), The Spruce Eats uses cookies to provide you with a great user experience. 4-7 oz confectioner's sugar, about 1-2 cups. It’s so good. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste. Anyone can mAke a masterpiece with this. Mix the almond paste and corn syrup on low speed with a beater attachment until it forms a smooth paste. 1 cup, plus 6 tablespoons butter and more for pan (room temperature). Mix the batter well. Moist fruit cake in 3 easy steps. My question is, I remember my dad using loaf pans. Bake 300 minutes at 50 degrees. Brandy and orange juice add extra flavor and you can adjust the amounts of fruit and add some chopped nuts if you like. Mix a third of this mixture into the soaked Set aside. Ok, ok, one more joke and then we move on. This is a good, reliable rolled fondant recipe. I’ll often bake any bits of left over fruitcake batter in cupcake pans. Make and soak the fruit mix, leave overnight but preferably 3 to 5 days for deeper flavour; Bake the fruit cake; Brush the cake with liquor, once or twice weekly (skip this if you don’t intend to keep till Christmas) Step 1. I’ll correct that next time. This recipe will make one 9" round cake. Mini Fruitcakes. 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. To be sure it is of the highest quality, pour one level cup and drink. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using. You can absolutely double the recipe. Line them with butter paper. Preheat the oven to 350F. Butter an 8x8 baking dish. Also, do the nuts retain their crunch after being soaked overnight? And, about how deep should the batter be in the loaf pan prior to baking. I will be making a few and this will would be a quick assembly decoration. Thank you. October 3, 2017 by Eileen Gray 37 Comments. Yes, it just takes time to soak into the cake. I used a 9″ pan but I don’t think it was deep enough. Brush the marzipan with brandy. I based the recipe on 7 oz of almond paste because that's the size I find in my local grocery. I’m just not a fan so I use fondant as thin as possible to mostly taste the marzipan. Grease a 22cm round x 7cm deep cake pan. Turn off the mixer. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. 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. Line base and side with three layers of baking paper, extending paper 5cm above pan edge. It smells great and I really want to cut into it, but I will wait until Christmas week. Your brandy-aged fruitcake recipe looks good; I’m going to try it; the spices are interesting. Grease pans and line ... 3 weeks before serving. This cake should be made at least 4 weeks before serving and can be made 3-4 months ahead of time. Pour the batter into the prepared cake pan and spread it out to an even layer. Put the egg whites in a stainless steel or glass bowl and beat with a clean beater to stiff peaks. I will probably have to order it on line this year. Also, if you’re planning to cover the cake with marzipan and fondant, any cracks or lumpy bits can be evened out with apricot preserves before covering the cake. Your email address will not be published. (Nutrition information is calculated using an ingredient database and should be considered an estimate. I’ll double down the saturation around the edges. Stir together dried fruit, candied ginger, candied orange peel and brandy. You can try to give it a couple of weeks without the brandy and see if it settles down. Whatever. I know it’s got a bad reputation here in the US, but I truly love this recipe and I’m on a mission to change as many American minds about fruitcake as I can. Assemble all of the ingredients. Marzipan is very expensive to buy in the grocery store, and is often dry and flavorless. But do try the real recipe at the end of the post. Serve unadorned or with the marzipan and fondant to finish. Only one thing can improve this recipe: bake a double batch so there’s one cake to eat now. Stir gently and set aside for a few hours. Easy fruitcake. Sift the flour, spices, cocoa powder and ½ tsp salt together. Pre-heat the oven to 170°C/150°C fan/gas mark 3, and line a small cake tin (15cm / 6in) with grease-proof paper. If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated. 