Best 3 Free Range Fruitcake Recipes
Indulge your taste buds with a delectable journey through the world of fruitcakes, where culinary artistry meets festive traditions. From the classic and timeless to the uniquely innovative, this article offers a collection of exceptional fruitcake recipes that cater to every palate and occasion. Embark on a delightful adventure as we explore the rich history and diverse flavors of this beloved holiday treat. Discover the secrets to creating moist, flavorful, and visually stunning fruitcakes that will leave your family and friends in awe. Whether you prefer traditional recipes passed down through generations or crave modern twists that push the boundaries of taste, you'll find inspiration and guidance within these pages. Let the aroma of warm spices and the vibrant colors of candied fruits fill your kitchen as you embark on a culinary adventure that celebrates the joy and warmth of the holiday season.
Let's cook with our recipes!
FREE RANGE FRUITCAKE
Steps:
- Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
- Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
- Heat oven to 325 degrees.
- Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
- Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
- When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
FREE RANGE FRUITCAKE
Make and share this Free Range Fruitcake recipe from Food.com.
Provided by Blue Peacock
Categories Dessert
Time P1DT1h
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- Combine dried fruits, candied ginger and both zests.
- Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.
- Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.
- Bring the mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.
- Remove from heat and cool for at least 15 minutes.
- (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.).
- Heat oven to 325 degrees.
- Combine dry ingredients and sift into fruit mixture.
- Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integated, then fold in nuts.
- Spoon into a 10-inch non-stick loaf pan and bake for 1 hour; check for doneness by inserting toothpick into the middle of the cake.
- If it comes out clean, it's done.
- If not, bake another 10 minutes, and check again.
- Remove cake from oven and place on cooling rack or trivet.
- Baste or spritz top with brandy and allow to cool completely before turning out from pan.
- When cake is cooled completely, seal in a tight sealing, food safe container.
- Every 2 to 3 days, feel the cake and if dry, spritz with brandy.
- The cake's flavor will enhance considerably over the next two weeks.
FREE RANGE FRUITCAKE
Steps:
- Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight to re-hydrate fruit. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.) Heat oven to 325 degrees. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Soak the fruit in alcohol for at least 24 hours before using to plump it up and add flavor.
- Cream the butter and sugar together until light and fluffy to incorporate air and create a smooth batter.
- Add the eggs one at a time, beating well after each addition to prevent curdling.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
- Fold in the soaked fruit and nuts until evenly distributed.
- Pour the batter into a prepared cake pan and bake at the specified temperature and time, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before wrapping it in plastic wrap and storing it in a cool, dry place.
- For the best flavor, let the cake mature for at least 2 weeks before serving.
Conclusion:
With its rich, fruity flavors and moist texture, this free-range fruitcake is a classic holiday treat that is sure to be enjoyed by everyone. By following these tips, you can create a delicious and memorable fruitcake that will be the star of your holiday table.
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