Is it okay to use London XXX it is a medium sweet wine as that is what they gave me when I asked for triple sec. I love it too! Now I want fruitcake {there’s a sentence I never thought I’d say}… Big thanks to your mom for making fruitcake edible! My family are all about the British Christmas too! may i know if u were using the oven with fan force or not?  They add a wet plumpness. What a lovely tradition! This meal is best served as a dessert. also, can i substitute Marsala to Sherry? But maybe the rum isn’t really supposed to soak all the fruit? Thank you for a gorgeous recipe and tell your mum, thank you, too!! And yes to the feedback. I’m going to ask my mom to see if she can help with your question, but unfortunately I’m traveling at the moment so it could be a few days! If the dried fruit was chopped in the way the recipe states and the amounts/ingredients were measured properly, I can assure you that this cake is anything but dry. So sorry for only just getting back to you. Bake for 1 hour, then reduce the oven temperature to Being a non drinker, I actually added nearly half a bottle of rum. I don’t believe it will be very detrimental to this cake, but I REALLY appreciate you bringing this to my attention. Your Mom’s fruitcake recipe sounds wonderful. I also added 50g more figs as I don’t wanna keep the leftover. Goodness, this sounds wonderful! They even couldn’t believe that i made it by myself. Recipe says to soak cheesecloth once a week in sherry. If you’re a fruit cake cynic, hear me out! Second I don’t have crystallised ginger too, can I omit it? I’m really sorry for somehow missing that when writing and editing the instructions. If you love sherry than you might prefer that option. I have never tried doing that and most of the alcohol will cook out during the baking. Can you soak the cheesecloth in amaretto? 🙂. Thinking i need to make this for big family Christmas (am I do mean big, 20+). Can I put it back in the oven, 300 farenheit just to make the alcohol evaporate for maybe 5 mins. I think it will be fairly obvious when you start baking! So, I just discussed this with my mom! Did you let it soak with the cheesecloth for a week or two before slicing/giving away? It tastes fantastic on its own or with a smear of salted butter! Seems like a lot. It is the BEST! Hi Tanya! all in all successful fruitcake with dried fruit instead of candied– i think tho i will use a few candied cherries next year– for the festive look they provide! Hello, 60 years later I want to surprise her with a homemade one that gives her the moistness she insisted made them wonderful and the booziness that you just can’t find in any mail-order fruitcakes. I’m going to start telling myself that…that will make me feel much better about consuming the entire loaf. If you love Oranges then our Marmalade cake is perfect of course you can be like us and eat it whilst watching and reading Paddington Bear Stories. I have different types, the one is straight-cloth kitchen towel, and I also have the knobbly type face wash-towel, both 100% cotton. That will definitely work. My mom has tweaked and perfected it over the years. Slightly biased, but hope you agree! Have I mentioned that this cake is boozy? This one has none of the weird stuff, promise. It will still be extremely moist without the cheesecloth step, and I just don’t think fruit juice will benefit the cake (the alcohol does cut the sweetness; fruit juice won’t really add much to it). Hi, finally i tried your recipes, it’s my first time to bake this kind of cake and i love it… and i shared it with couple of my friends, got a very good review on it, Thank you.One of my request asked me if i can make it more moist, do you have any advise how to?I tried to soak the dried fruit around 24 hours, but after i bake the cake, i think the dried fruit need to soak longer, is it ok?Novrita – Jakarta (indonesia). It really is the best Fruitcake I’ve ever had! Haha! Note: I recommend soaking the fruit for a minimum of 12 hours or as long as 24 hours. would like to know instead of sherry and triple sec, would i just brush the sides of the fruitcake with rum and wrap with double baking double + double aluminum foil? 1/2 cup of treacle or honey Wow, such an amazing recipe. Check out my Recipe Index, follow me on Instagram, Pinterest, Facebook, and sign up for FREE email newsletter. https://www.thespruceeats.com/traditional-british-rich-fruit-cake-recipe-435791 Feel free to