Traditional Christmas Fruit Cake
ID: 640a423b...
Celebrate the season with this beautifully rich and moist Christmas fruit cake. It's packed with brandy-soaked dried fruits, nuts, and warm winter spices, featuring a dense, flavorful texture that's perfect for the holidays.
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🍳 調理の流れ
Soak 400g of dried fruits with spices, syrup, and liquor for at least 3 days. → Prepare the cake batter by whisking together flour, sugar, baking powder, eggs, and butter. → Add remaining fruits, nuts, and jam to the soaked mixture, then fold everything into the cake batter. → Bake at 160°C for 30 mins, then cover with foil and bake at 150°C for 30-40 mins. → Cool, mature, and decorate with a jam glaze and fondant icing before serving.
調理手順
簡単な手順
Soak 400g of dried fruits with spices, syrup, and liquor for at least 3 days. → Prepare the cake batter by whisking together flour, sugar, baking powder, eggs, and butter. → Add remaining fruits, nuts, and jam to the soaked mixture, then fold everything into the cake batter. → Bake at 160°C for 30 mins, then cover with foil and bake at 150°C for 30-40 mins. → Cool, mature, and decorate with a jam glaze and fondant icing before serving.
イントロ
Celebrate the season with this beautifully rich and moist Christmas fruit cake. It's packed with brandy-soaked dried fruits, nuts, and warm winter spices, featuring a dense, flavorful texture that's perfect for the holidays.
ステップ 1
In a bowl, combine the dried fruits (cranberries, raisins, sultanas).
ステップ 2
Add the spices (cinnamon, ginger, allspice), vanilla extract, golden syrup, and dark rum or brandy. Mix well to combine.
ステップ 3
Cover the bowl tightly with plastic wrap and store in a cool, dark place to soak for at least 3 days. This can be done up to a few months in advance.
ステップ 4
On baking day, uncover the soaked fruits. Add the glazed cherries, crystallised ginger, chopped nuts, and jam. Mix everything together well.
ステップ 5
In a separate large bowl, prepare the cake batter. Whisk together the plain flour, baking powder, and brown sugar.
材料リスト
重要なメモ
You can replace the liquor with orange or grape juice for a non-alcoholic version.
Lining the baking pan with multiple layers of paper helps prevent the outside of the cake from burning during the long bake time.
The cake's flavor deepens and improves with time. Storing it for at least a few days or weeks before serving is recommended.
For a traditional finish, you can place a layer of marzipan between the jam glaze and the white fondant icing.
The finished cake can be stored for several months in an airtight container in a cool, dry place.
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