Facebook Instagram Pinterest Twitter YouTube LinkedIn. Combine fruit and 1/2 cup of brandy in a large bowl. In another large bowl, cream shortening and sugar. A lighter golden version of a traditional dark fruit cake. Mix and sift flour, baking powder, salt and mace. Mix in the eggs, 1/2 cup water, oil and 1/2 cup … Remove cake from pan(s). If candied fruit isn't to your liking, use dried fruit such as golden raisins and apricots; for a taste of the tropics, add pineapple, mango, cantaloupe, dates or papaya. Let cool in the cake pans for 10 minutes, then remove to wire rack. It's packed with ingredients like sweet candied pineapple, cherries, and crunchy pecans. King Arthur Baking Company, Inc. All rights reserved. Cool the cakes in pans on racks. Add fruit and nuts. GOLDEN FRUIT CAKE! Overwrap with foil. Add sugar slowly and cream until fluffy. Since 1880 Gold Medal’s fine, dependable qualities have helped make holidays merry with luscious fruit cakes and … 2020 Wrap cake in brandy- or fruit juice-moistened 100-percent-cotton cheesecloth. Cool in pan 10-15 minutes, then turn out and cool completely on wire rack. Remoisten cheesecloth with brandy or fruit … To prepare the fruit: Combine the dried fruit (except for the candied cherries) with liquid in a bowl. Spoon the batter into the lightly greased baking pans, filling them three-quarters full. Mary Berry's easy fruit cake. It’s packed with lighter-coloured fruits and laced with a light rum – a delicious change from the more traditional dark fruit cake. Bake in greased pans lined with wax paper at … Celebrate the time-honored holiday tradition of fruitcake with these unfussy recipes from the chefs at Food Network. Baking Parchment Paper - Set of 100 Half-Sheets, 2 cups (283g) raisins: golden, jumbo, or your favorite type of raisins, 3/4 cup (170g) brandy, rum, or whiskey; or apple juice, plus extra to brush over the cakes when they come out of the oven, 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F, 2 cups (227g) diced pecans or walnuts, optional. When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or flavored syrup weekly), before serving. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. Beat in vanilla. What Goes Into My SW Fruit Cake. To the remaining one third batter, add the spice layer (cinnamon, clove, allspice, raisins and pecans) and fold to combine completely. Add eggs, one at a time, beating well after each addition. The main difference, I've been told, is that Mrs. Harvey's cake uses an extremely generous amount of vanilla and lemon extracts, while omitting some of the spices that one finds in a more traditional fruitcake. Two standard loaves, or an indeterminate number of smaller gift loaves, depending on size. Add lemon juice, peel and vanilla. Keep a pan of hot water on lowest shelf of oven while cake is baking. Brush the warm cake all over with simple syrup, brandy, or the liquor of your choice, if desired. Decorate with pecan halves and finish baking. Cover and store in a cool, dark place for 5-7 days, stirring each day. Spoon the batter into the lightly greased baking pans, filling them three-quarters full. Bake the cake in a preheated 300°F oven for 70 to 80 minutes, depending on its capacity. Plump golden raisins make these pretty molded fruit cakes ideal for Holiday Giving. Remove the cake from the oven, wait 10 minutes, then loosen the edges with a spatula and turn it out onto a rack. Pour into prepared pan. Preheat the oven to 300°F. Or use the fruit/nut combination suggested below. Add flavoring. In another large mixing bowl combine cake mix, pudding mix, eggs, oil and water. Simmer gently … Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. King Arthur Unbleached All-Purpose Flour - 3 lb. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean. Cover and let the mixture steep overnight. Wrap the cakes in cheesecloth … It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste. As you may know, there's a very famous recipe, Mrs. Harvey's White Fruitcake, but many other have followed after. Bake the cakes for 50 to 80 minutes, depending on the size of the pans; smaller pans will bake for the shorter length of time. Beat for 3 minutes. Store in the refrigerator for 2 to 8 weeks to mellow flavors. Bake at 350º for 25-30 minutes, or until an inserted toothpick comes out clean. In a large bowl, combine cake mix and pudding mix. Copyright © Stir in well beaten eggs. Orange Cranberry Pound Cake with Vanilla Glaze, How to Make Benne Seed Wafers—the Cookie Your Holidays Are Missing, Do Not Sell My Personal Information – CA Residents, 2 packages (15 ounces each) golden raisins, 1-1/3 cups diced candied pineapple (about 8 ounces), 1 cup chopped candied cherries (about 8 ounces). This easy fruit cake uses Sukrin sweetener instead of sugar and is dairy free. Most fruitcake recipes call for dark brown or muscovado sugar. Mix raisins, nuts and 1/4 cup flour. 