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Best and Most Moist Christmas Fruit Cake ever

How to Making Recipes Best and Most Moist Christmas Fruit Cake ever using 16 ingredients and 10 steps

Best and Most Moist Christmas Fruit Cake ever - Speedy Christmas Cake that requires no overnight fruit soaking! An easy fruit cake that's rich with a velvety texture, super moist and full flavoured. Chopping your own will yield a more moist cake (pre chopped dried fruit is not as moist) BUT having said that, this cake is so ultra moist, it has the give. Moist Fruit Cake - traditional English, easy, and delicious fruit cake recipe with brandy. Moist Christmas Fruit Cake - super flavorful fruit cake recipe that is moist and sure to please this The fruit cake is probably more complicated than the rest and also expensive ingredients i have to buy.

Best and Most Moist Christmas Fruit Cake ever

We found a way to make the traditional fruit cake, fully vegan, incredibly.

See more ideas about Fruit cake, Fruit cake christmas, Fruitcake recipes.

You can have Best and Most Moist Christmas Fruit Cake ever using 16 ingredients and 10 steps. Here is how you achieve that.

Ingredients cook Best and Most Moist Christmas Fruit Cake ever

  1. You need 1 kg fruit mix - i.e - sultanas, raisins, currants, mixed peel.
  2. It's 1/2 cup plain flour.
  3. It's 250 grams butter.
  4. It's 3/4 cup brown Sugar.
  5. You need 1/3 cup Golden Syrup (corn syrup).
  6. You need 2 tsp Vanilla Extract.
  7. It's 5 medium to large eggs.
  8. You need 1 tsp Mixed Spice.
  9. Prepare Rind of one lemon, finely grated.
  10. Prepare 1/4 tsp freshly grated Nutmeg.
  11. You need 1/2 teaspoon Cinnamon.
  12. You need 1 3/4 cups Plain Flour.
  13. Prepare 1/4 tsp bicarbonate of soda.
  14. Prepare Sprinkling of Salt.
  15. Prepare 1/4 cup Brandy, Whiskey or Orange Juice.
  16. It's (yes you can even use Bourbon).

Best and Most Moist Christmas Fruit Cake ever step by step

  1. Prepare a 25cm round or square cake tin by putting two layers of newspaper in the bottom and up the sides, followed by a layer of brown paper and then finally a layer of baking paper which you will grease on the bottom and sides with butter OR spray all over with a baking non-stick spray of your choice. Also preheat the oven to 150°C (300°F).
  2. Put the Mixed Fruit and the first 1/2 cup of Flour in a bowl and stir to dredge the fruit in the flour.
  3. In a saucepan, put the butter, brown sugar and golden syrup and heat over a medium heat until butter is fully melted, stirring all the time. Cool for 10 minutes.
  4. Whisk the eggs one at a time into the caramel mixture. Then add the lemon rind, vanilla and the spices. Mixed well.
  5. Add this caramel mixture to the dredged fruit and stir thoroughly to combine..
  6. Add the remaining flour, bicarbonate of Soda and the salt and combine well again. Then stir in the alcohol or the orange juice, whichever is your choice..
  7. Spoon mixture into prepared tin. Place in the centre of the preheated oven. before pushing the rack in and closing the door, dip your fingers into water and liberally sprinkle the water over the top of the cake. This prevents cracking too much. Bake at 150°C (300°F) for 1.5 hours then turn the oven down to 130°C (265°F) and cook for a further 2.5 hours. (Start checking from 30 minutes before allotted time is up. Check by inserting a metal skewer into centre. Should come out clean).
  8. Once cooked, remove from the oven and leave in the tin on top of a cake rack for one hour. Then turn out cake onto rack and let cool completely before trimming and icing with royal icing OR perhaps glazed nuts. I even like it plain on its own..
  9. Note: If your oven is only fan-forced then cook at 145°C (290°F) for 1.5 hours and then at 125°C (255°F) for a further 1.5 hours and check with the skewer. Check every ten minutes there after until the skewer comes out clean. Results of this cake on fan-forced can be just as good as conventional baking but this adjustment must be adhered to or the cake can become too dry or burnt. If cooking conventionally then if the times are adhered to the cake will always be lovely and moist and never burnt..
  10. Enjoy! :-).

Best and Most Moist Christmas Fruit Cake ever - It has a much lighter crumb, it contains no You can serve the Christmas fruit cake immediately, but it is even better if served the next day. This is a great Christmas fruit cake that requires no ageing time. It does however, need to sit overnight before baking. This pineapple cake has a lighter flavor and is. Most fruit cake recipes call for soaking the dried fruits in alcohol for several days to weeks. Slice Eggless Christmas fruit cake once cooled completely. The cake turned out to be my best cake ever. Thank you and good luck