how to make a fruits cake?

Answer 1

Fruitcake Secrets:
Following information is from the cookbook called A World of Baking by Dolores Casella.

Fruitcakes should be made well in advance of the time that they will be used. One month of storage is a necessity. Two, three, or even four months is not too long a time if the storage facilities are cool and dry.

Fruitcakes freeze very well. However, they must be aged at least four weeks before freezing, as they do not mellow while they are frozen.

Take several days to make your cake or cakes. prepare the nuts and fruits, pour the liquor to be used over them, and let the mixture stand well covered for two or three days. Then make the batter and bake your cakes. The cakes will be better and the pressure in a busy household will be eased.

Always bake fruitcakes at a low temperature, no higher than 325 degrees and preferably much lower. Line the pans with brown paper or waxed paper to prevent the cakes from burning during the long baking time. Always place a pan of hot water on the floor of the oven. This prevents the cakes from drying out. Test for doneness with a cake tester inserted in the center of the cake. It will come out moist, but not doughy, when the cake is done.

Cool fruitcakes on a rack in the pans in which they were baked. When cakes are cooled, turn them out of the pans and carefully peel off the paper. If you are not decorating the cakes before storing them, wrap them in cheesecloth. Sprinkle liberally with whatever liquor or wine was used in the recipe. Seal the cakes in plastic wrap or in plastic storage bags. Once a week, brush the cakes with more liquor.

Perhaps the most important, don't feel absolutely bound by a recipe. If the recipe calls for brandy and you don't have it (or like it), use wine or even a fruit juice of your choice. If the recipe calls for citron and you don't care for citron, substitute another candied or dried fruit. If you don't like raisins, use more chopped dates and fewer raisins. If the recipe calls for particular amounts of candied pineapple and cherries, the same weight of a fruit mix may be used. The important thing to keep in mind is that the weight of fruit and nuts should be approximately the same as in the original recipe. Within this boundary, you can make substitutions of your own choice.




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Additional Fruitcake Tips and Hints:


Use fresh good quality ingredients - make sure spices are fresh.

Soak fruit and nuts at least overnight in fruit juice or liquors to soften, drain and use excess liquid in recipe.

Dredge fruit and nuts with some flour so they won't sink in batter. Shake off excess flour and use in the recipe.

If changing pan sizes, remember baking time will be altered in the recipe. Fruitcakes may be baked in muffin tins, disposable pans, etc.

Be sure to grease and flour pans or use greased brown paper for liners. Greased wax paper is also used in some recipes.

Place a pan of water on rack or on the oven floor below the baking cake.

If cake is browning too fast, place a sheet of foil the top of the cake.

Test for doneness by placing a metal/wooden skewer in center of cake. If it comes out clean, cake is done. Be careful not to over bake.

Always cool fruitcakes completely in pan and remove when cold.

Pour or brush some liquor of choice over hot cakes for good flavor. Poke cake with skewer if desired.

Fruitcakes taste better with age! This is called "ripening." Liquor based cakes may be stored several months in advance in a cool place prior to serving. Non-liquor soaked cakes may be kept in a cool place or in refrigerator for short term storage or a or freezer for long storage. Be sure to ripen fruit cakes a few weeks before freezing.

To store for a long period of time, wrap the cake in brandy or wine-soaked towels, and then wrap in aluminum foil. For very long storage, bury the liquor-soaked cake in powdered sugar and place in a tightly covered tin in a cool place (fruit cakes can be enjoyed as long as 25 years this way.)

Check liquored-soaked cakes periodically and rewrap in liquor soaked cloth.

Frost cakes close to serving time (not ahead of time). Use a sugar-syrup glaze to brush on cakes for a shine and to adhere.

Slice cakes in a sawing motion with sharp thin blade of knife or a serrated knife.

Add 1 cup of applesauce to your fruit cake recipes to make a moister fruitcake.

Refreshen stale fruitcakes by gently heating pieces (microwave or steamer) and serve with a hard sauce, brandy sauce, glaze or desired topping.

Answer 2

The absolute BEST fruit cake ever:
(I race against my boyfriend to see who gets the most points. We are pretty close, but this recipe is worth sharing. You will not be disappointed!)

Unbaked fruit Cake 5 Lbs.
8 oz or raisins 3/4 C butter
1 C chopped figs 1T grated orange peel
1 C Walnuts 3/4 Powder Sugar
1 C Candied pineapple 3 Doz Vanilla Wafers
1 C " Cherries finely crushed about 7C
1 C " Orange peel 1/4 tsp salt
1/2 C " Citron 1 C Honey

First pour 2 C boiling water over dried fruit then bring to a boil & drain. Mix with walnuts & candied fruit.

Second Cream butter with orange peel & gradually add powdered sugar. Blend in crumbs, salt, & honey. Mix with fruit and nut mixture. Press into a well greased 2 qt. fluted ;mold.

Third Refrigerate 2 to 3 days before unmolding to serve.

Easy, and the best fruit cake you will ever eat!

Answer 3

i make this every year hope you enjoy it
450grms dried fruit(raisins black, white, currents, cherries fruit peel) or what ever takes your fancy
125grm margarine
1 1/2 cups water
1cup sugar
1teaspoon all spice (or make your own by mixing together cinnamon,clove,nutmeg powdered form and then measure out 1teaspoon)
1teaspoon baking soda- boil all the above for 5mins. leave to cool and then add 1very heaped teaspoon of banking powder,2cups of flour and 2well beaten eggs. mix together and pour into a greased and paper lined cake tin (only the botton needs to be lined) bake at 160degrees for about 1 - 1 1/2 hours.
ps if you want you may add 50grms mixed chopped nuts but then add an extra egg.
once cooled poke wholes in cake and pour 1/2cup brandy over the cake wrap in greased paper and put into an airtight tin. every 5days pour 2tablespoons of brandy over the cake (do this about 4-5times) leave in tin to mature cut and eat

This is a very simple and easy recipe that we have been making in our family for many years

goodluck