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 traditional 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 Traditional Fruit Cake Recipe
World’s Best Fruit Cake
Everyone’s Favorite Fruitcake
Good Fruitcake
Traditional British Rich Fruitcake
Fruit Cake
Holiday Fruitcake
Fruit Cake
Christmas Cake – EASY moist fruit cake
Old English Dark Fruit Cake
Old Fashioned Fruitcake
Old Fashioned Fruitcake Recipe
Free Range Fruitcake
Traditional Christmas Fruit Cake With a Twist
Traditional Irish Christmas Cake
Super moist fruit cake recipe
Christmas Boiled Fruit Cake
Old Fashioned Boiled Fruit Cake – Super Moist!!
Spiced Rum Fruitcake
Why do you soak fruitcake in alcohol?
The alcohol added to the cake to age and maintain it acts as a preservative, allowing people to keep or regift a fruitcake for years.
Is there such a thing as a good fruitcake?
In a good fruitcake the batter should barely be perceptible, acting merely as adhesive to bind the fruit and nuts. Broken down into its parts, a good fruitcake contains ingredients that most people love: plump dates, candied cherries, almond extract, pecans, walnuts and sugar.
Which alcohol is best for soaking 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.
How do you make Jamie Oliver fruit cake?
Ingredients
- 600 g raisins.
- 200 g currants.
- 100 g dried sour or glacé cherries.
- 250 g mixed dried fruits, try prunes, apricot, apples, pears finely chopped.
- 400 ml booze, plus extra to ‘feed’ the cake (brandy, sherry, Tia Maria, rum… all work well)
- 300 g butter, at room temperature.
- 200 g dark brown sugar.
- 1 lemon.
How do you make fruitcake better?
How to Revive a Fruitcake
- Place a 1/2 cup of alcohol in a sauce pan along with the zest from an orange. …
- With a skewer, poke numerous holes into your cake, making sure the holes go all the way through.
- Set your cake into the sauce pan and heat it until the alcohol starts to simmer.
Which brandy is best for fruit cake?
The Best Brandy for Fruitcake
- Courvoisier VSOP is the perfect brandy for when you want to level up your fruitcake – or any other recipe you’re making. …
- Bertoux Brandy comes from California where it’s made with a Solera-style distillation method. …
- Laird’s Applejack is a beautiful blend of neutral spirits and apple brandy.
What are the green things 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.
Why does my fruit cake crumble when cut?
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.
Who makes the best fruit cake in the world?
How do you know when a fruit cake is cooked?
When should I ice my Christmas cake?
There’s no hard and fast rule about when to ice your cake, but it’s best to do it between 24 hours and a week ahead of the big day.
What temperature should a fruit cake be when cooked?
Bake fruitcakes slowly, at a low temperature — between 275 to 325 degrees F (135 to 165 degrees C). The cakes are dense with fruit that will release liquid during baking. Test for doneness by poking a skewer or a toothpick near the cake’s center. It should come out clean.
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.
Why is my Christmas cake bitter?
Too much baking powder or baking soda in a cake will not only cause it to taste bitter and metallic, but it will probably also make a huge mess in your oven as it rises beyond your expectations. … It’s better to err on the side of some wasted flour to make sure you get all the extra leavener out of the cake.
What temperature should a Christmas cake be cooked at?
Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.