aged fruit cake

Sprinkle the gelatin powder evenly over the surface of the water. Brandy Aged Fruitcake! A classic technique for storing fruitcakes for a long time without losing quality is to wrap the aged cakes in a thin layer of marzipan, coated … In a separate bowl whisk together the flour and cocoa. But do try the real recipe at the end of the post. I know it’s got a bad reputation here in the US, but I truly love this recipe and I’m on a mission to change as many American minds about fruitcake as I can. So you could definitely use 6″ pans. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). When the cakes are completely cool, wrap them tightly in plastic wrap, and store at room temperature for up to 6 to 8 weeks. Eileen, I’m sorry I just started looking for a fruit cake recipe as I’m don’t think that I can have the cake ready for Christmas. Cool in pan on a wire rack 20 minutes. Only one thing can improve this recipe: bake a double batch so there’s one cake to eat now. Your recipe is a revelation, not just in fruitcakes but in baking in general. To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. Thank you Eileen. To make the batter: Place the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined. I just love the first recipe, what a hoot! Ok, ok, one more joke and then we move on. Pour the batter into the prepared cake pan and spread it out to an even layer. Do you HAVE to brush the cakes with alcohol or syrup? Or simple syrup, or flavored simple syrup (vanilla, rum-flavored, etc.). Eileen, I’m having the same problem with cracking. It took a couple of years and a few suggestions from mom to get to this fruitcake recipe that I’ve been making for over 20 years now. Royal icing drizzle would be fine. Do you sell your wonderful Irish Xmas fruitcake. Line a 9" cake pan with a parchment round. When ready to use, knead the fondant until it's smooth and supple. The fruitcakes that you find in the grocery and the big box stores are gross. The first Christmas after I graduated from pastry school she asked me if I could make a good fruitcake. Brush the marzipan with brandy. I’m just not a fan so I use fondant as thin as possible to mostly taste the marzipan. Going to try this. My marzipan was perfect and I should know cause I love it so. Thanks for sharing! While we like the flavors provided by the different fruits listed above, fruitcake can be a bit of a blank canvas for whatever dried and/or candied fruits are your favorites. Beat in the eggs one at a time, scraping the bowl after each addition. If you like just a hint of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup or simple syrup, and brush this mixture on the cakes. If you want to tint the fondant, this is a good time to add the coloring. Thanks Judy. Over the years I have baked a lot of fruitcake. Yes, you can bake the batter in a loaf pan. Unwrap the cake. Trim the cake cardboard to the same size as the cake. The “funny” fruitcake recipe not withstanding, a real, well-aged fruitcake does have quite a bit of liquor in it. Fruitcake can remain in its pan for storage, if desired. I don’t know what the green things are in those cakes, and I’m pretty sure I don’t want to know. I started this at the end September and I brush with brandy once a week. Thanks so much!! Anyone can mAke a masterpiece with this. Required fields are marked *. Yeah, I meant the plastic wrap. Of whiskee. Eileen, I’ve been wanting to make a fruitcake forever and finally used your recipe. Bake until a toothpick poked in the center of the cake comes out clean, about 55 minutes. You need to age the cake for several week before covering with the marzipan and fondant. Robert Lambert Artisan Specialties: Fruitcakes | Page 1 of 1 But you don’t need to decorate the cakes at all. Patrica, it is the difference of the rum and or brandy that makes the difference in a delicious fruit cake to me. I just happily stumbled upon your website and I had not ever hear of the reverse creaming method. It’s not a huge crack, it might even be me handling it wrong (from me picking it up and flipping it). Yes, put the finished cake in a air tight container. I’m wondering if I can use any dried fruits (pineapples, apples, etc.). Eileen can you tell me why is the top part of my fruitcake kinda sticky look after putting the whiskey or brandy? But my mom is from Ireland and did grow up eating it. Love and the useful info on your website. Yes, the cake will be very heavy. 