My cake is getting heavy and starting to try and crack, it is VERY moist. Spoon into the tin and smooth it out. Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing. Nope, the brandy keeps the cake fresh. Whisk 1-2 times to combine. Tip into a bowl, and pour the brandy over the mixture. Or something. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. Trim off any excess marzipan, ensuring the cake board is also covered. I mix the fruit in a large bowl, then mix the batter in the mixer. Eileen, I’ve been wanting to make a fruitcake forever and finally used your recipe. 1. I use Christmas tins to give away and store the cakes. Fold in the flour, ground almonds, cinnamon and mixed spice. Check the whiskey again. Any mix of dried fruit should work. 5m/16ft 5in x 2.5cm/1in bronze satin ribbon. Sorry, it’s just too integral to the flavor of the cake. The dried fruits in this cake can be changed up, measure ... 2 tablespoons of dark rum,... 2. Ok, NOW can we talk seriously about fruitcake? Do you think this recipe can be successfully doubled? Wedding Cake 4 Tier Stands. Self rising flour already has the baking powder and salt added. Microwave 1 1/2 minutes on … All of these are available from specialist cake shops. This Is my first time ever doing one, so I feel like I might be doing it wrong. The “funny” fruitcake recipe not withstanding, a real, well-aged fruitcake does have quite a bit of liquor in it. Add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Fruitcake can certainly be served without any icing or marzipan. In a large bowl, cream butter, sugar, lemon zest till fluffy. But Mama's a Southern Baptist, so drinkin's a sin. Paint the fruit cake all over with the apricot jam. Brandy Aged Fruitcake! 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. What is the measurement like if I want to use self raising flour? But my mom is from Ireland and did grow up eating it. Stir in the soaked fruit. Add 2 dried anything. Just hold the cake, well-wrapped, at room temperature while it’s aging. Your brandy-aged fruitcake recipe looks good; I’m going to try it; the spices are interesting. Marzipan is very expensive to buy in the grocery store, and is often dry and flavorless. Yes, you can bake the batter in a loaf pan. Beat egg yolks … Carefully lift the marzipan onto the cake and smooth it on with your hands. With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. The night before add all your fruit into a large bowl with the brandy and leave to soak. That’s how I like to bake! Bake until a toothpick poked in the center of the cake comes out clean, about 55 minutes. Thanks for your recipe and clear instructions. The holiday season presents a prickly moral dilemma for my mother. Pour in 6 tablespoons of brandy, stir well, cover with plastic wrap and let stand overnight. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. Place on another cardboard circle or serving plate. I will make one stipulation up front. Add the brandy, mix well and cover with cling film. Finish the blobble of whishy and flow to bed. Read through the steps of the recipe for a good laugh. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board. Unlike Ashley, I had a tiny bite last week and it’s delicious. Trim the marzipan flush with the bottom of the cake and board. And the spoon. When ready to use, knead the fondant until it's smooth and supple. For the sugar flowers, knead the white sugar paste until soft and pliable and roll it out until it is 5mm/¼in thick. I don’t know what the green things are in those cakes, and I’m pretty sure I don’t want to know. All that brandy goes into the dried fruit and nuts and into the cake itself. Cool the cake to room temperature before removing from the pan. Have I over done it with the brandy or is this how it is supposed to be? You could mix it either way. Prepare Pyrex dishes or loaf ... and spices. Generously butter the bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper. Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight. Make sure each cake has plenty of protection around the outside and the top is covered with a double layer of parchment (not touching the cake mix). Ok, ok, one more joke and then we move on. This recipe will make one 9" round cake. Hi Judy, I have baked this recipe in sizes from cupcake to about 9″ (larger than that the the center doesn’t like to bake). Just keep an eye on the cake as it bakes and after the first 30 minutes or so check it every 10 minutes. Transfer to a large bowl and stir in the flour and spice. I’ve been brushing on 1/4 cup each week cause that was the initial amount in the recipe. I started this at the end September and I brush with brandy once a week. Yes, it just takes time to soak into the cake. (see note). Turn on the electric mixer and beat one cup of butter in a large fluffy bowl.Add one teaspoon of sugar and cream until beat. 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). Mix the almond paste and corn syrup on low speed with a beater attachment until it forms a smooth paste. But do try the real recipe at the end of the post. The small cakes age faster and are our “snack” cakes while we’re waiting for the larger cakes to finish aging. What do you mean by “cover the cake immediately”? I’ve done as much as 5x the recipe (in a larger mixer). Your recipe looks delicious. Homemade marzipan is cheaper than pre-made, is super easy to make and tastes much better. Now sift the nutmeg and strain your nuts. Yes, the cake will be very heavy. 4-7 oz confectioner's sugar, about 1-2 cups. Also, if you’re planning to cover the cake with marzipan and fondant, any cracks or lumpy bits can be evened out with apricot preserves before covering the cake. Remove them from the tin and and place onto a wire rack to cool completely. So you could definitely use 6″ pans. 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. (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. Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. Once a week for at least 4 weeks, unwrap the cake and generously brush on all sides with more brandy. Ensure that the greaseproof paper comes above the tin by about 9cm/3in so the top of the cake doesn’t burn. Hi Eileen . Turn the crake pan to 350 degrees. Ice the cake with apricot preserves. Ha, ha, very funny. This is a good, reliable rolled fondant recipe. Warm the apricot jam in a saucepan, then pass it through a sieve. Heat another 15 seconds in the microwave to make sure everything is melted. Filed Under: Cakes/Cupcakes Recipes, Recipes Tagged With: aged fruitcake, brandy, christmas cake, fruitcake. 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. When you’re done with the fruitcake jokes let’s talk about this truly delicious and traditional fruitcake recipe. Royal icing drizzle would be fine. Leave to steep for up to 6 hours. You must let the fondant rest overnight before using so the gelatin has time to set. The nuts do not stay crunchy, but you do get the texture from the roughly chopped walnuts. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. You will also need eight dowelling rods, eight cake pillars and different sized sugar flower cutters. Stir in the dried fruit, zest and brandy. Whatever you find left. As soon as the pan is removed from the oven pour 1/4 cup of brandy over the top of the cake. 1. Use brandy, lots of brandy. Stir in the dried fruit, zest and brandy. May 20, 2018 - This Traditional English Rich Fruit Cake recipe is fruity and moist. Fold in the soaked fruit and all the liquid. Tap the pan on the counter to get all the air bubbles out. Please leave a comment on the blog or share a photo on Instagram. 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. Do I store the cake in the fridge while it’s being aged/soaked in brandy? I like a softer marzipan for covering cakes so I use less sugar. Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing. Love and the useful info on your website. Tastes delicious and bakes well last minute too. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using. Butter the paper thoroughly. Also, I didn’t give enough attention to the edges and they were a bit dry. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. Unwrap the cake. Leave to soak for a few hours, preferably overnight. Yeah, I meant the plastic wrap. (The flowers can be made up to a month in advance and stored in an airtight container.). Preheat the oven to 350F. After baking you may want to drizzle the cake with extra Brandy. My husband was so impressed. With the mixer running on low speed, add the dry ingredients in 3 batches and mix until combined. Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil. I love the funny recipe too! 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. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste. 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). If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated. Spoon the mixture into the cake tin and bake in the oven for … Check the whiskey again. Cover the bowl and let it sit overnight. If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To be sure it is of the highest quality, pour one level cup and drink. Place the golden and dark raisins, mixed peel, ginger, currants, cherries, molasses, marmalade, tamarind paste, zests and spice into a large bowl. Cakes baked in the pans with the dark finish bake a little faster and brown a little more. Paint the cake with cooled, boiled water. Glue the cake to a cardboard cake circle using a dab of royal icing. Goes right along with how I make lasagna…you start with two bottles of wine, one for the cook and about half for the sauce, and darn the cook has to finish off that bottle of wine!. To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover … Bake 300 minutes at 50 degrees. And, could I drizzle with royal icing? Combine all the nuts and dried fruits with the lemon zest and juice. Next, sift two cups of salt. Brandy christmas fruit cake recipe 114 easy and tasty fruit cake brandy light fruit cake recipe joyofbaking brand fruit cake country cleaver christmas cake with brandy dessert. Add dragees, stencils, glitter and marzipan holly or other decorations as you like. See how moist the cake and fruit are? Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Throw in about 2 tablespoons of brandy (or other liquor of preferred taste) to plump up the fruit. I just love the first recipe, what a hoot! Yes, I said fruitcake! Moist Fruit Cake Recipe Chelsea Sugar. I’m wondering if I can use any dried fruits (pineapples, apples, etc.). Grease the oven. If the fried druit gets struck in the beaters, pry it loose with a drewscriver. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. We still have two small fruitcakes left from the holidays. You can absolutely double the recipe. Do you mean with plastic wrap or with the marzipan and fondant. The cakes can be covered with marzipan up to one month ahead and can then be iced three days in advance. Repeat steps 2 and 3 for the 15cm/6in tier and bake in the oven for two hours, or until a skewer inserted into the middle comes out clean. I will be making a few and this will would be a quick assembly decoration. It’s so good. Leave a Reply Cancel reply. This cake should be made at least 4 weeks before serving and can be made 3-4 months ahead of time. Of whiskee. I’ll often bake any bits of left over fruitcake batter in cupcake pans. I just happily stumbled upon your website and I had not ever hear of the reverse creaming method. Knead the fondant into a smooth ball before rolling. I did some research and found a recipe for a traditional aged-fruitcake. Trim the edges. I’ve never had a problem with a cake cracking. For the 30cm/12in tier, cream the butter and sugar together in a bowl until well combined. Moisten the cheesecloth with additional brandy every few days for about a week. Cover the cake with non stick baking paper and foil and leave to … Thanks Judy. Even heavier if you cover it with marzipan and fondant. No creaming, beating or soaking of fruit required! I’ll correct that next time. Also, try flipping the cake over each week to even out the moisture. They’ll keep for months in a tin until we’re ready to indulge again. Sprinkle the gelatin powder evenly over the surface of the water. Thanks for sharing! Hi Eileen: Can the reverse creaming method be used on this brandy aged fruitcake. And what’s the limit to try to brush on. Beat six leggs and add to the bowl, then chunk in the cup of dried flut. Make sure the whiskey is still okay… try another cup. Only one thing can improve this recipe: bake a double batch so there’s one cake to eat now. But you don’t need to decorate the cakes at all. It’s not a huge crack, it might even be me handling it wrong (from me picking it up and flipping it). I will try this, thank you. 1/2 cup (1.5 oz, 45g) almonds, coarsely ground, 2/3 cup (80 ml) brandy plus more for aging (see note), 1.5 cups (7.5 oz, 210g) all purpose flour, 3/4 cup (6 oz, 168g) unsalted butter, room temperature, Marzipan holly and silver dragees for decoration. Roll on a surface dusted with powdered sugar. Preheat the oven to 180⁰C/ fan 170⁰C/ 350⁰F/ gas mark 4. Thank you. Where does all that brandy go? I’m not surprised so many Americans think they hate fruitcake, even if they’ve never tasted it. Your email address will not be published. Once the cake is ready and the wedding approaches, the top tiers of the cake are actually saved and preserved. In a large mixing bowl, cream the butter and sugar until light and aerated. 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