What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 pioneer woman fruit cake recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Pioneer Woman Fruit Cake Recipe
Fruit Cake
Fruit Cake
Fruit Cake
Boozy Berry Upside-Down Cake
Cuppa Cuppa Cake
Holiday Fruitcake
Christmas Rum Cake
Fruit Tart
Deep Dish Fruit Pizza
Dump Cakes
Strawberry Cake
The Best Fruitcake
Fruit Cake for Christmas
How do you make a Mary Berry fruit cake?
Mary Berry’s classic fruit cake
- 350g/12oz currants.
- 225g/8oz sultanas.
- 225g/8oz raisins.
- 175g/6oz glacé cherries, rinsed, dried and quartered.
- 175g/6oz ready-to-eat dried apricots, snipped into pieces.
- 75g/3oz mixed candied peel, finely chopped.
- 4 tbsp brandy, plus extra brandy for ‘feeding’ the cake.
- 275g/10 oz plain flour.
What is the best liquor to soak fruitcake in?
As for what alcohol, rum or brandy is pretty traditional for soaking fruitcake, but almost anything will work. I had two cakes, and used madeira on one and marsala on the other. Dip a pastry brush into the bowl of booze, and brush alcohol across all surfaces of the cake.
How do you make a simple fruit cake at home?
Method
- Preheat the oven and prepare the pan: Preheat the oven to 325°F (160°C). …
- Combine the sour cream and baking soda: In a small bowl, mix together the baking soda and sour cream. …
- Toss the fruits and nuts with flour: …
- Make the fruitcake batter: …
- Bake the fruitcake: …
- Cool on a rack, then, sprinkle with brandy:
Why do you soak fruitcake in alcohol?
Storing a Fruitcake
Fruitcakes soaked in liquor can last for months or even years if you periodically add more liquor. Since alcohol kills bacteria, it slows down the spoiling process.
How do you make a fruit cake moist?
Either soak the cheesecloth in whiskey, rum, brandy, bourbon,or other liquor and then wrap it around the cooked, cooled fruitcake. Then wrap it again using a plastic wrap and store . You can also simply brush the cake with an alcohol of your choice and wrap tightly. For soaking and brushing ,do not use wine.
Do you use plain or self raising flour for fruit cake?
Everyday Cooks Tips:
- Dried fruit: Use any mixture that you like. Either a ready mix, or whatever you have or like. …
- Butter: If it’s cold, heat in the microwave for 30 sec on LOW. …
- Brown sugar: Dark or light is fine.
- Flour: If you don’t have self-raising flour, use plain flour and add 2 teaspoons of baking powder.
How do you make a fruit cake taste better?
Since I had never had fruit cake before, I decided that I wanted to do a taste test.
- Place cake onto foil wrap.
- Poke holes in cake with toothpick.
- Brush top and sides of cake with alcohol.
- Close up the foil around the cake.
- Brush with more alcohol weekly and recover.
- Serve.
Can a fruit cake be too moist?
If the cakes have not moistened and become uniformly heavy in two weeks, apply more liquor or fruit juice, wrap in clean cheesecloth and plastic wrap and put back into your airtight container. Repeat this until they are moist and heavy. If the cakes are too moist, remove them from the container and all wrapping.
Can I use whiskey instead of brandy in a fruit cake?
Whiskey serves as a great substitute for brandy in a fruitcake. Although whiskey comes from fermented grain mash while brandy is made from fermented grape mash, the process is so similar, that the flavor will be similar as well.
What makes a fruit cake dry?
You cooked the cake too long
Oven temperature. Ingredients temperature. On a warm day and/or if your butter and eggs have been out of the fridge for some time, the cake mixture (batter) will be warmer than on a cooler day, so will cook quicker.
Why does my fruit cake crumble when cut?
Dense cakes result from flours with a high protein content and from using too much flour in the dough. If your cake falls apart when cutting and you used all-purpose flour in your recipe, the high gluten content is why you have a cake that’s moist but crumbly.
How do you keep fruit from sinking in a fruit cake?
Simply toss the fruit in a small bowl with a small scoop of flour and add the lightly covered fruit to your cake mix and follow the rest of the recipe as normal. The light flour coating helps the fruit to ‘stick’ to the cake mixture better, stopping them from sinking.