Best 2 Rich Christmas Fruitcake Recipes
The holiday season is upon us and with it comes the rich tradition of baking fruitcake. This classic Christmas treat is a symbol of joy, unity, and goodwill, and its distinct flavors and textures can bring people together in celebration. With countless recipes and variations passed down through generations, finding the best recipe for a rich Christmas fruitcake can be a daunting task. This article aims to help home bakers navigate the world of fruitcake making by providing insights into the key ingredients, techniques, and traditions that contribute to a truly exceptional and memorable dessert. We'll explore different types of fruits, nuts, and spices commonly used in fruitcake, as well as tips for achieving the perfect balance of flavors and textures. We'll also discuss the importance of proper aging and storage to ensure that your fruitcake reaches its peak flavor and moistness.
Check out the recipes below so you can choose the best recipe for yourself!
RICH BRANDY CHRISTMAS FRUITCAKE
A very very rich fruitcake...perfect for Christmas, just remember, the longer it sits in the tin, the tastier it will be.
Provided by Samuel Holden
Categories Dessert
Time 5h20m
Yield 8 inch cake
Number Of Ingredients 20
Steps:
- The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen!
- pre-heat oven to 275ºF/140ºC.
- Grease and line with greaseproof paper an 8 inch/20cm round cake tin.
- Sift the flour salt and spices into a large mixing bowl.
- In a separate bowl cream the butter and sugar together until the mixtures fluffy.
- Beat the eggs and add them a little at a time.
- Fold in the flour and spices.
- Stir in the fruit that has been soaking along with any excess liquid.
- Mix in the treacle.
- Spoon into the cake tin and spread out evenly.
- Cover the cake with a double square of greaseproof paper with a small hole in the top.
- Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.
- When the cake is cold wrap in double greaseproof paper and store in an airtight tin.
- Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glacè cherry syrup.
- First poke little holes in the cake with a knitting needle or a skewer.
- Come Christmas you will have a very very rich fruit cake.
- Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!
RICH CHRISTMAS FRUITCAKE
I have been making this particular fruit cake recipe for about 28 years now. It's a traditional cake for weddings, birthdays and Christmas in Australia. Although I submitted the original recipe, I personally would soak the fruit for a day or two in port or brandy before I baked the cake, as I like a really moist and boozy fruit cake. I double or triple the recipe depending on the size tins I will be using, and often make about 12 of these in varying sizes as gifts for Christmas.
Provided by JustJanS
Categories Dessert
Time 4h
Yield 1 cake
Number Of Ingredients 17
Steps:
- Line a 8-inch round, or 7-inch square tin with 3 layers of paper.
- Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.
- Weigh and measure ingredients.
- Sift flour salt and spices.
- Cream butter and sugar.
- Gradually add the eggs to the creamed mixture.
- Mix well.
- It may look a bit curdled at this stage, but that's OK.
- Add the fruit, nuts, then the flour and liquid.
- Stir gently and thoroughly. I do this with my (clean) hands.
- Place in the prepared tin, hollowing out the centre a little to allow for rising.
- You can decorate the top with blanched whole almonds now if you wish.
- Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
- When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
- This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.
Tips:
- Always use fresh, high-quality ingredients. This will make a big difference in the flavor of your fruitcake.
- Choose a variety of fruits and nuts that you enjoy. There are many different combinations that you can use, so be creative and experiment.
- Make sure to soak your fruits and nuts in alcohol for at least overnight. This will help to plump them up and add flavor to your fruitcake.
- Don't overmix your batter. Overmixing can make your fruitcake tough.
- Bake your fruitcake in a slow oven. This will help to prevent it from drying out.
- Let your fruitcake cool completely before you wrap it in plastic wrap and store it. This will help to prevent the fruitcake from becoming soggy.
Conclusion:
A rich Christmas fruitcake is a delicious and festive treat that can be enjoyed by people of all ages. With a little planning and effort, you can make a fruitcake that will be the star of your holiday table. So get started today and enjoy the taste of the holidays all season long!
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