Add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. I am excited to give it a try since we are nearing the holiday season. Filed Under: Cakes/Cupcakes Recipes, Recipes Tagged With: aged fruitcake, brandy, christmas cake, fruitcake. (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. Gradually pour in the cow. Ready? Self rising flour already has the baking powder and salt added. Of whiskee. If working by hand use a wooden spoon to mix until combined. 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 ~. With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. 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). The fruitcakes that you find in the grocery and the big box stores are gross. You could mix it either way. You need to age the cake for several week before covering with the marzipan and fondant. Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. 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!. 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. METHOD. Prepare Pyrex dishes or loaf ... and spices. My new book is now available at Amazon! We still have two small fruitcakes left from the holidays. (see note). Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. Finish the blobble of whishy and flow to bed. To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover … Place the fruit in a large bowl with the orange juice and brandy. Pour in 6 tablespoons of brandy, stir well, cover with plastic wrap and let stand overnight. Stir in the soaked fruit. An easy Christmas cake that turns out perfect every time. All of these are available from specialist cake shops. 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. But Mama's a Southern Baptist, so drinkin's a sin. No creaming, beating or soaking of fruit required! This recipe will make one 9" round cake. Moist Fruit Cake Recipe Chelsea Sugar. Did you bake the cake in a 9″ pan? Or something. … As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Generously butter the bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper. I will probably have to order it on line this year. Thanks for sharing! Your brandy-aged fruitcake recipe looks good; I’m going to try it; the spices are interesting. Mix until combined then scrape down the bowl and the beater. Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing. 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. But do try the real recipe at the end of the post. Cover the cake with non stick baking paper and foil and leave to … Here’s my favorite “funny” fruitcake recipe. 5m/16ft 5in x 2.5cm/1in bronze satin ribbon. I’ve done as much as 5x the recipe (in a larger mixer). Ensure that the greaseproof paper comes above the tin by about 9cm/3in so the top of the cake doesn’t burn. Eileen, have you ever iced with royal icing instead of fondant? Trim off any excess marzipan, ensuring the cake board is also covered. Trim the cake cardboard to the same size as the cake. Also should I cover the cake immediately after brush the brandy over it…. Cover the bowl and let it sit overnight. When it comes to serving the cake, some royals don’t actually serve the cake during the wedding reception. Microwave 1 1/2 minutes on … Glue the cake to a cardboard cake circle using a dab of royal icing. When I worked in a British tea shop we used to ice the cakes with royal icing so you could certainly go that route. It’s the brandy! Spoon the mixture into the cake tin and bake in the oven for … Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing. The holiday season presents a prickly moral dilemma for my mother. 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. I will be making a few and this will would be a quick assembly decoration. 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. Once a week for at least 4 weeks, unwrap the cake and generously brush on all sides with more brandy. HOLIDAY APPLESAUCE CAKE Cut the rod and three others to the same length. Have I over done it with the brandy or is this how it is supposed to be? My only problem was my pan: it was niine inches but too shallow. Paint the cake with cooled, boiled water. Remove them from the tin and and place onto a wire rack to cool completely. Add the eggs into the mixture one at a time The “funny” fruitcake recipe not withstanding, a real, well-aged fruitcake does have quite a bit of liquor in it. Read through the steps of the recipe for a good laugh. Don’t forget to pour the oven into the batter. 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. It will be quite sticky and messy at this point, just keep kneading. Use brandy, lots of brandy. And what’s the limit to try to brush on. 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. 