Best and Most Moist Christmas Fruit Cake ever
Best and Most Moist Christmas Fruit Cake ever

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, best and most moist christmas fruit cake ever. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Best and Most Moist Christmas Fruit Cake ever is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Best and Most Moist Christmas Fruit Cake ever is something which I’ve loved my whole life. They’re nice and they look fantastic.

Speedy Christmas Cake that requires no overnight fruit soaking! An easy fruit cake that's rich with a velvety texture, super moist and full flavoured. Chopping your own will yield a more moist cake (pre chopped dried fruit is not as moist) BUT having said that, this cake is so ultra moist, it has the give.

To begin with this particular recipe, we must prepare a few components. You can have best and most moist christmas fruit cake ever using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Best and Most Moist Christmas Fruit Cake ever:
  1. Make ready 1 kg fruit mix - i.e - sultanas, raisins, currants, mixed peel
  2. Get 1/2 cup plain flour
  3. Prepare 250 grams butter
  4. Take 3/4 cup brown Sugar
  5. Make ready 1/3 cup Golden Syrup (corn syrup)
  6. Prepare 2 tsp Vanilla Extract
  7. Prepare 5 medium to large eggs
  8. Make ready 1 tsp Mixed Spice
  9. Prepare Rind of one lemon, finely grated
  10. Make ready 1/4 tsp freshly grated Nutmeg
  11. Make ready 1/2 teaspoon Cinnamon
  12. Get 1 3/4 cups Plain Flour
  13. Get 1/4 tsp bicarbonate of soda
  14. Get Sprinkling of Salt
  15. Take 1/4 cup Brandy, Whiskey or Orange Juice
  16. Make ready (yes you can even use Bourbon)

See more ideas about Fruit cake, Fruit cake christmas, Fruitcake recipes. Fruit steeped in brandy and sugar syrup for the best ever christmas cake. This Christmas cake is spiced in aroma and flavour and likened to gingerbread with a nice fruity flavour. Testers enjoyed the delicate fondant star A good, even ratio of raisins to fruit cake, but the marzipan and icing layer didn't hold on very well once cut into.

Steps to make Best and Most Moist Christmas Fruit Cake ever:
  1. Prepare a 25cm round or square cake tin by putting two layers of newspaper in the bottom and up the sides, followed by a layer of brown paper and then finally a layer of baking paper which you will grease on the bottom and sides with butter OR spray all over with a baking non-stick spray of your choice. Also preheat the oven to 150°C (300°F)
  2. Put the Mixed Fruit and the first 1/2 cup of Flour in a bowl and stir to dredge the fruit in the flour
  3. In a saucepan, put the butter, brown sugar and golden syrup and heat over a medium heat until butter is fully melted, stirring all the time. Cool for 10 minutes
  4. Whisk the eggs one at a time into the caramel mixture. Then add the lemon rind, vanilla and the spices. Mixed well
  5. Add this caramel mixture to the dredged fruit and stir thoroughly to combine.
  6. Add the remaining flour, bicarbonate of Soda and the salt and combine well again. Then stir in the alcohol or the orange juice, whichever is your choice.
  7. Spoon mixture into prepared tin. Place in the centre of the preheated oven. before pushing the rack in and closing the door, dip your fingers into water and liberally sprinkle the water over the top of the cake. This prevents cracking too much. Bake at 150°C (300°F) for 1.5 hours then turn the oven down to 130°C (265°F) and cook for a further 2.5 hours. (Start checking from 30 minutes before allotted time is up. Check by inserting a metal skewer into centre. Should come out clean)
  8. Once cooked, remove from the oven and leave in the tin on top of a cake rack for one hour. Then turn out cake onto rack and let cool completely before trimming and icing with royal icing OR perhaps glazed nuts. I even like it plain on its own.
  9. Note: If your oven is only fan-forced then cook at 145°C (290°F) for 1.5 hours and then at 125°C (255°F) for a further 1.5 hours and check with the skewer. Check every ten minutes there after until the skewer comes out clean. Results of this cake on fan-forced can be just as good as conventional baking but this adjustment must be adhered to or the cake can become too dry or burnt. If cooking conventionally then if the times are adhered to the cake will always be lovely and moist and never burnt.
  10. Enjoy! :-)

Sweet and fruity with a gentle nutty. This is a great Christmas fruit cake that requires no ageing time. It does however, need to sit overnight before baking. The resulting cake is moist, fruity and The pineapple is a completely new twist on the classic (heavy and in my opinion bland) fruitcake. This pineapple cake has a lighter flavor and is.

So that is going to wrap this up for this exceptional food best and most moist christmas fruit cake ever recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!