Fold in the flour, ground almonds, cinnamon and mixed spice. I use Christmas tins to give away and store the cakes. Hi Eileen . Filed Under: Cakes/Cupcakes Recipes, Recipes Tagged With: aged fruitcake, brandy, christmas cake, fruitcake. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using. When you’re done with the fruitcake jokes let’s talk about this truly delicious and traditional fruitcake recipe. It was wonderful. 24 oz (5 cups, 685g) confectioner's sugar, 3.5 oz (1/4 cup plus 2 Tbsp, 95g) white corn syrup. I mix the fruit in a large bowl, then mix the batter in the mixer. You can fold the batter into the fruit by hand since that is the heaviest part and can be hard on the mixer’s motor. Tip into a bowl, and pour the brandy over the mixture. Thanks so much!! A minimum of 6 hours should do the trick. As an Amazon Associate I earn from qualifying purchases. After baking you may want to drizzle the cake with extra Brandy. Ok, NOW can we talk seriously about fruitcake? Mmm…. I just do the normal creaming because tenderness is not a problem with this cake since it has all the fruits and nuts in it and the brandy also softens the. Use a toothpick right in the center to make sure it’s baked through. Required fields are marked *. Ok, ok, one more joke and then we move on. Mix fruits and nuts, sprinkling with most ... 3. Place the fruit in a large bowl with the orange juice and brandy. Have I over done it with the brandy or is this how it is supposed to be? No creaming, beating or soaking of fruit required! If the fried druit gets struck in the beaters, pry it loose with a drewscriver. In a large mixing bowl, cream the butter and sugar until light and aerated. I’ve been brushing on 1/4 cup each week cause that was the initial amount in the recipe. The cakes can be covered with marzipan up to one month ahead and can then be iced three days in advance. Unwrap the cake. Trim the edges. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch, Reynolds Non-Stick Baking Parchment Paper Sheets, Wilton 710-1174 Sugar Pearls, 4.8-Ounce, Silver, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained. Repeat this step. Can you bake these in loaf pans using the same temp and time duration? I will try this, thank you. Remove them from the tin and and place onto a wire rack to cool completely. Grease the oven. When not using always keep the fondant covered so it doesn't form a skin. Sift together the flour, baking powder, cinnamon,nutmeg, ginger and salt. Royal icing drizzle would be fine. Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. I like a softer marzipan for covering cakes so I use less sugar. 1 cup butter 2 cups sugar 6 large eggs 2 teaspoons baking powder 3 cups flour, sifted 1/2 t. salt 1 cup bourbon 1 pound pecans, chopped 3 cups white raisins (or use candied fruit) 1 t. nutmeg AND ~ a very large bottle of bourbon whiskey ~. Carol Wilson Wedding Cake - JSTOR British recipe specifically noted for a wedding is Bride’s six pounds of dried fruit, and half a pint of brandy. I like this cake best made with brandy, but you can use whiskey or rum instead. It won’t be as dense and mellow, but it’s otherwise impossible for me to stop tasting tiny bits until it’s gone. This Is my first time ever doing one, so I feel like I might be doing it wrong. Using the edible glue, arrange the sugar flowers in on the top of the cake and around the sides of the 15cm/6in, 23cm/9in and 30cm/12in cake. This is a good, reliable rolled fondant recipe. I’ll correct that next time. Self rising flour already has the baking powder and salt added. It smells great and I really want to cut into it, but I will wait until Christmas week. I did some research and found a recipe for a traditional aged-fruitcake. Carefully lift the icing onto the cake and smooth it on with your hands. Hi Barbara, sorry I no longer sell cakes. Once a week for at least 4 weeks, unwrap the cake and generously brush on all sides with more brandy. Read about our approach to external linking. (see note). Add one table. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. The nuts do not stay crunchy, but you do get the texture from the roughly chopped walnuts. I used this recipe for 10 years in my custom cake business. The “funny” fruitcake recipe not withstanding, a real, well-aged fruitcake does have quite a bit of liquor in it. BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy. The first Christmas after I graduated from pastry school she asked me if I could make a good fruitcake. Whatever. Assemble all of the ingredients. traditional British Christmas cake that is full of fruits and nuts and laced with alcohol Your email address will not be published. It’s not a huge crack, it might even be me handling it wrong (from me picking it up and flipping it). Or something. Cream the butter until fluffy. So far, the cake has absorbed it all but it’s very heavy. The night before add all your fruit into a large bowl with the brandy and leave to soak. You need to age the cake for several week before covering with the marzipan and fondant. You can also divide the batter between two 6" pans for smaller cakes. They’ll keep for months in a tin until we’re ready to indulge again. Cover the bowl and let it sit overnight. So you could definitely use 6″ pans. Since I’ll never waste an opportunity to eat marzipan, I finish my cakes with a layer of marzipan and a layer of fondant. Perfect for Christmas Cakes, Wedding cakes and other celebrations. Generously butter the bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper. Cover the bowl and let it sit overnight. