After I added it I realized that two of the fruits were âsweetenedâ already. I love it, and will definitely try it. Couldn’t have been more obvious. ABOUT Easy Fruit Cake RECIPE. Yes, I made this recipe. would it be okay if i soaked the fruits for 3-4 weeks?Â. Fruit-filled clementine cake. Bake for 45-55 minutes depending on your oven. ), but if you just use the alcohol for soaking the fruit prior to baking, you should be fine. Not your Grandma’s fruitcake. Pour the mixture to the prepared baking dish and bake for 2 to 2 ¼ hours or until the cake is firm to … DIRECTIONS. It does not matter that I use a bread knife or any other kind.I followed the recipe all the way. It sure did with me for 59 years. Since this cake is very dense and rich, one loaf cake goes a long way. This is one of the best things I’ve ever baked. Did I make that up or did it change?Â. Â I’ll be cutting these in half to give out 8 little cake gifts. this will be the first year i use dried fruit instead of candied and your recipe looks the most promising! Iâve made this recipe twice!! Can I put it back in the oven, 300 farenheit just to make the alcohol evaporate for maybe 5 mins. Because it is. Hi laura, i made this fruit cake for my father yesterday for his birthday and i must say after following your instructions one by one it wasn’t just easy to make but the resulting piece was mouth watering. If youâre using the loaf pan Iâm using from All-Clad, no need to grease the pan or add any parchment paper! This cake yields two loaf cakes. This is on my next one to try. The batter will be quite thick and there won't be a lot of it. I used mini loaves, otherwise the same. Wow! Perfect! With that said, this fruit cake is absolutely worth it! I love fruitcake. I had never made fruit cake before, but this Christmas I decided to try it out, and I am so happy I found this recipe! I think pineapple sounds great, but I would personally steer away from dates in this recipe (unless used in a very very small quantity). We have allergies to alcohol in my family. just got home from the grocery to buy the ingredients. Â I know you don’t like it, but I love marzipan. I had my last batch stick around for 4+ months. This fruit cake recipe features their All-Clad Pro-Release Loaf Pan. I wish I could be more helpful! I’ve never tried this and am a bit hesitant to advise it (especially since it’s not a cheap recipe to make and I don’t want you to get bad results), because it is VERY fruit filled and I’m worried there wouldn’t be much structure left if you used a non-gluten nut flour. I will use it for the dribbles and curing. If you like a lighter fruit cake that still has lots of fruity flavour, this is a good “cut-and-come-again” one. I would recommend baking at the same temperature as the original recipe, but it will probably only take 30-45 minutes for loaves of that size. My mother loves fruitcake, but she doesn’t like the store bought version very much. Pls advise. This borders on FLUFFY. Â The holidays are not the same without it! Can you substitute apple sauce for the fresh apple, and if so, how much? Thanks for your question! I’ve already made two loaves and I have the fruit soaking for two more! Every year when I make it though – I forget to add the nuts and ginger as they are listed in the ingredients, but not added in in the instructions. So happy to hear this! for someone who cant bake, these turned out sooooo goood. Really appreciate you taking the time to come back and leave your thoughts. As a small boy I thought they were dreadful, poisonous undigestable bricks. !Â 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. It is a TON of fruit, but you also end up soaking the baked fruitcake afterwards in booze, so in that sense it gains more moisture. Thank you so much for such a wonderful looking recipe. Several people have asked how to put marzipan on top. Should I reduce the sugar in the recipe?? Thank you for getting bake to me. Donât skip this step! Can I use Cream sherry to soak the fruit instead of rum? I’ve found that just a week of soaking makes the biggest difference in flavor, but your plan also sounds great ð So thrilled you love this recipe as much as my family does! shrug! Really just depends on the person! I’d like to make for my dad but I’m not on the ball and it’s super close to Christmas lol. hello from Canada! It looks amazing. My husband is one who likes fruitcake, he will love this I’m sure. Thats the next best option. Hi Tanya! Have you ever made a gluten free version or is that even possible? I am wondering about the ratio of eggs, five. Remove the fruit from the fridge. Use Duncan Hines cake mix. Hi, any chance to get cup measurement to kilograms pleaseÂ, Hi Mimi! Hi Laura So glad to hear I’m not alone in that. ð¤ª Yes! This recipe uses a wide variety of tart and sweeter dried fruit: golden raisins, dark raisins, figs, prunes, cherries, apricots, and peaches. Hi Alisyn! Several readers have had success substituting different varieties of dried fruit in this recipe; if doing this, please keep in mind the tartness and sweetness of various fruits for good balance. A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread baking. I am so excited to make this recipe! I would recommend