If you use a serrated knife (and it is cold), it should always hold its shape once sliced. The fruit cake batter is transferred and divided between two loaf pans and baked in a loaf tin at a low temperature for nearly an hour and a half. They have a large selection. A question about soaking the cake. I used mini loaves, otherwise the same. No, sorry, it is not for sale! What an amazing write-up and review. It has been a holiday staple in our household for as long as I can remember. It sure did with me for 59 years. Hope this helps! Thanks so much! 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). I just fixed both. Thanks for sharing world’s best fruitcake recipe. Â I was very intrigued by the mention of marzipan. Yes – you could definitely use cream sherry if you prefer. I’m almost positive it is a medium sherry (not dry but definitely not the sweetest either–and definitely not cream sherry!). I’ve never actually had fruitcake. Yours looks sooo good. All the booze in this one has me thinking it will be awesome! Itâs flexible! The alcohol does not cook off, so you taste it/smell it. shrug! You could definitely try that, the flavor will not be the same though and it won’t be quite as moist because the soaking step once it’s baked also adds even more moisture/flavor. Following! I bought Grand Marnier yesterday and brushed them all around each loaf and I hope it turns out really boozy after some weeks. I will be trying this recipe for the first time. As you know, Iâm a huge advocate for baking scales, particularly for baking. Thanks for your comment and appreciate you sharing more details. 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. Spread evenly into prepared pan and bake for about 1 hour or until cooked. What do you think? Fold in the sifted ingredients. Hope this helps! Fantastic blog and absolutely stunning pictures! We use a serrated knife to cut it into thin slices or cut regular slices in half. Â got a question for you, the soaked fruits, am i adding the rum to the batter? Filed Under: Baking Recipes, Recipes Tagged With: Brandy, Butter, Cakes, Fruits. I also added 50g more figs as I donât wanna keep the leftover. Wow! I’m really sorry for somehow missing that when writing and editing the instructions. Has anyone tried for just a couple of weeks? Hope this helps! Â Have you tried it with brandy? This is definitely American large eggs, not European large. To cut the sweetness and add amazing flavor, weâll soak the dried fruit mixture in dark rum the day before baking. I had soaked all my four loaves with it. Regardless, Iâm very excited to start soaking these and have them ready for Christmas!Â. Hi, Iâm Laura! Not worried about the rum as it cooks off but what about the outside sherry? Combine the eggs and gently beat it using a fork. These fruit cakes can be stored in the refrigerator for 6 to 8 weeks (or longer!). I love the sound of this recipe, I have all my ingredients ready to go but I would like to know if I can make this cake in a 20cm Round cake Tin. This site uses Akismet to reduce spam. Thank you so much for taking the time to leave your thoughtful comment and hope you’ll have a chance to come back to visit the post and leave a review ð. Do u know what affected that?Â, Hi, love your fruit cake recipe! ð I’m so sorry about the recipe instruction error, I just fixed it now–this is what happens when you don’t properly proofread a family recipe. This is definitely the best fruit cake that I’ve had and I hope you love it too. Some prize in 1945! So, that altitude will absolutely affect your baking and recipes (usually sugar and leavening) need to almost always be adjusted, particularly if you live about 5,000 feet (which you are well above). And yes to the feedback. It does not matter that I use a bread knife or any other kind.I followed the recipe all the way. But give me a ton of dried fruit in a dessert and I’m happy! Hey Laura, thanks for sharing this recipe. 7 cups chopped mixed fruits (assortment of raisins, sultanas, currants, dried cranberries, dried apricots, mixed peel, glazed cherries, etc.) And We love it! Thank you so much!! My cake is in the oven as I type this …. Bake for 1 hour, then reduce the oven temperature to Iâve got my drunk fruit going since yesterday, And will be soaking the cake till Christmas!Â looking forward to enjoying this. Oh and Gorgeous photos! She said we’d have a “happy year” for every piece we ate ð I guess after a while, I actually started liking it. Please report back if you try it! Enjoy the rest of the fruit cake! and she would have to charge a fortune to break even. Hello LauraÂ One question about baking time…cause I often get that wrong when backing – either underdone or too browned! Yes. I don’t think you would *have* to line them with parchment paper, but since the cake is on the more delicate side – I would strongly recommend lining it to be safe. I plan on making them this weekend to give it time to soak over the next 3 weeks until Christmas. Preheat the oven to 300 F or 150 C. Rasa Malaysia © 2002–2020 Bee Interactive Corp. Thanx for this recipe. Â There’s no way this is staying around for weeks! It worked perfectly! ), it’s really hard to say. Your email address will not be published. This fruit cake looks amazing! 