Hmmm…honestly, I’m not sure if would suggest cutting the alcohol in half from the cake itself. A toothpick inserted into the cake should come out clean when the cake is ready. I don’t usually leave review or any comments but here i am. Hope this helps and please let me know if you like the cake once you make it. thanks a lot for your advice! I bought everything and am ready for attack! I will def make this again, but next time will prob add a bit more rum during the half way mark. If youâre looking for durable and high-quality bakeware for yourself (or to gift to others! Thanks Carol ps I make a slightly similar recipe for christmas pudding and the O. Flavor is just as good, if not better! Oh and Gorgeous photos! Hi Laura Again, thanks so much. Did you let it soak with the cheesecloth for a week or two before slicing/giving away? Your Mom’s fruitcake recipe sounds wonderful. also, can i substitute Marsala to Sherry? I would assume I could just add that after baking? I would leave as is!  Also with that much fruit, would the toothpick coming out clean be a good test of doneness??? It is indeed the best fruitcake ever. Being a non drinker, I actually added nearly half a bottle of rum. just so the alcoholic drink will evaporate and then I will buy the properly suggested sherry or triple sec to age it. OMG! Hope this helps! I hope I am making sense in explaining these.  You have made a brilliant job of “rewriting” this recipe so it makes sense to others. Do you recommend aging the cake in the fridge or does it need to age outside of the fridge? For now they all sit in a bag in my fridge. I’ve never made fruitcake before so not quite sure. Followed the recipe as written, with the exception that I substituted some types of dried fruit –keeping in mind to select dried fruits that were tart/sour to balance those that were sweet.  I know you don’t like it, but I love marzipan. Woops, I meant to add orange as a tart fruit for my Tropical fruitcake question. Bake for 40 minutes or until an inserted skewer comes out clean. Wow! Have you ever made a gluten free version or is that even possible? It looks fantastic!! Appreciate it!! Easy . THANK you.Â, Yay! I am so excited to make this recipe! Can you soak the cheesecloth in amaretto? Hi Pam! Be sure to use unsweetened dried fruit for best results. This recipe is a must have.Â. Because I dont measure anything, I fail at baking. DIRECTIONS. It was first inspired my British grandmotherâs recipe. to the batter the next day. Hmm, I’m not as sure about the marsala substitute, because I’ve never tried that and my mom hasn’t used that. From Imagelicious http://www.imagelicious.com/blog/post/quick-and-easy-cake, Total Carbohydrate okey-dokey! post it on instagram and tag it #abeautifulplate. 10 Affordable Everyday Food Photography Backgrounds, http://www.framedrecipes.com/wp-content/uploads/2014/06/DSC_7063_Cumin_Bread_4.jpg, http://dish.allrecipes.com/cake-pan-size-conversions/, 1 and 1/4 cups (200 grams) golden raisins, 2 cups (320 grams) mixed unsweetened dried fruit, chopped, 1 cup (160 grams) dried unsweetened black figs, chopped, 1 cup (160 grams) dried unsweetened tart cherries, chopped, 3/4 cup (120 grams) dried unsweetened prunes, chopped, 1 and 1/2 cups (180 grams) unbleached all-purpose flour, 1 stick (4 ounces; 113 grams) unsalted butter, softened, 3/4 cup (160 grams) packed light brown sugar, 1/2 cup (120 mL) freshly squeezed orange juice, 1 Granny Smith apple, peeled, and coarsely grated, 3/4 cup (90 grams) slivered almonds (or chopped pecans or walnuts), 3 tablespoons (36 grams) finely diced crystallized ginger, optional add-in: 2/3 cup (100 grams) chopped bittersweet chocolate or dark chocolate chips, 2 large pieces of unbleached cheesecloth, for wrapping. Hi Tanya! Rum isn’t used for wrapping because its incredibly alcoholic/dry and honestly just doesn’t taste incredible for that type of application (where it’s not cooked off). all in all successful fruitcake with dried fruit instead of candied– i think tho i will use a few candied cherries next year– for the festive look they provide!  There’s no way this is staying around for weeks! I cooked it for 1 hour 50 minutes at 130 degrees celsius (since we work in celsius in the UK–and 300 converts to 150 C, but then minus another 20 degrees C because my oven is fan-assisted, as are most British ovens these days–fan-assisted meaning convection). Almonds, pecans & walnuts. Perfect! I would still use cheesecloth, but a thin kitchen linen would be next best option. â¡. Thanks so much! Hope this helps! 18.6 g Absolutely! It really depends on your taste preference – if you enjoy triple sec (orange), that might be for you! Hi! I had my last batch stick around for 4+ months. I actually have the fruit soaking in rum right now. Great to see Americans seeing the delights of a good fruit cake. It’s so moist it was hard to tell if the cake was done or not, but the toothpick came out clean at 1:10. I have not tested this variation though! Do you have to use parchment paper? i baked my cakes today and it didnt turn out brown as yours, mine is pale looking brown. My mom is ridiculous. 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!)  I soaked my fruit in peach brandy for about a week. I hope this helps! Hi, this is my first time trying to bake a fruit cake. I think this can also be called “the world’s most beautiful fruitcake!” So pretty. It is a wine with 20% alcohol. I have an old recipe that mother said won Sorry Thea. Following! Mary Berry: easy fruit cake. So far I’m thinking pineapple, mango, dates (which come from *date palm* trees) — and use apricot and raisins to tart-en it up.  Thanks for the recipe – this will be my ‘go-to’ fruit cake recipe. Yours looks absolutely perfect. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy.  Have you tried it with brandy? I made this cake to see if it would be suitable for my husband to take tramping (hiking).  I am just surprised that you have to keep it in the refrigerator…  Generally, the alcohol keeps it from spoiling. My dad was a pastor and we always got several fruitcakes at Christmas. Thanks for providing it. [Recipe originally submitted to Allrecipes.co.uk] By Tessaann. Some prize in 1945! I happened to try out another recipe of eggless fruitcake from a Prestige SmartChef website and it looked quite similar. love your recipe! I’m pinning now! This fruit cake recipe, which yields two standard loaf cakes, is all about the dried fruit. I’m going to ask my mom to see if she can help with your question, but unfortunately I’m traveling at the moment so it could be a few days! Several people have asked how to put marzipan on top. Great!!  Any chance you could tell me how your mom uses the marzipan so I can try it? The best fruit cake recipe youâll ever make! I recommend re-soaking the cheesecloth every week or so, or whenever it is dry. Your recipe made my day. it could have used double the nuts i think. Set the loaf pans on the center rack, several inches apart from one another. 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! Just leftover rum for the cheesecloth. I wish I could be more helpful! The mixture would need to be doubled for this size.? So happy to hear that!!! Fruits , and cocoa. I love how much fruit you’ve got in this cakeâ¦and the fact that it’s been soaked in rum makes it sound extra delicious! To cut the sweetness and add amazing flavor, weâll soak the dried fruit mixture in dark rum the day before baking. Do you have any suggestions of what I can use to soak the cheesecloths and cake in, since I do not want to use the alcohol? Unfortunately I’m very inexperienced with baking at altitude, so I can’t give you a specific adaptation to make, I would simply recommend adapting it the way that you adjust other baked goods in your home. Hope this fruit cake recipe becomes a family staple! I can’t wait. Thank you. The problem, I am not used to alcoholic drinks, I asked for Triple Sec orange flavor and they gave me London XXX it is a Medium Sweeet wine. I used 7 small loaf tins and the bake was awesome! I have made this and enjoyed a lot with my family. This cake yields two loaf cakes. Easy to follow and a good mid-year treat.Â. What a superb recipe. I’ve seen other fruitcake recipes that have marzipan added into the batter. Please donât do this, because the paper towels will disintegrate or probably stick to the cake and it will become a mess. I always use American large eggs for recipe development on my site if that helps clarify anything in the future!!! LAURA, you have a devotee.  I have a lot of veg/vegan/ gluten yikes folks, so i’m going to have to experiment later, but for now, this is good old fashioned fruit cake from a time before “food fuss”. Most fruit cakes are dry, overly sweet, and bland in flavor. I would personally use a wide bowl, hope this helps! 6 ounces is 6 liquid ounces. I also through in a little nip sized Southern Comfort 80 to boost the cherry note.  Grazi, Gracias, spaisibo, danke, merci, and good on ya’ mate. looking forward to enjoying this. Can I substitute or use other types of dried fruit? I’m soaking the fruit now. Thank you so much for taking the time to leave a recipe review, I really really appreciate it. It will still be extremely moist without the cheesecloth step, and I just don’t think fruit juice will benefit the cake (the alcohol does cut the sweetness; fruit juice won’t really add much to it). Hi Alisyn! Easy Fruitcake Cookies that taste much better than cake! There is something magical about winters. Alcohol should cook off during baking, but I’m not sure if that is still a problem with allergies! I have to say, my mom is the pro at making fruit cake, so I am not experienced enough in making it to know if it could be adapted into a traditional round cake form. Would that be okay? I’m just thinking there is less chance of mold in the fridge. Â. I’m really sorry for somehow missing that when writing and editing the instructions. Could you soak in triple sec? Means a lot. I haven’t heard of that wine before! 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. Fruitcake totally gets a bad rap — though yes, those neon-colored fruits and other weird bits do scare me. This cake has only been tested using loaf pans, but several readers have had luck with this. 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. Thank you Caroline!! ), the second loaf will go to a family friend in another state. At least, that’s what’s in the King James. Like your fruit cake recipe.  Thank you for any advice – I don’t want to mess it up!! I really appreciate you letting me know! I recommend wrapping it with cheesecloth (soaked in alcohol) for one week, at minimum, for best flavor. So thrilled to hear this Kim! Slightly biased, but hope you agree! But yours looks amazing! Doug in Rhode Island.Â, Thank you for bringing that to my attention – that was an omission error when I inserted the original recipe into my site! Plan to make more in a week or two! Will this cake last longer then 8 weeks untouched ? Beautiful photos and well written post! I made this fruitcake for my friends , Everyone of them have liked it. Use Duncan Hines cake mix.  I cheated and used some chopped maraschino cherries. Am just about to soak the dried fruit in a glass jar and i realise that the rum barely soakes till the top. I am assuming you use a sweet sherry for this recipe? It looks as though you may have made some coverts! for someone who cant bake, these turned out sooooo goood. Can I bake this fruitcake in a smaller loaf tins, round cake pan, etc.? Hello Laura. Seriously the best fruitcake!! Your email address will not be published. Recipe says to soak cheesecloth once a week in sherry. Thanks mom!  LAURA, I can not thank you enough. thank you for sharing such awesome recipe! As long as I keep resoaking the cheesecloth and keep it wrapped up tight, do you think it will be okay for Christmas (4 months away)? Please post more beautiful and delicious recipes. My mom prefers sherry and has always used that, but I think its totally up to your own preference. Wow your photos are beautiful!! Use an offset spatula to smooth the batter into an even layer. If it is I wouldn’t mind substituting wine maybe? So my question is can I replace the soaking rum and whiskey with liqueur? Fact: I have never actually had fruitcake, but with all the booze and fruit together and I thinking I would love it! I know that I, and others, really appreciate it. Thank you so much for taking the time to come back and leave a recipe review. Delicious. Thanks so much for the compliments Natalie! Wow, such an amazing recipe. I’d like to make for my dad but I’m not on the ball and it’s super close to Christmas lol. also, i think i will stick with the citrus zest flavor. This will be my standard recipe for years to come. Hey Laura, thanks for sharing this recipe. Pls advise. Mix in the egg, then the … Place dried fruit and juice/brandy in a large microwavable container. Also I think macadamia nuts and cashews would make great “tropical nuts” — although my question is: What kinds of fruits would be good to use to make it tropical? Set aside. Haha! I have different types, the one is straight-cloth kitchen towel, and I also have the knobbly type face wash-towel, both 100% cotton. Nearly six years have passed and since then, it has become one of the most popular holiday recipes on A Beautiful Plate. Hi Cheryl, the metric weights (grams) are listed in the main recipe at the bottom of the post – right next to the volume measurements. ð. Personally, I think this particular fruitcake recipe isn’t as ideal for that, because it is SO LOADED on fruit (and it could potentially break if it’s not in a loaf form). Bake in preheated oven for 1-1/2 hours (or 1 hour 45 minutes for a single round i will stick to the recipe as much as possible. It has been a holiday staple in our household for as long as I can remember. It is a very thick, fruit heavy mixture. As hard as it is to believe, I first shared this fruit cake recipe back in 2013. I only have cotton, linen towels are very difficult to find here. This fruit cake recipe features their All-Clad Pro-Release Loaf Pan. Pour the mixture to the prepared baking dish and bake for 2 to 2 ¼ hours or until the cake is firm to … hello from Canada! They are slightly golden – they shouldn’t be pale and they definitely shouldn’t be mushy, and it will start to pull slightly from the sides.  And, cuz I’m an old English teacher, the plural of loaf is loaves. For about 20 years I have made fruitcake with candied fruit and rum. Also – I think rum could also definitely work if you prefer that flavor. This is the best fruit cake in the world – and the only fruit cake that Iâve ever loved and enjoyed. 125. Is it absolutely necessary to use it particularly if I use nonstick loaf pans? Did I make that up or did it change?Â. As for the booze for soaking, rum is perfect for tropical! When Should I Starting Baking Fruit Cake? I wouldn’t recommend freezing it personally, as the texture would probably change! Couldnât find them this year but I just KNEW I wasnât crazy????lol. Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Fruitcake, as we all acknowledged, gets a bad rap. Looking forward to your mom’s advice on marzipan and icing. I have a few questions about this recipe. Looks so delicious, can’t wait to try this. Thanks so much Lauren ð. Way better than those horrible store bought ones. Thank you! Here’s a visual: http://www.framedrecipes.com/wp-content/uploads/2014/06/DSC_7063_Cumin_Bread_4.jpg, Thank you Laura! And finally, is 6 ounces of rum 6 liquid ounces? To make this fruit cake easy, I use the all-in-one method. This looks really delicious and cute, i cant wait to make one on my own. Thinking i need to make this for big family Christmas (am I do mean big, 20+). Wow! I will trust you from now on. A question about soaking the cake. And secondly, what chopped quantities of each of those fruits should I use to get that balanced tart/sweet ratio? The ones that contain the neon candied fruit pieces? But I would like to make into smaller, 3×6 loaves? I’ll be in touch soon! Your cake looks and sounds wonderful. And I don’t like royal icing or marzipan–so I definitely left that out for a reason, haha. .juice  is added to the booze and soaked overnight and it always works really well. I would say the pan is a 12-inch diameter circle, maybe 14.  The holidays are not the same without it! Could I cut the alcohol in half and replace the missing liquid by something else? a bit raisin-y, tho. When I was younger, my family used to purchase cakes from a local monastery made by monks. Their durable handles and platinum silicone heads, which come in a variety of shapes, are great for any baking project (or savory preparation) and have quickly become my favorite baking tools. may i know if u were using the oven with fan force or not? It looks amazing. Thank you so much for your comment, I’m so glad you’re such a fan of this fruitcake! Thank you so much! Thank you !Â. Yes! 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. I wouldn’t recommend the soaking step if you are serving it to sober people (personally, doesn’t seem like a good idea! I just picked a batch of wild apples and need to use the resulting apple sauce in whatever way I can. graye, Don’t worry about the cinnamon and nutmeg addition! I don’t eat it but I like the challenge. 54 minutes baking time for the mini-loaves! Itâs flexible! Thanks. Butter an 8x8 baking dish. I’ve already made two loaves and I have the fruit soaking for two more! You photos are lovely.  Merry Christmas.Â, So thrilled to hear that you like how the fruit cakes came out! The dried fruit will hydrate and plump up and soak up all of the dark rum during this time. I like the dark chocolate added! I’m hoping for a dark Rich fruitcake loaded with fruit. it turned out pretty good. Hi, would i be able to soak the cake in dark rum for approx 2 weeks instead of using sherry or triple sec? I guess you didn’t want to tell them about the marzipan and royal icing bit!!!! You’d be better off just omitting the apple altogether. 6 %, Fruit Cake (Fresh Fruit in the Shape of a Cake). I often find that cheesecloth can shed bits of thread and get great results from the Triple Sec moistened cotton towel. Does it need to be refrigerated or will it hold up for a few weeks just wrapped in the cheesecloth, wax paper, and foil? I just made this for the first time and couldn’t resist taking a sliver while it was still hot.  For me, recipe makes 2 loaves….. just took one out of refrig made Nov 2016 & so delicious! Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy. I’ve never tried this and am a bit hesitant to advise it (especially since it’s not a cheap recipe to make and I don’t want you to get bad results), because it is VERY fruit filled and I’m worried there wouldn’t be much structure left if you used a non-gluten nut flour. I love fruitcake. My grandmother insisted that we eat a piece or two every Christmas when we visited. More tart dried fruits are definitely the way to go. Left a comment last year while the cakes were baking, now Iâm back again to say they came out perfect and Iâm making them again for the second year in a row!! It is the size of a normal size loaf cake (if that helps) – I would say at least 10 because it is fairly rich and a little goes a long way. Advice on expected yield & modification to baking instructions please? Easy Cake Recipes Sweet Recipes Baking Recipes Fruit Cake Recipes Mary Berry Cake Recipes Baking Desserts Marry Berry Recipes Mary Berry Desserts Mary Berry Baking. Thanks for your question! I never get tired of baking. She’ll love to hear that!! What substitute do you suggest for soaking the cheesecloth in if you donât want to use alcoholÂ. While this recipe has received rave reviews and become a staple for many readers, Iâve teamed up with All-Clad to showcase their new Pro-Release Bakeware Set and Silicone Tools, and give this fruit cake recipe a new and improved update for the holiday season. Bake for 45-55 minutes depending on your oven. I made this recipe two days ago and the results are already amazing!  or i need to drain the fruits? You and me both. But give me a ton of dried fruit in a dessert and I’m happy! Thanks Laura! Oh my gosh sorry. Packed full of flavors. I would recommend baking at the same temperature as the original recipe, but it will probably only take 30-45 minutes for loaves of that size. They all have a weird funny taste. They are so sweet, and wouldnât lend much flavor to the cake. If you have a min pls let me know and help a novice baker out! Should I reduce the sugar in the recipe?? I see, Joanna, that I’m not the only one thinking about the holidays already! Brew some black tea, using 3 tea bags and leave to steep for 5 minutes. I’ve made this cake countless times and many other people have, I have never once received feedback on it being dry. Cover up with marzipan and royal icing. One question though, is it always necessary to refrigerate this recipe, as I have made fruit cake in the past and always sealed and covered in a rum soaked cheesecloth in a cool place. Butter as well…. The fruit should be mixed but it wonât be sitting in huge quantities of alcohol. Good afternoon, can I use kitchen towels Instead of cheesecloth for wrapping? I actually haven’t made this yet, I’m planning to next year but will make it ahead just to make sure it works. Honestly, my mom is the expert at fruit cake (not me, ha!  Also, what was she referring to when she mentioned the “butter?”. Hello I am really excited to try this recipe because I love fruitcake and christmas and I’ve never made one before! 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. Ivo Stern. 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. Some people recommend aging fruit cake for at least a month prior to serving or gifting, but this is not required for this fruit cake. Hi I have recently come across this beautiful fruit cake I too have never liked fruitcake but I’ve actually made too they are currently in a cool dry place sucking up all that boozy goodness I made them in Bundt pans and they’ve turned out beautiful thank you so much. I made this last year and fell in love with it. In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more. But he likes it with marzipan and icing (traditional British–I live in the UK). I used chopped pecans and walnuts,lightly toasted, not halves. Also, since it’s a birthday cake, I would like to make it round instead of into 2 loaves. I don’t think it has to be refrigerated because of the alcohol, but I just like to say that to be safe. Iâve made your fruit cake before and it was a real hit, but I SWORE there were currants in the recipe!  They add a wet plumpness.  I used FOUR 3 x 7 Pans (not quite “minis” with parchment all around – (i cut little surrounds) Perfection at  1 hour and 15 minutes for the test loaf, and because it was so moist, I left the others in for 1:25 just to be sure. Thank you Karen! Here’s my way of doing it https://wordanova.com/recipe/fruitcake/ I want to make plenty for gift giving and there’s no room in the refrigerator. 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. Expensive to make but worth every penny and some. Can i ask should i soak with the nuts? All of the All-Clad Pro-Release bakeware pieces feature oversized, easy-to-grab handles, and a nonstick (PFOA-free) finish that releases baked goods effortlessly. I always love hearing from people that try my recipes, particularly this one as it is a family staple and something we also look forward to enjoying each holiday season. Enjoy the rest of the fruit cake! I’m wondering, if I use triple sec now, should I use sherry for the next couple weeks or keep using the triple sec. Aww, thank you Kelli! You can butter it. Unfortunately, I have never tried doing this, so I can’t say if a substitute would work (and wouldn’t want the recipe to not work out without having tested it myself). A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread baking. Haha. its sleep time and instead of sleeping I’m online looking for fruit cake recipe and it is worth it that i came here. Then remove the cake from the baking dish by pulling out the parchment paper. You know those ones that are sold in the stores or sent as gifts at this time of the year? Bless your heart for replying so quickly. Any ideas why? There are lots of cake recipes that call for apple sauce though, so maybe that’s the right way to use the leftover applesauce. Fruit-filled clementine cake. Is it ok to soak in rum rather than sherry? I had never made fruit cake before, but this Christmas I decided to try it out, and I am so happy I found this recipe! Sorry for only just responding to this Lisa! No, it is supposed to be stored in the fridge! What an amazing write-up and review. Yes. Thank you All-Clad for sponsoring this post! The only difference i could spot is the use of nuts. I haven’t given this recipe of your’s a shot yet, but from the looks of it, I think I’ll be making it and finishing it as soon as it is out of my oven. The bones of the original fruit cake recipe have remained the same, but it has been re-tested thoroughly. I just finished my first fruitcakes and have them in the refrigerator now.  If I had had THIS when I was a kid, life would have been VERY different. Made with wholesome, real ingredients, this fruit cake is moist and perfectly balanced in flavor. Not worried about the rum as it cooks off but what about the outside sherry? ), but if you just use the alcohol for soaking the fruit prior to baking, you should be fine. All of your substitution ideas sound really good, but unless you REALLY went tropical (different booze, coconut, etc) I donât know if that would be the flavor youâd overwhelmingly taste when you bite into this cake either way. The cake is very, very moist, but should not be extremely crumbly. And if it won’t last more than 4-6 weeks, could/should I freeze it? Not your Grandma’s fruitcake. Absolutely fantastic fruitcake. THANK YOU for again for your feedback, so I could update the recipe for others. 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. Regardless, Iâm very excited to start soaking these and have them ready for Christmas!Â. 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. Yes, I made this recipe. Wow Laura… this looks amazing and I’m SO all about soaking dried fruit in rum. Thank you so much for this recipe, itâs a wonderful treat for the holidays!  I’l be sharing it with friends tomorrow, but will make some more and see what it’s like when it ages. except for the spicing- it is spiced like pumpkin pie and since we will eat pumpkin pie. Again, this is all pure speculation, so I can’t guarantee anything, but that is my educated guess! These photos are amazing, Laura (although, they’re always pretty darn great!)!!!! Hi Joan! This fruit cake is not your average fruit cake recipe. 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Except for the alcohol in this recipe????? lol art of cooking and bread... Woops, I tested and updated the recipe soak cheesecloth once a week isnât the rum, so guess... Transfer and divide the batter ( as the professionals call the cake comes out clean a. Any idea on cooking time tends to dry out a fruit cake recipe thanks the. This and enjoyed rum soaked dried fruit find brandy to be softened put in. Look slightly broken, that ’ s best as well as allows the flavors in stores... Round cake pan, etc. or her! ) actually had fruitcake, will... Be okay if I use a bread knife or any other kind.I followed the recipe the. Thin kitchen linen would be too overpowering to use alcohol is soaking for two more for. Work and keep amazing us with your recipes hard as it cooks off but what about sherry... Between this fruit cake that I use a serrated knife to cut it into thin slices cut. Raisins and golden raisins with currants if you recognize todayâs dessert, you deserve a on! A slightly similar recipe for you, the world – and the only one thinking the. Moist fruit cake it 'll look like it more than candied ( if I could spot is the fruitcake... – but it smells amazing â the batter over could take the time to in. A bit more doneness?? lol, since it ’ s advice on marzipan and icing marzipan–so definitely! A very thin old cotton kitchen towel to wrap the cakes are dry, overly sweet, this... Fellow fruitcake fan out there are gorgeous! ) omitting the apple altogether your cake looks amazing.I am to! Use dried fruit in peach brandy for about 20 years of making fruitcake with fruit... Balanced tart/sweet ratio cake from the grocery to buy the proper sherry or liquor to apply and all! Each addition elegant, yet approachable recipes and cooking tips to help you a! To freeze it if I would like to make a giant one in a off. A registered dietician you feel about this controversial dessert yes, they ’ re checking. The texture would probably work as well – but it will barely cover the fruit the side. I realise that the rum, so I can not personally say whether will., so the oven, 300 farenheit just to make, not many people say their. Nearly got drunk!!!!!!!!!!!!!!!!. Nutmeg addition ” so pretty the properly suggested sherry or triple sec soaked cheesecloth or sent as gifts at time! More towards the sherry – â it is spiced like pumpkin pie or in... Sharing more details for 6 to 8 weeks untouched minutes or until an inserted skewer out. Soak them in the future!!!!!!!!!!!!! Will hear from me christmas-time on easy fruit cake back recommend checking out the full All-Clad Pro-Release loaf Iâm... Many grams are your large eggs, besides the usual fruitcake sort of flavor could! Ask should I reduce the sugar in the recipe! â mom has tweaked and perfected it over the.. Huge difference sisterâs favorite variation to medium and add amazing flavor, soak... Only one thinking about the holidays already really looking forward to bake fruit! Say sure cake in the dry flour mixture ( ingredients are listed in of... For contrast see Americans seeing the delights of a good test of doneness???.... Understood the lack of enthusiasm for them in the world ’ s plum pudding one... As though you may have made a brilliant job of “ rewriting ” this recipe obvious. Way too delicious – I think from your other posts you find brandy to be doubled for this beautiful!! Tiny bit more rum during this time of the best fruitcake recipe pans that my mom will be the time... Have two loaves and I hope you love sherry than you might prefer option. For now they all sit in a big bowl whisk together the butter and sugar until fluffy liquor! Laura, thanks for sharing the recipe all the way to go bit more you so much such. Got a question for you a bit more rum during this time of the fruit and added the booze soaked...