How do you make fruit cake from scratch?
Directions Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours.
How do you make a fruit cake moist?
We can make moist fruit cake in 3 simple steps. Boil the dry fruits. In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. Add all the rest of ingredients. Add the eggs (lightly beaten) and vanilla extract (optional) and the nuts. Bake the fruit cake.
What temperature should a rich fruit cake be when cooked?
Heat oven to 160C/140C fan/gas 3. Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string.
Should you soak dried fruit before baking?
If you plan to cook or bake with dried fruit, soaking it first will keep it plump and moist. It also prevents the fruit from absorbing excess liquid from the recipe. It’s a small step, but one that can make a real difference in the final quality of the dish.
What alcohol is best for fruit cake?
Alcohol: medium sherry, dark rum, whisky, brandy or orange-flavoured liqueur are the usual flavours for fruit cakes. Brush 1-2 tablespoons over the cake immediately it is removed from the oven.
Do you have to soak fruit for a fruit cake?
To cut the sweetness and add amazing flavor, we ‘ll soak the dried fruit mixture in dark rum the day before baking. Note: I recommend soaking the fruit for a minimum of 12 hours or as long as 24 hours. The dried fruit will hydrate and plump up and soak up all of the dark rum during this time.
Why is my fruit cake wet in the middle?
It may be wet because of the alcohol depending when you last gave it a feed. Is it very wet or just a little sticky. Sometimes if fruit cake has not cooled sufficiently and is wrapped up it can cause a slimy wettness. If your cake is not slimy it should be fine.
What makes the cake moist?
Sugar is hygroscopic, which means that it both attracts water and holds onto it, leading to a moist cake. If you reduce the necessary amount of sugar in a recipe, you’re also decreasing the cake’s ability to retain moisture.
Why does my fruit cake crumble when cut?
Sugar attracts the moisture in the recipe, drawing it away from the flour and preventing the formation of gluten. However if too much sugar is present, the cake is so tenderised that gluten is unable to maintain the volume of the cake and it begins to crumble when cut.
Can you put a fruit cake back in the oven?
Unfortunately, re-baking is not going to save your fruitcakes. Before you waste more alcohol on them, cut one straight down the middle. If there is clearly a more dense (or gooey) center, you will not be able to salvage them.
How do you know when a rich fruit cake is cooked?
Fruit cake – fine skewer inserted into the centre should come out clean and the cake should look the expected colour, light brown for a light fruit cake, darker brown for a traditional rich fruit cake. Q: Why do some baked cakes have a speckly top?
How long does it take cake to bake?
Baking Times for Different Sized Cake Pans
|Cake Pan Size||Approximate Baking Times|
|10-inch cheesecake made in spring form pan||35 to one hour|
|13- x 9- x 2-inch – 1/4 sheet cake||30 to 35 minutes|
|15 x 10 x 1-inch long jelly roll cake||25 to 30 minutes|
|10-inch loaf cake||25 to 40 minutes|
Does alcohol bake out of cake?
Although some of the alcohol cooks off during the baking process, a reasonable percentage remains for consumption (after baking for 30 minutes, 35% of the alcohol is still present). When adding alcohol to a cake it is also important to consider the effects on cake structure.
How long can I soak fruit in alcohol?
For flavoring alcohol you want to soak for a minimum of six weeks, but here often longer is better. The taste will change over time, usually getting “rounder” or even change significantly from the original taste of the chosen fruit + alcohol combination.
Do raisins need to be soaked before baking?
The best bakers take a key extra step— soaking raisins before folding them into the batter. Because they’re so dry, however, raisins tend to absorb the liquid from your baked goods, making the final dessert less moist.