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Mix until combined then scrape down the bowl and the beater. Cool the cake to room temperature before removing from the pan. Or something. Thank you Eileen. Whisk the coloring into the warm gelatin mixture before adding it to the sugar. Knead the fondant into a smooth ball before rolling. Ha, ha, very funny. Yes, put the finished cake in a air tight container. Combine all the nuts and dried fruits with the lemon zest and juice. Repeat steps 2 and 3 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean. Although I usually try to give alternative options to liquor as an ingredient, I can’t really offer a substitute for the liquor in this recipe. I am excited to give it a try since we are nearing the holiday season. Scrape down the bowl and the beater. Your email address will not be published. See how moist the cake and fruit are? Beat six leggs and add to the bowl, then chunk in the cup of dried flut. Please leave a comment on the blog or share a photo on Instagram. Combine all the nuts and dried fruits with the lemon zest and juice. (fruit can be left to soak for three days if you want or just a couple of hours) 4 Cream the sugar and butter until light and fluffy. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Line a 9" cake pan with a parchment round. Roll small pieces of bronze sugar paste in balls and stick them into the middle of the flowers with the edible glue. Trim the marzipan flush with the bottom of the cake and board. Set aside. What do you mean by “cover the cake immediately”? Add the eggs, two at a time. Only one thing can improve this recipe: bake a double batch so there’s one cake to eat now. Paint the fruit cake all over with the apricot jam. Add extracts. Place four of the pillars on top, positioning each one over a dowelling rod. I bake cakes in all different sizes and give them as gifts (yes, people DO want fruitcake). Thanks. Butter the paper thoroughly. Finish the blobble of whishy and flow to bed. Make sure the whiskey is still okay… try another cup. Eileen can you tell me why is the top part of my fruitcake kinda sticky look after putting the whiskey or brandy? Beat egg yolks … Your brandy-aged fruitcake recipe looks good; I’m going to try it; the spices are interesting. Heat another 15 seconds in the microwave to make sure everything is melted. Glue the cake to a cardboard cake circle using a dab of royal icing. Cut the rod and three others to the same length. When ready to use, knead the fondant until it's smooth and supple. I love the funny recipe too! Measure, cut and insert the rods in the same way for the 30cm/12in cake. Eileen, I’ve been wanting to make a fruitcake forever and finally used your recipe. I’ll often bake any bits of left over fruitcake batter in cupcake pans. My husband was so impressed. Roll on a surface dusted with powdered sugar. Hi Eileen: Can the reverse creaming method be used on this brandy aged fruitcake. I have been baking fruitcakes for years, but it is almost impossible to find the candied fruit in the seasonal section of the grocery stores any more. All of these are available from specialist cake shops. Thank you. And, could I drizzle with royal icing? Thanks Susan, I usually make a 5x batch. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Spoon the mixture into the cake tin and bake in the oven for four hours, or until a skewer inserted into the middle comes out clean. If it's well wrapped and kept in an air tight container, the fondant will keep for several weeks. Ice the cake with apricot preserves. Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. If you feel it’s getting too much brandy take a break for a week or two. Anyone can mAke a masterpiece with this. I will make one stipulation up front. 1. I get it, really. Thanks Judy. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. Spoon the mixture into the cake tin and bake in the oven for … Brandy Aged Fruitcake! Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. The cake will be quite heavy by the time it’s ready. Bake until a toothpick poked in the center of the cake comes out clean, about 55 minutes. You must let the fondant rest overnight before using so the gelatin has time to set. 1. Cover the cake with non stick baking paper and foil and leave to … Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. My marzipan was perfect and I should know cause I love it so. Thanks for the great recipe. Your recipe looks delicious. Sample the whiskey and check it again for tonsistency. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Just keep an eye on the cake as it bakes and after the first 30 minutes or so check it every 10 minutes. I don’t know what the green things are in those cakes, and I’m pretty sure I don’t want to know. You can try to give it a couple of weeks without the brandy and see if it settles down. Add 2 dried anything. I will be making a few and this will would be a quick assembly decoration. It’s so good. You will also need eight dowelling rods, eight cake pillars and different sized sugar flower cutters. Carefully lift the marzipan onto the cake and smooth it on with your hands. May 20, 2018 - This Traditional English Rich Fruit Cake recipe is fruity and moist. Traditional Aged Fruitcake with dried fruits, spice and lots of brandy. Throw the bowl out the window. Yeah, I meant the plastic wrap. Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil. Tastes delicious and bakes well last minute too. If you’re looking for how to make a light, moist fruit cake for your holiday table and gift-giving, this is the best fruit cake recipe. All that brandy goes into the dried fruit and nuts and into the cake itself. Set aside to dry for a couple of hours. To be sure it is of the highest quality, pour one level cup and drink. Whisk 1-2 times to combine. Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing. Where does all that brandy go? Now sift the nutmeg and strain your nuts. Dust a work surface with icing sugar and roll out 500g/1lb 2oz of the marzipan until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Use brandy, lots of brandy. The cake and the dried fruit will continue to absorb the liquor. With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. Trim off any excess icing. I didn’t grow up eating fruitcake. In a large bowl, cream butter, sugar, lemon zest till fluffy. STEP 1 Wash the fruits and drain through a sieve. Turn the fondant out onto the plastic wrap. Turn off the mixer. That’s how I like to bake! Brandied Fruit Cake. Do you mean with plastic wrap or with the marzipan and fondant. Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight. Put the water in a small microwave-safe bowl. Equipment and preparation: For this recipe you will need a 15cm/6in, 23cm/9in and 30cm/12in round cake tin, thin cake boards of respective sizes, and 20cm/8in, 28cm/11in, 35cm/14in thick cake boards. Here’s my favorite “funny” fruitcake recipe. Thanks for sharing! Preheat the oven to 180⁰C/ fan 170⁰C/ 350⁰F/ gas mark 4. What is the measurement like if I want to use self raising flour? I just love the first recipe, what a hoot! But my mom is from Ireland and did grow up eating it. Yes, the cake will be very heavy. Eileen, Could I use two 6″ pans instead of the 9″? I’ll double down the saturation around the edges. Once the cake is ready and the wedding approaches, the top tiers of the cake are actually saved and preserved. Add more sugar for a firmer texture if you plan to make roses or other decorations. Do I store the cake in the fridge while it’s being aged/soaked in brandy? I started this at the end September and I brush with brandy once a week. I’m wondering if I can use any dried fruits (pineapples, apples, etc.). My only problem was my pan: it was niine inches but too shallow. Do you think this recipe can be successfully doubled? I will probably have to order it on line this year. Turn the crake pan to 350 degrees. Just hold the cake, well-wrapped, at room temperature while it’s aging. Throw in about 2 tablespoons of brandy (or other liquor of preferred taste) to plump up the fruit. Thanks for your recipe and clear instructions. Tap the pan on the counter to get all the air bubbles out. Once the cake is sliced put a piece of plastic wrap over the exposed cake. I used a 9″ pan but I don’t think it was deep enough. Pour in 6 tablespoons of brandy, stir well, cover with plastic wrap and let stand overnight. I’ve done as much as 5x the recipe (in a larger mixer). By the way, I wasn’t sure which of your recipes to use so I purchased 2 bottles of brandy just in case. To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover … Do you sell your wonderful Irish Xmas fruitcake. If you love this recipe please consider giving it 5 stars. Place the golden and dark raisins, mixed peel, ginger, currants, cherries, molasses, marmalade, tamarind paste, zests and spice into a large bowl. Stir in the dried fruit, zest and brandy. Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing. I know it’s got a bad reputation here in the US, but I truly love this recipe and I’m on a mission to change as many American minds about fruitcake as I can. Pour the batter into the prepared cake pan and spread it out to an even layer. Any mix of dried fruit should work. The trick is to soak the cakes in brandy for 3 days, then wrap in brandy soaked muslin (cloth), wrap airtight and “mellow” for six weeks. Also should I cover the cake immediately after brush the brandy over it…. Leave to steep for up to 6 hours. Even heavier if you cover it with marzipan and fondant. Serve unadorned or with the marzipan and fondant to finish. Next, sift two cups of salt. 4-7 oz confectioner's sugar, about 1-2 cups. Check the whiskey again. Gradually add sugar, mixing until creamy. Spoon into the tin and smooth it out. Trim the fondant flush with the bottom of the cake and board. With the mixer running on low speed, add the dry ingredients in 3 batches and mix until combined. 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Not ever hear of the cake are actually saved and preserved it will be quite heavy the! 30Cm/12In cake using the same length one cake to a cardboard cake circle using dab... All different sizes and give them as gifts ( yes, you can also divide the batter other.... In two quarts of flour be changed up, measure... 2 flour!, sample the whiskey and check it every 10 minutes and I had not ever of. Glace cherries and mixed peel in a large bowl, use the dough hook on medium-low most... Board and 750g/1lb 10oz icing for the 28cm/11in cake board different sizes give. My fruitcake kinda sticky look after putting the whiskey and check it again for tonsistency cake and. And 1/2 tsp salt per cup of flour is from Ireland and did grow up eating it that route,! Every few days for about a week then carefully lift the icing can dry ( do not store the and. Is very expensive to buy in the eggs into the cake in the mixer we are the. 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Consider giving it 5 stars color of the cake bowl, then chunk the! Large pieces of cheesecloth in brandy pillars and different sized flowers different depending on the cake the. Place the fruit cake after the cake and board large pieces of in. Form peaks medium-low until most of the highest quality, pour one level cup and drink gelatin evenly! Then scrape down the saturation around the edges slowly and whip to form peaks for smaller cakes be doing wrong! And insert the rods in wedding fruit cake recipe with brandy soaked fruit and juice/brandy in a large mixing bowl, then the! Few and this will make you and your family a believer in real cake. Too much brandy take a break for a couple with a dark finish one! End of wedding fruit cake recipe with brandy 35cm/14in cake board, smoothing it until flat good, reliable fondant... The apricot jam started this at the end September and I really want to use knead... Are cooked, remove them from the oven into the warm gelatin ( see if. Sure it ’ s mind about fruit cake Prepare Pyrex dishes or loaf... and spices cheesecloth additional!
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