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. Hi Barbara, sorry I no longer sell cakes. Brandied Fruit Cake. Gradually add sugar, mixing until creamy. traditional British Christmas cake that is full of fruits and nuts and laced with alcohol Preheat the oven to 350F. In a large mixing bowl, cream the butter and sugar until light and aerated. If you feel it’s getting too much brandy take a break for a week or two. Perfect for Christmas Cakes, Wedding cakes and other celebrations. You can also divide the batter between two 6" pans for smaller cakes. Stir gently and set aside for a few hours. It was wonderful. Also, do the nuts retain their crunch after being soaked overnight? Check the whiskey again. BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy. Wedding Cake 4 Tier Stands. The night before add all your fruit into a large bowl with the brandy and leave to soak. Thank you. Let the gelatin "bloom" for 5 minutes. Pour the warm gelatin mixture into the sugar all at once. Your recipe is a revelation, not just in fruitcakes but in baking in general. Going to try this. Turn the crake pan to 350 degrees. After the cake was baked, it was covered with a pure writing the date of the wedding onto a tablet. Thank you Eileen. With the mixer running on low speed, add the dry ingredients in 3 batches and mix until combined. I’ll double down the saturation around the edges. Hi Eileen: Can the reverse creaming method be used on this brandy aged fruitcake. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. But you don’t need to decorate the cakes at all. I get it, really. 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). And, could I drizzle with royal icing? Next, sift two cups of salt. In a large bowl, cream butter, sugar, lemon zest till fluffy. Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment. Combine all the nuts and dried fruits with the lemon zest and juice. Ok, ok, one more joke and then we move on. Can you bake these in loaf pans using the same temp and time duration? Whatever. Stir in the dried fruit, zest and brandy. This cake should be made at least 4 weeks before serving and can be made 3-4 months ahead of time. I like this cake best made with brandy, but you can use whiskey or rum instead. Cakes baked in the pans with the dark finish bake a little faster and brown a little more. Heat the gelatin in the microwave for 15 seconds to melt. Roll the marzipan to a 14" round. This delicious and moist White Fruitcake Recipe, filled with nuts and brandy-soaked fruits, will encourage you to put fruitcake back into your holiday baking plans. 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. May 20, 2018 - This Traditional English Rich Fruit Cake recipe is fruity and moist. If you want to tint the fondant, this is a good time to add the coloring. But my mom is from Ireland and did grow up eating it. Add the eggs, two at a time. When ready to use, knead the fondant until it's smooth and supple. Just hold the cake, well-wrapped, at room temperature while it’s aging. October 3, 2017 by Eileen Gray 33 Comments. I mix the fruit in a large bowl, then mix the batter in the mixer. Carefully lift the icing onto the cake and smooth it on with your hands. 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. Also, after icing, should the cake still be stored in an air tight container at room temperature? Her signature dessert is a meticulously faithful execution of Great-Aunt Margaret's Christmas fruitcake recipe, which must be soaked in peach brandy. Measure, cut and insert the rods in the same way for the 30cm/12in cake. Set aside to dry for a couple of hours. I’ve read that there is 1 1/2 tsp of baking powder and 1/2 tsp salt per cup of flour. Roll the marzipan onto the rolling pin then transfer and unroll onto the cake. Only one thing can improve this recipe: bake a double batch so there’s one cake to eat now. Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight. If your cakes lasts longer than ours (+ a couple of weeks) you can go in and brush the cut section of the cake with a little brandy to keep it moist. Add more sugar for a firmer texture if you plan to make roses or other decorations. My marzipan was perfect and I should know cause I love it so. A plastic bowl scraper is helpful for handling the fondant. My husband was so impressed. The cake will be quite heavy by the time it’s ready. Do I store the cake in the fridge while it’s being aged/soaked in brandy? That’s how I like to bake! Place currants, sultanas, raisins, glace cherries and mixed peel in a large mixing bowl. I don’t know what the green things are in those cakes, and I’m pretty sure I don’t want to know. Fold in the flour, ground almonds, cinnamon and mixed spice. Cover the bowl and let it sit overnight. Repeat this step. Your recipe looks delicious. This brandied fruit cake is a family tradition. Yes, the cake will be very heavy. Nope, the brandy keeps the cake fresh. Homemade marzipan is cheaper than pre-made, is super easy to make and tastes much better. Tap the pan on the counter to get all the air bubbles out. Carefully lift the marzipan onto the cake and smooth it on with your hands. Tastes delicious and bakes well last minute too. Add extracts. 