ask other questions if you have them. I prefer the flavor and taste of the sherry and triple sec, but you could absolutely use rum if that’s you preference! thanks a lot for your advice! When you say to bake until the cakes are ‘set’ – should they be brown? Hope this fruit cake recipe becomes a family staple! or this site may be reproduced without prior written permission. It could just be a slip up on my end too. I’ve also updated the cake to include metric weights as well, and have simplified a few of the dry fruit ingredients too. Can I use brandy instead of sherry? He already said he is not waiting 6-8 weeks to have some, Christmas morning is Fruit cake D-Day!!!! I’m so excited! Thank you soooooooooooo much for this awesone recipe. Oh my gosh – this was a typo error on my part. I am so excited to make this recipe! This fruitcake it the most gorgeous ever! Some people recommend aging fruit cake for at least a month prior to serving or gifting, but this is not required for this fruit cake. But yours looks amazing! I also added twice as much slivered almonds and same amount ( if not more) of chopped pecans. Advice on expected yield & modification to baking instructions please? Hi Joan! I plan on making this over the weekend! Remove the cake and brush the top with brandy. I would personally use a wide bowl, hope this helps! Please don’t do this, because the paper towels will disintegrate or probably stick to the cake and it will become a mess. I would try to find something on the drier side personally (like an Amontillado), but it will work. I hope you enjoy it! i am still eating fruitcake! Yes!! Plus, I’ve just never made this particular cake in one, so I’m hesitant to say an exact recipe conversion. This fruit cake recipe yields 2 loaf cakes. Wow! Thank you! Honestly, my mom is the expert at fruit cake (not me, ha! But give me a ton of dried fruit in a dessert and I’m happy! Delicious, but I want to let it set a few weeks.  I soaked my fruit in peach brandy for about a week. This looks fantastic. It looks amazing. I will trust you from now on. Moist Christmas Fruit Cake – super flavorful fruit cake recipe that is moist and sure to please this holiday season, get the recipe, 2 sticks butter Posts may contain Amazon Associate or RewardStyle affiliate links. Sift the flour, milk powder and spices together. Is there an option for those who don’t drink alcohol? Christmas fruit cakes are a big deal here, and my mom absolutely loves them. looking forward to enjoying this. Hi Bee, may I check if we can use white rum for this? My grandmother insisted that we eat a piece or two every Christmas when we visited. You could definitely use a good quality triple sec, or even Grand Marnier (if you feel like splurging). The citrus and fruit are the main stars of this fruitcake! You definitely don’t have to soak it for all of that time! Thank you Caroline!! Hope this helps!Â, I have two loaves in the oven at this moment. Thanx for this recipe. Enjoy and Merry Christmas! Thanks in advance for your advice! A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread baking. What substitute do you suggest for soaking the cheesecloth in if you don’t want to use alcoholÂ. The cake seems very sturdy, not likely to break at all. and i’ve bookmarked this page so hopefully you will hear from me christmas-time on the results! I’m pinning now! Since this fruit cake only improves in flavor as it sits, the sooner the better. Don’t skip this step! If you enjoyed the recipe, I’d love for you to leave a review in the comment section below. You made it look so pretty! Line base and sides of deep 20cm square cake pan with 3 thickness baking paper. I recently tested this cake and have found that just a week of soaking (or even a few days) makes the biggest difference with flavor, so don’t worry if you can’t soak it longer. If it smells like triple sec and is a similar alcohol content, I would say sure? Thank you so much for the hard work on this recipe. Let’s see if I can make ours look even half as lovely as this one! The words ‘world’s best’ and fruit cake are generally not seen as compatible with one another. Thanks for your comment and appreciate you sharing more details. Hi Dee! I’m wondering, if I use triple sec now, should I use sherry for the next couple weeks or keep using the triple sec. Hi Laura…. Can you please let me know how many grams are your Large eggs? i baked my cakes today and it didnt turn out brown as