Christmas Fruit Cake
ID: 48d5f533...
This is a rich, moist, and deeply flavorful Christmas fruit cake, celebrated as a family favorite for decades. It features a unique base of caramelized coconut mixed with a generous amount of assorted dried fruits and nuts, infused with spices and brandy. The recipe is straightforward and designed for you to make ahead, as the cake's taste wonderfully matures over time.
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🍳 烹飪流程
Combine all fruit base ingredients (fruits, nuts, spices, liquids) and let it rest for at least 2 hours. → Prepare caramelized coconut by hydrating coconut, making a caramel syrup with sugar and water, then cooking them together until combined. Let cool. → Mix the fruit base with the cooled caramelized coconut. Then, incorporate whisked eggs, melted butter, and finally fold in the dry ingredients (flour, baking powder, baking soda). → Pour the batter into a lined 9x9 inch pan and bake at 160°C (320°F) for 1 1/4 - 1 1/2 hours. → Cool the cake completely. For best results, let it mature at room temperature for one week before serving.
烹飪步驟
簡短烹飪順序
Combine all fruit base ingredients (fruits, nuts, spices, liquids) and let it rest for at least 2 hours. → Prepare caramelized coconut by hydrating coconut, making a caramel syrup with sugar and water, then cooking them together until combined. Let cool. → Mix the fruit base with the cooled caramelized coconut. Then, incorporate whisked eggs, melted butter, and finally fold in the dry ingredients (flour, baking powder, baking soda). → Pour the batter into a lined 9x9 inch pan and bake at 160°C (320°F) for 1 1/4 - 1 1/2 hours. → Cool the cake completely. For best results, let it mature at room temperature for one week before serving.
開場介紹
This is a rich, moist, and deeply flavorful Christmas fruit cake, celebrated as a family favorite for decades. It features a unique base of caramelized coconut mixed with a generous amount of assorted dried fruits and nuts, infused with spices and brandy. The recipe is straightforward and designed for you to make ahead, as the cake's taste wonderfully matures over time.
步驟 1
In a large bowl, combine the dried fruit and nut base: Sultana/Raisin/Cranberry mix, chopped dates, chopped dried apricots, chopped cashew nuts, chopped candied peels, optional candied melon bits, and glazed cherries.
步驟 2
To the fruit mix, add freshly grated ginger, spices (cinnamon, allspice, cardamom), brandy, vanilla extract, almond essence, and jam/jelly.
步驟 3
Mix everything thoroughly, first with a spatula and then by hand (wearing gloves is recommended) to ensure all the fruits and nuts are well-coated.
步驟 4
Cover the bowl with plastic wrap and let the fruit mixture rest for at least 2 hours to allow the flavors to meld.
步驟 5
Prepare the caramelized coconut. First, in a separate bowl, combine desiccated coconut with hot water. Mix well and set aside to hydrate.
材料清單
重要提醒
Resting the fruit mixture is a key step to develop a deep, rich flavor.
You can customize the dried fruits and nuts based on what is available to you.
Lining the bottom of the pan with extra layers of paper helps to insulate the cake during the long baking time, preventing the bottom from becoming too dark or burnt.
If the top of the cake is browning too quickly, you can cover it loosely with aluminum foil halfway through baking.
This cake tastes even better after maturing for a week at room temperature, allowing all the flavors to meld together beautifully.
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