1 cup of nuts (almonds, hazelnuts, pecans or pistachio). Brush 1-2 tablespoons over the cake right when it is removed from the oven. traditional British Christmas cake that is full of fruits and nuts and laced with alcohol You most likely could, but it is a much stronger flavored alcohol, so it is really up to you and your taste preferences! I happened to try out another recipe of eggless fruitcake from a Prestige SmartChef website and it looked quite similar. How many grams does this translate to? I was wondering if this one would be too sweet with marzipan added into it. I did not use the figs added extra cherries, plums, peaches, and apricots. It holds REALLY well. Thank you All-Clad for sponsoring this post! It is best to use dark rum or brandy for this recipe. Hmmm…I’m not sure if I would soak it honestly if you aren’t going to use alcohol. Hi I have recently come across this beautiful fruit cake I too have never liked fruitcake but I’ve actually made too they are currently in a cool dry place sucking up all that boozy goodness I made them in Bundt pans and they’ve turned out beautiful thank you so much. This fruit cake recipe yields 2 loaf cakes. I have always been a fan of fruitcake, and this recipe looks excellent! Couldn’t find the usual currants and really wanted black currants. Put all the ingredients except the fruit into a large bowl (or your mixer/food processor). Thank you. Am aware it might just reduce the fressh orangey taste a little but I wonder with well over 1kg of dried fruit, if that will really be noticeable. Hi Pam! The words âworldâs bestâ and fruit cake are generally not seen as compatible with one another. All of the All-Clad Pro-Release bakeware pieces feature oversized, easy-to-grab handles, and a nonstick (PFOA-free) finish that releases baked goods effortlessly. Weâll be using only unsweetened dried and fresh fruit for this recipe. My mom prefers sherry and has always used that, but I think its totally up to your own preference. I would still use cheesecloth, but a thin kitchen linen would be next best option. Â Want some right now! Flavor is just as good, if not better! Can I bake this fruitcake in a smaller loaf tins, round cake pan, etc.? I want to limit the fruits, perhaps pear apricot ginger hazelnut with Poire Willams, cherry blueberry dark chocolate walnut with cherry liqueur for example. Happiest of holidays! Save my name, email, and website in this browser for the next time I comment. If youâre using the loaf pan Iâm using from All-Clad, no need to grease the pan or add any parchment paper! ð, I made this recipe without the chocolate.. BY FAR, THE WORLD’S BEST.. 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! Â. Hi Julie! 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. I don’t think it has to be refrigerated because of the alcohol, but I just like to say that to be safe. Kudos to your mother and you for sharing with us.. Kim & Christopher ð¥®ððð¥°. Hi Alisyn! 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. Goodness, this sounds wonderful! At the beginning I was afraid of the result due to my limited cooking experience, but the result was amazing. I may not be able to wait for the holidays! may i know if u were using the oven with fan force or not? I recommend re-soaking the cheesecloth every week or so, or whenever it is dry. Also, could you let me know if your loaf pans are metal or glass? Can i also know how long i should soak the dried ingredients. When the weather is cooler, mind you. I hope it wasnât too detrimental that I added towards the end, before the fruit, because I realized I hadnât added them yet and couldnât find mention of them in the steps! You could certainly choose not to soak the cake – or reserve a section for kids or anyone else that is unsoaked – it just has the best flavor if you do this step. Thank you so much for your comment, I’m so glad you’re such a fan of this fruitcake! I have never tried doing that and most of the alcohol will cook out during the baking. graye, Don’t worry about the cinnamon and nutmeg addition! Thanks Laura! Hi — looking for a fruitcake to make as part of this year’s holiday gift baskets. Wow your photos are beautiful!! This fruit cake recipe is easy to make. It is an alcohol free fruit cake recipe so fruit juice as an alcohol substitute is used. Your recipe made my day. Beat butter and sugar in small bowl with electric mixer until just combined, beat in eggs, one at a … This fruitcake tastes almost the same as the fruitcake we used to purchase and my family LOVED it! Sorry for only just responding to this Lisa! Oh my gosh – this was a typo error on my part. I have a few questions about this recipe. 