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!. Traditional Aged Fruitcake with dried fruits, spice and lots of brandy. This is one of the simplest and easiest version of making a traditional fruit cake.In this fruit cake recipe, we boil the dried fruits in liquid which will make the raisins and dried fruits soft and plumpy and thus the cake turns out deliciously moist. Yes, the cake will be very heavy. Thanks. This Is my first time ever doing one, so I feel like I might be doing it wrong. Sift the flour with the spices twice. Beat the egg yolks slightly and then add them to the bowl. I like a softer marzipan for covering cakes so I use less sugar. Scrape down the bowl and the beater. Thanks Judy. He used an old cloth diaper to keep the cake moist with Bourbon! The number of loaf cakes would depend on the size of the pan. I just love the first recipe, what a hoot! Combine fruit, jam, rind, juice and ½ cup of the brandy in an extra large bowl. My new book is now available at Amazon! Place the fruit in a large bowl with the orange juice and brandy. Thanks so much!! 2 … well after each addition, and continue to beat until light and fluffy. traditional British Christmas cake that is full of fruits and nuts and laced with alcohol The cake will be quite heavy by the time it’s ready. 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. Bake one of our fabulous fruitcake recipes for a delicious slice to enjoy with your afternoon cuppa. But you don’t need to decorate the cakes at all. Self rising flour already has the baking powder and salt added. Whisk the coloring into the warm gelatin mixture before adding it to the sugar. Lick the batter off the floor. I’ve read that there is 1 1/2 tsp of baking powder and 1/2 tsp salt per cup of flour. Bake at 275° for 3 hours. Eileen, I’ve been wanting to make a fruitcake forever and finally used your recipe. Looking to make the best desserts ever? Cover pans loosely with a clean cloth and let the batter sit overnight in a cool place to mellow. Love and the useful info on your website. Can you bake these in loaf pans using the same temp and time duration? Cover the bowl and let it sit overnight. Cool the cake to room temperature before removing from the pan. Hi Barbara, sorry I no longer sell cakes. This delicious and moist White Fruitcake Recipe, filled with nuts and brandy-soaked fruits, will encourage you to put fruitcake back into your holiday baking plans. You could mix it either way. Nope, the brandy keeps the cake fresh. The first Christmas after I graduated from pastry school she asked me if I could make a good fruitcake. Mix until combined then scrape down the bowl and the beater. And the spoon. As soon as the pan is removed from the oven pour 1/4 cup of brandy over the top of the cake. I did bake it in a 9″ springform pan. You can also divide the batter between two 6" pans for smaller cakes. When I worked in a British tea shop we used to ice the cakes with royal icing so you could certainly go that route. Finish the blobble of whishy and flow to bed. Fruitcake can certainly be served without any icing or marzipan. Repeat this step. It also requires an overnight proof, so take that into consideration before starting this fruitcake. It was wonderful. Add the eggs, two at a time. Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin. Once a week for at least 4 weeks, unwrap the cake and generously brush on all sides with more brandy. I will make one stipulation up front. Sift together the flour, baking powder, cinnamon,nutmeg, ginger and salt. I will try this, thank you. Let the gelatin "bloom" for 5 minutes. Combine all the nuts and dried fruits with the lemon zest and juice. Next, sift two cups of salt. I have several loaf pans, a couple with a dark finish and one with a light finish. In a large mixing bowl, cream the butter and sugar until light and aerated. Beat butter … Turn the fondant out onto the plastic wrap. Place on another cardboard circle or serving plate. Bake until a toothpick poked in the center of the cake comes out clean, about 55 minutes. As loaves cool (in the pan), sprinkle each loaf with 1 Tbsp of additional Brandy. When the cakes have baked for 3 1/2 hours, test them with a toothpick or cake tester. Please leave a comment on the blog or share a photo on Instagram. The brandy aroma, combined with dried fruit and nuts, reminds me of season greetings, snowy Christmas carols, twinkling lights, rustling paper and satin ribbons… I can’t wait to finally bite into a thick slice of fruity Christmas cake, as until now I could only nibble something, while gradually adding some brandy … Of whiskee. After 1 1/2 hours, cover the pans with a piece of brown paper (do not use foil) or set the pans in a paper bag and return them to the oven. A plastic bowl scraper is helpful for handling the fondant. Yeah, I meant the plastic wrap. In a mixer beat butter and both the sugars until smooth. Pour the warm gelatin mixture into the sugar all at once. Wrap the cakes with parchment, then foil, and pack them in a tin. Do you sell your wonderful Irish Xmas fruitcake. When you’re done with the fruitcake jokes let’s talk about this truly delicious and traditional fruitcake recipe. Hi Eileen: Can the reverse creaming method be used on this brandy aged fruitcake. 