Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, best and most moist christmas fruit cake ever. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Low Prices on Christmas Fruit Cake. The best fruit cake recipe you'll ever make! It's simply just a winner of a recipe and it's so easy. This cake is very moist, due to the proportion of fruit to flour, which gives it a similar texture to Christmas pudding.
Best and Most Moist Christmas Fruit Cake ever is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Best and Most Moist Christmas Fruit Cake ever is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have best and most moist christmas fruit cake ever using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Best and Most Moist Christmas Fruit Cake ever:
- Make ready 1 kg fruit mix - i.e - sultanas, raisins, currants, mixed peel
- Take 1/2 cup plain flour
- Get 250 grams butter
- Make ready 3/4 cup brown Sugar
- Get 1/3 cup Golden Syrup (corn syrup)
- Get 2 tsp Vanilla Extract
- Take 5 medium to large eggs
- Make ready 1 tsp Mixed Spice
- Prepare Rind of one lemon, finely grated
- Take 1/4 tsp freshly grated Nutmeg
- Prepare 1/2 teaspoon Cinnamon
- Make ready 1 3/4 cups Plain Flour
- Prepare 1/4 tsp bicarbonate of soda
- Prepare Sprinkling of Salt
- Make ready 1/4 cup Brandy, Whiskey or Orange Juice
- Prepare (yes you can even use Bourbon)
But if you really want to make it special, serve it with custard. With such a long and rich tradition the variations and options seem endless. Christmas cake recipes typically all share one common ingredient - dried fruit. I've never been a big lover of.
Steps to make Best and Most Moist Christmas Fruit Cake ever:
- Prepare a 25cm round or square cake tin by putting two layers of newspaper in the bottom and up the sides, followed by a layer of brown paper and then finally a layer of baking paper which you will grease on the bottom and sides with butter OR spray all over with a baking non-stick spray of your choice. Also preheat the oven to 150°C (300°F)
- Put the Mixed Fruit and the first 1/2 cup of Flour in a bowl and stir to dredge the fruit in the flour
- In a saucepan, put the butter, brown sugar and golden syrup and heat over a medium heat until butter is fully melted, stirring all the time. Cool for 10 minutes
- Whisk the eggs one at a time into the caramel mixture. Then add the lemon rind, vanilla and the spices. Mixed well
- Add this caramel mixture to the dredged fruit and stir thoroughly to combine.
- Add the remaining flour, bicarbonate of Soda and the salt and combine well again. Then stir in the alcohol or the orange juice, whichever is your choice.
- Spoon mixture into prepared tin. Place in the centre of the preheated oven. before pushing the rack in and closing the door, dip your fingers into water and liberally sprinkle the water over the top of the cake. This prevents cracking too much. Bake at 150°C (300°F) for 1.5 hours then turn the oven down to 130°C (265°F) and cook for a further 2.5 hours. (Start checking from 30 minutes before allotted time is up. Check by inserting a metal skewer into centre. Should come out clean)
- Once cooked, remove from the oven and leave in the tin on top of a cake rack for one hour. Then turn out cake onto rack and let cool completely before trimming and icing with royal icing OR perhaps glazed nuts. I even like it plain on its own.
- Note: If your oven is only fan-forced then cook at 145°C (290°F) for 1.5 hours and then at 125°C (255°F) for a further 1.5 hours and check with the skewer. Check every ten minutes there after until the skewer comes out clean. Results of this cake on fan-forced can be just as good as conventional baking but this adjustment must be adhered to or the cake can become too dry or burnt. If cooking conventionally then if the times are adhered to the cake will always be lovely and moist and never burnt.
- Enjoy! :-)
Christmas cake recipes typically all share one common ingredient - dried fruit. I've never been a big lover of. Cover the top with foil and fold on the sides to protect the top of the cake from excess heat. This will make sure your cake has a nice brown color on top but without any tress of burning/blackening. For the cake, place all the dried fruit, including the cherries, into a large mixing bowl, pour over the brandy and stir in the orange zest.
So that is going to wrap this up for this special food best and most moist christmas fruit cake ever recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