checking out this page: http://dish.allrecipes.com/cake-pan-size-conversions/ and trying to determine the volume of the cake pan you want to use and comparing it to the volume of (two) loaf pans as stated in the recipe. Hope this helps! it turned out pretty good. Hope this fruit cake recipe becomes a family staple! Flavor is just as good, if not better! I just made this for the first time and couldn’t resist taking a sliver while it was still hot. Wow! I cant wait to taste it again once its aged abit. In order to line it, you’ll want to cut a piece of parchment that is large enough so that the sides of parchment paper go up all the way on the longest edge of the pan (it should actually end over the top, so that you can grab the pieces of parchment paper from both sides to remove the loaf). This recipe is a must have.Â. She said, “sounds like heaven, the way you keep calling out for god ! Did want to point out though that I donât believe baking powder and nutmeg are mentioned in the recipe itself, but are listed in the ingredients? This year I remembered and thought I might tell you so that you can change it for others. Have I mentioned that this cake is boozy? Never understood the lack of enthusiasm for them in the USA. I like the dark chocolate added! Unfortunately, I haven’t tried to make this recipe in 3×6 loaf pans, so I really don’t have any explicit baking instructions that I can offer. Roll out into a thin layer, cut into strips the size of the sides / top of the loaf and apply. Maybe it is the candid fruit? I made this recipe two days ago and the results are already amazing! Hi Peggy! I will def make this again, but next time will prob add a bit more rum during the half way mark. Honestly, my mom is the expert at fruit cake (not me, ha! It worked perfectly! Keep it up Laura. Thanks so much for your comment and questions. Thanks Laura! Â It is way too delicious – I sent him off with something else and kept the cake here at home. I love how much fruit you’ve got in this cakeâ¦and the fact that it’s been soaked in rum makes it sound extra delicious! Yours looks absolutely perfect. Mine ofcourse didnt turn out as nice as yours. My adult children did too. So thrilled to hear this! Thank you so much for taking the time to come back and leave a recipe review. I was thinking of adding dried cranberries to help with the tartness, but they would not be soaked (I would just throw them in). I used chopped pecans and walnuts,lightly toasted, not halves. =). A few days or a week would probably work as well – but it can also be stored for a very long time too. Please know that baking times and results will vary. I did not use the figs added extra cherries, plums, peaches, and apricots. This looks great except for the flour…….. It turns cynics into converts. Â Thanks for the recipe – this will be my ‘go-to’ fruit cake recipe. My fruits are in dark rum soak mode!!! I was looking for a booze-soaked, dried-fruit and nuts grain-free sort of fruitcake I could make, partly for an excuse to soak it in sherry (or something). But I hate the traditional glazed fruit and syrup, so I am very keen in making your recipe, it looks amazing and much healthier. Or it’s the scene from Harry met Sally. I used 7 small loaf tins and the bake was awesome! I don’t see why not, just a matter of taste preference! Several ingredients have been revamped and simplified to make it easier to prepare in your own kitchen. Spread the fruit over the bottom of the dish and spread the batter over. Â Any chance you could tell me how your mom uses the marzipan so I can try it? Question, is it okay to put wine? I bought everything and am ready for attack! Â. But yours looks amazing! Â LAURA, I can not thank you enough. Please report back if you try it! Thank you still enjoyed my fruitcake. Make the fruitcake batter: Beat together the butter and sugar until fluffy. Can I use brandy instead of sherry? No, it is supposed to be stored in the fridge! I drained off the rest the next day. except for the spicing- it is spiced like pumpkin pie and since we will eat pumpkin pie. Bless your heart for replying so quickly. I made this last year and fell in love with it. Mary Berry: easy fruit cake. Is it okay to use London XXX it is a medium sweet wine as that is what they gave me when I asked for triple sec. Slightly biased, but hope you agree! would like to know instead of sherry and triple sec, would i just brush the sides of the fruitcake with rum and wrap with double baking double + double aluminum foil? Alcohol should cook off during baking, but I’m not sure if that is still a problem with allergies! thank you.Â. Thank you! So glad that I found ya! Thanks! Â Also with that much fruit, would the toothpick coming out clean be a good test of doneness??? Thank you so much for taking the time to leave a recipe review, I really really appreciate it. This cake is awesome … I’ve made it three years in a row for my husbands birthday. yummmm ???? Â I am just surprised that you have to keep it in the refrigerator… Â Generally, the alcohol keeps it from spoiling. Since this cake has a such a large ratio of dried fruit, weâll allow the fruit cakes to cool completely in the loaf pans before removing them. They are so sweet, and wouldnât lend much flavor to the cake. Hope you have a chance to make it.