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. Ready? Whisk 1-2 times to combine. With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. That’s how I like to bake! Hi Bill, You’ve got three weeks so if you make smaller cakes you could probably have them aged by Christmas. With the mixer running on low speed, add the dry ingredients in 3 batches and mix until combined. Decorate with pecan halves and finish baking. Gradually pour in the cow. This Fruit Cake: Is easy to make. If the fried druit gets struck in the beaters, pry it loose with a drewscriver. Add the 2/3 cup of brandy and … And what’s the limit to try to brush on. Make sure the whiskey is still okay… try another cup. 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. The liquor not only softens the fruit part of the fruitcake, it also softens and mellows the cake part of the fruitcake. Add the flour (and baking powder if using) and wisk together just until the flour disappears and there are no more lumps, about 45 seconds, no more. Fruitcake—a classic Christmastime baked good—is all about the fruit and spices. Thanks for the great recipe. If working by hand use a wooden spoon to mix until combined. Whatever you find left. In general, fill the pans no more than 2/3 full. Fold in the soaked fruit and all the liquid. Put the water in a small microwave-safe bowl. If you love this recipe please consider giving it 5 stars. Just keep an eye on the cake as it bakes and after the first 30 minutes or so check it every 10 minutes. You can use brown paper for this if you don't have parchment paper. Yes, I said fruitcake! Just hold the cake, well-wrapped, at room temperature while it’s aging. Check the whiskey again. My cake is getting heavy and starting to try and crack, it is VERY moist. Also should I cover the cake immediately after brush the brandy over it…. Will your recipe make 2 loaf pans or just one? This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. Brandy Aged Fruitcake! Divide the dough between the two pans. Cakes baked in the pans with the dark finish bake a little faster and brown a little more. Mmm…. Here’s my favorite “funny” fruitcake recipe. I have been baking fruitcakes for years, but it is almost impossible to find the candied fruit in the seasonal section of the grocery stores any more. Roll the marzipan onto the rolling pin then transfer and unroll onto the cake. It will be quite sticky and messy at this point, just keep kneading. Add 2 dried anything. When the cakes are completely cooled, turn out of the pans, leaving the paper lining on the cakes. My husband was so impressed. Throw the bowl out the window. I am excited to give it a try since we are nearing the holiday season. In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more. I started this at the end September and I brush with brandy once a week. My only problem was my pan: it was niine inches but too shallow. Use a toothpick right in the center to make sure it’s baked through. Ice the cake with apricot preserves. Heat the gelatin in the microwave for 15 seconds to melt. Or something. It’s the brandy! I like this cake best made with brandy, but you can use whiskey or rum instead. Thanks for the great laugh and the recipe! When ready to use, knead the fondant until it's smooth and supple. Homemade marzipan is cheaper than pre-made, is super easy to make and tastes much better. I love the funny recipe too! Add more sugar for a firmer texture if you plan to make roses or other decorations. Stand, covered, overnight. I bake cakes in all different sizes and give them as gifts (yes, people DO want fruitcake). Wrap the cake in two layers of plastic wrap and set aside at room temperature. Unwrap the cake. I use Christmas tins to give away and store the cakes. What do you mean by “cover the cake immediately”? https://www.tasteofhome.com/recipes/christmas-special-fruitcake Butter the paper thoroughly. Ok, NOW can we talk seriously about fruitcake? 24 oz (5 cups, 685g) confectioner's sugar, 3.5 oz (1/4 cup plus 2 Tbsp, 95g) white corn syrup. Prepare 2 loaf pans, spraying with non-stick spray and lining with parchment paper. You must let the fondant rest overnight before using so the gelatin has time to set. 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