yours, mine is pale looking brown. OMG this is sooo beautiful! I’ve found that just a week of soaking makes the biggest difference in flavor, but your plan also sounds great 🙂 So thrilled you love this recipe as much as my family does! Hope you like it :’). graye, Don’t worry about the cinnamon and nutmeg addition! Thanks for your question! Did want to point out though that I don’t believe baking powder and nutmeg are mentioned in the recipe itself, but are listed in the ingredients? I also have some 100% cotton pillow cases that I wouldn’t mind tearing to long strips. Spread evenly into prepared pan and bake for about 1 hour or until cooked. I will test in 4-6 weeks. Required fields are marked *. This easy fruit cake recipe is full of pecans, candied pineapple, candied cherries, dates, and just enough batter to hold it all together. Just wanted to let you know that I’ve added metric measurements to the recipe!!! 🙂. I should finally attempt to do one! I was raised on it! Hope this helps! Couldn’t have been more obvious. With 5 eggs it will make a huge difference! It’s the first time I’ve wavered from the Craig Claiborne  NYT recipe from about 1976. Thanks friend! These Rock Cakes or Rock Buns are easy to make, taste delicious and perfect if you want a recipe to bake with the kids. Really just depends on the person! I was quite thrilled when I noticed that most supermarkets now do mixed fruit packets with all the fruit needed for a fruit cake, some of it even comes pre-soaked so there is no need to wait at least 24 hours before the baking process starts. My mom uses it for Christmas cake by icing it. But I would like to make into smaller, 3×6 loaves? I want to limit the fruits, perhaps pear apricot ginger hazelnut with Poire Willams, cherry blueberry dark chocolate walnut with cherry liqueur for example. I was wondering if this one would be too sweet with marzipan added into it. Aww, thank you Kelli! 🙂, I have yet to try fruitcake, actually… unfortunately with all its glorious boozy-ness I have to miss out again this year, but I’m making next year the year I finally try fruitcake! Made with wholesome, real ingredients, this fruit cake is moist and perfectly balanced in flavor. Cover it tightly with aluminium foil. There are lots of cake recipes that call for apple sauce though, so maybe that’s the right way to use the leftover applesauce. Can't spell Rasa Malaysia? Almond Toffee. Set aside. One question about baking time…cause I often get that wrong when backing – either underdone or too browned! Thanks Laura! Just one question… Hi Laura You could definitely try that, the flavor will not be the same though and it won’t be quite as moist because the soaking step once it’s baked also adds even more moisture/flavor. In the fridge, it should keep for 6 months. I hope I am making sense in explaining these. I wanna go to give try this fruits cake recipe thanks for posting. It is the size of a normal size loaf cake (if that helps) – I would say at least 10 because it is fairly rich and a little goes a long way. Grease and line a 21 - 22 cm / 8 - 9" round cake pan with … This is definitely American large eggs, not European large. Would you suggest two 6″ round pans for this recipe? Can I make this with almond flour instead of wheat flour? Thank you so much for taking the time to leave a recipe review, I really really appreciate it. This beats anything I have ever tasted and its definately worth trying. What do you think? Here’s a visual: http://www.framedrecipes.com/wp-content/uploads/2014/06/DSC_7063_Cumin_Bread_4.jpg, Thank you Laura! It sure did with me for 59 years. You’re not imagining thing. I’ve already made two loaves and I have the fruit soaking for two more! I did not use the figs added extra cherries, plums, peaches, and apricots. Am just about to soak the dried fruit in a glass jar and i realise that the rum barely soakes till the top. This recipe uses a wide variety of tart and sweeter dried fruit: golden raisins, dark raisins, figs, prunes, cherries, apricots, and peaches. I could not find dried apples/pears; i used dried pineapple that was sweetened, and the cherries were also sweetened. All content is copyright of A BEAUTIFUL PLATE and Laura Davidson, © 2010-2019, unless otherwise noted. I’m assuming so, but I’ve cut up all the dried fruit ready for soaking and it’s LOADS–I just don’t think 6 liquid ounces will come close to soaking all of it, given that 6 ounces is less than 1 cup! Hi, would i be able to soak the cake in dark rum for approx 2 weeks instead of using sherry or triple sec? This fruitcake tastes almost the same as the fruitcake we used to purchase and my family LOVED it! Stir over low heat until the sugar has dissolved. I learned to love her fruitcake … But times change and we move forward and this recipe is outstanding !Last year I gifted this cake to my fruitcake loving friends and family. Doug in Rhode Island.