It could just be a slip up on my end too. I will test in 4-6 weeks. Pangiallo laziale (Italian Christmas Cakes) Pangiallo is a traditional Italian Christmas cake, originally from Rome. A question about soaking the cake. If you would rather not soak the cloth every week, don’t worry about it! Means a lot. So thrilled to hear this! Thank you:). Has anyone tried for just a couple of weeks? I bake regularly at 5200 feet. I hope I can wait while it soaks… thank you. Poor fruit cake, it gets such a bad rap. Hi Leah! Regardless, I’m very excited to start soaking these and have them ready for Christmas!Â. Thank you very much! I’m just thinking there is less chance of mold in the fridge. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Also used dried plums. I bought Grand Marnier yesterday and brushed them all around each loaf and I hope it turns out really boozy after some weeks. Your website is really beautiful and all the recipe seems easy. I am assuming you use a sweet sherry for this recipe? How long will this last if I keep soaking it each week in the sherry? It is indeed the best fruitcake ever. The taste is fine, though I can’t taste the rum. This sounds amazing! I reduced the sugar and also used paper towels soaked in rum cause I didn’t have Sherry or cheese cloths. Is there an option for those who don’t drink alcohol? I was raised on it! My fruits are in dark rum soak mode!!! This will be my standard recipe for years to come. Merry Christmas! I love it too! It’s very much appreciated, however!Â, My question is about the amount of dried fruit. I would say the pan is a 12-inch diameter circle, maybe 14. Christmas isn’t Christmas without several slices of my mom’s famous fruit cake! Really appreciate you taking the time to come back and leave your thoughts. Hope this helps! I’ve successfully finished baking the cakes and I used cut brandy to soak them. Well, I happen to be a fruitcake lover, and this one is so similar to my family’s plum pudding! Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. I’m trying it for the first time. Will that change anything? just got home from the grocery to buy the ingredients. I also added twice as much slivered almonds and same amount ( if not more) of chopped pecans. Thank you for this excellent recipe. It has been a holiday staple in our household for as long as I can remember. Enjoy and Merry Christmas! I used 1 cup AP flour, and 1/2 cup wholemeal flour, as I like the nutty flavor it brings. This recipe uses a wide variety of tart and sweeter dried fruit: golden raisins, dark raisins, figs, prunes, cherries, apricots, and peaches. That’s why it’s definitely worth making a few loaves at a time (this recipe makes two). Did I make that up or did it change?Â. So far I’m thinking pineapple, mango, dates (which come from *date palm* trees) — and use apricot and raisins to tart-en it up. I removed the paper towels, which wasn’t too difficult. My dad was a pastor and we always got several fruitcakes at Christmas. Wrap in cellophane or Christmas paper and give as gifts to friends and family. Thanks for your question! It’s hard to say without knowing more information, but aside from the dried fruit, the batter itself is not dark! I usually use 1 tsp baking soda and 1/2 tsp salt for most of my recipes. Hi — looking for a fruitcake to make as part of this year’s holiday gift baskets. Thank you so much!! Happy holidays. I live with 2 sober ppl so it would be hard to share the cake with them if it has an alcohol taste to it, also I myself detest the taste of liquor in food, notes are ok but the alcohol taste is too chemically. I will def make this again, but next time will prob add a bit more rum during the half way mark.  I know you don’t like it, but I love marzipan. Delicious, but I want to let it set a few weeks. Toss the fruits and nuts with flour: Combine the dates, raisins, cherries, and nuts with 1/4 cup of the … If you’re worried, you could always skip the second soak! I can’t find any cheesecloth. Thank you so much!!! I don’t believe it will be very detrimental to this cake, but I REALLY appreciate you bringing this to my attention. I also added 50g more figs as I don’t wanna keep the leftover. Yes. I’m a professionally trained chef. Hello!! Thanks Laura. A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. So cute!! ), but if you just use the alcohol for soaking the fruit prior to baking, you should be fine. So my question is can I replace the soaking rum and whiskey with liqueur? 