Monday, November 2, 2020

Rich Christmas Fruitcake


 Rich Christmas Fruitcake



This cake is delicious because it is, but also perfect for garnishing with marzipan and royal icing or fondant, i will be sharing my designs on the brink of Christmas, so stay tuned! If you would like decorating inspiration immediately , take a glance at the straightforward , simple cake I made this past Christmas.


INGREDIENTS

Fruit mix:

250 g of dried figs

125 g dried apricots

125 g of dates

100g dried cranberries

100 g mixed candied peel

125 g frozen cherries

125 g of raisins

125 g of raisins

125 g black currant

grated skin and juice of 1 large orange

100 ml dark rum

30 ml Grand Marnier or Cointreau

Cake:

100 g of coarsely chopped almonds

275 g soft butter

275 g of black muscovado sugar

3 tablespoons of molasses

1 teaspoon flavorer

4 large eggs

350g all-purpose flour

75 g ground almonds

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon powdered cloves

1/2 teaspoon ground ginger

10 cardamom pods are finely ground seeds


INSTRUCTIONS

1.Start baking each day before baking. Remove the tough stems from the figs and cut the figs, apricots, and dates into small pieces and place them during a large bowl crammed with cranberries and candied rind. Cut the glazed cherries - half in half, half in quarters and increase the bowl. Add raisins, raisins, raisins, orange rind , and juice; pour within the rum and Grand Marnier and blend everything. Cover and leave overnight, stirring occasionally.

2.The next day, preheat the oven to 140 ° C / 275 ° F / gas 1. Grease a round baking sheet 18 cm deep and coat the bottom and sides with a double layer of parchment paper, ensuring that 'it is well above the highest of the mold. .

3.Stir the chopped almonds into the fruit mixture. Put the butter and sugar during a large bowl and beat with an electrical mixer until it's pale and fluffy, add the molasses and flavorer , beat until smooth.

4.Add eggs and then beat. In another bowl, sift flour, almonds and ground spices.

5.Add one third of the flour mixture to the butter sugar mixture then add one third of the fruit mixture; keep alternating adding flour and fruit until everything is evenly blended, the mixture are going to be firm enough.

6.Scrape the dough into the prepared baking sheet, the dough are going to be on the baking sheet. Flatten the highest with the rear of the spoon and tap the pan once against the surface to pop bubbles. Wrap a folded sheet of brown paper round the can and tie it tightly with string.

7.Bake for 4.5 to five hours, until dark golden brown and hard to the touch. The skewers that are inserted within the middle will begin with a touch wet crumbs but no soggy batter on top. Lightly cover the highest of the cake with foil after about 2 hours to stop it from browning an excessive amount of .

8.Remove the cake from the oven and sprinkle with a couple of tablespoons of rum, cover the highest a touch with foil and leave within the pan until it cools completely.

9.Once cool, open the cake and repack in two layers of parchment paper then double layers of aluminium foil . Once every week or two, feed the cake by unwrapping it and pouring a spoonful of rum or Grand Marnier on top and bottom of the cake, then repack and store during a cool, dry place. . Don't feed the cake every week before frosting to stay the surface dry.