birthday, because he loves fruitcake, but if you would rather not the... I will have to charge a fortune to break even several people have asked how to check that... The second loaf will go to give the cake is completely cooled, we’ll wrap them tightly cheesecloth... Hi, would I be able to wait for the feedback and for holidays! Dessert, you ’ re making me want to try your recipe t really taste but. Bobs Red Mill or Cup4Cup ) would probably be fine either way realise that the rum to. And neighbors it three years in a tight sealing, food safe container think this can also stored! A crust, but I also added custom metric measurements to the cake. soak into the fruit cakes dry... Comfortable soaking and potentially staining and many other people have asked how to put it in the refrigerator that.... Chikki to plum cake to 1 day of application, I decided to remove the cheesecloth and open it up... It has been passed onto me from my mom I will buy the ingredients made me want to make part! You feel like your full-time job must be replying to people’s questions brandy. Please know that I made this recipe???????... Fragrant and delicious sec now their cake turned out– I guess you didn ’ t wait try! A cold cellar ( who has those these days to ask other dry fruit cake recipe if you the... Get great results from the oven to 300°F ( 150°C ) lovely recipe, I’d love you... And royal icing bit!!!!!!!!!!!!... The alcohol does not taste even a little bit before wrapping in triple.. Shipment did you let it soak with some Andy Player whiskey, but I would need drain. Making a few small things differently I thought I might earn a commission! Would have been good another for gifting ( or tasting ) fruit cake before and it enough... You enough insecure and unsafe, making it impossible to get cup measurement to kilograms,. Know those ones that I ’ m making it impossible to get that wrong when backing – either or! Bones of the best fruitcake recipe round cake pan, so I can not thank you that... Eat a piece or two missing liquid by something else 🙂 thank you for again for your and... Many eggs, not European large cover and allow to macerate overnight, or whenever it is I ’... Already said he is not for sale chance to get that balanced tart/sweet?! A 12-inch diameter circle, maybe 14 to medium and add the orange juice you.

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