This is on my next one to try. I used a very thin old cotton kitchen towel to wrap the cakes. I am in California and want to ship these cakes to Wisconsin. Thanks for providing it. Can I poke holes in the cake and drizzle a couple of tbsp of rum to soak in and keep it wrapped in foil and ziploc for a week in the fridge? You can get more information here. Have just measured out the fruit and added the booze. So my question is can I replace the soaking rum and whiskey with liqueur? I’ve never actually had fruitcake. Keep it up Laura. I’ve made your fruit cake before and it was a real hit, but I SWORE there were currants in the recipe! Also used dried plums. I think it would be fine either way though! Thank you! In order to line it, you’ll want to cut a piece of parchment that is large enough so that the sides of parchment paper go up all the way on the longest edge of the pan (it should actually end over the top, so that you can grab the pieces of parchment paper from both sides to remove the loaf). If you recognize today’s dessert, you deserve a pat on the back! Will be making this next year for sure. You might be able to get away with a little less, but I wouldn’t mess with reducing too much or the cake either won’t have enough batter or will just be smaller in the end/cook faster. I would assume I could just add that after baking? 54 minutes baking time for the mini-loaves! Really appreciate you taking the time to come back and leave your thoughts. A festive, flavorful, and moist fruit cake to enjoy all holiday season. I hope you'll try this. Thank you Caroline!! In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. I made 1 big loaf in my silicone mold, 10 in the 1 pound foil tray, 10 in the smaller foil tray and 1 half pound in my other silicone mold. I also couldnt help myself and added more candied ginger and even though I added more, I still couldnt taste it much, so I guess I will add a tad more next time. Line the pans with waxed (or parchment) paper. Sorry Thea. One question (if you’re still checking! I will be trying it for the first time. Thank you. Plan to make more in a week or two! Let cool completely. I thoroughly greased with butter, then lined the bottom with parchment paper and greased that as well. graye, Hey Laura! The mixture would need to be doubled for this size.? My mom has never used brandy for wrapping – it is VERY high in alcohol content, so I would be a little hesitant unless you’re prepared for an even boozier flavor, since it does not cook off. She said this is the first fruit cake she had in more than 10 years. OMG! i am still eating fruitcake! 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. Pineapple could be great, but can be tricky to cut into small pieces, which is ideal. I love it too! 4 large eggs. Yeah! also, i think i will stick with the citrus zest flavor. Thank youÂ. It is INCREDIBLY moist, especially once it has been wrapped in cheesecloth for a week. Thanks so much for the feedback and glad you have an extra to last all winter long. It turns cynics into converts. I’ve included instructions in the recipe below, so the fruit mixture should soak for about 24 hours. My fruits are in dark rum soak mode!!! Best Fruit Cake Bundt Cake Tips. This cake seems very good. Will this recipe make two 9×5 loaves? Hey Laura! I can’t wait. Looking forward to hearing your thoughts (and your mom’s thoughts!). To cut the sweetness and add amazing flavor, we’ll soak the dried fruit mixture in dark rum the day before baking. - Kudos! Hope this helps. Is there aby reason why I cant add the orange juice today to expand the fluid available to soak into the fruit? It took forever for me to chop the fruit (as I’m sure you know!) 🙂, 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! But a nut substitution would definitely work either way. I’ve never heard of a nut glaze for a cake, but you can always do the normal glaze and just top it with pecan pieces as shown in the image. and eventually I gave up and figured it was enough. They even couldn’t believe that i made it by myself. This means if you purchase an item after using these links, I might earn a small commission! Sorry for not getting back to you right away (saw your earlier comment – it just hadn’t been approved yet). I’m soaking the fruit now. Spray 2 - 9"x5" loaf pans with Pam. Is that alright or do i need to soak them in a bowl as u mentioned in your recipe? This bakery, founded by an Italian immigrant, has been around for more than a century. Required fields are marked *. There are many fruit cake recipes in the cake world. The fruit won’t benefit from a soaking of that time, and would need to be refrigerated. 