Hellow guys, Welcome to my website, and you are watching Ultimate Moist Christmas Fruit Cake. and this vIdeo is uploaded by Gracious Treatz at 2019-12-05T23:54:49-08:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Ultimate Moist Christmas Fruit Cake |
| Video Uploader | Video From Gracious Treatz |
| Upload Date | This Video Uploaded At 06-12-2019 02:54:49 |
| Video Discription | Ultimate Christmas Fruit Cake – the time spent for this cake is definitely no regrets because it’s priceless. Once you know the way of making this cake, you will be back for this recipe every single year, because you will know how much worth this cake is as far as the price and a gift for Christmas. When comes to Christmas, you will want to make something special, whether for party, or giveaway or even using it yourself, this is the ultimate treat. The shelf life of this cake is incredible. You don’t have to worry about its expiration. You can keep up to 3 months in the fridge. Why? The longer you keep, the more this cake worth. I hope you’ll enjoy this one. Let’s get started! FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/ultimate-christmas-cake Ingredients: I am using 8x8x3 inch pan 700g (4 cups) mix fruits (consist of cherries, apricots, raisins, plums, blackcurrants) 50g (1/2 cup) glazed red cherries 50g (1/2 cup) glazed green cherries 1 tbsp orange zest 180ml (3/4 cup) whiskey (you can also use brandy, rum OR gin) OR (orange or pineapple juice for non-alcohol) 125g (1 cup) pecans, chopped 125g (1 cup) cashews, chopped 283g (2 1/3 cup) all-purpose flour or plain flour 2 tsp mixed spice ** ¼ tsp salt 226g (1 cup) unsalted butter, softened 225g (1 ¼ cup) light brown sugar 4 eggs [check below for eggless recipe] 1 tbsp molasses (OR jam) 2 tsp vanilla extract 1 tbsp orange juice 2-3 tbsp flour (for coating the mix fruits & nuts) **if you don’t have mixed spice, you can mix: 1 tsp cinnamon powder ¼ tsp nutmeg powder ¼ tsp cloves powder ¼ tsp ginger powder ¼ all spice powder __________________________________ EGGLESS RECIPE 700g (4 cups) mix fruits (consist of cherries, apricots, raisins, plums, blackcurrants) 50g (1/2 cup) glazed red cherries 50g (1/2 cup) glazed green cherries 1 tbsp orange zest 180ml (3/4 cup) whiskey (you can also use brandy, rum OR gin) OR (orange or pineapple juice for non-alcohol) 125g (1 cup) pecans, chopped 125g (1 cup) cashews, chopped 283g (2 1/3 cup) all-purpose flour or plain flour 2 tsp mixed spice ** 1 ¼ tsp baking powder ¼ tsp baking soda ¼ tsp salt 226g (1 cup) unsalted butter, softened 225g (1 ¼ cup) light brown sugar 185g (3/4 cup) plain yogurt 1 tbsp molasses (OR jam) 2 tsp vanilla extract 1-2 tbsp orange juice (add when you feels the batter is too dry) Instructions: 1. In a glass jug or container, add the mix fruits, glazed cherries, orange zest and alcohol (or juice for non-alcohol). 2. Soak overnight or even up to 1 week, in room temp. On the day of baking: 3. Squeeze 1 tbsp orange juice and set aside. 4. Chop the pecans and cashews, set aside. 5. Strain the soaked mix fruits and nuts. 6. Preheat oven at 140°C/285°F. 7. Sift all the dry ingredients. 8. In a mixer bowl, add butter (softened) and sugar. Start with low speed for 1 min so that they come together. Then switch to medium speed and mix for about 5 min or until creamy, fluffy and pale. 9. Add eggs, one at a time. [for EGGLESS: add the yogurt, you may add all at one go). Mix until well incorporated. 10. Add molasses, vanilla extract and orange juice. Add 1 tbsp first. (Second tbsp after adding dry ingredients, add only if necessary like if the batter is too dry) 11. Add the sifted dry ingredients, in 2 batches. Use low speed so that no over mixing. Stop mixing as soon as the flour disappear. Do not over mix. (Add another tbsp of orange juice if needed) 12. Add in the strained mix fruits and nuts. Set the strained alcohol or juice aside for later use. 13. Pour into a 8x8x3 inch pan, greased and lined with parchment paper. 14. Cut 2 pieces of parchment papers with a hole in the middle for peeping purpose. This is to prevent the cake top from burnt and overcooked. Place these papers right on top of the cake. 15. Bake in preheated oven at 140°C/285°F for about 3.5 to 3.75 hours. Put cake on the lower rack. I know, yes! Bake for that long. Don’t worry if the cake will dry out, it won’t as we are not finished after baking :) 16. Let the cake cool for 30 min. 17. Randomly poke holes on the cake using a skewer. This is for absorption later. Brush the cake with the strained alcohol or juice. 18. Wrap the cake with cling film, make sure you wrap it tight to keep moisture in the cake. Let it sit in room temp overnight or up to 2 weeks (if you’re using alcohol) TIP: the longer it sits, the better the cake will be. If you’re using juice, refrigerate after 3 days of being in room temp. 19. Occasionally unwrap and brush the cake with more alcohol or juice. 20. The cake will be ready for cutting and to serve. _______________________________________ Follow me at: Instagram: @gracioustreatz Email: [email protected] Background music: Canon and Variation Copyright © Gracious Treatz. All rights reserved. Unauthorized usage or stealing this video is prohibited. |
| Category | Howto & Style |
| Tags | christmas cake | ultimate fruit cake | best fruit cake | traditional fruit cake | moist fruit cake | fruit sponge cake | christmas dessert | christmas desserts | easy christmas cake | dessert | baking | cooking | recipe | food | kitchen | homemade | howto | diy | fruit cake | easy fruit cake | recipes | war cake | how to make fruit cake | how to make easy fruit cake | fruit cake recipe | easy fruit cake recipe | boiled fruit cake recipe | easy dessert recipes | how to make | quick and easy recipe | cooking asmr |
