How do I make a fruite cake with fruits that i have soak in rum for two months now.?

Question

I am not a baking person but i ould like to become one. I have just started learning to bake and so far, iI have enjoyed it. Please help me. I need to bake a fruit cake with fruits that i soak in rum for two months.

Answer 1

If you want to make a fruit cake that won't be re-gifted or thrown under a steam roller, than take your marinated fruit and mix it in with a box of brownie mix-follow directions for mix, but don't add water. Place in a bread pan-bake until set (use a knife to check doneness;must come out clean)

Answer 2

Easy and quick and you do not have to be a baker. Get a spice cake mix. Heat fruit on stove on low till all liquid is gone. mix cake as the box says expect use melted butter about 1/2 cup. Fold in fruit. Bake as box says. When it comes out spray or brush top of cake with rum store in air tight tin or box for 5 days spray with rum once a day. You can add nuts to this if you can eat them.

Answer 3

2 cups glaced candied fruits (traditional fruit cake mix)
1/4 cup dried apricots
1/4 cup walnuts, large pieces
1/4 cup pecans, halves
1/4 cup blanched/peeled almonds, whole
1 cup maraschino cherries
1/4 cup crystallized ginger
1 cup Mejool dates
1 cup golden raisins soaked in 1/4 cup orange juice

Pour a cup of Dark Rum (Meyer's is the best brand) over the diced fruits and nuts; cover with plastic wrap and let sit for 24 hours to marinate.
The day of baking---
Preparation:

Preheat oven to 250 degrees and grease a large standard size tube pan, then line with oiled waxed paper or parchment cut to fit the pan. To oil paper, brush both sides with about 1 tbsp. corn oil or vegetable oil.

Drain the fruit and save the liquor not soaked up.

Cream together until light and fluffy with an electric mixer:
1 cup butter
1/2 cup brown sugar
1/2 cup honey

Beat in the eggs one at a time, again with the mixer:
5 large eggs

Mix/ sift together:
1 1/2 cup flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. mace
1/4 tsp. ground cloves
1 tsp. almond extract
1 tsp. vanilla extract

Add the flour mix to the butter mix alternately with:
6 tbsp. of reserved rum from soaking the fruit, if you need more liquid make it up with orange juice. Mix and fold to a very well incorporated batter.

Dredge the fruit: mix/coat in a large bowl with 1/4 cup flour, so it won't fall to the bottom of the baking pan during baking.

Melt 1/4 cup butter.
Pour the batter over the fruit, add the melted butter and fold it gently but thoroughly. Pour into the tube pan, avoiding air pockets, but do not pack or flatten the mix.

Bake about 3 1/2 hours at 250 degrees. Because it bakes so long, so you should rotate the pans after an hour or so. Test with a skewer - the center will be moist but not doughy. Let cool about a half hour before turning out of the pan, don't force it out, let gravity do the work to release it. Then peel all the waxed paper before the cakes cool.

Brush with syrup:
Prepare the following, combine in a pot bring to a boil and remove from the heat---
1/2 cup honey
1/2 cup Cream Sherry
1/4 cup water
2 tsp. vanilla extract

Dip a pastry brush in the syrup and brush the cake while still warm every five minutes with about 1 tbsp. each time until the cake is cool. Let the cake sit in any syrup that has accumulated on the bottom of the dish so it can be absorbed. Cover with a cake dome or plastic wrap and let it sit overnight before serving.

To serve, slice and dust with a little powdered sugar. If you refrigerate it, take it out 3 hours before serving to allow it to come up to room temperature.

Store in an airtight container.

Answer 4

2 cups glaced candied fruits (traditional fruit cake mix)
1/4 cup dried apricots
1/4 cup walnuts, large pieces
1/4 cup pecans, halves
1/4 cup blanched/peeled almonds, whole
1 cup maraschino cherries
1/4 cup crystallized ginger
1 cup Mejool dates
1 cup golden raisins soaked in 1/4 cup orange juice

Pour a cup of Dark Rum (Meyer's is the best brand) over the diced fruits and nuts; cover with plastic wrap and let sit for 24 hours to marinate.
The day of baking---
Preparation:

Preheat oven to 250 degrees and grease a large standard size tube pan, then line with oiled waxed paper or parchment cut to fit the pan. To oil paper, brush both sides with about 1 tbsp. corn oil or vegetable oil.

Drain the fruit and save the liquor not soaked up.

Cream together until light and fluffy with an electric mixer:
1 cup butter
1/2 cup brown sugar
1/2 cup honey

Beat in the eggs one at a time, again with the mixer:
5 large eggs

Mix/ sift together:
1 1/2 cup flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. mace
1/4 tsp. ground cloves
1 tsp. almond extract
1 tsp. vanilla extract

Add the flour mix to the butter mix alternately with:
6 tbsp. of reserved rum from soaking the fruit, if you need more liquid make it up with orange juice. Mix and fold to a very well incorporated batter.

Dredge the fruit: mix/coat in a large bowl with 1/4 cup flour, so it won't fall to the bottom of the baking pan during baking.

Melt 1/4 cup butter.
Pour the batter over the fruit, add the melted butter and fold it gently but thoroughly. Pour into the tube pan, avoiding air pockets, but do not pack or flatten the mix.

Bake about 3 1/2 hours at 250 degrees. Because it bakes so long, so you should rotate the pans after an hour or so. Test with a skewer - the center will be moist but not doughy. Let cool about a half hour before turning out of the pan, don't force it out, let gravity do the work to release it. Then peel all the waxed paper before the cakes cool.

Brush with syrup:
Prepare the following, combine in a pot bring to a boil and remove from the heat---
1/2 cup honey
1/2 cup Cream Sherry
1/4 cup water
2 tsp. vanilla extract

Dip a pastry brush in the syrup and brush the cake while still warm every five minutes with about 1 tbsp. each time until the cake is cool. Let the cake sit in any syrup that has accumulated on the bottom of the dish so it can be absorbed. Cover with a cake dome or plastic wrap and let it sit overnight before serving.

To serve, slice and dust with a little powdered sugar. If you refrigerate it, take it out 3 hours before serving to allow it to come up to room temperature.

Store in an airtight container.

Answer 5

Jamaican Fruit Cake

"A dark, rich fruit cake for wine and fruit lovers! This is a recipe I use at Christmas and for Birthdays. I prefer to use Jamaican Red Label Wine and White Rum. But you may use your Favorites....ENJOY!"

Original recipe yield:
2 - 9 inch round cake pans

PREP TIME 20 Min
COOK TIME 1 Hr 30 Min
READY IN 1 Hr 50 Min

INGREDIENTS
2 cups butter
2 cups white sugar
9 eggs
1/4 cup white rum (optional)
1 tablespoon lime juice
1 teaspoon vanilla extract
1 tablespoon almond extract
1 grated zest of one lime
2 pounds chopped dried mixed fruit
2 cups red wine
1 cup dark molasses
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 pinch salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Notes:

For best results, fruits should be soaked in wine for at least 3 weeks, or boiled in the wine.

Use a combination of raisins currants, golden raisins, prunes, and dried cherries, or any dried fruit of your preference.

Additional wine or rum can be brushed onto cake as needed to keep moist.

Answer 6

Do people actually eat those things?

Answer 7

this recipe is the best