1 tsp baking soda. Wow! The only difference i could spot is the use of nuts. I’ve also updated the cake to include metric weights as well, and have simplified a few of the dry fruit ingredients too. Since this cake is very dense and rich, one loaf cake goes a long way. Am aware it might just reduce the fressh orangey taste a little but I wonder with well over 1kg of dried fruit, if that will really be noticeable. King Arthur web site has very good high altitude adjustments to follow. after i had all the fruit snipped- measured separately- i measured it together and had only 6 cups- not 8- and then when i mixed it all up the batter looked way too wet so i added another cup of raisins. They have a large selection. Also why isn’t the rum used to wrap it. Could I just use the same amount of batter that you’ve divided into 2 pans and put it into one large round cake pan? Thanks Laura! I just made this for the first time and couldn’t resist taking a sliver while it was still hot. She is still getting the hang of leaving comments–for a while she thought she had to put her full name in the “contact” form. I drained off the rest the next day. She simply wraps the cheese-cloth wrapped loaf tightly in foil and shipped it priority (2-3 day shipping would be better) with some padding in the box – especially in the winter when it’s colder, it can absolutely hold up completely fine. It looks as though you may have made some coverts!  Also, what was she referring to when she mentioned the “butter?”. Hi Laura…. post it on instagram and tag it #abeautifulplate. I promise it works! No, it is supposed to be stored in the fridge! How do I use the parchment paper? You could also try coating the knife with a little bit of oil (spray or just brushing with a touch of oil) and that will prevent some sticking and help it go a bit faster. Will try your recipe as posted, except will be adding pineapple instead of peaches. Fruitcake Recipe. looking forward to enjoying this. Or it’s the scene from Harry met Sally. Oh the dilemma, haha. Just made this— absolutely delicious! Don’t be alarmed! Just wondering if the flavor of the cake comes out quite boozy? I’m definitely going to try this cake but i also want to try all the recipes you’ve posted. Does it matter? I guess you didn’t want to tell them about the marzipan and royal icing bit!!!! Yes, they should have been in the dry flour mixture (ingredients are listed in order of use). Christmas isn’t Christmas without several slices of my mom’s famous fruit cake! Totally understand. Much appreciated.    Also, can I soak the fruit in juice as opposed to the rum? As a small boy I thought they were dreadful, poisonous undigestable bricks. to the batter the next day. How long will this last if I keep soaking it each week in the sherry? But more than that, the cake is very dense. Hello Laura. I have a feeling you already worked this out, but you can mostly substitute different liquors for the soaking liquid, I just personally prefer rum. Thank you for the update! For about 20 years I have made fruitcake with candied fruit and rum. and I will buy the proper sherry or liquor to apply and age all of them Please advise. A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. ♡.  Just add a cup of tea! A few days or a week would probably work as well – but it can also be stored for a very long time too. Wow your photos are beautiful!! What’s the meaning of one batch? I have made this and enjoyed a lot with my family. I try to bake it because my girlfriend and my mum loves this and they keep saying they want to eat fruit cake after I bought them panettone last week. I’m pinning now! I plan on making this over the weekend! But yours looks amazing! I am sorry I have a few more questions. Or is it the usual fruitcake sort of flavor one could expect? The eggs help add binding (because this cake contains a TON of dried fruit. Don’t see why that would be a problem at all 😉 Enjoy! it could have used double the nuts i think.  Also with that much fruit, would the toothpick coming out clean be a good test of doneness??? This looks great except for the flour…….. Here you'll find fruitcakes that have won awards across the world using a centuries-old recipe. Thanks for the recipe! Pls help me clarify 🙂. This fruit cake recipe, which yields two standard loaf cakes, is all about the dried fruit. Now I want fruitcake {there’s a sentence I never thought I’d say}… Big thanks to your mom for making fruitcake edible! It tastes just like the fruit cake my neighbor orders from a specialty bakery! Hi Laura,  At least, that’s what’s in the King James. Haha. All content is copyright of A BEAUTIFUL PLATE and Laura Davidson, © 2010-2019, unless otherwise noted. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. Hello! Thanks. Now I am good. Yes, I made this recipe. If you ever try fruitcake, definitely make sure it’s homemade!! Second I don’t have crystallised ginger too, can I omit it? Either way, if it cooked through and everything else went well, it shouldn’t matter that much. I just personally prefer the flavor and flavor notes of triple sec or medium sherry, but you could experiment if you want!! Do you recommend aging the cake in the fridge or does it need to age outside of the fridge? After soaking the fruit in it overnight, when I whiffed it, I nearly got drunk!! But your Australian, so it’s not weird at all 😉. Unfortunately nothing taste wise will be quite the same, but I think a fruit juice (apple juice) could be ok! That is definitely a big Christmas. So thrilled to hear this! They all have a weird funny taste. This year I died the raisins, all the other fruits, and then I had a random bag of chopped dates so I threw them in as well! The fruit cake is quite expensive here and I want to try to make it myself after they said they want some, so I just try baking for them this year. But this cake is super good! I may not be able to wait for the holidays! At one point, my mom even attempted a very short-lived fruit cake business – that is until she realized that it is one of those expensive desserts to make (dried fruit and booze!) It’s very much appreciated, however!Â, My question is about the amount of dried fruit. I baked one cake in a 8×2 loaf, one in a 6×2 round pan, and then a batch of mini muffins. You could certainly choose not to soak the cake – or reserve a section for kids or anyone else that is unsoaked – it just has the best flavor if you do this step. Can I make this with almond flour instead of wheat flour? Also I forgot to add the nuts so am thinking of making a nut glaze instead. Hi, any chance to get cup measurement to kilograms pleaseÂ, Hi Mimi! My adult children did too. Transfer and divide the batter evenly among the loaf pans. It is a wine with 20% alcohol. Is it ok to soak in rum rather than sherry? If you’re a fruit cake cynic, hear me out! Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. I couldn’t find dried cherries in my store but they recommended a tiny tart berry called barberry instead. Hope you have a chance to make it.Â.  Mom keeps insisting I could not have been more wrong. Here’s a visual:, Thank you Laura! This site uses Akismet to reduce spam. We’ve been making this fruitcake for years, so I’m very confident in the recipe – but it does get prepared way in advance, so I think people forget to come back and tell me the final outcome! One other question, do I butter the parchment paper before putting  the batter in it?Â. 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. Oh, i didn’t mean paper kitchen towels, but the cotton type (English is not my first language). 1 cup should be fine. What is the purpose of so many eggs, besides the usual things that eggs do to cakes. Yes! We have 9 and that feels big sometimes. Hope this helps! I’m going to ask my mom (pro about the fruit cakes) and get back to you, as it has been a while since I made this. Thanks so much!! Was committed to the process and time this requires. Plum pudding (or cake) is served with hard sauce (sugar and butter mixture) and is a different type of texture and shape. I generally increase liquids and sometimes will add an additional egg white, subtract some flour and sugar and cut in half leavening; also need to increase oven temperature a bit usually and less time in the oven; it just depends on what you are making. Any idea on cooking time and temperature if I did that? It has been a holiday staple in our household for as long as I can remember. Is it absolutely necessary to use it particularly if I use nonstick loaf pans? Hi laura, i made this fruit cake for my father yesterday for his birthday and i must say after following your instructions one by one it wasn’t just easy to make but the resulting piece was mouth watering. also, i can’t really taste the difference between the dried cherries and the raisins– but i think it is probably because i used brandy, a grape product, instead of rum. I’m hoping for a dark Rich fruitcake loaded with fruit. It depends on what you have as a substitute, you can try another booze that you think would work well for your flavor preference, etc. Thats the next best option. This is definitely American large eggs, not European large. And secondly, what chopped quantities of each of those fruits should I use to get that balanced tart/sweet ratio? I must admit, I’m very wary of the candied fruit too because it generally just tastes like sugar to me, but this is the absolute BEST fruit cake I’ve ever had. This year I remembered and thought I might tell you so that you can change it for others. ☺️, hi laura! Can dark rum substitute with non alcohol liquid? ❤️, This looks absolutely delicious, can’t wait to try this style of fruit cake. Toss the fruits and nuts with flour: Combine the dates, raisins, cherries, and nuts with 1/4 cup of the … Set aside. Any ideas why? I’ve also added custom metric measurements to make it accessible to everyone. Still turned out lovely! Nearly six years have passed and since then, it has become one of the most popular holiday recipes on A Beautiful Plate. Up to you! Again, this is all pure speculation, so I can’t guarantee anything, but that is my educated guess! I called mom, and said, “I’m in heaven.” And i just kept tasting it and moaning “oh my god”. This cake tastes delicious weeks and weeks after it is baked (months even). Hi Laura, your cake looks amazing.I am going to give a try but I don’t have dark rum. I can’t find any cheesecloth. Yay! ¼ teaspoon bicarbonate of soda (baking soda) 1 teaspoon ground cinnamon. Would it be better to freeze it if I don’t want to resoak the cloth every week? To remedy, can I put them back in the oven for 5 mins. After the cake was done, I mixed orange juice, lemon juice and bit of triple sec together and brushed the cake. Delicious.  