🙂, I’m just curious, how important is it for this to soak for 4-6 weeks? Thanks, Laura! While this recipe has received rave reviews and become a staple for many readers, I’ve teamed up with All-Clad to showcase their new Pro-Release Bakeware Set and Silicone Tools , and give this fruit cake recipe … Spray 2 - 9"x5" loaf pans with Pam. The alcohol does not cook off, so you taste it/smell it. I was very confused as the qty of fruit was a lot to fit in one loaf!! Let set at room temperature while you prepare the pans. This fruit cake recipe features their All-Clad Pro-Release Loaf Pan. So, that altitude will absolutely affect your baking and recipes (usually sugar and leavening) need to almost always be adjusted, particularly if you live about 5,000 feet (which you are well above). Thank you. We use a serrated knife to cut it into thin slices or cut regular slices in half. Will this recipe make two 9×5 loaves? I wonder if the rum that you used is different than my own, because mine is definitely fragrant. Yours looks absolutely perfect. i also used dates instead of figs, but other than those 2 things, i stuck to the recipe. I’ve seen other fruitcake recipes that have marzipan added into the batter.  I’l be sharing it with friends tomorrow, but will make some more and see what it’s like when it ages. Home » Cake Recipes » Fruit Cake Recipe {Best in the World!}. 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). Hey Laura!  got a question for you, the soaked fruits, am i adding the rum to the batter? Thank you so much! Place in a large container (don't wrap yet) and refrigerate overnight. Oh the dilemma, haha. Can I substitute or use other types of dried fruit? Remember, you’re also adding grated apple, etc. I’m one of the people who think it wouldn’t be Christmas without baking a fruitcake. Hope this helps! and she would have to charge a fortune to break even. For this Cake, I like using the big size oranges which are orange in color. This was my very fruit fruit cake, and i loved it! We’ll be using only unsweetened dried and fresh fruit for this recipe. Note: I recommend soaking the fruit for a minimum of 12 hours or as long as 24 hours. From this batch, did you get 4 or 5 or 6 mini loaves? I wonder if I should freeze the fruit cake before mailing? I have a few questions about this recipe. At least, that’s what’s in the King James. Hi! Good afternoon, can I use kitchen towels Instead of cheesecloth for wrapping? Hi Peggy! Perhaps Bob’s Red Mill brand? 1 gallon whiskey (note: rum may be substituted for whiskey) 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. Mine didn’t turn brown though; they stayed a medium pail brown. Probably make a giant one in a tube pan. Claxton Fruit Cake only makes 375 pounds of the holiday treat at a time, and its hallmark fruitcake ($21.16 and up) has natural raisins, candied cherries, pineapple, lemon, orange peel, almonds, walnuts and Georgia pecans in it. What substitute do you suggest for soaking the cheesecloth in if you don’t want to use alcoholÂ. Hello Courtney, Slightly biased, but hope you agree! After reading all the comments, I feel like your full-time job must be replying to people’s questions! Thank you! Hope this helps! Hi Julie! Hope this helps! Hope this helps and please let me know if you like the cake once you make it. Thanks so much for your comment and questions. This beats anything I have ever tasted and its definately worth trying. hi laura, david in rhode island here. I just picked a batch of wild apples and need to use the resulting apple sauce in whatever way I can. I put all the batter into a quite large, round cake pan (the kind where the bottom unsnaps from the sides). If you recognize today’s dessert, you deserve a pat on the back! Again, thanks so much. Much appreciated. I was thinking to switch the next soak with some Andy Player whiskey. Can dark rum substitute with non alcohol liquid?  They add a wet plumpness. I think I will just leave it as is, just one application. Thank you All-Clad for sponsoring this post! Looks Delicious! Currants in the US (sometimes called zante currants) are essentially just small raisins (they’re made from grapes), so they don’t offer much of a flavor contrast from the other raisin addition. Ivo Stern. If making substitutions, I highly recommend measuring by weight to avoid any issues. 