Â, Thank you for bringing that to my attention – that was an omission error when I inserted the original recipe into my site! The mixture will look slightly broken, that’s ok. Over low speed, slowly add the flour mixture until just absorbed. Please report back if you try it! Oh the dilemma, haha. 2 tablespoons milk powder Thanks so much for the compliments Natalie! These photos are amazing, Laura (although, they’re always pretty darn great!)!!!! just so the alcoholic drink will evaporate and then I will buy the properly suggested sherry or triple sec to age it. Here you'll find a mixture of elegant, yet approachable recipes and cooking tips to help you become a more confident cook! Dec 19, 2019 - Easy Fruit cake Recipe for making super moist fruit cake. Thank you for sharing. Never understood the lack of enthusiasm for them in the USA. You most likely could, but it is a much stronger flavored alcohol, so it is really up to you and your taste preferences! In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Looks so delicious, can’t wait to try this. Fingers crossed it will turn up well. Prepare the Fruitcake: Preheat the oven to 300F (150C) with a rack in the center position. Could you get your mother to advise you and update your response please. Thanks so much for your comment and questions. I have made this and enjoyed a lot with my family. To cut the sweetness and add amazing flavor, we’ll soak the dried fruit mixture in dark rum the day before baking. If you ever try fruitcake, definitely make sure it’s homemade!! Unfortunately, I have never tried doing this, so I can’t say if a substitute would work (and wouldn’t want the recipe to not work out without having tested it myself). It is indeed the best fruitcake ever. No part of the content (digital photographs, recipes, articles, etc.) Otherwise I was faithful.Â. I don’t think you would *have* to line them with parchment paper, but since the cake is on the more delicate side – I would strongly recommend lining it to be safe. Your cake looks and sounds wonderful. I use it for birthdays, Christmas, or just for a treat. I just started to learn to bake and have followed most of your recipe as a novice. Perfect! 1 - 1.5 cups brandy or rum. I grew up with that fruitcake with glazed cherries and bitter fruit My dear mother  made a lovely dark version of it and  would take out those old fashioned tins to bake them in. Thank you so much for taking the time to leave your thoughtful comment and hope you’ll have a chance to come back to visit the post and leave a review 🙂. Ivo Stern. I can’t find any cheesecloth. Thanks Tieghan!! I’m one of the people who think it wouldn’t be Christmas without baking a fruitcake. This gives the fruit cake a subtle brandy flavor and a moist texture, plus it also allows the fruit cake to be stored for a long time. I’ll let you know the results after the holidays. The fruit should be mixed but it won’t be sitting in huge quantities of alcohol. So instead, I tested and updated the recipe to include regular raisins and golden raisins for contrast. Going to bake the cake and need some help. it will be interesting to see if anyone makes this:), Making it now, because it will be moist and boozy, better than any cake I’ve tested.Â. Yum! Oops!!! You can eat part of it too, haha. Couldn’t find them this year but I just KNEW I wasn’t crazy????lol. okey-dokey! Hi Julie! Thanks Laura! A few days or a week would probably work as well – but it can also be stored for a very long time too. Hope this helps! I cover that in the instructions, it would probably be fine in a cold cellar (who has those these days? This recipe looks AMAZING! I have not tested this variation though! Could you try a gluten free 1:1 blend? I will make this award winning masterpiece!! Can I bake this fruitcake in a smaller loaf tins, round cake pan, etc.? I added drained pineapple and it added moisture to the cake.Thank you for taking the time to share this wonderful Christmas cake.Sandra. Don’t see why that would