Christmas Fruit Cake Recipe With Brandy

Store in a cool place for up to 3 months to mature occasionally unwrapping and spooning over 1 2 tbsp brandy.

Christmas fruit cake recipe with brandy.

Her signature dessert is a meticulously faithful execution of great aunt margaret s christmas fruitcake recipe which must be soaked in peach brandy. The only changes i made were to double the amount of brandy and used it to soak the fruits for 24 hours before making the cake. Try icing with almond paste for a more festive touch. Fruit cake is a traditional british christmas cake that is full of fruits and nuts and laced with alcohol usually brandy.

Store the cakes in a cool place for at least 1 month before using this is when they are best a few days before serving unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum. This is the perfect fruitcake recipie. Brandy and orange juice add extra flavor and you can adjust the amounts of fruit and add some chopped nuts if you like. It also requires an overnight proof so take that into consideration before starting this fruitcake.

And then there s christmas pudding which confuses too christmas cake and fruitcake often refer to the same thing. But mama s a southern baptist so drinkin s a sin. Line base and side with three layers of baking paper extending paper 5cm above pan edge. Good cake texture and not too much fruit.

The cake mixture using four eggs filled an eight inch round tin and took three and a half hours to bake at the stated temperature. This recipe makes two cakes so you can give one away to a friend or loved one. However the american version of fruitcake often differs significantly. Combine fruit jam rind juice and cup of the brandy in an extra large bowl.

Now wrap each cake with 2 layers of heavy duty aluminum foil. Tie a ribbon around the cake if you like before serving. Wrap each cake in about 4 thicknesses of cheese cloth. Put 1kg mixed dried fruit the zest and juice of 1 orange and 1 lemon 150ml brandy or other alcohol 250g softened butter and 200g light soft brown sugar in a large pan set over a medium heat.

Beat butter and sugar in small bowl of an electric mixer until pale and creamy. Recipe from mary berry s complete cookbook 25. A cake with lots of candied dried fruits in them a spicy sweet flavor profile and the presence of an alcohol such as rum. Decorate the cake with glacé fruit marzipan or ready to use icing.

Grease a 22cm round x 7cm deep cake pan. This recipe is started in october or november so as to let it mellow before the holidays. The holiday season presents a prickly moral dilemma for my mother. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother.

The recipes for these two traditional holiday baked goods can be very very similar.