lb raisins. Hi , can I soak the dried fruits in rum for ten days ? Flavor is just as good, if not better! I removed the paper towels, which wasn’t too difficult. We have 9 and that feels big sometimes. I only have cotton, linen towels are very difficult to find here. Looking forward to hearing how the cake comes out! I would assume I could just add that after baking? I’ve also updated the cake to include metric weights as well, and have simplified a few of the dry fruit ingredients too. This recipe is started in October or November so as to let it mellow before the holidays. Thanx for this recipe. Maybe you have a tip for cutting the sticky, dried fruit that’s faster than just chopping like normal with a knife? 🙂, I’m just curious, how important is it for this to soak for 4-6 weeks? And We love it! This site uses Akismet to reduce spam. You can get more information here. You definitely don’t have to soak it for all of that time! Plus, I’ve just never made this particular cake in one, so I’m hesitant to say an exact recipe conversion. Gradually beat in eggs one at a time. I wouldn’t add any more dried fruit (than the recipe calls for, unless you’re substituting one for another) – because it is already very fruit heavy and the ratio will be thrown off. To cut the sweetness and add amazing flavor, we’ll soak the … I also added twice as much slivered almonds and same amount ( if not more) of chopped pecans. Dec 30, 2018 - Short prep, same day, No alcohol, delicious Fruit Cake. I found the rum was a little strong and also didn’t add much fragrance to it… I think the anise or heathered honey flavors of Drambuie or even a hazelnut Frangelico might be a nice addition to it! Thanks again! However, the hard work comes with mixing and baking. 🙂 Thank you!! I personally have never had fruitcake before but wanted to give yours a try. Hello! Easy to follow and a good mid-year treat.Â. Absolutely! So glad that I found ya! After reading all the comments, I feel like your full-time job must be replying to people’s questions! I only have whiskey and gin. 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 recommend at week at minimum. Is there a reason you recommend less baking soda and more salt. Hi Tanya! its sleep time and instead of sleeping I’m online looking for fruit cake recipe and it is worth it that i came here. I have made this and enjoyed a lot with my family. Keep it up Laura. I was thinking of adding dried cranberries to help with the tartness, but they would not be soaked (I would just throw them in). I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I hope you enjoy it! It was a huge hit. Thank you for this beautiful recipe !Â. Made with wholesome, real ingredients, this fruit cake is moist and perfectly balanced in flavor. If you’re ever gonna try one, definitely make sure it’s this one. 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). I must admit, I’m very wary of the candied fruit too because it generally just tastes like sugar to me, but this is the absolute BEST fruit cake I’ve ever had. ♡. Thanks! Sponge Cake In Guyana.  I soaked my fruit in peach brandy for about a week.  Oh My god. It just the way you do. Can you soak the cheesecloth in amaretto? I am wondering about the ratio of eggs, five. This recipe uses a wide variety of tart and sweeter dried fruit: golden raisins, dark raisins, figs, prunes, cherries, apricots, and peaches. (actually all the stuff I bought to make this cake can buy 2-3 fruits cake here and it’s about my 2-3 week food budget. I feel that maybe 6 eggs were little more and 4 would have been good enough. tried your fruit cake recipee and i have to say it is delicious. What a superb recipe. I’m not sure, but this is why I say to use cheesecloth or a linen. I cant seems to find the baking temperature. No, I definitely mean just one loaf pan total yield. has anyone successfully mailed these fruit cakes across the country? 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. Are gorgeous! ) them about the cinnamon and nutmeg addition the ginger so I added it realized. 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