Moist Mango Fruitcake Food

EASY PEASY HEALTHY FRUIT CAKE

Steps:

• Preheat an oven to 160 C / 320°F.
• Put fruit, water and contents of the whole tin of mangoes (including the natural juice) into a saucepan.
• Bring to the boil and simmer just for a minute.
• Sieve the flours, baking powder, baking soda, xanthan and salt together.
• Beat the eggs lightly in your mixer and gradually combine all the ingredients together.
• Place in a greased round tin lined with baking paper.
• Bake for about 45 minutes to an hour until a skewer comes out clean.

MOIST FRUITCAKE

Steps:

• Place dried fruit, golden syrup, brandy and rind in a large bowl cover and stand overnight.
• Grease a deep 20cm square cake pan, line with 3 layers of paper, allow paper to come 5cm above the sides of the pan.
• Cream butter and sugar in small bowl with electric mixer until creamy, Add eggs one at a time, beat well between each addition. The mixture may curdle but this will not affect the end result.
• Add soaked fruit, flour and mixed spice to butter mixture and mix thoroughly.
• Spoon mixture into pan and drop pan onto bench to settle contents.
• Bake at 140°C for 4 hours turning pan a quarter turn several times through the cooking time to allow it to cook evenly,.
• If the cake starts to over brown on top, cover lightly with foil.
• Remove cake from oven when cooked and brush top with extra brandy, allow to cool in pan.
• When cool remove from pan and wrap in clear plastic and store in a airtight tin or wrap in foil.

DELIGHTFULLY EXOTIC MANGO CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Beat mango pulp, sugar, margarine, and eggs together in a bowl using an electric mixer on medium speed until light and well mixed, 3 to 5 minutes.
• Sift flour, baking powder, and baking soda together in a bowl. Stir mango mixture into flour mixture just until batter is combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes.

FRUIT CAKE RECIPE (ALCOHOL AND NO-ALCOHOL)

Steps:

• Soak candied fruits, dried cranberries, raisins, candied cherries, dried figs, dried apricots, chopped dates, walnuts, almonds, cashews, and hazelnuts in 1 cup alcohol or juice for overnight or 24 hours.
• Mix well and cover tightly with a plastic wrap and, and store at room temperature.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Preheat oven to 320 degrees F (160°C). Grease a 10-cup Bundt pan (tube pan) with butter and make sure you butter in every nook and corner.
• Dust with some dry flour and shake off the excess flour. (You can also arrange blanched almonds at the bottom of the pan.)
• To make the cake, in the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until fluffy, about 2 minutes.
• Add the eggs, one at a time, and beat until fully incorporated.
• Add sifted flour, cinnamon powder, cardamom powder, baking powder, baking soda, orange zest, and lemon zest.
• Mix well on low speed, and beat until just combined. Make sure the batter is completely mixed.
• Stir in the soaked dried and candied fruits and chopped nuts and fold until combined.
• Add blanched almonds to the bottom fo the pan.
• Scrape batter into greased bundt pan and smooth top with a rubber spatula. Bake in preheated oven for 60 to 70 minutes or until a toothpick inserted into the middle of the cake comes out clean or with just a few moist crumbs.
• Let it cool in pan for 10 minutes, then you can either sprinkle with 2 tablespoons alcohol or unsweetened juice.
• Invert onto a cooling rack to cool completely.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Then, with a skewer, poke holes on the top surface of the cake and liberally brush with alcohol or juice.
• Soak cheesecloth with 1-2 tablespoons of alcohol.
• Wrap the cake thoroughly in cheesecloth and then in a parchment paper. Alternatively use a plastic wrap or aluminum foil to wrap.
• Place in an airtight cake tin or container and age for 2-3 weeks.
• Brush with 1-2 tablespoons of alcohol once a week up until a few days before you ice the cake.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• To make the glaze, in a medium bowl, mix together the powdered sugar, orange zest, orange juice, and a few drops of orange essential oil.
• Mix until smooth. If needed, thin the glaze with orange juice.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Drizzle the glaze evenly over the cake and let set for about 10 minutes.
• Slice and serve at room temperature along with some warm mulled wine.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

CARROT FRUITCAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 10" inch tube pan.
• SIFT TOGETHER: flour, cinnamon, salt, baking soda, baking powder.
• COMBINE: oil, sugar, and eggs one at a time.
• Gradually combine egg mixture into dry ingredients, mixing until smooth.
• ADD: carrots, raisins, candied fruit, dates, and chopped nuts.
• Spoon into a greased 10" tube pan.
• Bake at 350 degrees for 1-1/2 hours.

MOIST AND BOOZY FRUITCAKE WITH RUM AND PORT (A.K.A. DARK BROWN CAKE)

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.

LIGHT AND MOIST FRUITCAKE

Steps:

• Soak the candied fruit, the raisins and the orange zest in the rum for 2 hours.
• Using an electric beater, cream together the butter and sugar.
• Add the vanilla, eggs and sour cream and beat together.
• In a separate bowl sift together the flour, salt, baking powder and baking soda.
• Slowly add the flour mix into the butter mixture, stirring until incorporated.
• Add the soaked fruit with its rum, and the coconut, Stir well.
• Grease and line with greaseproof paper 2 large loaf pans.
• Divide the cake mix between the 2 loaf pans.
• Bake at 350°F on middle rack for 1 1/2 hours, or until an inserted knife comes out clean.
• Cool and remove from pans.

CHRISTMAS FRUITCAKE

Steps:

• Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
• Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
• In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
• Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
• Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

CHUNKY FRESH MANGO CAKE

Steps:

• In a small bowl, beat the sugar, oil and egg until well blended. In another bowl, combine the flour, baking powder, salt, cinnamon and nutmeg; gradually beat into sugar mixture and mix well. Fold in mango and pecans., Transfer to a greased 6-in. round baking pan. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Garnish with confectioners' sugar and whipped topping if desired.

MOIST MANGO FRUITCAKE

Steps:

• Place mangoes and their juice and fruit into pot.
• Bring to boil, simmer 8 minutes.
• Remove from heat and allow to cool.
• Add eggs, soda and flour.
• Pout into greased 20 cms round cake tin.
• Bake in moderate oven for one hour.