Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, best and most moist christmas fruit cake ever. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

This Christmas Fruit Cake is rich and moist, with a ton of flavour from the fruit so it's absolutely delish eaten plain. No frosting, no fondant - nothing needed Fresh peel will be much stronger and more bitter - not sure how much to use. Pre chopped mixed dried fruit - store bought mix of pre chopped.

Best and Most Moist Christmas Fruit Cake ever is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Best and Most Moist Christmas Fruit Cake ever is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook best and most moist christmas fruit cake ever using 16 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Best and Most Moist Christmas Fruit Cake ever:

1. Prepare 1 kg fruit mix - i.e - sultanas, raisins, currants, mixed peel
2. Prepare 1/2 cup plain flour
3. Prepare 250 grams butter
4. Get 3/4 cup brown Sugar
5. Make ready 1/3 cup Golden Syrup (corn syrup)
6. Make ready 2 tsp Vanilla Extract
7. Take 5 medium to large eggs
8. Get 1 tsp Mixed Spice
9. Take Rind of one lemon, finely grated
10. Make ready 1/4 tsp freshly grated Nutmeg
11. Prepare 1/2 teaspoon Cinnamon
12. Get 1 3/4 cups Plain Flour
13. Prepare 1/4 tsp bicarbonate of soda
14. Get Sprinkling of Salt
15. Get 1/4 cup Brandy, Whiskey or Orange Juice
16. Prepare (yes you can even use Bourbon)

To bake a fruit cake that is dense yet moist, bursting with deep and rich flavors, pleasantly spicy and Jewelled dried fruits - These dried fruits give that festive appearance to fruit cakes with their vibrant colors. See more ideas about Fruit cake, Fruit cake christmas, Fruitcake recipes. Fruit steeped in brandy and sugar syrup for the best ever christmas cake. Start early and soak your fruit for six weeks before baking your cake.

Steps to make Best and Most Moist Christmas Fruit Cake ever:

1. Prepare a 25cm round or square cake tin by putting two layers of newspaper in the bottom and up the sides, followed by a layer of brown paper and then finally a layer of baking paper which you will grease on the bottom and sides with butter OR spray all over with a baking non-stick spray of your choice. Also preheat the oven to 150°C (300°F)
2. Put the Mixed Fruit and the first 1/2 cup of Flour in a bowl and stir to dredge the fruit in the flour
3. In a saucepan, put the butter, brown sugar and golden syrup and heat over a medium heat until butter is fully melted, stirring all the time. Cool for 10 minutes
4. Whisk the eggs one at a time into the caramel mixture. Then add the lemon rind, vanilla and the spices. Mixed well
5. Add this caramel mixture to the dredged fruit and stir thoroughly to combine.
6. Add the remaining flour, bicarbonate of Soda and the salt and combine well again. Then stir in the alcohol or the orange juice, whichever is your choice.
7. Spoon mixture into prepared tin. Place in the centre of the preheated oven. before pushing the rack in and closing the door, dip your fingers into water and liberally sprinkle the water over the top of the cake. This prevents cracking too much. Bake at 150°C (300°F) for 1.5 hours then turn the oven down to 130°C (265°F) and cook for a further 2.5 hours. (Start checking from 30 minutes before allotted time is up. Check by inserting a metal skewer into centre. Should come out clean)
8. Once cooked, remove from the oven and leave in the tin on top of a cake rack for one hour. Then turn out cake onto rack and let cool completely before trimming and icing with royal icing OR perhaps glazed nuts. I even like it plain on its own.
9. Note: If your oven is only fan-forced then cook at 145°C (290°F) for 1.5 hours and then at 125°C (255°F) for a further 1.5 hours and check with the skewer. Check every ten minutes there after until the skewer comes out clean. Results of this cake on fan-forced can be just as good as conventional baking but this adjustment must be adhered to or the cake can become too dry or burnt. If cooking conventionally then if the times are adhered to the cake will always be lovely and moist and never burnt.
10. Enjoy! :-)

A classic Christmas fruit cake, the English style is indeed a nice kind of cake to have for the This non-alcoholic Christmas cake meets all my requirements. It has a much lighter crumb, it contains no You can serve the Christmas fruit cake immediately, but it is even better if served the next day. This was the best recipe I have ever made for fruit cake, so moist. I replaced the brandy with spiced rum and we. In a large bowl, beat eggs and sugar until light and fluffy.

So that’s going to wrap it up for this exceptional food best and most moist christmas fruit cake ever recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!