wedding fruit cake recipe with brandy

I know it’s got a bad reputation here in the US, but I truly love this recipe and I’m on a mission to change as many American minds about fruitcake as I can. Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing. Serve unadorned or with the marzipan and fondant to finish. Eileen, I’ve been wanting to make a fruitcake forever and finally used your recipe. Check the whiskey again. This delicious and moist White Fruitcake Recipe, filled with nuts and brandy-soaked fruits, will encourage you to put fruitcake back into your holiday baking plans. Can you bake these in loaf pans using the same temp and time duration? Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Royal icing drizzle would be fine. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board. The temp would be the same, but the time would probably be different depending on the size and color of the pan. Roll the marzipan to a 14" round. 1/2 cup (1.5 oz, 45g) almonds, coarsely ground, 2/3 cup (80 ml) brandy plus more for aging (see note), 1.5 cups (7.5 oz, 210g) all purpose flour, 3/4 cup (6 oz, 168g) unsalted butter, room temperature, Marzipan holly and silver dragees for decoration. It took a couple of years and a few suggestions from mom to get to this fruitcake recipe that I’ve been making for over 20 years now. Warm the apricot jam in a saucepan, then pass it through a sieve. To cover the 20cm/8in thick cake boards, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Using the cutters, cut out different sized flowers. But Mama's a Southern Baptist, so drinkin's a sin. Also should I cover the cake immediately after brush the brandy over it…. They’ll keep for months in a tin until we’re ready to indulge again. Mmm…. Set aside. Required fields are marked *. Paint the fruit cake all over with the apricot jam. I used this recipe for 10 years in my custom cake business. Add extracts. Her signature dessert is a meticulously faithful execution of Great-Aunt Margaret's Christmas fruitcake recipe, which must be soaked in peach brandy. Turn the crake pan to 350 degrees. I have been baking fruitcakes for years, but it is almost impossible to find the candied fruit in the seasonal section of the grocery stores any more. Ha, ha, very funny. Submit a Recipe Correction 4-7 oz confectioner's sugar, about 1-2 cups. Pour the warm gelatin mixture into the sugar all at once. I started this at the end September and I brush with brandy once a week. Thanks for your recipe and clear instructions. First, sample the whiskey to check for quality. If working by hand use a wooden spoon to mix until combined. And the spoon. All that brandy goes into the dried fruit and nuts and into the cake itself. Place four of the pillars on top, positioning each one over a dowelling rod. I want to try it. Packed with real dried fruits, and loads of brandy, this will make you and your family a believer in real fruit cake! If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated. Mix on the tuner.Throw in two quarts of flour. Ok, NOW can we talk seriously about fruitcake? I did bake it in a 9″ springform pan. Tap the pan on the counter to get all the air bubbles out. The cake will be quite heavy by the time it’s ready. Place the fruit in a large bowl with the orange juice and brandy. My only problem was my pan: it was niine inches but too shallow. Sift together the flour, baking powder, cinnamon,nutmeg, ginger and salt. Slowly beat in the eggs, one at a time, until well combined. Check the whiskey again. I’ve never had a problem with a cake cracking. The liquor not only softens the fruit part of the fruitcake, it also softens and mellows the cake part of the fruitcake. Equipment and preparation: For this recipe you will need a 15cm/6in, 23cm/9in and 30cm/12in round cake tin, thin cake boards of respective sizes, and 20cm/8in, 28cm/11in, 35cm/14in thick cake boards. By the way, I wasn’t sure which of your recipes to use so I purchased 2 bottles of brandy just in case. Grease the oven. I have several loaf pans, a couple with a dark finish and one with a light finish. Preheat the oven to 350F. Fold in the soaked fruit and all the liquid. In a large mixing bowl, cream the butter and sugar until light and aerated. Add 2 dried anything. Whatever you find left. When ready to use, knead the fondant until it's smooth and supple. Repeat this step. You can fold the batter into the fruit by hand since that is the heaviest part and can be hard on the mixer’s motor. The night before add all your fruit into a large bowl with the brandy and leave to soak. Thanks Susan, I usually make a 5x batch. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. Ok, ok, one more joke and then we move on. Measure, cut and insert the rods in the same way for the 30cm/12in cake. Use a toothpick right in the center to make sure it’s baked through. And what’s the limit to try to brush on. To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover … The cake and the dried fruit will continue to absorb the liquor. The small cakes age faster and are our “snack” cakes while we’re waiting for the larger cakes to finish aging. Throw in about 2 tablespoons of brandy (or other liquor of preferred taste) to plump up the fruit. Brush the marzipan with brandy. Paint the cake with cooled, boiled water. We still have two small fruitcakes left from the holidays. All of these are available from specialist cake shops. 1. Set aside to dry for a couple of hours. Thanks for the great recipe. It won’t be as dense and mellow, but it’s otherwise impossible for me to stop tasting tiny bits until it’s gone. Stir in the dried fruit, zest and brandy. Gradually pour in the cow. Add the brandy, mix well and cover with cling film. Stir in the soaked fruit. The first Christmas after I graduated from pastry school she asked me if I could make a good fruitcake. 1 cup butter 2 cups sugar 6 large eggs 2 teaspoons baking powder 3 cups flour, sifted 1/2 t. salt 1 cup bourbon 1 pound pecans, chopped 3 cups white raisins (or use candied fruit) 1 t. nutmeg AND ~ a very large bottle of bourbon whiskey ~. Generously butter the bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper. Of whiskee. Cream the butter until fluffy. Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. Hi Eileen . A minimum of 6 hours should do the trick. Wedding Cake 4 Tier Stands. It’s so good. Cakes baked in the pans with the dark finish bake a little faster and brown a little more. Trim the edges. Also, I didn’t give enough attention to the edges and they were a bit dry. I’ll correct that next time. Ensure that the greaseproof paper comes above the tin by about 9cm/3in so the top of the cake doesn’t burn. Add the eggs into the mixture one at a time Bake until a toothpick poked in the center of the cake comes out clean, about 55 minutes. I just love the first recipe, what a hoot! I bake cakes in all different sizes and give them as gifts (yes, people DO want fruitcake). It smells great and I really want to cut into it, but I will wait until Christmas week. If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. Read about our approach to external linking. Yes, I said fruitcake! Put the water in a small microwave-safe bowl. Line a 9" cake pan with a parchment round. So far, the cake has absorbed it all but it’s very heavy. Sorry, it’s just too integral to the flavor of the cake. … Beat egg yolks … I mix the fruit in a large bowl, then mix the batter in the mixer. Add dragees, stencils, glitter and marzipan holly or other decorations as you like. A plastic bowl scraper is helpful for handling the fondant. Roll the fondant to a 14" round and cover the cake over the marzipan. I like a softer marzipan for covering cakes so I use less sugar. Your recipe looks delicious. The fruitcakes that you find in the grocery and the big box stores are gross. Marzipan is very expensive to buy in the grocery store, and is often dry and flavorless. Scrape down the bowl and the beater. The trick is to soak the cakes in brandy for 3 days, then wrap in brandy soaked muslin (cloth), wrap airtight and “mellow” for six weeks. If you want to tint the fondant, this is a good time to add the coloring. Combine all the nuts and dried fruits with the lemon zest and juice. No creaming, beating or soaking of fruit required! You will also need eight dowelling rods, eight cake pillars and different sized sugar flower cutters. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Transfer to a large bowl and stir in the flour and spice. Love and the useful info on your website. Even heavier if you cover it with marzipan and fondant. Unwrap the cake. To make the roses, pinch off a little icing and roll it in the palm of your hands to … I used a 9″ pan but I don’t think it was deep enough. Trim the marzipan flush with the bottom of the cake and board. I’m just not a fan so I use fondant as thin as possible to mostly taste the marzipan. Unlike Ashley, I had a tiny bite last week and it’s delicious. 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. Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing. But my mom is from Ireland and did grow up eating it. Using the edible glue, arrange the sugar flowers in on the top of the cake and around the sides of the 15cm/6in, 23cm/9in and 30cm/12in cake. Hi Eileen, I am going to make this for the 2020 season. Moist Fruit Cake Recipe Chelsea Sugar. I’m wondering if I can use any dried fruits (pineapples, apples, etc.). Throw the bowl out the window. Hi Barbara, sorry I no longer sell cakes. Assemble all of the ingredients. When you’re done with the fruitcake jokes let’s talk about this truly delicious and traditional fruitcake recipe. Make sure each cake has plenty of protection around the outside and the top is covered with a double layer of parchment (not touching the cake mix). Have I over done it with the brandy or is this how it is supposed to be? Cover the bowl and let it sit overnight. Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment. Trim off any excess icing. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. MOTHER'S DARK FRUIT CAKE I make good fruit cake using the circa 1970 Joy of Cooking recipe. The nuts do not stay crunchy, but you do get the texture from the roughly chopped walnuts. As soon as the pan is removed from the oven pour 1/4 cup of brandy over the top of the cake. METHOD. Just keep an eye on the cake as it bakes and after the first 30 minutes or so check it every 10 minutes. Lick the batter off the floor. If it's well wrapped and kept in an air tight container, the fondant will keep for several weeks. Sprinkle the gelatin powder evenly over the surface of the water. Your recipe is a revelation, not just in fruitcakes but in baking in general. Moisten the cheesecloth with additional brandy every few days for about a week. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Turn the fondant out onto the plastic wrap. Combine all the nuts and dried fruits with the lemon zest and juice. Do you mean with plastic wrap or with the marzipan and fondant. Add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Stir in the dried fruit, zest and brandy. Mix fruits and nuts, sprinkling with most ... 3. Homemade marzipan is cheaper than pre-made, is super easy to make and tastes much better. Also, try flipping the cake over each week to even out the moisture. Thanks. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Let the gelatin "bloom" for 5 minutes. What is the measurement like if I want to use self raising flour? I love the funny recipe too! Eileen, I’m having the same problem with cracking. It’s not a huge crack, it might even be me handling it wrong (from me picking it up and flipping it). Roll small pieces of bronze sugar paste in balls and stick them into the middle of the flowers with the edible glue. I’ll double down the saturation around the edges. Ready? Also, if you’re planning to cover the cake with marzipan and fondant, any cracks or lumpy bits can be evened out with apricot preserves before covering the cake. Although I usually try to give alternative options to liquor as an ingredient, I can’t really offer a substitute for the liquor in this recipe. You can also divide the batter between two 6" pans for smaller cakes. Tastes delicious and bakes well last minute too. Next, sift two cups of salt. Mix the almond paste and corn syrup on low speed with a beater attachment until it forms a smooth paste. 24 oz (5 cups, 685g) confectioner's sugar, 3.5 oz (1/4 cup plus 2 Tbsp, 95g) white corn syrup. Here’s my favorite “funny” fruitcake recipe. Place currants, sultanas, raisins, glace cherries and mixed peel in a large mixing bowl. After the cake was baked, it was covered with a pure writing the date of the wedding onto a tablet. Add one table. The cakes can be covered with marzipan up to one month ahead and can then be iced three days in advance. Preheat oven to 350 degrees F (180 degrees C). BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy. An easy Christmas cake that turns out perfect every time. If you love this recipe please consider giving it 5 stars. Pour the batter into the prepared cake pan and spread it out to an even layer.

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