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 … I prefer the flavor and taste of the sherry and triple sec, but you could absolutely use rum if that’s you preference! Can I put it back in the oven, 300 farenheit just to make the alcohol evaporate for maybe 5 mins. Oh, i didn’t mean paper kitchen towels, but the cotton type (English is not my first language). Can I poke holes in the cake and drizzle a couple of tbsp of rum to soak in and keep it wrapped in foil and ziploc for a week in the fridge? - Kudos! One question (if you’re still checking! What do you think? My question for Laura is about the Sherry –  it comes in all types of sweetnesses. I’ve found that just a week of soaking makes the biggest difference in flavor, but your plan also sounds great ð So thrilled you love this recipe as much as my family does! I am going to try to bake this cake based on yr recipe. Please donât do this, because the paper towels will disintegrate or probably stick to the cake and it will become a mess. A festive, flavorful, and moist fruit cake to enjoy all holiday season. I made this last year and fell in love with it. I think they thought I was asking for Triple X and they gave me that.  I am VERY pleased with this risky little adventure. 2. 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. I cooked it for 1 hour 50 minutes at 130 degrees celsius (since we work in celsius in the UK–and 300 converts to 150 C, but then minus another 20 degrees C because my oven is fan-assisted, as are most British ovens these days–fan-assisted meaning convection). Thank you for a gorgeous recipe and tell your mum, thank you, too!! I will post back next week with an update! Is there a reason you recommend less baking soda and more salt. You know those ones that are sold in the stores or sent as gifts at this time of the year? But you can absolutely substitute the golden raisins with currants if you prefer. Are we using 5 eggs because of the alcohol content? Could you soak in triple sec?  The holidays are not the same without it! 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 feel that maybe 6 eggs were little more and 4 would have been good enough. Could I cut the alcohol in half and replace the missing liquid by something else? Gosh I hope you see this comment soon my fruit is soaking. I always use American large eggs for recipe development on my site if that helps clarify anything in the future!!! It really is the best Fruitcake Iâve ever had! Why are the nuts not soaked in rum as well? Or am I out of luck?Â. I’m one of the people who think it wouldn’t be Christmas without baking a fruitcake. Thank you Karen! it will be interesting to see if anyone makes this:), Making it now, because it will be moist and boozy, better than any cake I’ve tested.Â. Hi Peggy! Hello Laura, thank you.Â. Fruits , and cocoa. I followed the recipe exactly. Do u know what affected that?Â, Hi, love your fruit cake recipe! Same taste, just easier to make and follow! Thanks for providing it. Hey Laura! I used sour apricots and dried apple (200g and 120g) as optional fruits, and used dried cranberries instead of the dark raisins. 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. This fruit cake looks amazing! I am wondering about the ratio of eggs, five. This one has none of the weird stuff, promise. May be refrigerated up to 3 months or frozen up to 1 year. I just made this for the first time and couldn’t resist taking a sliver while it was still hot. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. This post does get a lot of questions, though I’m happy to answer them ð It does just take a long time to chop the fruit, but aside from that, the cake is pretty easy to make and yields two loaves, so it just is unfortunately is part of the process. Hi Laura, Thats the next best option. Because it is. Is it okay to use London XXX it is a medium sweet wine as that is what they gave me when I asked for triple sec. Sorry for the delay. Happiest of holidays! All content is copyright of A BEAUTIFUL PLATE and Laura Davidson, © 2010-2019, unless otherwise noted. Gives it a nice crunchy texture.As soon as the cake cooled down, I took a slice, with a pretty blunt knife, I couldn’t wait to taste it and it was sooo good. Hi Thea! This fruit cake is not your average fruit cake recipe. Hi Cheryl, the metric weights (grams) are listed in the main recipe at the bottom of the post – right next to the volume measurements. The fruit is soaked so it can absorb more moisture and get plump. But more than that, the cake is very dense. I bought Grand Marnier yesterday and brushed them all around each loaf and I hope it turns out really boozy after some weeks. He already said he is not waiting 6-8 weeks to have some, Christmas morning is Fruit cake D-Day!!!! To remedy, can I put them back in the oven for 5 mins. I’ve seen other fruitcake recipes that have marzipan added into the batter. I personally have never had fruitcake before but wanted to give yours a try. This fruitcake it the most gorgeous ever! I’m assuming so, but I’ve cut up all the dried fruit ready for soaking and it’s LOADS–I just don’t think 6 liquid ounces will come close to soaking all of it, given that 6 ounces is less than 1 cup! I wouldn’t recommend freezing it personally, as the texture would probably change! So instead, I tested and updated the recipe to include regular raisins and golden raisins for contrast. It took forever for me to chop the fruit (as Iâm sure you know!) Plan to make more in a week or two! Transform this classic holiday treat into a variety of different deserts that will have everyone fighting for the last bite. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. has anyone successfully mailed these fruit cakes across the country? I hope you'll try this. It would be great if the links were working. 1 cup should be fine. 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 grew up with that fruitcake with glazed cherries and bitter fruit My dear mother  made a lovely dark version of it and  would take out those old fashioned tins to bake them in. I promise it works! www.sweetpaulmag.com/food/worlds-best-cake-from-sweet-paul-eat-amp-make Hi Tanya! Like your fruit cake recipe.  Thank you so much! A question about soaking the cake. Just wanted to let you know that I’ve added metric measurements to the recipe!!! Six fruits are used in this recipe and pecans are added too. Set aside. Wow your photos are beautiful!! thank you for sharing such awesome recipe! Now spray the paper (after you've pressed it into the pans) with Pam. No, it is supposed to be stored in the fridge! I would say the pan is a 12-inch diameter circle, maybe 14. Well, one family bakery in Palestine has been doing just that for over 100 years. Please do come back and let me know what you think of the cake if you make it! The fruitcake stands taller and looks really pretty. Hi! Just leftover rum for the cheesecloth. Thanks Laura! .juice  is added to the booze and soaked overnight and it always works really well. I made this fruitcake for my friends , Everyone of them have liked it. Required fields are marked *. This beats anything I have ever tasted and its definately worth trying.  I was very intrigued by the mention of marzipan. On that note, my GUESS is that it would make four loaves of that size. Thank you so much for taking the time to leave a recipe review, I really really appreciate it. Dear Laura,Thanks for sharing the recipe of the Fruit Cake.I prepared your recipe. looking forward to enjoying this. I despise those fruit cakes too! Pecan is too expensive for me. Hello. 1 tsp salt. The cake does not taste even a little bit eggy. So glad you liked it and love your small changes – always hope people make recipes their own! Hope you have a chance to make it.Â. I have the fruits soaking…I wasn’t sure if 3/4c rum was enough, so I added 1 cup!! Truly looks like the worlds best fruitcake. Thanks Laura. I cant wait to taste it again once its aged abit. Hey Laura, thanks for sharing this recipe. Every year when I make it though – I forget to add the nuts and ginger as they are listed in the ingredients, but not added in in the instructions. It has great flavor and it’s not simply from the addition of booze – but depending on how much you soak the cake afterwards, the booze flavor is definitely perceptible, but not at all chemical in taste. I know that you have specifically mentioned not to change the pan size and I hate to ask this question. I also through in a little nip sized Southern Comfort 80 to boost the cherry note. if you’re planning on soaking the cake with sherry. Thank you.  Also with that much fruit, would the toothpick coming out clean be a good test of doneness??? I have different types, the one is straight-cloth kitchen towel, and I also have the knobbly type face wash-towel, both 100% cotton. I wonder if the rum that you used is different than my own, because mine is definitely fragrant. hi laura, david in rhode island here. Or Benedictine?  LAURA, I can not thank you enough. 1 cups sugar. 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.  