Can you imagine a Christmas or a Birthday party without a lush and a juicy fruit cake? Personally, I cannot. Fruitcake is one of our family traditions because we’ve always cooked it for major celebrations like Independence day or Christmas. The recipe I want to share with you is deary to me and I will be happy if you bake it commenting whether you liked outcome or not.
So, let’s start with ingredients. Remember that you should have them all at least two months before your celebration. For this cake you will need:
- 1/8 cup of chopped cherries with twice as much of chopped cranberries, strawberries, almonds, and currants;
- 1/4 cup of rum and brown sugar;
- 1 egg;
- 1/2 cup of flour and butter;
- 2 tablespoons of citron and milk;
- 1/8 tablespoon of soda, with twice as much of cinnamon and salt.
The process of preparing the fruit cake
- Put all fruits including cranberries, cherries, strawberries, and currants in a rum, cover it densely with a cap, then store for at least one day.
- Mix together creamed butter and brown sugar with scrambled eggs, flour, soda, salt, and cinnamon, after that you should mix them with milk.
- Pre-heat the oven to 150° C and prepare a round pan, covered by a parchment paper.
- Mix batter (2) with fruit mixture (1) with chopped nuts, then pour it all into a pan.
- Put pan into the pre-heated oven and wait for 45 minutes until it won’t bake. After that, let it cool for at least 15 minutes and dabble it a little with remained rum;
- Wrap the cake in cheesecloth, soaked in rum, then put it into the sealed tin. After that, you can put this tin into a safe place waiting for at least two months until it mellows.
How to make it even more delicious
Fruitcake is a must-have meal for our annual Christmas party so I’ve been preparing it many times, and I’ve known some secrets that make it even better. The most important thing is, of course, how you keep it in the oven. If you don’t use the tin as prescribed in a recipe, you should adjust time, constantly looking at your cake’s state. Don’t overuse fat as you might burn the edges of your cake with the excessive amount of fat.
Another secret is that I never use ingredients, taken right from the fridge. All your ingredients should keep a room temperature, or your batter is likely to curdle. When you scramble butter with sugar – wait until it gets lighter. This is an indicator that your mixture has taken more air and it will increase your cake in volume (giving a lighter shade). Also don’t procrastinate with preparing the oven because as soon as your butter is ready, you should rapidly put it into your oven.