Manual Creating Tasty Fruit Cakes

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This was my first experience in both making and eating a I really dislike tweaking recipes before trying them but i had a few problems getting all the necessary ingredients, so i had to substitute pecans for mixed nuts mostly peanuts it turns out an I'd tried this one, it's so good especially when let it set for days in the fridge. I think next time I will cut out some sugar because it is a bit too sweet for my taste. I use more portion I followed the recipe to a 'T' and it turned out fantastically. I'm not a huge fruit cake fan but I loved it as did my family. I recommend this recipe to anybody and everybody.

This fruitcake was amazing! I had never made one before and was looking for a good recipe to share with my family. The small alterations I made were to bake it in a tube pan and one-loaf pan, i This Cake is way better than other fruit cakes I had and this one is the bomb and it's increbibly good!!!!!!!!! Recipe by: Brenda "My mother has been making this fruit cake at Christmas time for as long as I can remember.

My whole family loves it. I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant. Save to favorites. Added to shopping list. Go to shopping list.

Steps to Make It

Prep 35 m Cook 2 h Ready In 10 h 35 m Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight. Preheat oven to degrees F degrees C. Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper. In a large bowl, cream butter and confectioner's sugar.

Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour. In a clean bowl, beat the egg whites to peaks. Fold into batter. You might also like. White Texas Sheet Cake Sweet, simple tasty cake for a crowd! Cook 5-star weekday dinners every time.

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Per Serving: calories; Leave a few inches of parchment paper sticking up and out from the sides of the pan. This will make it easier to remove the fruitcake after it has baked. Place the butter, light brown sugar, and dark brown sugar in a bowl. If you have a stand mixer, place them in the bowl with a beater attachment.

If not, get a hand mixer out.

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Beat the ingredients until the mixture is light and fluffy. Make sure your butter is not completely cold and hard or this will make beating difficult. Add the eggs. Add one of the eggs and beat the mixture until the egg is incorporated. Add the other egg and beat the mixture again. Add the final egg and stir until combined. Add the brandy, orange juice and zest, and lemon zest. Stir the mixture until these ingredients are thoroughly combined.


Fold in the ground almonds, mixed nuts, and fruits candied and dried. Take a spatula and using your wrist, gently make circles, folding these ingredients into the batter. Do not simply stir or beat the batter or you'll lose all the volume you've created by beating the butter. Place the flour, salt, and baking powder in a separate bowl. Whisk these ingredients for 20 seconds to completely combine the leavening agent.

Fold the dry ingredients into your wet batter. Add the dry flour mixture into your wet batter. Spread the batter in your pan. Pour the batter into your prepared springform pan. Take a knife and smooth over the top. Set the springform pan on top of a larger baking sheet. Bake your fruitcake. Place the loaf in the oven and bake for 1 hour. Reduce the oven temperature and continue baking.

Turn the oven down to degrees F. Then bake your fruitcake for another 90 minutes. Test the fruitcake and remove from the oven. Stick a cake tester or toothpick into the center of the cake.

If it comes out clean, turn off the oven and remove your fruitcake from the oven. If it's not done, return the fruitcake to the oven and check every 5 minutes till it's done. Let the fruitcake cool completely while it's still in the springform pan. Poke several holes over the top of the cake and brush a little brandy over the top. Remove the fruitcake and wrap. Once the cake is completely cool, release the springform side of the pan and remove the bottom of the cake tin. Remove the parchment paper from the bottom and sides, then wrap the fruitcake completely in plastic wrap.

Cover the wrapped fruitcake completely with aluminum foil. Set the fruitcake in a seal-able storage bag or cake tin. Brush the fruitcake with brandy. Brush the fruitcake with a little brandy once or twice a week. Take care to re-wrap the fruitcake well.


Do this for several weeks, or until you're ready to serve the fruitcake. Method 2. Lightly butter a 9x5-inch loaf pan and set it aside. Place the butter, sugar, cinnamon, ginger, baking powder, salt, and vanilla in a bowl. Beat the ingredients until the mixture is smooth. Add the flour. Add the flour to your mixture and carefully stir until the flour is completely mixed in. Stir in the pineapple. Dump in the can of pineapple with its juice. Stir till the liquid is combined. Mix in the dried fruit, nuts, and candied cherries. Stir these ingredients in until they're just combined. Avoid over-stirring the mixture, since this can make your cake tough.

Pour the batter into your prepared loaf pan. Sprinkle the coarse white sugar evenly over the loaf.

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Cover the fruitcake with foil and finish baking. After an hour, take a sheet of foil and set it over the top of the fruitcake. Bake for another 15 minutes. The foil will keep the fruitcake from burning while it finishes cooking. Turn the fruitcake onto a rack. Once you've taken the fruitcake out of the oven, let it rest in the loaf pan for 20 minutes. Then, run a knife around the sides of the pan and flip the fruitcake onto a wire rack to finish cooling. Letting it rest 20 minutes helps all the nuts, fruit, and cherries set up.

Let the fruitcake cool completely.

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Wait till the fruitcake is completely cool before slicing it. If you try to slice a warm fruitcake, the pieces will tear and fruit or nuts may come out in clumps. Yes No. Not Helpful 2 Helpful Grocery stores vary with prices, but these are all common ingredients and can cost up to 15 dollars. Mix the wet ingredients and the dry ingredients separately and then fold them together at the last moment before putting the mixture in the baking dish.