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Step 1 In a medium bowl, stir together the raisins, apricots, figs, ginger, and brandy (sub whiskey or apple cider if you like). Cover and let soak for at least 4 hours or up to 24 hours, stirring a few times during the soak. Step 2 Preheat the oven to 300°F. Butter or spray 2 (9x5-inch) loaf pans with baking spray.
Remove the cakes from the oven. Fruitcake can remain in its pan for storage, if desired. Or carefully remove cake from the pan after about 5 minutes, loosening its edges first. Brush the warm cake with rum, brandy, simple syrup, or flavored simple syrup (vanilla, rum-flavored, etc.).
Combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter in a large bowl; mix thoroughly and pour into prepared pan.
The fruit will plump up as it soaks in the spirits. Step 2. Make the batter: You'll make a classic cake or loaf batter here by first combining the butter and sugar, then mixing in the molasses, extracts and eggs. Combine the dry ingredients separately and gradually add the dry ingredients to the wet until the batter is just mixed. Step 3.
Transfer it to a greased and floured 10 inch tube pan. Bake it until a toothpick inserted in the center comes out clean, for about two hours. Cool for 10 minutes and then remove from the pan to a wire rack to cool completely.
Deselect All. 1 1/2 cups golden raisins. 1/2 cup dried currants. 1 cup dried apricots, halved. 1 cup dried figs, halved. 1/2 cup pitted prunes. 1/2 cup whole pitted Medjool dates, halved
Fruitcake, At a Glance. ️Skill Level: Beginner ️Skills: Macerating (soaking) fruit, Simmering, Mixing ️Type: Christmas Cake ️Number of Ingredients: 26, many of which are dried fruits and spices ️Prep Time: 1 hour ️Cook Time: 50 minutes-1 hr ️Yield: 1 9 x 5 loaf or 4-5 6″ x 2 1/2″ loaves Related Recipes: Fruitcake Overnight Baked Oats
Making a fruit cake is just like any cake: you need the right ingredients to put together into a batter and bake it. However, just like there are many kinds of different cakes, the fruit cake is unique in that it is not just a spiced cake with dried fruits and nuts. The key to a great fruit cake is that it’s been aged in rum.
Use dark brown sugar for a richer taste. Extra-large eggs are best. A good Zinfandel wine works best for the fruit cake. Tiny chopped up candied fruit can be used BUT using the larger chunks of fruit works much better and if you "really" like candied fruit you can add another ½ cup. Remember this is a butter cake (yum) with fruit and spices added.
Bake the fruit cake until a toothpick inserted into the center comes out clean, about 2½–3 hours. Remove from the oven and let cool completely, about 30 minutes, then turn the cake out onto a serving platter. In a small bowl, stir together the apricot preserves and water to loosen, then brush all over the top of the cake.