Easiest Way to Prepare Quick Best and Most Moist Christmas Fruit Cake ever

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, best and most moist christmas fruit cake ever. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

The best fruit cake recipe you'll ever make! Great recipe for Best and Most Moist Christmas Fruit Cake ever. It's simply just a winner of a recipe and it's so easy Fresh Fruit Cake "This cake is a great way to use fresh fruit in the summer, and dried fruit for the holidays. You can use only one kind of fruit, or mix different fruits together for a fruit salad effect.

Best and Most Moist Christmas Fruit Cake ever is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Best and Most Moist Christmas Fruit Cake ever is something that I’ve loved my whole life.

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

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

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

Cover the top with foil and fold on the sides to protect the top of the cake from excess heat. This will make sure your cake has a nice brown color on top but without any tress of burning/blackening. In a large bowl combine Brazil nuts, dates, cherries and pineapple. Over the fruit and nuts sift the flour, sugar, salt and baking powder.

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! :-)

In a large bowl combine Brazil nuts, dates, cherries and pineapple. Over the fruit and nuts sift the flour, sugar, salt and baking powder. This cake is very moist, due to the proportion of fruit to flour, which gives it a similar texture to Christmas pudding. Rum, sherry or your favourite liqueur can be substituted for the brandy. As you would expect, the Southern Supreme fruit cake uses nuts as a star ingredient.

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