be a problem at all 😉 Enjoy! It is a very thick, fruit heavy mixture. Because it is. Hope this helps and please let me know if you like the cake once you make it. I actually haven’t made this yet, I’m planning to next year but will make it ahead just to make sure it works. Pls advise. Gingerbread Cookies Beat butter and sugar in small bowl with electric mixer until just combined, beat in eggs, one at a … I really appreciate you letting me know! Beat butter and sugar in small bowl with electric mixer until just combined, beat in eggs, one at a … I would taste it on it’s own and if you enjoy the flavor, it should be ok. I’m sorry I can’t be more helpful, I just have no familiarity with that particular alcohol. Hey Laura, thanks for sharing this recipe. Welcome! Have you ever made a gluten free version or is that even possible? I have a few questions about this recipe. So thrilled to hear this Kim! A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. When I was younger, my family used to purchase cakes from a local monastery made by monks.  Any chance you could tell me how your mom uses the marzipan so I can try it? Poor fruit cake, it gets such a bad rap. I have never tried to make a fruit cake, but this one actually sounds and looks really great! Umm… I love you moms comment!! You know those ones that are sold in the stores or sent as gifts at this time of the year? You will find the step by step video on how easy it is to make this moist fruit cake. Hi Thea! I do not recommend making equipment substitutions, as I cannot personally say whether they will work! Yes, I made this recipe. This means if you purchase an item after using these links, I might earn a small commission! I am using three types of nuts, 2 oz each slivered almonds, chopped walnuts and pecans. !  Hope this helps! What can we use to substitute instead? I wouldn’t personally recommend it, but if you like the taste of marsala (because that flavor will be quite notice since that’s what you’re using to soak the cake), feel free to try it! Hi — looking for a fruitcake to make as part of this year’s holiday gift baskets. I was looking for a booze-soaked, dried-fruit and nuts grain-free sort of fruitcake I could make, partly for an excuse to soak it in sherry (or something). Combine the eggs and gently beat it using a fork. Honestly, I’ve never even had it, but you’re making me want to try it! Could you soak in triple sec? Brandy. a bit raisin-y, tho. When Should I Starting Baking Fruit Cake? I think you’ll like it more than candied (if I do say so myself 😉 ). to the batter the next day. its sleep time and instead of sleeping I’m online looking for fruit cake recipe and it is worth it that i came here. Because I dont measure anything, I fail at baking. Beautiful photos and well written post! Oh my gosh sorry. I baked thet loaves today and am wrapping them in triple sec soaked cheesecloth. except for the spicing- it is spiced like pumpkin pie and since we will eat pumpkin pie. For now they all sit in a bag in my fridge. This fruit cake recipe is easy to make. After 3 days and 1 day of application, I decided to remove the cheesecloth and open it all up. In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Thanks. My cake is in the oven as I type this …. Can you substitute apple sauce for the fresh apple, and if so, how much? I plan on making them this weekend to give it time to soak over the next 3 weeks until Christmas. Could I cut the alcohol in half and replace the missing liquid by something else? Age for 6 weeks in my cool garage. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor! it could have used double the nuts i think. I made this fruitcake for my friends , Everyone of them have liked it. Maybe it is the candid fruit? I’m hoping for a dark Rich fruitcake loaded with fruit. Since this cake is very dense and rich, one loaf cake goes a long way. Wow your photos are beautiful!! Hi, made this tonight and it smells delicious. 😂) but definitely go with fridge. Hope this helps! Butter as well….  I used FOUR 3 x 7 Pans (not quite “minis” with parchment all around – (i cut little surrounds) Perfection at  1 hour and 15 minutes for the test loaf, and because it was so moist, I left the others in for 1:25 just to be sure. Any idea on cooking time and temperature if I did that? How long will this last if I keep soaking it each week in the sherry? Yes, I made this recipe. I’m just thinking there is less chance of mold in the fridge. ), but I do believe it would be fine if it was kept in a very cold area, especially if it was consumed in a relatively quick amount of time. SO GOOD!! Choose from rustic country apple traybakes, toffee apple squares, loaf cakes and more. Yes! I don’t have mini loaf pans so need alternate suggestion. A question about soaking the cake. Or it’s the scene from Harry met Sally. Did I make that up or did it change?