2 Lb. Using fruit juice can increase the chances of your fruitcake going mouldy. Add more sugar for a firmer texture if you plan to make roses or other decorations. Beat six leggs and add to the bowl, then chunk in the cup of dried flut. Will your recipe make 2 loaf pans or just one? Your email address will not be published. Read through the steps of the recipe for a good laugh. I’ll double down the saturation around the edges. Unlike Ashley, I had a tiny bite last week and it’s delicious. Roll on a surface dusted with powdered sugar. Ice the cake with apricot preserves. We've had great success using a mixture of our fruitcake fruit blend, candied lemon peel, candied orange peel, and mini diced ginger. of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4" x 2 1/2"); 6 to 8 medium loaves (about 3" x 5"); or 2 standard 9" x 5" loaves. I’ll often bake any bits of left over fruitcake batter in cupcake pans. All fruitcake recipes call for a variety of … Where does all that brandy go? I’ve done as much as 5x the recipe (in a larger mixer). I have several loaf pans, a couple with a dark finish and one with a light finish. I just do the normal creaming because tenderness is not a problem with this cake since it has all the fruits and nuts in it and the brandy also softens the. Mix until combined then scrape down the bowl and the beater. Hi Bill, You’ve got three weeks so if you make smaller cakes you could probably have them aged by Christmas. The liquor not only softens the fruit part of the fruitcake, it also softens and mellows the cake part of the fruitcake. I use Christmas tins to give away and store the cakes. In the summer of 2019, Robert Lambert made a small number of his rare citrus fruit cakes to age: a handful each of his classic … I have been baking fruitcakes for years, but it is almost impossible to find the candied fruit in the seasonal section of the grocery stores any more. Truth be told, it is rarely seen during any other time of the year. Cakes baked in the pans with the dark finish bake a little faster and brown a little more. Once the cake is sliced put a piece of plastic wrap over the exposed cake. First, sample the whiskey to check for quality. I am excited to give it a try since we are nearing the holiday season. Grease the oven. Mix on the tuner.Throw in two quarts of flour. As soon as the pan is removed from the oven pour 1/4 cup of brandy over the top of the cake. Pour some brandy into a cup and soak cheesecloth. I’ve been brushing on 1/4 cup each week cause that was the initial amount in the recipe. When you’re done with the fruitcake jokes let’s talk about this truly delicious and traditional fruitcake recipe. If your cakes lasts longer than ours (+ a couple of weeks) you can go in and brush the cut section of the cake with a little brandy to keep it moist. Repeat this step. 1/2 cup (1.5 oz, 45g) almonds, coarsely ground, 2/3 cup (80 ml) brandy plus more for aging (see note), 1.5 cups (7.5 oz, 210g) all purpose flour, 3/4 cup (6 oz, 168g) unsalted butter, room temperature, Marzipan holly and silver dragees for decoration. I like a softer marzipan for covering cakes so I use less sugar. Add the eggs, two at a time. He used an old cloth diaper to keep the cake moist with Bourbon! It’s a fruit cake that you’ll find completely unlike anything ever named fruitcake before. Looking for a gluten-free version of the recipe? Gradually pour in the cow. I’m not surprised so many Americans think they hate fruitcake, even if they’ve never tasted it. Also, I didn’t give enough attention to the edges and they were a bit dry. Yield: 2 loaf cakes. It’s the brandy! I will be making a few and this will would be a quick assembly decoration. I bake cakes in all different sizes and give them as gifts (yes, people DO want fruitcake). Your email address will not be published. It’s so good. But if you want to leave them "un-brushed," understanding they won't stay moist long-term, that's just fine. Yes, it just takes time to soak into the cake. Did you bake the cake in a 9″ pan? Brush cakes generously with sweet sherry, brandy, rum, port, liqueur or fruit juice; do not use wine. Last night, celebrating a birthday, my wife and I opened a dark fruitcake we had aged … If you love this recipe please consider giving it 5 stars. This is a good, reliable rolled fondant recipe. (see note). With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. Roll the fondant to a 14" round and cover the cake over the marzipan. Sorry, it’s just too integral to the flavor of the cake. Also should I cover the cake immediately after brush the brandy over it…. Here’s my favorite “funny” fruitcake recipe. They’ll keep for months in a tin until we’re ready to indulge again. It won’t be as dense and mellow, but it’s otherwise impossible for me to stop tasting tiny bits until it’s gone. The