SUPER MOIST FRUIT CAKE RECIPE
Super moist fruit cake recipe will help you make soft and moist fruit cake in a very simple and easy 3 step method.
Provided by Bincy Chris
Categories Breakfast
Time 2h40m
Number Of Ingredients 19
Steps:
- Step 1.Boil the dry fruits In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.Step 2.Add all the rest of ingredientsAdd the eggs (lightly beaten) and vanilla extract(optional) and the nuts.Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn't add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.The taste of a fruit cake is mostly the aroma of that cake :)Mix everything together, just until everything is well incorporated.Step 3.Bake the fruit cakeTransfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.Large baking tray (8 inch) will take slightly less baking time. Let the cake cool completely.Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.
EASY FRUITCAKE
This easy fruit cake by one of our younger readers, Bree Hamilton, is simple, uses storecupboard ingredients and is perfect for a quick winter pick-me-up
Provided by Good Food team
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment.
- Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool.
- When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.
Nutrition Facts : Calories 505 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
WORLD'S BEST FRUIT CAKE
A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you'll ever make! It turns cynics into converts. This fruit cake recipe yields two (8 x 4-inch) loaf cakes. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor!
Provided by Laura / A Beautiful Plate
Categories Cakes and Cupcakes
Time P1DT2h
Number Of Ingredients 28
Steps:
- The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
- Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
- In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that's ok.
- Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn't already been absorbed), and chocoate (if using). Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
- Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
- Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
- For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don't recommend glazing the cake if you wish to continue to wrap and age the fruitcake. To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
- Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.
Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 36 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 58 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 2 g
MOIST FRUITCAKE
A really moist, rich fruit cake that tastes great and keeps well, ideal for Christmas or any other occasion. Can be made 2-3 months before required. Be sure to soak the fruit overnight.
Provided by PJ 41347
Categories Dessert
Time 5h
Yield 1 Cake
Number Of Ingredients 14
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.
Nutrition Facts : Calories 7845.3, Fat 233.6, SaturatedFat 136.9, Cholesterol 1591.8, Sodium 2054.6, Carbohydrate 1369, Fiber 65.2, Sugar 924.9, Protein 91.2
MOM'S FRUITCAKE
Our family has been making this for the past 45 years. Friends and family all love it!
Provided by Food Network
Categories dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 250-275 degrees.
- Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
- Pan sizes and baking chart:
- 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
- 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
- 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
- 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
- No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
- 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour
THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
Steps:
- Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
- Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
- Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
- Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
- Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
- To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.
LIGHT AND MOIST FRUITCAKE
I adapted this from other recipes to come up with a cake that is both light and moist, as opposed to the denser varieties of fruitcake. Feel free to drizzle on more liquor after it is cooked to keep moist if you are not eating it right away.
Provided by ChefDebs
Categories Dessert
Time 1h40m
Yield 2 loaf pans, 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 736.5, Fat 19.1, SaturatedFat 12, Cholesterol 92.2, Sodium 793.9, Carbohydrate 122.9, Fiber 3.1, Sugar 80.3, Protein 8.5
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