Old Fashioned Moist Fruit Cake Food

BEST EVER FRUIT CAKE

Steps:

• Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes
• Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3
• Grease and line with grease proof paper a 20 cm round cake tin
• Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well
• Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top.
• Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.

GRANDMA BETTIE'S LIGHT FRUIT CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
• Coat cherries, raisins, almonds, and pineapple with 1 cup flour.
• Beat sugar, butter, and eggs together until creamy. Sift remaining flour with baking powder and salt. Add to butter mixture; stir in vanilla and almond extracts. Fold in the fruit and almond mixture. Spoon batter into the prepared pans and spread evenly.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 1 1/2 to 2 hours. Wrap cakes tightly and let age in a cool place for 2 to 4 weeks.

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.

OLD-FASHIONED FRESH FRUIT CAKE (SWEDISH)

Steps:

• Preheat oven to 175°C (or 350°F).
• Butter and flour a spring form pan.
• Cover the bottom with baking parchment and clip on the ring.
• Sift together flour, baking powder and vanilla into a bowl and set aside.
• Slice the fruit of your choice and toss in a mixture of sugar and cinnamon and set aside.
• Cream eggs and sugar until yellow and fluffy.
• Put buttermilk and butter in a saucepan and bring to a boil.
• Take it of the heat.
• Pour the liquid into the egg batter and blend together.
• Stir in the flour mixture to the batter, carefully.
• Pour a little batter in the bottom of the pan just to coat it.
• Arrange the fruit slices to coat the bottom of the pan.
• Pour in the remaining batter.
• Sprinkle the top with a thin coating of sugar.
• Bake for about 50 minutes try with a stick to see if it comes out clean.
• Let it cool slightly and run a knife around the edges; open the ring and let cool completely.
• Enjoy as is or with ice cream!

GRANDMA LEONE'S FRUIT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
• Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
• Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
• Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
• Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

OLD-FASHIONED APPLE CAKE

Steps:

• Preheat oven to 375°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Sift first 5 ingredients into large bowl. Rub in butter until mixture resembles coarse meal. Mix in apples and brown sugar. Whisk eggs and milk together; stir into apple mixture (batter will be thick). Transfer to pan. Sprinkle with sugar.
• Bake cake until golden and springy to touch, about 35 minutes. Cool slightly on rack. Cut around cake to loosen; remove pan sides. (Can be made 1 day ahead. Cool. Wrap tightly; store at room temperature.) Place doily atop cake. Sprinkle powdered sugar over; remove doily.