Â. THANK you.Â, Yay! Fruit cake is a traditional British Christmas cake that is full of fruits and nuts and laced with alcohol, usually brandy. It will not have the same taste without the alcohol, but you could try additional orange juice. Thanks Bee. and if i could have found dried unsweetened cranberries they would have been good. If you use a serrated knife (and it is cold), it should always hold its shape once sliced. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (with any liquid if it hasn’t already been absorbed), and chocoate (if using). I’m so excited to make this. I used two pans almost 9×5 inches. Thanks. So glad to hear I’m not alone in that. Yes! Save my name, email, and website in this browser for the next time I comment. Hi, I’m Laura! Thank you so much for your comment, I’m so glad you’re such a fan of this fruitcake! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Fact: I have never actually had fruitcake, but with all the booze and fruit together and I thinking I would love it! Means a lot. Remember, you’re also adding grated apple, etc. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway, or until the cakes have set. Set the loaf pans on the center rack, several inches apart from one another. Rum isn’t used for wrapping because its incredibly alcoholic/dry and honestly just doesn’t taste incredible for that type of application (where it’s not cooked off). Tons and tons of dried fruit!! Thank you so much for taking the time to come back and leave a review. I plan to reapply the liquor every week. =). Add Yeah! OMG! I just personally prefer the flavor and flavor notes of triple sec or medium sherry, but you could experiment if you want!! Or can I replace with soya powder ? hey laura! yummmm ???? Unfortunately, I haven’t tried to make this recipe in 3×6 loaf pans, so I really don’t have any explicit baking instructions that I can offer. Does it need to be refrigerated or will it hold up for a few weeks just wrapped in the cheesecloth, wax paper, and foil? This cake yields two loaf cakes. I wouldn’t add any more dried fruit (than the recipe calls for, unless you’re substituting one for another) – because it is already very fruit heavy and the ratio will be thrown off. Filed Under: Baking Recipes, Recipes Tagged With: Brandy, Butter, Cakes, Fruits. Sorry Thea. Yes, they should have been in the dry flour mixture (ingredients are listed in order of use). It is one of my absolute favorites too. Will this cake last longer then 8 weeks untouched ? Sorry for only just responding to this Lisa! This fruit cake contains a ton of dried fruit. Eek!  Oh, and BTW, the recipe states the water in the glazing activity, but the recipe just says ” 1/4 cup (60 ml)  ” but not WHAT. As a small boy I thought they were dreadful, poisonous undigestable bricks. So … I decided to bite the bullet and bake my own and OMG!! Try easydelicious.recipes. Glad to know there is a fellow fruitcake fan out there. I want to make plenty for gift giving and there’s no room in the refrigerator. I didn’t use round pans. I don’t see why not, just a matter of taste preference! Lovely!! The fruit cake is probably more complicated than the rest and also expensive ingredients i have to buy. The mixture would need to be doubled for this size.? I’m making it for my father-in-law’s birthday, because he loves fruitcake. will really appreciate your help. My husband is one who likes fruitcake, he will love this I’m sure. I recommend re-soaking the cheesecloth every week or so, or whenever it is dry. ), I highly recommend checking out the full All-Clad Pro-Release Bakeware Set! I can’t wait. I would soak it the once and as long as it is well-wrapped, it should be fine in the fridge for an extended period of time. 🙂 Thank you!! I recommend at week at minimum. Does it matter? Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, … I’ve made this cake countless times and many other people have, I have never once received feedback on it being dry. I couldn’t find the metric conversion or by weight recipe.