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 21 southern 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.
21 Southern Fruit Cake Recipe
Southern Fruitcake
Really Good Fruitcake
Southern Fruitcake
Dark Fruitcake
Southern Fruitcake
Old Fashioned Fruitcake Recipe
Eudora Welty’s White Fruit Cake
Southern Fruitcake
White Fruit Cake
White Fruitcake
Icebox Fruitcake
Good Fruitcake
Everyone’s Favorite Fruitcake
Old English Dark Fruit Cake
Free Range Fruitcake
Annie’s Christmas Fruitcake Recipe
Cassandra’s “Light” Fruitcake
Spiced Rum Fruitcake
What is the best liquor for fruit cake?
Strong, flavourful spirits with a high ABV are ideal for feeding fruitcakes. You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.
What’s the green stuff in fruitcake?
Paradise Green Candied Cherries–also known as Glace Green Cherries–have been a part of candied fruit recipes for generations. Green candied cherries are sweet and chewy, and complement red candied cherries in a variety of recipes, making for a more colorful and tasty baked treat.
How do you keep fruitcake moist?
You can either soak cheesecloth in brandy, bourbon, whiskey, rum or other liquor and then wrap it around the cooked, cooled fruitcake before wrapping in plastic wrap and storing, or simply brush the cake with an alcohol of your choice and wrap tightly.
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.
How long do you soak a fruitcake?
The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
What can I substitute for 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 is the difference between light and dark fruit cake?
DARK VS.
Dark fruitcake includes molasses and brown sugar, black fruits like currants, and dark liquors. Often meant to be eaten before they’ve aged, light cakes (like the one shown) are made with granulated sugar or light corn syrup, and golden and yellow fruits, with or without light liquors.
What is in a Claxton fruit cake?
Our Regular recipe cakes feature the original Claxton blend of Raisins, Candied Pineapple, Walnuts, Glace Cherries, Candied Lemon and Orange Peel, Pecans, Candied Papaya, and Almonds, folded into a golden batter with imitation rum flavor added.
What candied fruit is in fruitcake?
Today, citron fruit is used to make candied citron peel as well as being used commercially as a source of pectin, which is soluble fiber. The candied peel used in fruitcake is brined and fermented for several weeks, desalted, boiled, and then candied in a sugar solution.
Should you soak dried fruit before baking?
If you plan to cook or bake with dried fruit, soaking it first will keep it plump and moist. It also prevents the fruit from absorbing excess liquid from the recipe. It’s a small step, but one that can make a real difference in the final quality of the dish.
Why is my fruit cake so crumbly?
Why is my fruitcake crumbly? Measure the ingredients properly, so there a good balance of fruit to the cake batter. Too much fruit means there is not enough batter to hold it all together. Alternatively, too much sugar in a cake batter to crumble when you cut.
Does fruit cake get better with age?
Fruitcakes taste better with age! This is called “ripening.” Liquor based cakes may be stored several months in advance in a cool place prior to serving. Non-liquor soaked cakes may be kept in a cool place or in refrigerator for short term storage or a or freezer for long storage.