Best 3 James Martin Rich Fruit Cake Recipes
Indulge in a timeless tradition with our exquisite Rich Fruit Cake, a delectable masterpiece that captures the essence of festive cheer. This culinary gem, perfected by the renowned chef James Martin, is a symphony of flavors and textures, boasting a moist and dense crumb studded with a medley of succulent fruits, candied peel, and aromatic spices. Each bite is a journey through a flavor wonderland, revealing layers of sweetness, warmth, and a hint of tang.
As you embark on this baking adventure, you'll discover a treasure trove of recipes that guide you through every step of the process. From the initial preparation of macerating the fruits in brandy to the final flourish of decorating the cake with glistening glace cherries, we've got you covered. Whether you're a seasoned baker or a novice in the kitchen, these recipes are designed for success, ensuring that your Rich Fruit Cake turns out perfect every time.
But the journey doesn't end there. This article also unveils a collection of additional recipes that explore variations of this classic cake. From a gluten-free version that caters to dietary restrictions to a boozy twist featuring rum-soaked raisins, these recipes offer endless possibilities to suit your preferences and dietary needs.
Prepare to be captivated by the timeless charm of Rich Fruit Cake, a culinary masterpiece that embodies the spirit of celebration and togetherness. Let the aroma of this delectable creation fill your home as you embark on a delightful baking journey, creating memories that will last a lifetime.
RICH FRUIT CAKE
A rich fruit cake that is ideal for a traditional Christmas cake, or any special occasion where a good quality fruit cake is required.
Provided by Jacqueline Bellefontaine
Categories Afternoon tea Cake
Time 3h40m
Number Of Ingredients 14
Steps:
- Place the currants, sultanas and raisins in a bowl. Heat the wine or sherry until it just starts to bubble around the edge of the pan, then pour over the fruit. Cover and allow to stand overnight.
- Grease and line a 23cm round or a 20cm square deep cake tin. Preheat the oven to 160°C/150°fan/gas mark 3.
- Beat the butter and sugar together until pale and fluffy Make sure you beat out any lumps in the sugar. Gradually beat in the eggs, beating well after each addition. Next beat in the treacle.
- Sift the flour and mixed spice into the bowl and fold in.
- Add the soaked fruit, almonds, cherries, peel and lemon or orange zest and mix well.
- Spoon into the prepared tin and level the top, then make a slight dip in the middle.
- Bake for 1 hour, then reduce the oven temperature to 140°C/130°C fan/gas mark 1 and cook for a further 1-2 hours or until a skewer inserted into the centre comes out clean.
Nutrition Facts : Calories 326 kcal, Carbohydrate 56 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 91 mg, Fiber 3 g, Sugar 32 g, ServingSize 1 serving
RICH FRUITCAKE
This fruitcake slices into 50-80 small pieces if you use it for a wedding or christening. It's delicious eaten straight away, or poked with a few holes and fed with brandy
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 3h20m
Number Of Ingredients 16
Steps:
- The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak up the alcohol.
- Heat oven to 160C/140C fan/gas 3. 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.
- Sift the flour, spices, cocoa powder and ½ tsp salt together. Mix a third of this mixture into the soaked fruit. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Fold in half the remaining flour mixture. Once mixed, fold in the fruit mixture followed by the remaining flour mixture.
- Spoon into the prepared tin, smoothing the top with a palette knife. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. When a skewer inserted into the centre comes out clean, it's ready.
- Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three months.
Nutrition Facts : Calories 180 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
MAKE & MATURE CHRISTMAS CAKE
Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist
Provided by James Martin
Categories Dessert
Time 2h35m
Yield Cuts into 12-15 slices
Number Of Ingredients 15
Steps:
- Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
- Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
- Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside - tie with string to secure.
- Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
- Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
- Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
- To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
- Don't feed the cake for the final week to give the surface a chance to dry before icing.
Nutrition Facts : Calories 678 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 79 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
Tips:
- Mise en place: Before you start baking, ensure all your ingredients and equipment are ready. This will help you stay organized and prevent any scrambling during the process.
- Quality ingredients: Use the best quality ingredients you can afford. This will make a noticeable difference in the final flavor and texture of your fruit cake.
- Soak the dried fruit: Soaking the dried fruit in tea, alcohol, or fruit juice will help to plump it up and make it more flavorful. You can do this several hours or even overnight before baking.
- Cream the butter and sugar together thoroughly: This will help to incorporate air into the mixture, resulting in a lighter and fluffier cake.
- Don't overmix the batter: Overmixing the batter can result in a tough and dense cake. Mix just until the ingredients are combined.
- Bake the cake in a low oven: A low oven temperature will help to prevent the cake from drying out and will allow it to cook evenly throughout.
- Let the cake cool completely before icing it: This will help to prevent the icing from melting or becoming runny.
Conclusion:
James Martin's Rich Fruit Cake is a classic holiday treat that is sure to impress your friends and family. With its moist and flavorful crumb, this cake is perfect for any special occasion. Following these tips will help you create a delicious and beautiful fruit cake that everyone will love.
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