100g golden syrup, plus an extra tbsp for the top. Brush with brandy or the liquor of your choice while warm. Bake at 275° for 3 hours. It's boozy and fruity, with loads of cherries, apricots and raisins. If you like a lighter fruit cake that still has lots of fruity … Bake for about 2 hours until cake tests done. Our beloved Golden Fruitcake is back by popular demand! Drain well and set aside. Remove the cakes from the oven. Add eggs, one at a time, beat well after each. Lightly grease the loaf pans of your choice: two 8 1/2" x 4 1/2" loaf pans OR five 7" wooden bakers OR six 7" paper bake & give pans. The making is easy–Betty Crocker’s tested fruit cake recipe sees to that. Combine the flour, cream of tartar, salt and baking soda; add to creamed mixture alternately with milk. 2 level tsp mixed spice. This is the best fruit cake in the world – and the only fruit cake that I’ve ever loved and enjoyed. In a large mixing bowl, combine the raisins, dates, candied fruits and nuts. Pour over the existing batter in the cake pans. … Cream butter and sugar until fluffy. A Golden Fruit Cake As A Christmas Cake is a lightly spiced fruit cake packed full of golden sultanas, apricots, pineapple, mango, citrus peel and a cheeky bite of crystallised ginger all bought together with a little hint of golden rum. Mix in approximately 1 cup of the flour. Add almond and fruit mixture and mix well. Fill pan 2/3 full with batter. 450-500g chopped dried fruit, whatever you like. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. 200g strong white flour. Bake at 300° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Since this recipe also contains pumpkin purée, I guess we could call it a Pumpkin Fruit Cake and serve it at Thanksgiving?. Bake in the preheated oven for about 3 hours, or until a toothpick comes out clean when inserted into the cake (not into fruit). In a large mixing bowl combine all fruits and nuts. Spoon into nine greased 5-3/4x3x2-in. Use your favorite dried fruits, plus candied cherries and nuts, in this light-gold, mildly flavored cake. Spoon into nine greased 5-3/4x3x2-in. To prepare the cake: In a large bowl, beat together the butter, sugar, corn syrup, baking powder, salt, and flavors. Mary Berry has created the perfect fruit cake recipe for Christmas. While this recipe has received rave reviews and become a staple for many readers, I’ve teamed up with All-Clad to showcase their new Pro-Release Bakeware Set and Silicone Tools , and give this fruit cake recipe … Golden Fruitcake Recipe photo by Taste of Home. Taste of Home is America's #1 cooking magazine. Serves 25-30 300g (10½oz) soft, ready-to-eat apricots, chopped Another recipe I have been saving from my 60 years of collecting SPECIAL RECIPES, and now I would like to share them with you. Place raisins in a large bowl; cover with boiling water and let stand for 5 minutes. In remaining dry mix dredge 7 1/2 cups assorted dried fruit bits and nuts (apricots, dates, pecans, golden raisins, etc). Heat gently until the butter melts, then bring to the boil. Add the undrained fruit, the candied cherries, and the nuts. Roughly scissor the pears and apricots into small pieces and put them into a saucepan with the sultanas, butter, sugar, rum and ginger jam or preserve, or indeed marmalade. To bake this cake in a Bundt pan: Grease a 9- to 12-cup capacity (9" to 10 1/2") Bundt pan and prepare the cake batter according to the recipe instructions. Transfer the batter to the prepared pan, filling it to 1" of the rim of the pan. Put the butter, sugar, dried fruits, cherries, orange zest and juice and brandy into a large saucepan. Cream shortening. One-half hour before cake is done, brush top with corn syrup. It's moist and filled with goodies. Cool for 10 minutes before removing from pans to wire racks. Add flour and toss until fruits and nuts are well coated. And results are certain when you use this recipe with Gold Medal — the flour it was made for. Stir in the walnuts, pineapple, cherries, coconut and raisins. This holiday season classic is delicious served with Hickory Farms' Classic Tea Collection or Holiday Celebrations Coffee. Add the undrained fruit, the candied cherries, and the nuts. Stir in the flour alternately with the milk. Stir in the walnuts, pineapple, cherries, coconut and raisins. Stir in the flour alternately with the milk. 6 cups finely diced mixed dried fruit, such as dried apples, pears, apricots, and golden raisins 1 1/2 cups chopped walnuts (5 1/2 ounces) 1 3/4 cups brandy 1/2 cup (1 stick) unsalted butter, … What a delicious golden way to say "MERRY CHRISTMAS" NANCY 12/10/11 loaf pans. Wrap in saran and add a gorgeous GOLDEN RIBBON BOW! Add fruit and flour mixture alternately with brandy, stirring well after each addition. Bake the cakes for 50 to 80 minutes, depending on the size of the pans; smaller pans will bake for the shorter length of time. Fruitcake has been favored by my family ever since my sister shared this light version. 2 large eggs. Preheat oven to 150°C and grease a 22cm round deep cake tin.Line with three layers of brown paper, extending papers 5cm above rim loaf pans. When cool, remove them from the pans and carefully peel off the foil or paper. 1 level tsp baking powder. I used a square cake pan but you can also bake it in a round tin if you prefer. Preheat oven to 300 degrees F. Line base and side of deep 8-inch round cake pan with two layers of parchment paper, extending paper 2 inches over edge of pan. Nancy 12/10/11 mary Berry 's easy fruit cake recipe sees to that pan 10-15 minutes depending... Them from the more traditional dark fruit cake a light rum – a delicious change the! 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