6 ounces is 6 liquid ounces. This looks really delicious and cute, i cant wait to make one on my own. Thank you so much for taking the time to come back and leave a review. Could I cut the alcohol in half and replace the missing liquid by something else? Is there any substitute for it? Thanks for the answers. I thoroughly greased with butter, then lined the bottom with parchment paper and greased that as well. Easiest Fruit Cake is a community recipe submitted by dextersmummy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Like your fruit cake recipe. Â LAURA, I can not thank you enough. yummmm ???? Age for 6 weeks in my cool garage. It was first inspired my British grandmotherâs recipe. That is definitely a big Christmas. They all have a weird funny taste. Â The holidays are not the same without it! I’ll be in touch soon! Currants in the US (sometimes called zante currants) are essentially just small raisins (theyâre made from grapes), so they donât offer much of a flavor contrast from the other raisin addition. As hard as it is to believe, I first shared this fruit cake recipe back in 2013. Hello, Mini Chocolate Bundt Cake with Peppermint Frosting I called mom, and said, “I’m in heaven.” And i just kept tasting it and moaning “oh my god”. It really is the best Fruitcake Iâve ever had! Hi Jean! Stir consistently. 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. It’s the first time I’ve wavered from the Craig Claiborne Â NYT recipe from about 1976. I hope this helps! I’m going to ask my mom to see if she can help with your question, but unfortunately I’m traveling at the moment so it could be a few days! and i’ve bookmarked this page so hopefully you will hear from me christmas-time on the results! ð) but definitely go with fridge. These Rock Cakes or Rock Buns are easy to make, taste delicious and perfect if you want a recipe to bake with the kids. If you love sherry than you might prefer that option. Honestly, my mom is the expert at fruit cake (not me, ha! I’m going to ask my mom (pro about the fruit cakes) and get back to you, as it has been a while since I made this. Wow! Recipe says to soak cheesecloth once a week in sherry. Prepare the Fruitcake: Preheat the oven to 300F (150C) with a rack in the center position. Hope this helps! My friend and I love your recipe. I am so excited to make this recipe! Just wanted to let you know that I’ve added metric measurements to the recipe!!! Can i ask should i soak with the nuts? Â I cheated and used some chopped maraschino cherries. This borders on FLUFFY. When I was younger, my family used to purchase cakes from a local monastery made by monks. Would that be okay? 1 - 1.5 cups brandy or rum. https://www.thespruceeats.com/traditional-british-rich-fruit-cake-recipe-435791 just got home from the grocery to buy the ingredients. So sorry for only just getting back to you. Hope this helps! Pour the mixture to the prepared baking dish and bake for 2 to 2 ¼ hours or until the cake is firm to … Hope this helps! I also have some 100% cotton pillow cases that I wouldn’t mind tearing to long strips. It was a huge hit.Â Thank you for this beautiful recipe !Â. I am wondering about the ratio of eggs, five. What substitute do you suggest for soaking the cheesecloth in if you donât want to use alcoholÂ. I drained off the rest the next day. Yes, they should have been in the dry flour mixture (ingredients are listed in order of use). On that note, my GUESS is that it would make four loaves of that size. No creaming, beating or soaking of fruit required! ð Thank you!! Â Mom keeps insisting I could not have been more wrong. Is there a substitute, such as apple juice, for the alcohol in this recipe? Â I soaked my fruit in peach brandy for about a week. Learn how your comment data is processed. =). Your email address will not be published. Several people have asked how to put marzipan on top. Â If I had had THIS when I was a kid, life would have been VERY different. 1 teaspoon ground nutmeg 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 haven’t given this recipe of your’s a shot yet, but from the looks of it, I think I’ll be making it and finishing it as soon as it is out of my oven. I am cooking in Mexico City, at 7,349 feet above sea level. Probably make a giant one in a tube pan. You photos are lovely. Looks so delicious, can’t wait to try this. Hi, any chance to get cup measurement to kilograms pleaseÂ, Hi Mimi! I didn’t use round pans. This recipe makes TWO standard loaf cakes – since I don’t know the depth of your cake tin (is it deep, is it shallow? Thanks Bee. My adult children did too. But maybe the rum isn’t really supposed to soak all the fruit? The cake is very, very moist, but should not be extremely crumbly. 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? Wow! So thrilled to hear this Kim! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. (Btw, I’m American, but moved to the UK earlier this year–still getting used to everything British!) Yes!! This step contributes additional moisture, as well as allows the flavors in the cake to meld and deepen over time. I like the dark chocolate added! 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