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

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, best and most moist christmas fruit cake ever. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Best and Most Moist Christmas Fruit Cake ever is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Best and Most Moist Christmas Fruit Cake ever is something which I’ve loved my whole life.

In these most difficult of times, where many of us are confined to home, it's time to get baking and stock the cake tin - hopefully you have basic pantry essentials on hand. This fruit cake, from Belinda Jeffrey's book, Mix & Bake, is dense and really moist and has to be the easiest I have ever made, and doesn't even need an electric mixer. Great recipe for Best and Most Moist Christmas Fruit Cake ever.

To get started with this particular recipe, we must first prepare a few ingredients. You can have best and most moist christmas fruit cake ever using 16 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Best and Most Moist Christmas Fruit Cake ever:
  1. Take 1 kg fruit mix - i.e - sultanas, raisins, currants, mixed peel
  2. Get 1/2 cup plain flour
  3. Prepare 250 grams butter
  4. Make ready 3/4 cup brown Sugar
  5. Take 1/3 cup Golden Syrup (corn syrup)
  6. Make ready 2 tsp Vanilla Extract
  7. Get 5 medium to large eggs
  8. Take 1 tsp Mixed Spice
  9. Make ready Rind of one lemon, finely grated
  10. Take 1/4 tsp freshly grated Nutmeg
  11. Get 1/2 teaspoon Cinnamon
  12. Prepare 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)

Most recipes call for dried fruit to be soaked overnight. So we've given the traditional Fruit Cake a healthier twist by making it vegan and skipping the alcohol and instead using orange juice. Growing up in India, although the Fruit Cake was available all through out the year at retail stores and bakeries, the best Fruit Cakes were often the homemade Christmas gifts sent by neighbors and friends celebrating Christmas. Fresh Fruit Cake "This cake is a great way to use fresh fruit in the summer, and dried fruit for the holidays.

Instructions 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! :-)

You can use only one kind of fruit, or mix different fruits together for a fruit salad effect. Serve this cake accompanied with whipped cream or a scoop or vanilla ice cream, and I am sure you will love it!"-Tisme This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother.

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