Fruitcake recipe is very easy and does not take more time so try to make it in Easy Ways in festival of Christmas and experiment with it to see what suits you better.
Fruitcake is an old holiday tradition which is perfect for family and friends during the Christmas season. Christmas celebration is incomplete without a fruit cake. Learn some easy ways to make Christmas fruit cake.
Fruit cake is prepared with candied fruit or dried fruit, nuts, flour, sugar, eggs, spices and alcohol such as rum. German fruitcakes are recognized as Stollen and are coated in powdered sugar while Italian versions are known as Panettone and Panforte. Other European fruitcakes are usually lighter, moister and rich in butter, fruit and alcohol as well as occasionally iced. Pomegranate seeds, pine nuts, and raisins are listed in the ancient Rome’s first recipe, which were combined into barley mash. Honey, spices, and conserved fruits were added in the Middle Ages and the name “fruitcake” was initially used from a mixture of the words “fruit” and “cake”.
Making different Christmas Fruit Cakes :
Christmas fruit cake
- 200g currants
- 400g raisins
- 100g glace cherries, quartered
- ½ cup self-raising flour
- 290ml brandy
- 600g sultanas
- 1 ½ cups plain flour
- 2 teaspoons mixed spice
- 1 cup dark brown sugar
- 100g glace orange slices, finely chopped
- 80g glace ginger, finely chopped
- 2 tablespoons orange marmalade
- 1 teaspoon ground ginger
- 4 eggs
- 250g butter, softened
- Pure icing sugar, to serve
Method of preparation:
First of all put dried fruit, glace fruit and 1 cup brandy in a big airtight container. Blend finely and cover as well as stand overnight or if possible for a week, stir sometimes. Now evenly lubricate a 9cm deep, 20cm (base) square cake pan and line base as well as sides with brown paper and baking paper. After that, preheat the oven to 150°C. Sieve flours and spices into a bowl. Then whisk cream, butter and sugar in a big bowl until pale and creamy by using an electric beater. Add eggs one by one and beat the mixture well after every addition. Add marmalade and 1 tablespoon flour concoction and whisk until well mixed.
Fold remaining flour concoction into butter concoction by using a big metal spoon. Then add fruit concoction to butter concoction and stir until mixed. Press into pan and even the surface with the help of spoon. To settle fruit and take away air bubbles tap the base of pan on workbench. With 3 layers brown paper wrap the cake and bake for 3 to 3 ½ hours or until a skewer placed into the centre comes out clean. Sprinkle remaining 2 tablespoons brandy above cake while still hot. Cover cake pan in a clean tea towel and let it to cool totally. Finally take away the cake from pan and powder with icing sugar.
- 1 ¼ cup all purpose flour
- 1 ½ cups dried cherries, well-chopped
- ¼ cup plus 6 tablespoons rum, whisky, or amaretto
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsweetened cocoa powder
- 2 cups sugar
- 2 large eggs
- ½ teaspoon baking powder
- 1 egg yolk
- 1 teaspoon vanilla extract
- 10 tablespoons butter, at room temperature
- 2/3 cup buttermilk or plain yogurt
- ¾ cup chocolate chips
- 1 cup walnuts, pecans, or almonds, toasted and finely-chopped
Method of preparation:
Toss the cherries in ¼ cup of liquor a day or so before you make the cake. Then wrap and allow it to macerate. Now to bake the cake, lubricate two 9-inch loaf pans and line the base with parchment paper or sprinkle cocoa powder. After that, preheat the oven to 350F. Sieve the flour, cocoa, salt, baking soda, and baking powder as well as put aside. In a bowl, whisk the butter and sugar until very light and fluffy by using an electric mixer. Blend eggs and yolk together with the vanilla extract and dribble them in mixture while beating.
Combine 1/3 of the flour or cocoa mixture and half of the yogurt /buttermilk. Then blend in 1/3 of the dry ingredients and the rest of the yogurt. Lastly add the remaining dry ingredients and gently stir in the nuts, chocolate chips and cherries. Divide and smooth the batter into the two prepared loaf pans and bake for 45 minutes or until a toothpick placed into the center comes out clean. For around 15 minutes, allow it to stand on the countertop. Poke 50 holes in the cake and spoon 3 tablespoons of liquor over every cake with a skewer and allow them to cool.
Brazil Nut Fruitcake
- ¾ cup flour
- 3 cups Brazil nuts
- 3 eggs
- ½ tsp baking powder
- ½ tsp salt
- 1 lb pitted dates
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 cup maraschino cherries, drained
Method of preparation:
First of all, preheat oven to 300 degrees. Then lubricate one 9×5 inch loaf pan. Sieve the flour, sugar, baking powder, and salt together. After that, combine in the nuts, dates, and cherries. Whisk the eggs until foamy and add the vanilla as well as the flour concoction. Blend until mixed and pour into the prepared pan. For 1 hour and 45 minutes, bake it at 300 degrees or until a toothpick placed in the center comes out clean. Store it in the refrigerator.
Video of simple christmas fruit cake from youtube:
Video of How to make chritmas fruit cake in 8 easy steps from youtube:
Video of How To Make a Fruitcake from youtube: