Christmas is less than 100 days away and today is one of the best time to learn how to do fruitcakes!Below are two ways to make Christmas Fruitcakes. Boozy FruitcakeSteps: 1. Heat oven to 300 degrees F. 2. Line three 8 by 4 by 2 inch loaf pans with buttered parchment paper.
3. Place the candied fruit, candied citrus peel, fresh citrus peel and raisins in a bowl. 4. Pour in 1/2 c. of the rum and set aside, stirring every now and then. The rum will soon be completely absorbed.
5. Sift together the flour, salt, cinnamon, nutmeg and baking powder, and reserve. 6. Place the butter in the bowl of an electric mixer and beat until very fluffy, about 5 minutes. Add the light brown sugar and beat an alternate 2 mins.
7. Add the eggs one by one, then add the flour, and mix only until incorporated. 8. Fold in the fruit and walnuts by hand and divide the batter between the pans. 9.
Bake for 1 hour, then top each cake with aluminum foil to evade overbrowning. 10. Bake for 30 to 40 mins more. See tips for doneness tests. 11.
Cool completely. 12. While cakes cool, cut cheesecloth into three 2 foot lengths and soak in last rum. 13. Wrap each cake in one part of the cheesecloth, then wrap in plastic wrap. 14.
Refrigerate at the least one week, but ideally three. Tips: There are two ways to check for doneness: Insert a toothpick into the middle of a cake; if it comes out clean, it’s done. Or, press the end of the cake with your hands; if it feels firm and spongy and is derived back when pressed, it’s done. Either rum or brandy can be used as the alcohol during this recipe, dependent on your private preference. You also can use commonplace dried fruit dates, apricots, peaches, pears, cranberries and so on instead of the candied fruit, if you like.
Cake flour produces a more tender crumb than all intention flour. It are available in the baking component to your grocery store. Fruitcake TrufflesIngredients: 6 1 ounce squares semisweet chocolate3 tablespoons whipping cream3 tablespoons butter2 tablespoons orange liqueur1 cup fruitcake crumbs1/2 cup sifted confectioners’ sugarMethod : 1. Chop chocolate into small pieces. In saucepan over very low heat, melt chocolate, cream, and butter until mixed and smooth. 2.
Stir in liqueur and fruitcake crumbs; chill for 2 hours or until firm. 3. Shape into 1 inch balls and chill at least 20 minutes. Before serving, roll in icing sugar or coca powder and chill for 20 minutes.