Grazi, Gracias, spaisibo, danke, merci, and good on ya’ mate. Hello Laura When you say to bake until the cakes are ‘set’ – should they be brown? We soak it and keep Celebrate the time-honored holiday tradition of fruitcake with these unfussy recipes from the chefs at Food Network. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Iâve 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.  Oh My god. Again, thanks so much. After 3 days and 1 day of application, I decided to remove the cheesecloth and open it all up. Appreciate it!! When should I starting baking fruit cake? Thanks for an awesome recipe … I get so many compliments on it. Perfect for keeping one to yourself and another for gifting (or saving for later, your personal choice!). Hi Pam! And secondly, what chopped quantities of each of those fruits should I use to get that balanced tart/sweet ratio? Iâve had it months later and itâs still delish! Hey these pics are beautiful. So glad to hear I’m not alone in that. It usually is flamed just before serving too, and generally more alcohol in flavor and even sweeter (more batter, still a lot of fruit, but less majority dried fruit). For added flavor, weâll 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!). If you make this cake again in the future and have a location near you, the best place that I can find dried unsweetened fruit is Trader Joe’s. Do you have a kitchen linen (real linen or a thin other variety) youâd feel comfortable soaking and potentially staining? The dried fruit will hydrate and plump up and soak up all of the dark rum during this time. Up to you! In India, their popularly known as Malta Oranges. Sorry I didn’t get back to this sooner! It sure did with me for 59 years. may i know if u were using the oven with fan force or not? If you have a min pls let me know and help a novice baker out! Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. Thank you very much. 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 may not be able to wait for the holidays! It has been a holiday staple in our household for as long as I can remember. My fruits are in dark rum soak mode!!! Â. But I would like to make into smaller, 3×6 loaves? Can I substitute or use other types of dried fruit? I would soak it the once and as long as it is well-wrapped, it should be fine in the fridge for an extended period of time. I was wondering if this one would be too sweet with marzipan added into it. I actually have the fruit soaking in rum right now. Thank you so much for your comment, I’m so glad you’re such a fan of this fruitcake! Tons and tons of dried fruit!! Probably make a giant one in a tube pan. Your Mom’s fruitcake recipe sounds wonderful. I made 1 big loaf in my silicone mold, 10 in the 1 pound foil tray, 10 in the smaller foil tray and 1 half pound in my other silicone mold. I am so excited to make this recipe! Delicious, but I want to let it set a few weeks. The cake will be slightly taller if you use an 8 x 4 (but it will work just as well). She said we’d have a “happy year” for every piece we ate ð I guess after a while, I actually started liking it.  I used Cointreau, Captain Morgan dark, and Rhum Barbancourt from Haiti. What an amazing write-up and review. You wonât gain much from this, but sure? Oh my gosh sorry. It is one of my absolute favorites too. hello from Canada! Is there a substitute, such as apple juice, for the alcohol in this recipe? Did you use different fruit? My version didnât come out very sticky perhaps because I reduced the sugar and used different fruits?  Just add a cup of tea! Thanks so much for the compliments Natalie!  And, cuz I’m an old English teacher, the plural of loaf is loaves. Also why isnât the rum used to wrap it. They have a large selection. Looking forward to hearing your thoughts (and your mom’s thoughts!). I’m going to ask my mom to see if she can help with your question, but unfortunately I’m traveling at the moment so it could be a few days! Happy holidays. With that said, this fruit cake is absolutely worth it! After I added it I realized that two of the fruits were âsweetenedâ already. Dried fruits and nuts are mixed with oil, wine, and flour to create a humble yet tasty treat that is vegan to boot! I do not have cheesecloth. This recipe looks AMAZING! I’m really sorry for somehow missing that when writing and editing the instructions. I have always been a fan of fruitcake, and this recipe looks excellent! If making substitutions, I highly recommend measuring by weight to avoid any issues.  I’ve got to try it! 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