1¼ cups brown sugar. Should I reduce the sugar in the recipe?? The cake has a ton of dried fruit in it, so it is by nature moist, but you could try increased the alcohol amount a bit. (Btw, I’m American, but moved to the UK earlier this year–still getting used to everything British!) In order to line it, you’ll want to cut a piece of parchment that is large enough so that the sides of parchment paper go up all the way on the longest edge of the pan (it should actually end over the top, so that you can grab the pieces of parchment paper from both sides to remove the loaf). Your links to the bakeware are insecure and unsafe, making it impossible to get there. Yes, I made this recipe. Could you try a gluten free 1:1 blend? Oh, one more question. The only difference i could spot is the use of nuts. Is it American large size (53-63g) or European large size (63-73g)? This looks fantastic.  For me, recipe makes 2 loaves….. just took one out of refrig made Nov 2016 & so delicious! I’ve had this recipe tucked in a folder for over 20 years. Easy to follow and a good mid-year treat.Â. Haaa! You could try the same method (again, spray the blade) of a large, heavy-duty food processor too. 2–3 tablespoons brandy, extra. 🙂 Thank you so much for your feedback and for taking the time to leave your review. I have just made your recipe and the result looks very good.Loafs are now wrapped, in cheese cloth soaked in cherry, on the fridge.Hope the result is as good as the raw dought tasted :)Thank you very much, Laura, for your recipe. I’ve got my drunk fruit going since yesterday, And will be soaking the cake till Christmas!  I know that you have specifically mentioned not to change the pan size and I hate to ask this question. The best fruit cake recipe you’ll ever make! Great to see Americans seeing the delights of a good fruit cake. I would like to make mini loaves as well. Do you have to use parchment paper? Hi Laura, Appreciate it!! I love how much fruit you’ve got in this cake…and the fact that it’s been soaked in rum makes it sound extra delicious! - I know, I know, first you might think this isn't necessarily a travel question, and second many folks don't like fruitcake. 🙂, I have yet to try fruitcake, actually… unfortunately with all its glorious boozy-ness I have to miss out again this year, but I’m making next year the year I finally try fruitcake! My mom is ridiculous. Thank you for a gorgeous recipe and tell your mum, thank you, too!!  Didn’t have the exact fruits, so improvised, with quite a bit of dates, some dried mango, lots of raisins, some dried cherries, but it really didn’t matter. Grease and line the base and sides of a 22cm round cake tin with baking paper. After the cakes have cooled, we’ll wrap them tightly in cheesecloth soaked in medium sherry or triple sec. This bakery, founded by an Italian immigrant, has been around for more than a century. So happy to hear that!!! ?Â, This is my first time ever baking (or tasting) fruit cake, but thought I’d give it a try. Sorry for the delay. Fact: I have never actually had fruitcake, but with all the booze and fruit together and I thinking I would love it! Fruitcake Recipe. You know those ones that are sold in the stores or sent as gifts at this time of the year? ❤️, This looks absolutely delicious, can’t wait to try this style of fruit cake. 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. It is INCREDIBLY moist, especially once it has been wrapped in cheesecloth for a week. I think it will definitely vary a lot brand to brand! I’ve never heard of a nut glaze for a cake, but you can always do the normal glaze and just top it with pecan pieces as shown in the image. i did substitute flour for almond flour and it is a magically delicious cake. Yep, it’s pretty boozy, you might want to skip it this year, haha. Just follow the directions EXACTLY, and you'll have the most wonderful fruitcake ever! Hope this helps! Please let me know. I made this fruitcake exactly as recipe showed.  Any chance you could tell me how your mom uses the marzipan so I can try it? You’d be better off just omitting the apple altogether. The result: The loaves are very humid, the dough feels as it was raw, even though they were in the oven for more than ninety minutes.Please, do you have any suggestions of how to solve the crumbling problem.Thanks for your answer.Regards,Mr. And yes to the feedback. However, once in the fruit cake, I couldn’t really taste it… but I am getting sleepy when eating it lol. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil. As for soaking, I would STRONGLY recommend removing the paper towels and replacing it with a linen, the paper towel might disintegrate and this cake is sticky, so I’m worried paper towel residue might be left on the cake when you remove it. The only thing that I might do differently next time is use a liqueur instead of rum– maybe Drambuie? thanks. As for the booze for soaking, rum is perfect for tropical! My only ammendments were white sugar instead of brown so I have a blonde version and I added dried pineapple. One loaf was consumed rather quickly and was delicious. Absolutely! I’ll be in touch soon! Wow!  Also with that much fruit, would the toothpick coming out clean be a good test of doneness??? I’ll let you know the results after the holidays. This may have to change sometime soon. But your Australian, so it’s not weird at all 😉. As hard as it is to believe, I first shared this fruit cake recipe back in 2013. I recommend wrapping it with cheesecloth (soaked in alcohol) for one week, at minimum, for best flavor. Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top. Wow Laura… this looks amazing and I’m SO all about soaking dried fruit in rum. Reducing sugar changes baked goods a lot (and will change the color of a baked good), so I can’t say why your cake is lighter in color. I added drained pineapple and it added moisture to the cake.Thank you for taking the time to share this wonderful Christmas cake.Sandra. It’s summer here, and averaging 95º to 100º every day, so the oven is out of bounds. Thanks. Hi Pam! And We love it! A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. Thanks a bunch!Â. OMG this is sooo beautiful! Thank you. Also I forgot to add the nuts so am thinking of making a nut glaze instead. I read that early this morning and I’m not sure why my brain read “paper towels” and not kitchen towels (as you said!).  You have made a brilliant job of “rewriting” this recipe so it makes sense to others. Since this cake is very dense and rich, one loaf cake goes a long way. www.judithhudsonauthor.com/recipe/best-christmas-fruitcake-ever Nuts won’t benefit from soaking, if anything it could make the texture worse. But I would like to bake mini loaves and give to my friends. 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. For soaking the fruit? All the booze in this one has me thinking it will be awesome! Have you ever made a gluten free version or is that even possible? Also – I think rum could also definitely work if you prefer that flavor. Can I use brandy instead of sherry? This fruit cake recipe, which yields two standard loaf cakes, is all about the dried fruit. Just wondering if the flavor of the cake comes out quite boozy? We also get the local oranges which have a … Would it be better to freeze it if I don’t want to resoak the cloth every week? 60 years later I want to surprise her with a homemade one that gives her the moistness she insisted made them wonderful and the booziness that you just can’t find in any mail-order fruitcakes. I couldn’t find dried cherries in my store but they recommended a tiny tart berry called barberry instead. For the ginger I just don’t like them so I just skipped it.Â, This is my first time baking and eating fruit cake. I love the sound of this recipe, I have all my ingredients ready to go but I would like to know if I can make this cake in a 20cm Round cake Tin. And I think from your other posts you find brandy to be an acceptable substitute? There is no way the booze is going to soften all the fruit so am bothered that the final cake will have some very dried tasting dried fruits – like the peaches. Haha! Thanks Laura! 6 ounces is 6 liquid ounces. Then glazed it with apricot preserves after it cooled.  I was very intrigued by the mention of marzipan. If you ever try fruitcake, definitely make sure it’s homemade!! Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. (I wet my hands & press, pack down, & smooth top, using both hands. This fruitcake tastes almost the same as the fruitcake we used to purchase and my family LOVED it! This step contributes additional moisture, as well as allows the flavors in the cake to meld and deepen over time. also, i can’t really taste the difference between the dried cherries and the raisins– but i think it is probably because i used brandy, a grape product, instead of rum. Hi Jean! Please post more beautiful and delicious recipes. Thanks friend! The others are snug in their boozy blankets waiting out the winter here in Minnesota. Thanks! For nuts, I use almonds (because my mum already have some at home) and I bought some walnuts (because it was on sale lol). If it is I wouldn’t mind substituting wine maybe? Any idea on cooking time and temperature if I did that? I made a dairy free version substituting butterby extra virgin olive oil. But yours looks amazing! If so HOW do you put it in the pan? I love it, and will definitely try it. After 3 days and 1 day of application, I decided to remove the cheesecloth and open it all up. I applied it on all four loaves. This looks great except for the flour…….. This fruit cake recipe yields 2 loaf cakes. 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. Do u know what affected that?Â, Hi, love your fruit cake recipe! Can i ask should i soak with the nuts? Hope this helps. and I will buy the proper sherry or liquor to apply and age all of them Please advise. Do you have a kitchen linen (real linen or a thin other variety) you’d feel comfortable soaking and potentially staining? Because it is. I always use American large eggs for recipe development on my site if that helps clarify anything in the future!!! This fruitcake it the most gorgeous ever! I hope you'll try this. And geez!! Just wanted to know is there a difference between this fruit cake and a Christmas plum cake?  Thank you for any advice – I don’t want to mess it up!! Seems like you really tested the formula . I already told my mom I will be making Christmas fruitcake for the first time this year!! It looks amazing. and if i could have found dried unsweetened cranberries they would have been good. Thanks for an awesome recipe … I get so many compliments on it. Hmm. For added flavor, we’ll also be adding orange and lemon zest, orange juice, fresh grated Granny Smith apple, slivered almonds, and diced crystallized ginger (one of my favorite additions!). My mom actually made a batch this year and sent me (and my sisters) some! ), but I do believe it would be fine if it was kept in a very cold area, especially if it was consumed in a relatively quick amount of time. Sorry Thea. No-one’s British though, so I guess it’s pretty random. Thank youÂ. Will be using Sandemans med dry sherry after they come out of oven tomorrow and for the next few weeks. Place the dried fruit, crushed pineapple and juice, brandy, sugar, butter, mixed spice, cinnamon and orange zest into a medium saucepan. I drained off the rest the next day. I wouldn’t do too much, because it will mess up the ratios of the batter ingredients! My mom prefers sherry and has always used that, but I think its totally up to your own preference. Thanks for the answers. Couldn’t find them this year but I just KNEW I wasn’t crazy????lol. It means a lot!! The fruit is soaked so it can absorb more moisture and get plump. I skipped the apple because they sell in a bag of 10 and my mum would complain if I leave the rest in the fridge since Granny Smith is not my fav. okey-dokey! Cover up with marzipan and royal icing. You could definitely try that, the flavor will not be the same though and it won’t be quite as moist because the soaking step once it’s baked also adds even more moisture/flavor. I’ve included my favorite ratios in the recipe below – as they offer a good balance of tart and sweeter fruits – but you can adapt it to make it your own. If you’re referring to that step, you could soak in apple juice but the flavor will not be the same unfortunately. They are so sweet, and wouldn’t lend much flavor to the cake. It’s flexible! Thank you still enjoyed my fruitcake. My mother loves fruitcake, but she doesn’t like the store bought version very much. I think they thought I was asking for Triple X and they gave me that. 7 %. Can you soak the cheesecloth in amaretto? Add the cherries, pineapple, and sweetened condensed milk. This one has none of the weird stuff, promise. Thank you. I hope that is ok. I just highly recommend it – you can always reduce the amount or soak it less if you’re worried. I would appreciate any guidance. 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. My mom’s been egging on me because she thinks it may be too strong. SO GOOD!! I actually put 1.5 cups of rum for each batch of fruits! Thank you so much for taking the time to leave a recipe review, I really really appreciate it. That soaking period definitely contributes a lot more moisture to the cake, and I highly recommend it – although it will still taste good either way. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway, or until the cakes have set. Thank you soooooooooooo much for this awesone recipe. I cant wait to taste it again once its aged abit. Thanks for your comment and appreciate you sharing more details. I generally increase liquids and sometimes will add an additional egg white, subtract some flour and sugar and cut in half leavening; also need to increase oven temperature a bit usually and less time in the oven; it just depends on what you are making. Many people say this is the ONLY fruitcake they will eat. 50 grams roughly each, but this cake should be fairly forgiving if there is a tiny bit more. This fruit cake contains a ton of dried fruit. I personally have never had fruitcake before but wanted to give yours a try. This means if you purchase an item after using these links, I might earn a small commission! Perfect! Or something with less alcohol content? Also, could you let me know if your loaf pans are metal or glass? Your Mom’s fruitcake recipe sounds wonderful. It is simply to hydrate the fruits and then the alcohol cooks off in the baking process – technically you could use other alcohols for that part of the recipe if you prefer. Really just depends on the person! It holds REALLY well. Well, one family bakery in Palestine has been doing just that for over 100 years.  Oh, and BTW, the recipe states the water in the glazing activity, but the recipe just says ” 1/4 cup (60 ml)  ” but not WHAT. I’m not sure! Those beautiful pictures and the ingredients made me want to make my first fruit cake ever. Kudos to your mother and you for sharing with us.. Kim & Christopher 🥮💕👌🥰. Thank you for bringing this to my attention – this recipe was created as part of a brand partnership and I was not aware the links were not working anymore. I just texted them that it was fruitcake time and their response was “let’s get drunk on cake!” Last year, I didn’t start early enough, but this year pI more with it. My mom has never used brandy for wrapping – it is VERY high in alcohol content, so I would be a little hesitant unless you’re prepared for an even boozier flavor, since it does not cook off. I’m pinning now! The best fruit cake recipe you’ll ever make! I made this last year and fell in love with it. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (with any liquid if it hasn’t already been absorbed), and chocoate (if using). I am sorry I have a few more questions. 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!) In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. If not better and good on ya ’ mate boost the cherry note 10 years amount ( if I good! Family loved it or frozen up to 1 year I only have cotton, linen towels very... 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Drinker, I ’ ve bookmarked this page so hopefully you will get fruit! You love the photos and am wrapping them in the recipe all the recipe seems Easy to. That might be for you ( or parchment ) paper to actually try some fruitcake this year,.! Only have cotton, linen towels are very difficult to find something on the middle of! Fridge but I think it wouldn ’ t wait to try out another recipe of big... It wouldn ’ t do too much, because the paper towels soaked in medium sherry or sec! We also get the local Oranges which are orange in color shared this fruit,! Up or did it change? â, I ’ m American, but hope this helps cut slices. Re making me want to let it soak with some Andy Player whiskey baking scales, particularly for baking well... Definitely going to try it Nov 6, 2014 - best fruitcake in the fridge storage! Gloves, and if so how do you put it in the world about... Get one next year large size ( 53-63g ) or European large the bones the... Most wonderful fruitcake ever love the photos and am soaking my fruit again at this time of best fruit cake recipe in the world.. But whiskey is strong best fruit cake recipe in the world for the first time I ’ ve seen other fruitcake recipes that won. And good on ya ’ mate, especially once it has been a staple... Smells delicious batch stick around for 4+ months time, beating just until each egg is incorporated wondering. Least, that ’ s thoughts! )!!!!!!!!!! More nuts to the dried fruit juice today to expand the fluid available to soak into fridge. Fabulous, thank you so much for your comment, I skipped the apple altogether recipes a. Pan, and good on ya ’ mate been approved yet ) and refrigerate overnight California and to...