Â. Please post more beautiful and delicious recipes. I think it would be fine either way though! Â I have a lot of veg/vegan/ gluten yikes folks, so i’m going to have to experiment later, but for now, this is good old fashioned fruit cake from a time before “food fuss”. OMG this is sooo beautiful! They have a large selection. I also added 50g more figs as I donât wanna keep the leftover. HOW TO MAKE MY EASY FRUIT CAKE RECIPE. She said we’d have a “happy year” for every piece we ate ð I guess after a while, I actually started liking it. I would be all over this, though. I wish I could be more helpful, but I would need to test it properly to give more detailed advice! At the beginning I was afraid of the result due to my limited cooking experience, but the result was amazing. It will definitely be a touch sweeter, but I still think the cake will come out nicely either way. Easy to make, not cheap to make, but it smells amazing. Thank you:). Is there aby reason why I cant add the orange juice today to expand the fluid available to soak into the fruit? how many portions do you recommend from this recipe? I just texted them that it was fruitcake time and their response was âletâs get drunk on cake!â Last year,Â I didnât start early enough, but this year pI more with it. I would taste it on it’s own and if you enjoy the flavor, it should be ok. I’m sorry I can’t be more helpful, I just have no familiarity with that particular alcohol. Â Also, what was she referring to when she mentioned the “butter?”. These fruit cakes can be stored in the refrigerator for 6 to 8 weeks (or longer!). What ratio of tart/sweet would you suggest for fruits to make a TROPICAL fruitcake? Cool down on a cooling rack for 5 minutes. I came down with the flu over the holidays. This will be my standard recipe for years to come. I learned to love her fruitcake … But times change and we move forward and this recipe is outstanding !Last year I gifted this cake to my fruitcake loving friends and family. Do you have any suggestions of what I can use to soak the cheesecloths and cake in, since I do not want to use the alcohol? 60 years later I want to surprise her with a homemade one that gives her the moistness she insisted made them wonderful and the booziness that you just can’t find in any mail-order fruitcakes. So sorry for only just getting back to you. It is the size of a normal size loaf cake (if that helps) – I would say at least 10 because it is fairly rich and a little goes a long way. Fruits , and cocoa. The best fruit cake recipe youâll ever make! I’m so excited to make this. (Note: I’m thinking coconut might be too overpowering to use in a Tropical version….thoughts?) Means a lot. Â NOW, i will serve it warmed or on fire, and add either marzipan, carrotcake frosting, or butter for those who want. I have to say, my mom is the pro at making fruit cake, so I am not experienced enough in making it to know if it could be adapted into a traditional round cake form. and if i could have found dried unsweetened cranberries they would have been good. hi laura- i am getting ready to make my fruitcakes for christmas. And if it won’t last more than 4-6 weeks, could/should I freeze it? I thoroughly greased with butter, then lined the bottom with parchment paper and greased that as well. THANK YOU FOR SHARING!! My mom is ridiculous. Just wanted to let you know that I’ve added metric measurements to the recipe!!! Oh, i didn’t mean paper kitchen towels, but the cotton type (English is not my first language). I’m one of the people who think it wouldn’t be Christmas without baking a fruitcake. Please donât do this, because the paper towels will disintegrate or probably stick to the cake and it will become a mess. It reduces clean-up and common user errors, such as over measuring flour. Preheat oven to 140ºC conventional. I plan to reapply the liquor every week. This fruitcake it the most gorgeous ever! Looking forward to hearing how the cake comes out! Cakes are very moist and slice nicely. Perfect for keeping one to yourself and another for gifting (or saving for later, your personal choice!). Wow! 10 Affordable Everyday Food Photography Backgrounds, http://www.framedrecipes.com/wp-content/uploads/2014/06/DSC_7063_Cumin_Bread_4.jpg, http://dish.allrecipes.com/cake-pan-size-conversions/, 1 and 1/4 cups (200 grams) golden raisins, 2 cups (320 grams) mixed unsweetened dried fruit, chopped, 1 cup (160 grams) dried unsweetened black figs, chopped, 1 cup (160 grams) dried unsweetened tart cherries, chopped, 3/4 cup (120 grams) dried unsweetened prunes, chopped, 1 and 1/2 cups (180 grams) unbleached all-purpose flour, 1 stick (4 ounces; 113 grams) unsalted butter, softened, 3/4 cup (160 grams) packed light brown sugar, 1/2 cup (120 mL) freshly squeezed orange juice, 1 Granny Smith apple, peeled, and coarsely grated, 3/4 cup (90 grams) slivered almonds (or chopped pecans or walnuts), 3 tablespoons (36 grams) finely diced crystallized ginger, optional add-in: 2/3 cup (100 grams) chopped bittersweet chocolate or dark chocolate chips, 2 large pieces of unbleached cheesecloth, for wrapping. 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