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A super moist and rich Christmas fruit cake, packed with rum-soaked dried fruits, toasted nuts, and warm festive spices. This traditional cake is easy to make and perfect for the holiday season, developing deeper flavor as it matures.
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Soak 800g of assorted dried fruits in 150ml of rum for at least 24 hours. → Cream butter and sugar, then beat in molasses, eggs, and vanilla. Gently fold in flour, spices, and ground almonds. → Add the soaked fruits, citrus zest, glacé cherries, mixed peel, and nuts to the batter. → Bake in a specially prepared, double-lined and insulated 8-inch pan at 280°F (140°C) for about 3 hours. → While warm, poke holes and 'feed' the cake with extra rum. Cool, wrap, and store to mature.
Soak 800g of assorted dried fruits in 150ml of rum for at least 24 hours. → Cream butter and sugar, then beat in molasses, eggs, and vanilla. Gently fold in flour, spices, and ground almonds. → Add the soaked fruits, citrus zest, glacé cherries, mixed peel, and nuts to the batter. → Bake in a specially prepared, double-lined and insulated 8-inch pan at 280°F (140°C) for about 3 hours. → While warm, poke holes and 'feed' the cake with extra rum. Cool, wrap, and store to mature.
A super moist and rich Christmas fruit cake, packed with rum-soaked dried fruits, toasted nuts, and warm festive spices. This traditional cake is easy to make and perfect for the holiday season, developing deeper flavor as it matures.
Prepare the fruit mixture at least one day ahead. In a large bowl, combine sultanas, raisins, black currants, chopped dates, and chopped prunes.
Pour 150ml of rum (or brandy/orange juice) over the fruits. Mix thoroughly to ensure all the fruit is coated.
Cover the bowl with plastic wrap and set aside for at least 24 hours to allow the fruits to absorb the alcohol.
In the bowl of a stand mixer, add 225g of room temperature unsalted butter and 225g of dark brown sugar. Beat together for about 5 minutes until the mixture is pale and fluffy, scraping down the sides of the bowl once during mixing.
Add 1 ½ tbsp of molasses to the butter mixture and beat to combine.
Soaking the fruits for at least 24 hours is crucial for a moist and flavorful cake.
Do not overmix the batter once the flour is added to ensure a tender crumb.
Properly insulating the cake pan with double layers of parchment both inside and out is key to prevent the cake from burning during the long, slow baking process.
For the best flavor, make this cake several weeks before Christmas and 'feed' it with a tablespoon of rum every two weeks. This matures the cake and deepens the flavor.
The homemade allspice mix provides a wonderful warmth and depth. The video creator mentions saying 'peppercorns' by mistake, but the recipe calls for 12 cloves.
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