Boiled fruit cake recipe
There’s nothing like a traditional boiling fruit cake recipe because it produces a luscious, dense, soft, and soft fruit cake that will last for quite a while!
Let me share that the best thing about this recipe is that you’ll need only one pan and a spatula. No fancy equipment or stand mixers, no presoaking anything. It’s a great recipe that you will be thankful for later.
WHAT IS A BOILED FRUIT CAKE?
There are various ways to create a moist and delicious fruit cake recipe. The most well-known is soaking dried fruits to make them plump and soft. As the title suggests, it is a Boiled Fruit Cake calls for boiling dried fruit instead of washing them, resulting in the exact sticky, moist, and tasty plum cake.
Wow. I can’t believe that it’s Christmas time already. To me, a perfect Christmas Cake should meet specific requirements:
First and foremost, it must be a dense cake. In contrast to regular light cakes for birthdays or tea cakes, a fruit cake needs to be a bit thick. But don’t expect it as brick-like.
Soft and Fudgy Dense texture, the cake must be quiet. We’re not making Muffins as well as Brownies bakers, but the finest super moist fruit cake must be perfectly moist and delicious!!
Filled with dried fruits and no tutti-fruit, please. An authentic Christmas Cake is a perfect blend of sweet, sour, and delicious citrus fruits.
Alcoholic or non-alcoholic – Although traditional fruit cakes are made using alcohol, I prefer the non-alcoholic variety because I’m not keen on the bitterness of alcoholic fruit cakes. Additionally, you can make it available to a bigger crowd if you make it non-alcoholic.
Nuts – Please, no nuts. Usually, walnuts or Pecan are included in the cake. However, traditionally, dried fruit was employed!
If any of these sounds to be your recipe, I’ll share a fantastic recipe for the most delicious fruit cake.
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In reality, anything and everything will be a good idea if you have between 550 and 600 grams of Dried Fruits.
I’m using 562 gms of dried fruit.
Here is a list of fruits to use in the fruit cake I’m making.
Sixty gms Dried Apricot, diced.
252 gms Mix Fruit to make Fruit Cake (a ready-to-use package specifically designed to make fruit cakes purchased from the market)
The recipe is for 125 grams of Currants instead of Cranberries and 190 grams of Sultanas and 62 grams of Mixed Peel.
However, due to the lockdown in New Zealand, all the shelves at the grocery stores are empty as they were in the previous year. So I had to make adjustments to whatever dried fruit was in stock.
In reality, it doesn’t matter since you can use any kind of fruit, provided that they weigh between 550 and 600 grams.
FOR THE ACTUAL CAKE BATTER:
Brown Sugar – It is the one accountable for dark color and flavor. Light or dark brown sugar is acceptable; white sugar is not recommended.
Additives to the Leavening Because this is a dense cake, it only requires 1g of baking powder, baking soda and.
Golden Syrup – Enhances the cake’s sweetness, flavor, and color. It is a substitute for the molasses.
Spices – A fruit cake isn’t complete without spices and cinnamon. If you cannot locate all the spices, add 1/4 teaspoon of every ground cinnamon stick, ground cloves, or ground ginger, and 1/2 teaspoon of cinnamon powder.
Brandy – I’m making the non-alcoholic fruit cake this morning; if you’d like to use brandy, you can substitute 50 percent of the water brandy.
Zest Use only the outer layer, also known as the zest of lemon and orange. The white part, the orange rind, should be avoided since it could impart a bitter taste.
Vanilla Extract Add it to balance the flavor.
As the fruit cools down, strain the dry ingredients, including plain flour, which is all-purpose flour, spices, and salt. Place the ingredients aside. (image 3)
Beat the eggs until they are smooth, and then put them aside.
Use an aluminum foil to put the cheesecake ring over it. The base should be covered with aluminum foil. The cake’s ring’s interior is lined with parchment to give it a higher height, and place the base on parchment paper.
PREPARING THE FRUIT CAKE BATTER
Make sure that the fruit mixture that you cooked has thoroughly cooled. It could take 20-25 minutes before it cools. Make sure to touch the fruits to make sure that it is excellent.
Add the egg whites you beat, golden syrup, and lemon zest. Then fold it in carefully.
Then add the dry ingredients and mix to form a cake-like consistency.
Transfer it to the pan and smooth it over the surface.
It is a dense cake that requires baking nice and slowly to bake cake thoroughly without drying out or needing a bath in water.
To prepare, the oven is preheated at 150 degrees C; begin by placing an inverted cookie pan, and then put the cake pan in the middle of the range.
Bake for 65-80 minutes or until a sharp toothpick in the center is clear.
At the end of the 10 minutes of baking, you may place aluminum foil over the baking to stop it from turning brown.
Let the cake sit in the oven for five minutes, then transfer the cake onto an air-tight rack to completely cool.
Sprinkle the cake’s top with apricot glaze to keep it moist over days and also for flavor. Simply boil 2 tbsp of apricot jam and two teaspoons of water, and then apply it directly to the cake.
As a cake with a substantial weight, it can take up to 2 hours to completely cool. Give it plenty of time, and then cut it.
HOW TO STORE THE FRUIT CAKE?
This moist Boiled Fruit Cake keeps fresh for a very long duration.
The cake will take a long time to cool, so give it time to cool and put it away in an air-tight container.
It is fresh for 10 to 15 days if stored correctly and sometimes even longer.
Did you even know the cake was even more delicious the next day?
Alcohol-Free Fruit Cake can be kept in the refrigerator for up to one month.