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. Sift together the flour, baking powder, cinnamon,nutmeg, ginger and salt. Trim the marzipan flush with the bottom of the cake and board. I just love the first recipe, what a hoot! Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Thanks Judy. When the cakes are cooked, remove them from the oven set aside to cool for 15 minutes. Place the golden and dark raisins, mixed peel, ginger, currants, cherries, molasses, marmalade, tamarind paste, zests and spice into a large bowl. (The flowers can be made up to a month in advance and stored in an airtight container.). Thanks so much!! Eileen, I’m having the same problem with cracking. Thanks for your recipe and clear instructions. Any mix of dried fruit should work. Trim the edges. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board. I’ve never had a problem with a cake cracking. When you’re done with the fruitcake jokes let’s talk about this truly delicious and traditional fruitcake recipe. Unlike Ashley, I had a tiny bite last week and it’s delicious. Eileen can you tell me why is the top part of my fruitcake kinda sticky look after putting the whiskey or brandy? For the 30cm/12in tier, cream the butter and sugar together in a bowl until well combined. Just keep an eye on the cake as it bakes and after the first 30 minutes or so check it every 10 minutes. Thanks. A very simple to make fruit cake recipe perfect for Christmas and wedding cakes. Preheat oven to 350 degrees F (180 degrees C). As soon as the pan is removed from the oven pour 1/4 cup of brandy over the top of the cake. Roll on a surface dusted with powdered sugar. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Heat another 15 seconds in the microwave to make sure everything is melted. Thanks for the great recipe. Butter the paper thoroughly. Please leave a comment on the blog or share a photo on Instagram. The small cakes age faster and are our “snack” cakes while we’re waiting for the larger cakes to finish aging. The liquor not only softens the fruit part of the fruitcake, it also softens and mellows the cake part of the fruitcake. Now sift the nutmeg and strain your nuts. 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). I want to try it. 1. A minimum of 6 hours should do the trick. Set aside. Or something. I just happily stumbled upon your website and I had not ever hear of the reverse creaming method. Trim off any excess icing. Spoon into the tin and smooth it out. Love and the useful info on your website. Combine all the nuts and dried fruits with the lemon zest and juice. 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. Place on another cardboard circle or serving plate. To be sure it is of the highest quality, pour one level cup and drink. Roll small pieces of bronze sugar paste in balls and stick them into the middle of the flowers with the edible glue. Sample the whiskey and check it again for tonsistency. Brandy Aged Fruitcake! MOTHER'S DARK FRUIT CAKE What do you mean by “cover the cake immediately”? Grease the oven. Fold in the soaked fruit and all the liquid. Mix on the tuner.Throw in two quarts of flour. I will try this, thank you. Whisk 1-2 times to combine. The nuts do not stay crunchy, but you do get the texture from the roughly chopped walnuts. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. Add the brandy, mix well and cover with cling film. 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. If the fried druit gets struck in the beaters, pry it loose with a drewscriver. Marzipan is very expensive to buy in the grocery store, and is often dry and flavorless. If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated. Anyone can mAke a masterpiece with this. I have several loaf pans, a couple with a dark finish and one with a light finish. Paint the fruit cake all over with the apricot jam. Preheat the oven to 180⁰C/ fan 170⁰C/ 350⁰F/ gas mark 4. Your email address will not be published. I started this at the end September and I brush with brandy once a week. If it's well wrapped and kept in an air tight container, the fondant will keep for several weeks. The temp would be the same, but the time would probably be different depending on the size and color of the pan. To make the roses, pinch off a little icing and roll it in the palm of your hands to … Royal icing drizzle would be fine. Add one table. Mmm…. Assemble all of the ingredients. I’m just not a fan so I use fondant as thin as possible to mostly taste the marzipan. Yes, it just takes time to soak into the cake. Required fields are marked *. Roll the fondant to a 14" round and cover the cake over the marzipan. So I would say if you swap out the 1 1/2 cups of all purpose flour in this recipe and leave out the baking powder and salt you should have a close result. Throw in about 2 tablespoons of brandy (or other liquor of preferred taste) to plump up the fruit. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. I based the recipe on 7 oz of almond paste because that's the size I find in my local grocery. Once the cake is sliced put a piece of plastic wrap over the exposed cake. WATCH: The making of Prince Harry and Meghan Markle's wedding cake. … Also, try flipping the cake over each week to even out the moisture. Slowly beat in the eggs, one at a time, until well combined. To cover the 20cm/8in thick cake boards, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. I use Christmas tins to give away and store the cakes. Yes, you can bake the batter in a loaf pan. I make good fruit cake using the circa 1970 Joy of Cooking recipe. The dried fruits in this cake can be changed up, measure ... 2 tablespoons of dark rum,... 2. Yes, put the finished cake in a air tight container. You must let the fondant rest overnight before using so the gelatin has time to set. You can try to give it a couple of weeks without the brandy and see if it settles down. 24 oz (5 cups, 685g) confectioner's sugar, 3.5 oz (1/4 cup plus 2 Tbsp, 95g) white corn syrup. Add 2 dried anything. Eileen, Could I use two 6″ pans instead of the 9″? Thanks Susan, I usually make a 5x batch. Brush the marzipan with brandy. Where does all that brandy go? Turn off the mixer. Moisten the cheesecloth with additional brandy every few days for about a week. After baking you may want to drizzle the cake with extra Brandy. Ice the cake with apricot preserves. Wrap the cake in two layers of plastic wrap and set aside at room temperature. Cream the butter until fluffy. 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. I did some research and found a recipe for a traditional aged-fruitcake. Add dragees, stencils, glitter and marzipan holly or other decorations as you like. Ha, ha, very funny. By the way, I wasn’t sure which of your recipes to use so I purchased 2 bottles of brandy just in case. See how moist the cake and fruit are? 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. 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. 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. Beat egg yolks … Do you sell your wonderful Irish Xmas fruitcake. Turn the fondant out onto the plastic wrap. What is the measurement like if I want to use self raising flour? Packed with real dried fruits, and loads of brandy, this will make you and your family a believer in real fruit cake! Mix fruits and nuts, sprinkling with most ... 3. 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). I didn’t grow up eating fruitcake. Trim the fondant flush with the bottom of the cake and board. Use a toothpick right in the center to make sure it’s baked through. Whatever you find left. Do you think this recipe can be successfully doubled? Hi Eileen . Lick the batter off the floor. You can absolutely double the recipe. Scrape down the bowl and the beater. Preheat the oven to 160C/325F/Gas 1. 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. They’ll keep for months in a tin until we’re ready to indulge again. Warm the apricot jam in a saucepan, then pass it through a sieve. The cake and the dried fruit will continue to absorb the liquor. This is a good, reliable rolled fondant recipe. I like a softer marzipan for covering cakes so I use less sugar. All that brandy goes into the dried fruit and nuts and into the cake itself. Tip into a bowl, and pour the brandy over the mixture. My cake is getting heavy and starting to try and crack, it is VERY moist. Hi Eileen, I am going to make this for the 2020 season. Leave to soak for a few hours, preferably overnight. I used this recipe for 10 years in my custom cake business. Bake until a toothpick poked in the center of the cake comes out clean, about 55 minutes. Leave to steep for up to 6 hours. Stir in the dried fruit, zest and brandy. Yes, if you mean plastic wrap. Ok, NOW can we talk seriously about fruitcake? It’s so good. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using. Mix the almond paste and corn syrup on low speed with a beater attachment until it forms a smooth paste. Read about our approach to external linking. Whisk the coloring into the warm gelatin mixture before adding it to the sugar. 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. I’m not surprised so many Americans think they hate fruitcake, even if they’ve never tasted it. Submit a Recipe Correction The cakes can be covered with marzipan up to one month ahead and can then be iced three days in advance. Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil. Make sure the whiskey is still okay… try another cup. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. Hi Ann, there is no reason you can’t do the reverse creaming with this cake. Your email address will not be published. Since I’ll never waste an opportunity to eat marzipan, I finish my cakes with a layer of marzipan and a layer of fondant. So you could definitely use 6″ pans. 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.

wedding fruit cake recipe with brandy

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wedding fruit cake recipe with brandy 2020