Best and Most Moist Christmas Fruit Cake ever
Best and Most Moist Christmas Fruit Cake ever

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, best and most moist christmas fruit cake ever. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Best and Most Moist Christmas Fruit Cake ever is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Best and Most Moist Christmas Fruit Cake ever is something which I’ve loved my entire life.

Most fruit cakes are dry, overly sweet, and bland in flavor. This fruit cake is not your average fruit cake recipe. Made with wholesome, real ingredients, this fruit cake is moist and perfectly balanced in flavor.

To begin with this recipe, we must first prepare a few components. You can have best and most moist christmas fruit cake ever using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Best and Most Moist Christmas Fruit Cake ever:
  1. Take 1 kg fruit mix - i.e - sultanas, raisins, currants, mixed peel
  2. Get 1/2 cup plain flour
  3. Take 250 grams butter
  4. Prepare 3/4 cup brown Sugar
  5. Get 1/3 cup Golden Syrup (corn syrup)
  6. Make ready 2 tsp Vanilla Extract
  7. Make ready 5 medium to large eggs
  8. Get 1 tsp Mixed Spice
  9. Make ready Rind of one lemon, finely grated
  10. Take 1/4 tsp freshly grated Nutmeg
  11. Get 1/2 teaspoon Cinnamon
  12. Get 1 3/4 cups Plain Flour
  13. Get 1/4 tsp bicarbonate of soda
  14. Make ready Sprinkling of Salt
  15. Take 1/4 cup Brandy, Whiskey or Orange Juice
  16. Prepare (yes you can even use Bourbon)

Most recipes call for dried fruit to be soaked overnight. So we've given the traditional Fruit Cake a healthier twist by making it vegan and skipping the alcohol and instead using orange juice. Growing up in India, although the Fruit Cake was available all through out the year at retail stores and bakeries, the best Fruit Cakes were often the homemade Christmas gifts sent by neighbors and friends celebrating Christmas. This cake is a rich, dark, moist fruit cake, very flavorful at Christmas.

Instructions to make Best and Most Moist Christmas Fruit Cake ever:
  1. Prepare a 25cm round or square cake tin by putting two layers of newspaper in the bottom and up the sides, followed by a layer of brown paper and then finally a layer of baking paper which you will grease on the bottom and sides with butter OR spray all over with a baking non-stick spray of your choice. Also preheat the oven to 150°C (300°F)
  2. Put the Mixed Fruit and the first 1/2 cup of Flour in a bowl and stir to dredge the fruit in the flour
  3. In a saucepan, put the butter, brown sugar and golden syrup and heat over a medium heat until butter is fully melted, stirring all the time. Cool for 10 minutes
  4. Whisk the eggs one at a time into the caramel mixture. Then add the lemon rind, vanilla and the spices. Mixed well
  5. Add this caramel mixture to the dredged fruit and stir thoroughly to combine.
  6. Add the remaining flour, bicarbonate of Soda and the salt and combine well again. Then stir in the alcohol or the orange juice, whichever is your choice.
  7. Spoon mixture into prepared tin. Place in the centre of the preheated oven. before pushing the rack in and closing the door, dip your fingers into water and liberally sprinkle the water over the top of the cake. This prevents cracking too much. Bake at 150°C (300°F) for 1.5 hours then turn the oven down to 130°C (265°F) and cook for a further 2.5 hours. (Start checking from 30 minutes before allotted time is up. Check by inserting a metal skewer into centre. Should come out clean)
  8. Once cooked, remove from the oven and leave in the tin on top of a cake rack for one hour. Then turn out cake onto rack and let cool completely before trimming and icing with royal icing OR perhaps glazed nuts. I even like it plain on its own.
  9. Note: If your oven is only fan-forced then cook at 145°C (290°F) for 1.5 hours and then at 125°C (255°F) for a further 1.5 hours and check with the skewer. Check every ten minutes there after until the skewer comes out clean. Results of this cake on fan-forced can be just as good as conventional baking but this adjustment must be adhered to or the cake can become too dry or burnt. If cooking conventionally then if the times are adhered to the cake will always be lovely and moist and never burnt.
  10. Enjoy! :-)

Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. Put the fruit in a non-metallic bowl and stir in the orange zest and juice and hazelnut liqueur. Cover and leave to soak overnight or, preferably, up to three days.

So that’s going to wrap it up for this exceptional food best and most moist christmas fruit cake ever recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!