SUPER MOIST FRUIT CAKE RECIPE
Super moist fruit cake recipe will help you make soft and moist fruit cake in a very simple and easy 3 step method.
Provided by Bincy Chris
Categories Breakfast
Time 2h40m
Number Of Ingredients 19
Steps:
- Step 1.Boil the dry fruits In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.Step 2.Add all the rest of ingredientsAdd the eggs (lightly beaten) and vanilla extract(optional) and the nuts.Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn't add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.The taste of a fruit cake is mostly the aroma of that cake :)Mix everything together, just until everything is well incorporated.Step 3.Bake the fruit cakeTransfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.Large baking tray (8 inch) will take slightly less baking time. Let the cake cool completely.Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.
BEST BOILED FRUITCAKE
This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.
Provided by Mark Richards
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
- Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
- Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
- Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
Nutrition Facts : Calories 587.5 calories, Carbohydrate 99.4 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 621.1 mg, Sugar 38.4 g
FABULOUS BOILED FRUITCAKE
A very tasty boiled fruit cake its not heavy--simple to make and inexpensive. this has become a firm favorite with the family This was given to me well over 40 years ago, by an Australian farmers wife. She used to do all her baking in an old wood stove!
Provided by JoyfulCook
Categories Lunch/Snacks
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the sugar, water,margarine, bicarbonate of soda and dried fruit in a medium saucepan and slowly bring to the boil. As soon as it starts to boil, remove and leave to completely cool.
- Add the well beaten egg, mixed spice, pinch of salt, and the flour; mix well.
- Line a 9-inch cake tin. Cook at approximately 170°C for about an hour to an hour and a quarter.
- To stop it drying out while cooling, it's advisable to drape a clean tea towel over the cake after about half an hour.
- NB - if you are in a hurry for the fruit to cool - place saucepan in some cold water in the sink, iit will cool in under half the time.
OLD FASHIONED BOILED FRUIT CAKE - SUPER MOIST!!
There is nothing like an old fashioned boiled fruit cake recipe as it yields a super moist, soft and dense Christmas Fruit Cake that lasts for long!!
Provided by Sushma Iyer
Categories Dessert
Number Of Ingredients 14
Steps:
- Start by dicing the fruits. Place fruit, butter, sugar and water in a large saucepan. Bring to the boil over medium heat and then simmer for two minutes, stirring constantly.
- Remove from heat and cool to room temperature.
- Meanwhile sieve the dry ingredients, lightly beat the eggs and prepare a 7 inch cake pan by lining the outside with aluminium foil and inside with a parchment paper ring. Set this aside.
- Once the boiled fruit mixture is cooled. add lightly whisked eggs, golden syrup, lemon and orange zest. Fold gently. Then add the sieved dry ingredients and mix to form a cake batter.
- Transfer it to the prepared pan and smoothen the top.
- In your preheated oven of 150°C, place an inverted cookie tray. Place the cake pan on top of this tray in the center of the oven. Bake for 65 to 80 mins or until a skewer inserted in the center comes out clean. It took me 70 mins.
- Let it cool in the tin for 10 mins and then transfer to a wire rack to cool completely
- Once cooled glaze with apricot glaze and sprinkle with nut and seed mixture or keep it plain.
Nutrition Facts : Calories 175 kcal, Carbohydrate 30 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Sodium 80 mg, Fiber 3 g, Sugar 19 g, UnsaturatedFat 3 g, ServingSize 1 serving
NAN'S BOILED FRUIT CAKE
A Very Moist Fruit Cake - passed down from my nan
Provided by ijhawkins
Time 2h
Yield Serves 8
Number Of Ingredients 11
Steps:
- Place all the ingredients for the fruit mix in a large saucepan bring to the boil and allow to cool for about 30 minutes
- Preheat oven to 160C / Gas 3
- Add the cherries and nuts stir through
- then add eggs and mix well, add the flour and fold through the mix.
- Place the mixture in a greased and floured 8' - deep cake tin. Tie some greaseproof paper around the outside of the tin so that the paper comes over the edges of the tin or optionally place over the top about half way through baking. Bake for 2 hours but check after 1.5 hours , check to see if cooked throughly with a skewer. If not bake a little further until the skewer comes out clean from the cake. Allow to cool and either decorate with marzipan and royal icing, or dried apricots and cherries and glaze with melted apricot jam or plain is very nice too.
BEST EVER FRUIT CAKE
This is an absolute delicious fruit cake!
Provided by watty018
Time 2h20m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes
- Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3
- Grease and line with grease proof paper a 20 cm round cake tin
- Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well
- Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top.
- Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.
MRS. MAUS'S FRUITCAKE
Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha's history with this dessert here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes five 6-inch cakes
Number Of Ingredients 12
Steps:
- Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
- Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
- Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.
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