Christmas Brandy Fruit Cake Recipe

What is fruit cake.

Christmas brandy fruit cake recipe.

Beat in eggs and vanilla. Good cake texture and not too much fruit. Decorate the cake with glacé fruit marzipan or ready to use icing. The cake mixture using four eggs filled an eight inch round tin and took three and a half hours to bake at the stated temperature.

Store the cakes in a cool place for at least 1 month before using this is when they are best a few days before serving unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum. It also requires an overnight proof so take that into consideration before starting this fruitcake. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. Wrap each cake in about 4 thicknesses of cheese cloth.

Store in a cool place for up to 3 months to mature occasionally unwrapping and spooning over 1 2 tbsp brandy. Tie a ribbon around the cake if you like before serving. Recipe from mary berry s complete cookbook 25. This is the perfect fruitcake recipie.

This recipe makes two cakes so you can give one away to a friend or loved one. This cake is a rich dark moist fruit cake very flavorful at christmas. Put 1kg mixed dried fruit the zest and juice of 1 orange and 1 lemon 150ml brandy or other alcohol 250g softened butter and 200g light soft brown sugar in a large pan set over a medium heat. Fruit cake is a traditional british christmas cake that is full of fruits and nuts and laced with alcohol usually brandy.

Preheat oven to 300. Brandy and orange juice add extra flavor and you can adjust the amounts of fruit and add some chopped nuts if you like. Her signature dessert is a meticulously faithful execution of great aunt margaret s christmas fruitcake recipe which must be soaked in peach brandy. This gives the fruit cake a subtle brandy flavor and a moist texture plus it also allows the fruit cake to be stored for a long time.

But mama s a southern baptist so drinkin s a sin. Try icing with almond paste for a more festive touch. In a large bowl combine the nuts dates and cherries. Now wrap each cake with 2 layers of heavy duty aluminum foil.

This recipe is started in october or november so as to let it mellow before the holidays. The only changes i made were to double the amount of brandy and used it to soak the fruits for 24 hours before making the cake. Combine the flour sugar baking powder and salt. Combine fruit and nuts.