fruitcake The Beloved makes every year is Alton Brown fruit cake, and it is moist and fantastic! Copyright © 2019 Baking Sense on the Foodie Pro Theme, Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch, Reynolds Non-Stick Baking Parchment Paper Sheets, Wilton 710-1174 Sugar Pearls, 4.8-Ounce, Silver, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained. Butter two 9x5-inch loaf pans, line them with foil, then butter the foil. Or something. If you've made the small, muffin-sized cakes, it helps to put them all in a large plastic container with a snap-on lid; or into a sealed plastic bag, both to help keep them moist, and to be able to move 3 dozen cakes around without a fuss. … I used a 9″ pan but I don’t think it was deep enough. Claxton Fruit Cake 4.3 out of 5 stars 780. October 3, 2017 by Eileen Gray 37 Comments. Trim the marzipan flush with the bottom of the cake and board. A plastic bowl scraper is helpful for handling the fondant. Ok, NOW can we talk seriously about fruitcake? Thank you. Scrape down the bowl and the beater. Combine all the nuts and dried fruits with the lemon zest and juice. 24 oz (5 cups, 685g) confectioner's sugar, 3.5 oz (1/4 cup plus 2 Tbsp, 95g) white corn syrup. Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment. Spoon the batter into the pans, filling them about 3/4 full. And what’s the limit to try to brush on. 4-7 oz confectioner's sugar, about 1-2 cups. Also, try flipping the cake over each week to even out the moisture. It was wonderful. Check the whiskey again. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Wring our cheesecloth of … Bake at 275° for 3 hours. Lick the batter off the floor. Your recipe looks delicious. The Canadian fruit cake is similar in style to the UK version, however, there is rarely icing on the cake … Eileen, have you ever iced with royal icing instead of fondant? My question is, I remember my dad using loaf pans. I am from Kentucky so Bourbon was the only option (as I sip one now). Preheat the oven to 350F. You must let the fondant rest overnight before using so the gelatin has time to set. Fill pan 2/3 full with batter. Can you bake these in loaf pans using the same temp and time duration? Finish the blobble of whishy and flow to bed. Whatever you find left. Fruitcakes freeze very well. Hi Ann, there is no reason you can’t do the reverse creaming with this cake. What do you mean by “cover the cake immediately”? Don’t forget to pour the oven into the batter. However, they must be aged at least four weeks before freezing, as they do not mellow while they are frozen. Preheat the oven to 325°F. Also, if you’re planning to cover the cake with marzipan and fondant, any cracks or lumpy bits can be evened out with apricot preserves before covering the cake. Any mix of dried fruit should work. Susie Lehto (author) from Minnesota on June 03, 2015: Au fait, the rum and bandy make even a bad fruit cake … Find it here: Gluten-Free Fruitcake. Wrap the cake in two layers of plastic wrap and set aside at room temperature. To be sure it is of the highest quality, pour one level cup and drink. Copyright © Do I store the cake in the fridge while it’s being aged/soaked in brandy? Wrap each cake … Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using. Goes right along with how I make lasagna…you start with two bottles of wine, one for the cook and about half for the sauce, and darn the cook has to finish off that bottle of wine!. The Beloved makes his version of Alton Brown's fruit cake every year, and it is fantastic. The cake and the dried fruit will continue to absorb the liquor. If you're making muffin-size cakes in a standard muffin pan, line the pan with muffin papers, and lightly grease the papers. Add the 2/3 … Please leave a comment on the blog or share a photo on Instagram. My husband was so impressed. What is the measurement like if I want to use self raising flour? Mix the almond paste and corn syrup on low speed with a beater attachment until it forms a smooth paste. I will make one stipulation up front. If it's well wrapped and kept in an air tight container, the fondant will keep for several weeks. Yes, that's exactly what we're doing. And the spoon. Slowly pour remaining rum over cake. Hi Eileen: Can the reverse creaming method be used on this brandy aged fruitcake. In a large mixing bowl, cream the butter and sugar until light and aerated. Roll the marzipan onto the rolling pin then transfer and unroll onto the cake. Set aside. Turn off the mixer. All that brandy goes into the dried fruit and nuts and into the cake itself. I mix the fruit in a large bowl, then mix the batter in the mixer. Thank you, and Kudos! Since I’ll never waste an opportunity to eat marzipan, I finish my cakes with a layer of marzipan and a layer of fondant. Cream the butter or shortening, add … And, about how deep should the batter be in the loaf pan prior to baking. Place on another cardboard circle or serving plate. Just keep an eye on the cake as it bakes and after the first 30 minutes or so check it every 10 minutes. I will probably have to order it on line this year. Beat in the salt, spices, and baking powder. Turn the crake pan to 350 degrees. … Combine all the nuts and dried fruits with the lemon zest and juice. "No, no, not the dreaded FRUITCAKE..." Fear not: this moist, dark cake is loaded with yummy-tasting dried fruits, not the icky, bitter candied peel and citron you remember from visiting your grandma at Christmas. So far, the cake has absorbed it all but it’s very heavy. Filed Under: Cakes/Cupcakes Recipes, Recipes Tagged With: aged fruitcake, brandy, christmas cake, fruitcake. Fold in the soaked fruit and all the liquid. Wrap the brown paper around the cake… If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated. Brush the warm cake with rum or brandy. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Pour into the prepared cake tin(s) and decorate with blanched almonds. I’ll correct that next time. Well, it does keep them moist for weeks. Yes, if you mean plastic wrap. Imagine your entire tongue coated with … So I would say if you swap out the 1 1/2 cups of all purpose flour in this recipe and leave out the baking powder and salt you should have a close result. Whatever. Marzipan is very expensive to buy in the grocery store, and is often dry and flavorless. Thanks for your recipe and clear instructions. Preparation. My only problem was my pan: it was niine inches but too shallow. If working by hand use a wooden spoon to mix until combined. This Is my first time ever doing one, so I feel like I might be doing it wrong. You can also divide the batter between two 6" pans for smaller cakes. This one also comes in three one-pound packages. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. Roll the marzipan to a 14" round. Bake the cakes for 2 hours to 2 hours and 10 minutes, or until a cake tester or toothpick inserted into the center comes out clean. The small cakes age faster and are our “snack” cakes while we’re waiting for the larger cakes to finish aging. Fruitcake can certainly be served without any icing or marzipan. Bake the cakes on the middle shelf of the oven, as follows: about 60 minutes for the individual cakes; 65 to 70 minutes for the small loaves; 75 minutes for the medium loaves, and 2 hours + 10 to 15 minutes for the 9" x 5" loaves. I will try this, thank you. Thanks for the great recipe. Glue the cake to a cardboard cake circle using a dab of royal icing. I get it, really. Use a toothpick right in the center to make sure it’s baked through. Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. Bake 300 minutes at 50 degrees. Homemade marzipan is cheaper than pre-made, is super easy to make and tastes much better. Add dragees, stencils, glitter and marzipan holly or other decorations as you like. As an Amazon Associate I earn from qualifying purchases. Trappist Abbey Monastery Fruit Cake - Moist & Rich Christmas Cake with Candied Fruits & Nuts (1 lb) 4.2 out of 5 stars 1,578. The cake will be quite heavy by the time it’s ready. The number of loaf cakes would depend on the size of the pan. It smells great and I really want to cut into it, but I will wait until Christmas week. We still have two small fruitcakes left from the holidays. Sample the whiskey and check it again for tonsistency. This recipe makes enough batter for ONE (not all!) I’ve never had a problem with a cake cracking. The temp would be the same, but the time would probably be different depending on the size and color of the pan. Choose your pans (or combinations), and lightly grease them. Turn on the electric mixer and beat one cup of butter in a large fluffy bowl.Add one teaspoon of sugar and cream until beat. Trim the fondant flush with the bottom of the cake and board. Or something. The nuts do not stay crunchy, but you do get the texture from the roughly chopped walnuts. Throw the bowl out the window. Also, do the nuts retain their crunch after being soaked overnight? I like this cake best made with brandy, but you can use whiskey or rum instead. Serve unadorned or with the marzipan and fondant to finish. This recipe can also fill two tea loaf pans. King Arthur Baking Company, Inc. All rights reserved. I did some research and found a recipe for a traditional aged-fruitcake. Heat the gelatin in the microwave for 15 seconds to melt. Claxton Fruit Cake. Also, after icing, should the cake still be stored in an air tight container at room temperature? You can fold the batter into the fruit by hand since that is the heaviest part and can be hard on the mixer’s motor. When I worked in a British tea shop we used to ice the cakes with royal icing so you could certainly go that route. Hi Judy, I have baked this recipe in sizes from cupcake to about 9″ (larger than that the the center doesn’t like to bake). Cover the bowl and let it sit overnight. In a large bowl combine well the glacéed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, … Turn the fondant out onto the plastic wrap. I used this recipe for 10 years in my custom cake business. It will be quite sticky and messy at this point, just keep kneading. Whisk 1-2 times to combine. My new book is now available at Amazon! Add the … Ready? Cool the cake to room temperature before removing from the pan. With the mixer running on low speed, add the dry ingredients in 3 batches and mix until combined. Preparation. That said, your recipe is as close to what I remember about my dad’s as I have found! You can absolutely double the recipe. Scrape the bottom and sides of the bowl, and stir until everything is well combined. Transfer to prepared pan. Sift together the flour, baking powder, cinnamon,nutmeg, ginger and salt. $17.95 #9. Hi Eileen . You could mix it either way. Add the walnuts, dates, cherries and mangoes; toss to coat. Stir in the juice or water, then the fruit (including any additional … And, could I drizzle with royal icing? The dried fruits suggested below are simply that — suggestions. I’ve read that there is 1 1/2 tsp of baking powder and 1/2 tsp salt per cup of flour. The cakes are done when a cake tester inserted into the center comes out clean. This recipe will make one 9" round cake. Just hold the cake, well-wrapped, at room temperature while it’s aging. Beat in egg. Remove the cakes from the oven. Nope, the brandy keeps the cake fresh. Check the whiskey again. Thanks Susan, I usually make a 5x batch. To Age Fruit Cake: (2 weeks is ideal) Cut cheesecloth to wrap each loaf. I have also aged a lot of it after using all sorts of combinations of liquor for varying periods of time. Ha, ha, very funny. I love the funny recipe too! Heat another 15 seconds in the microwave to make sure everything is melted. 1 cup butter 2 cups sugar 6 large eggs 2 teaspoons baking powder 3 cups flour, sifted 1/2 t. salt 1 cup bourbon 1 pound pecans, chopped 3 cups white raisins (or use candied fruit) 1 t. nutmeg AND ~ a very large bottle of bourbon whiskey ~. Thanks for the great laugh and the recipe! I just wanted to say I’m glad I didn’t JUMP TO RECIPE!! Hi Barbara, sorry I no longer sell cakes. That’s how I like to bake! Whisk the coloring into the warm gelatin mixture before adding it to the sugar. Yes, I said fruitcake! I did bake it in a 9″ springform pan. Eileen, Could I use two 6″ pans instead of the 9″? Put the rum, dried fruit, and orange zest in 2-quart saucepan, cover, and warm over medium heat until hot, 2 to 3 minutes. Preheat the oven to 300°F. Knead the fondant into a smooth ball before rolling. Bake in a slow (160 degrees C) oven for 2 1/2 hours, or until a skewer pushed to the bottom of the cake comes out clean. Hi Eileen, I am going to make this for the 2020 season. See how moist the cake and fruit are? One-half hour before cake … The Day Before Baking: Combine the dried fruit in a large mixing bowl. Thanks. By the way, I wasn’t sure which of your recipes to use so I purchased 2 bottles of brandy just in case. Self rising flour already has the baking powder and salt added. Pour the warm gelatin mixture into the sugar all at once. I based the recipe on 7 oz of almond paste because that's the size I find in my local grocery. 36 small cakes; 2 large loaves; or anything in between, 1 1/2 cups (255g) raisins, golden or regular, heaping 1 cup (170g) candied red cherries, plus additional for decoration, if desired, 3/4 cup (170g) rum, brandy, apple juice, or cranberry juice, 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F, 1/2 cup (113g) apple juice, cranberry juice or water, 2 cups (227g) chopped, toasted nuts (almonds, pecans, or walnuts), rum, brandy, simple syrup, vanilla syrup, or. In a large bowl, cream together butter and brown sugar until fluffy. When not using always keep the fondant covered so it doesn't form a skin. Stir in the juice or water, then the fruit (including any additional liquid that has collected in the bowl), and the nuts.

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