Many times over visitors have requested a fruit cake recipe here at Wedding Cakes For You. The truth is I had not made one before. I felt that I should test the results first before posting one. Today The fruits are soaking in Sherry and tomorrow the baking will begin...
This particular fruit cake recipe is from The Step-By-Step Guide to Making Traditional and Fantasy Cakes by Elaine McGregor
All of the steps are in the video. From soaking the fruit to soaking the baked and cooled cake. The cake will age for up to 3 months well wrapped and periodically doused in spirits, and then I will return and let you know the results.
Of course I already tried a bit of the cake from the top of the cake and it tastes wonderful even without aging.
PHOTO Above is all of the fruits and nuts soaking.You can soak them in Sherry, Brandy or Orange juice. (I am using Sherry)
1 10 inch round or square
Preheat oven to 425 degrees
Note: you will be reducing the heat right before placing the cake in the oven.
FRUIT and Nut Ingredients
Put all of the fruit and nuts in a bowl to soak overnight
1 1/3 cup each of golden raisins, dark raisins, currants
2/3 cup or 4 oz halved candied cherries
1/3 cup or 2 oz un-blanched coarse almonds
1/3 cup or 2 oz mixed candied peel (optional)
1/2 cup Sherry, Brandy, a mix of the two or Orange juice to soak the fruit overnight
Blend all of the dry ingredients together in a bowl and set aside
2 cups all purpose flour
1/2 cup self rising flour
1 tsp mixed spices
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup or 2 oz ground almonds
Sugar and Butter Mixture
Cream the butter and sugar together
1 cup or 8 oz butter (room temperature)
1 1/3 cup or 8 oz firmly packed brown sugar
Then Lightly beat in 4 eggs
Alternately mix in the fruit and the dry ingredients small amounts at a time until fully incorporated into the creamed mixture.
Fill your pan leaving a space of about 3/4 inches from the top. Reduce the heat to 275 and bake for 3 hours (for a 10 inch round)
Pan Prep: I use either a spray oil or Crisco to grease the pans well, followed by a dusting of flour, followed by a layer of parchment paper or waxed paper that has been cut to fit the pan. That's it. No need to re-grease and flour the waxed paper as some cookbooks will ask you to do.
By Roshan Bartlett
This fruit cake recipe is from from a book called the "Complete Book Of Cake Decorating" with some of my own tweaks. I can never follow a recipe in its original form!
Round Tin 18 cm
All purpose flour 175 g
Mixed Spices (Pumpkin Spices) 1/2 tsp
Cinnamon, Ground 1/4 tsp
Nutmeg, Ground 1/4 tsp
Salt 1/2 tsp
Glace Cherries 75g
Cut Mixed Peel 50g
Eggs, medium 3
Almond Extract 1/2 tsp
Black Treacle 1 1/4 tsp
Orange, Grated Rind Half
Lemon, Grated Rind Half
Cooking time 2-2 1/2 hours
Oven Temperature: 150oC / Gas 2, reducing to 140oC / Gas 1 halfway through cooking for the larger
cakes ( 10 inches and above)
Note : ** For sugar: castor, soft brown granulated or light brown may be used.
Method for fruit cake recipe
1 set the oven at the selected temperature on the chart. Grease and line the appropriate cake pan with double thickness of either brown paper or parchment.
2 Sift the flour,spices and salt together and set aside.
3 Chop up the glace cherries and mix with the dried fruits. Throw in about 2 tablespoons of brandy (or other liquor of preferred taste) to plump up the fruit. (fruit can be left to soak for three days if you want or just a couple of hours)
4 Cream the sugar and butter until light and fluffy. Add the eggs into the mixture one at a time. If the mixture begins to curdle add a tablespoonful of flour and beat until smooth again. Repeat this until all the flour is used up.
5 Fold in any remaining flour along with the soaked fruit less the soaking liquor.
6 Transfer mixture into the prepared pan, level off and make a deep dip in the middle to ensure even cooking. For the larger cakes wrap pans with double thickness brown paper and secure with string.
Bake for the suggested time but check the cake 15-30 minutes before the end of cooking time. Bake until a skewer inserted in the middle of the cake comes out clean. If the cake starts to brown too quickly cover with a round of brown paper or parchment. Pour the remaining liquor over the cake when cool. Fruit cakes can be fed with liquor at regular intervals to help maturity. Best fruit cakes are left to mature tightly wrapped up in parchment then in foil and placed in an airtight cake tin for at least three months. Please don't wrap fruit cakes directly in foil as the fruit and aluminum react.
To learn more about fruit cakes all around the world check out Wikipedia