BOOZY FRUITCAKE RECIPE - MAKE-A-HEAD CHRISTMAS FRUITCAKE RECIPE
A traditional brandy soaked rich fruit cake is as boozy as it can get. The secret to making this boozy cake is making it ahead of time so the flavors mature and the alcohol has macerated with the fruit. Which is why I call it a boozy Christmas cake or make-a-head Christmas cake.
Provided by Veena Azmanov
Categories Dessert
Time 4h20m
Number Of Ingredients 19
Steps:
- Add all the fruit in a large glass bowl and combine with the brandy. Cover and leave overnight. (do not use metal bowls for soaking)
- Preheat the oven at 150C / 300 F
- Line a 7-inch square deep loose bottom pan with parchment paper.
- Cream butter and sugar until light and fluffy
- Add eggs one at a time
- Followed by the treacle, vanilla, orange and lemon zest.
- Add the flour and combine well.
- Next, add the soaked fruits with all the juices and alcohol - stir well to combine
- Lastly, add the mixed chopped nuts - combine well
- Pour into the prepared baking pan
- Wrap the outside of the pan with a damp tea two. (Dip a tea towel in water and squeeze out the water so it's damp but not wet. Then wrap it around the cake. If necessary use a pin to secure it in place)
- Bake for approximately 4 hours or until a skewer inserted in the center comes clean. If the top starts browning too quickly tent loosely with a foil
- Remove from the oven and let cool completely before you invert on to a cooling rack.
- When cooled turn upside down - use a skewer and make some holes in the base.
- Carefully spoon the cherry liquor over letting it soak as you spoon the alcohol.
- Place it back upside on a place so it will continue to soak any leftover on the plate.
- Double wrap in greaseproof papers well.
- Followed by aluminum foil making sure the foil does not come in contact with the cake.
- Store in a tin in a cool dry place.
- Feed once a week with more brandy or cherry brandy up to Christmas. Making sure to wrap it well and store again.
Nutrition Facts : Calories 638 kcal, Carbohydrate 103 g, Protein 7 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 40 mg, Fiber 4 g, Sugar 66 g, ServingSize 1 serving
MOIST AND BOOZY FRUITCAKE WITH RUM AND PORT (A.K.A. DARK BROWN CAKE)
This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-inch loaf cakes and two 8-inch round cakes
Number Of Ingredients 22
Steps:
- At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.
- When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
- In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.
- In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
- In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.
- Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
- Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners' sugar or frosted with royal icing.
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.
MULLED WINE FRUIT AND NUT CHRISTMAS CAKE: MAKE-AHEAD FRUITCAKE
This is one of my favourite Christmas cake recipes & is usually the one I end up making. It is a make-ahead cake which gets better for maturing a while. It's very fruity & has a delectable mulled wine taste to it - the nuts make it a very special cake too. I don't usually marzipan or ice this cake, although I have done when under pressure from my family - who want a "Traditional Cake with all the little Father Christmas figures & Robins on top!!!" It is nice with a fruit and nut glazed topping - as well as just being served plain with a festive frill around it! I will post more photos when I have decided how I am going to decorate it this year!
Provided by French Tart
Categories Dessert
Time P2DT1m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 21
Steps:
- TWO DAYS BEFORE YOU BAKE:.
- Gently heat up the port with the strips of orange peel & all the mulled wine spices tied up in a muslin or cloth bag; you will need a large roomy saucepan as you will be adding the fruit to it later.
- Bring it to the boil and then take off the heat and allow to cool slightly.
- Add all the fruit, prunes, peel & nuts to the mulled wine port mixture, stir it well and cover with a lid.
- Leave at room temperature, unless you live in a very hot climate in which case you will need to refrigerate it, for 2 days. I have left this for up to 4 days with no adverse effects!
- THE DAY YOU BAKE THE CAKE:.
- Pre-heat oven to 160 C or 320°F.
- Grease and double line with bakng paper/parchment a loose bottom deep cake tin; I used a 8" diameter round tin with high sides.
- Wrap the outside of the cake tin with a double layer of brown paper or baking paper/parchment & tie with string - it stops the cake browning too quickly or too much and IS worth the effort!
- Beat the butter and sugar together until light & fluffy.
- Add the flour bit by bit with the beaten eggs gradually - mix well in between each flour & egg addition. This stops it curdling.
- Drain the fruit & nuts - any excess port can be kept for future soakings! Discard the mulled wine bag & the strips of orange peel.
- Add the fruit and nuts to the cake mixture & mix well.
- Add the spices along with the grated peel of one orange and mix well with a wooden spoon.
- Spoon the the cake mixture into the prepared tin and level the top.
- Make a slight dip in the middle to allow for rising unevenly.
- Bake for 30 minutes and then turn the oven down to 150 C or 300 F and bake for a further 1 1/2 to 1 3/4 hours or until an inserted skewer comes out clean.
- Leave the cake to cool in the tin.
- Remove from the tin and keep stored in an airtight container - well wrapped in the baking paper/parchment until Christmas.
- Decorate it with traditional marzipan & icing or a fruit and nut glaze - OR just remove from the paper, decorate with a frill and serve it from an attractive cake platter!
- In Yorkshire where I come from, we would eat a slice of Christmas cake with a slice of Wensleydale Cheese!
Nutrition Facts : Calories 595.2, Fat 22.3, SaturatedFat 10.7, Cholesterol 111.1, Sodium 155.4, Carbohydrate 97.4, Fiber 5.9, Sugar 65.1, Protein 8.8
CHRISTMAS FRUITCAKE COOKIES
I've just read Murder on a Bad Hair Day by Anne George. Patricia Ann spent a lot of time making cookies. This sounds like the recipe. I hope it is as I'm intrigued. I'm going to make it as soon as I find out how much a quart of pecans is. From recipegoldmine.
Provided by Sherrie-pie
Categories Drop Cookies
Time 40m
Yield 125 cookies
Number Of Ingredients 13
Steps:
- Cream butter, add sugar, then beaten egg yolks. Sprinkle some of the flour over the fruit and pecans. Add spices and salt to remaining flour.
- Combine butter, fruit and flour mixtures. Add vanilla extract and baking soda.
- Beat egg whites until stiff and fold together butter/flour mixture. Drop scant teaspoonfuls on greased cookie sheet and bake at 350°F for 10 - 15 minutes. Batter may be prepared several weeks ahead. Freezes well before and after baking.
Nutrition Facts : Calories 76.1, Fat 4.1, SaturatedFat 1.2, Cholesterol 9, Sodium 35.3, Carbohydrate 9.7, Fiber 0.6, Sugar 6.6, Protein 0.9
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
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- First, combine all the fruits, including the peel, in a bowl and stir in the rum. Cover and let the fruits enjoy their boozy bath overnight, with the occasional stir. See, it's smelling good already in the kitchen and you just got started!
- The next day, pre-heat the oven to 300℉ and prepare a 9" x 13" pan by greasing it and lining it with parchment paper. Put a kettle on to boil and have another baking dish on standby.
- Mix together the flour, salt, and spices. Toss about 1/2 cup with the raisin mixture to keep all the fruity goodness from sticking together.
- Cream the butter, sugar and jelly together until light, then add the almond extract and beat in the eggs individually. Now it's time to stir in the flour. Once incorporated, you're at the really exciting part: stirring in the fruit mixture and nuts. You might think there's not enough batter to take in all those goodies, but there is! Just keep stirring until everything is well incorporated.
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