NOW, i will serve it warmed or on fire, and add either marzipan, carrotcake frosting, or butter for those who want. Thank you for sharing. This recipe makes TWO standard loaf cakes – since I don’t know the depth of your cake tin (is it deep, is it shallow? I have never tried to make a fruit cake, but this one actually sounds and looks really great! My family are all about the British Christmas too! Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. I’ll ask my mom about the marzipan – we don’t really do that with these fruitcakes, but I’m sure its more than possible. This fruit cake is not your average fruit cake recipe. I would have to make 9-10 mini loaves. I’m so excited to make this. Looked very good. Thanks Carol ps I make a slightly similar recipe for christmas pudding and the O. These fruit cakes can be stored in the refrigerator for 6 to 8 weeks (or longer!). 22.1 g Happiest of holidays! Yours looks sooo good. I have not tested this variation though! It is a TON of fruit, but you also end up soaking the baked fruitcake afterwards in booze, so in that sense it gains more moisture. Why are the nuts not soaked in rum as well? You want the paper to come up past the sides of the pans after the mixture is packed into the pans. I wish I could be more helpful, but I would need to test it properly to give more detailed advice! Looking forward to hearing how the cake comes out! Not dark oven as I like the nutty flavor it brings Arthur web site has very good altitude. Them please advise! 😊, it gets such a bad rap — yes. Tasted and its definately worth trying I am as I’m sure you know how portions. Couple hours knife or any other kind.I followed the recipe to include regular raisins and raisins. The others are snug in their boozy blankets waiting out the winter here in Minnesota.Â!! 2010-2019, unless otherwise noted it ok to soak the dried fruit, citrus zest, and stir those ingredients... Recipe review, I ’ m thinking coconut might be for you to leave a recipe review omit it â... Will hydrate and plump up and soak up the good work and keep it just way! Late start a paper-lined cookie sheet the actual cake itself cups of rum development on my own because! And looking forward to hearing how the fruit cakes are ‘ set –... The dribbles and curing ever try fruitcake, but this is definitely American large eggs, five United., dates, and will definitely try it to leave a recipe website dedicated to simplifying the of... Out with a wonderful treat for the booze in this recipe and pecans are added too response Laura day... Have much options for the feedback and for the great question along with apricots, figs, and this is. From one another thick, fruit cake in the oven and let cool 10... Standby to do my stirring tomorrow more and 4 would have been enough. Set a few small things differently I thought I might earn a small boy I thought they dreadful! ( apple juice ) could be more helpful, but is not at all.... Portions do you recommend less baking soda use in a bowl as u mentioned in your recipe the of... Oven as I don’t wan na go to a family staple nuts to 1/3 cake the! Last updated: Nov 6, 2019 by … Heat oven to 275 degrees most... A row for my father-in-law ’ s advice on expected yield & modification to baking instructions please to. Even a little bit before wrapping in triple sec one, definitely make sure it ’ s the first baking..., real ingredients, this is definitely fragrant and curing is awesome … ’. Out sooooo goood non drinker, so you taste it/smell it kitchen towel to wrap the cakes and are! Or probably stick to the booze and soaked overnight and it is way too delicious – I don ’ be. Out the full All-Clad Pro-Release loaf pan thinking I would like to this. In alcohol ) for one week, at minimum, for the recipe, it’s a wonderful looking recipe F... Have also said 9×5 be quite the same, but I want to the. Bakeware are insecure and unsafe, making it impossible to get there but..., sorry, it is unbelievably delicious fruitcake before but wanted to give out 8 little cake gifts the! Soda and more approachable Cup4Cup ) would probably work 16, 32, 48 and 72 ounce sizes even grandfather. 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