Best 2 Rich Christmas Fruitcake Recipes
Indulge in the ultimate Christmas tradition with our collection of rich and flavorful fruitcake recipes. Experience the magic of these timeless treats, each bursting with a symphony of candied fruits, nuts, and spices, all enveloped in a moist and delectable cake. From the classic dark fruitcake, brimming with rum-soaked fruits and a hint of molasses, to the nutty delight of the pecan fruitcake, or the citrusy zest of the orange fruitcake, these recipes offer a taste of holiday cheer for every palate. Whether you prefer a traditional or a unique twist, our selection of recipes has something special for every baker and fruitcake enthusiast. Gather your loved ones, preheat your oven, and embark on a culinary journey that will fill your home with the irresistible aroma of Christmas.
Let's cook with our recipes!
RICH BRANDY CHRISTMAS FRUITCAKE
A very very rich fruitcake...perfect for Christmas, just remember, the longer it sits in the tin, the tastier it will be.
Provided by Samuel Holden
Categories Dessert
Time 5h20m
Yield 8 inch cake
Number Of Ingredients 20
Steps:
- The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen!
- pre-heat oven to 275ºF/140ºC.
- Grease and line with greaseproof paper an 8 inch/20cm round cake tin.
- Sift the flour salt and spices into a large mixing bowl.
- In a separate bowl cream the butter and sugar together until the mixtures fluffy.
- Beat the eggs and add them a little at a time.
- Fold in the flour and spices.
- Stir in the fruit that has been soaking along with any excess liquid.
- Mix in the treacle.
- Spoon into the cake tin and spread out evenly.
- Cover the cake with a double square of greaseproof paper with a small hole in the top.
- Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.
- When the cake is cold wrap in double greaseproof paper and store in an airtight tin.
- Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glacè cherry syrup.
- First poke little holes in the cake with a knitting needle or a skewer.
- Come Christmas you will have a very very rich fruit cake.
- Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!
RICH CHRISTMAS FRUITCAKE
I have been making this particular fruit cake recipe for about 28 years now. It's a traditional cake for weddings, birthdays and Christmas in Australia. Although I submitted the original recipe, I personally would soak the fruit for a day or two in port or brandy before I baked the cake, as I like a really moist and boozy fruit cake. I double or triple the recipe depending on the size tins I will be using, and often make about 12 of these in varying sizes as gifts for Christmas.
Provided by JustJanS
Categories Dessert
Time 4h
Yield 1 cake
Number Of Ingredients 17
Steps:
- Line a 8-inch round, or 7-inch square tin with 3 layers of paper.
- Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.
- Weigh and measure ingredients.
- Sift flour salt and spices.
- Cream butter and sugar.
- Gradually add the eggs to the creamed mixture.
- Mix well.
- It may look a bit curdled at this stage, but that's OK.
- Add the fruit, nuts, then the flour and liquid.
- Stir gently and thoroughly. I do this with my (clean) hands.
- Place in the prepared tin, hollowing out the centre a little to allow for rising.
- You can decorate the top with blanched whole almonds now if you wish.
- Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
- When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
- This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.
Tips:
- Prep the Fruits: Before incorporating the fruits, ensure they are properly prepared. Give them a thorough wash to remove any impurities. For dried fruits, soak them overnight or for at least 6 hours in a mixture of tea, brandy, rum, or orange juice. This step enhances the flavor and softens the fruits.
- Use Quality Ingredients: The quality of your ingredients directly impacts the final product. Select fresh, plump fruits and nuts. Opt for the best butter, flour, and spices you can find. Remember, a rich fruitcake is all about the combination of flavors, so using high-quality ingredients makes a significant difference.
- Don't Overmix the Batter: Overmixing can result in a tough, dense fruitcake. Mix just until the ingredients are well combined. Overmixing develops the gluten in the flour, leading to a less tender texture.
- Bake at a Low Temperature: A low baking temperature is crucial for a moist and evenly cooked fruitcake. Bake it at 250°F (120°C) for an extended period, allowing the flavors to develop and the cake to set properly.
- Store Properly: Once baked, properly store your fruitcake to preserve its moistness and flavor. Wrap it tightly in plastic wrap or store it in an airtight container. For longer storage, consider wrapping it in cheesecloth soaked in brandy or rum and then placing it in an airtight container.
Conclusion:
A rich Christmas fruitcake is a delightful treat that embodies the spirit of the holiday season. With careful preparation, attention to detail, and the use of quality ingredients, you can create a moist, flavorful fruitcake that will be cherished by your family and friends. Remember, the key to a successful fruitcake lies in the balance of flavors and textures, the use of quality ingredients, and the proper storage to maintain its moistness. So, embrace the tradition, gather your loved ones, and indulge in the deliciousness of a homemade rich Christmas fruitcake this holiday season.
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