Put the water in a small microwave-safe bowl. Cover the bowl and let it sit overnight. By the way, I wasn’t sure which of your recipes to use so I purchased 2 bottles of brandy just in case. Add the eggs, two at a time. Pour the warm gelatin mixture into the sugar all at once. Thanks Susan, I usually make a 5x batch. Thank you. Mmm…. The trick is to soak the cakes in brandy for 3 days, then wrap in brandy soaked muslin (cloth), wrap airtight and “mellow” for six weeks. Ensure that the greaseproof paper comes above the tin by about 9cm/3in so the top of the cake doesn’t burn. I’ve never had a problem with a cake cracking. Bake until a toothpick poked in the center of the cake comes out clean, about 55 minutes. Also, if you’re planning to cover the cake with marzipan and fondant, any cracks or lumpy bits can be evened out with apricot preserves before covering the cake. It smells great and I really want to cut into it, but I will wait until Christmas week. A minimum of 6 hours should do the trick. But my mom is from Ireland and did grow up eating it. STEP 1 Wash the fruits and drain through a sieve. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). This Is my first time ever doing one, so I feel like I might be doing it wrong. Hi Eileen, I am going to make this for the 2020 season. Thanks for the great recipe. It was wonderful. Also, do the nuts retain their crunch after being soaked overnight? Thanks Judy. Cakes baked in the pans with the dark finish bake a little faster and brown a little more. Your recipe looks delicious. Yes, it just takes time to soak into the cake. Tip into a bowl, and pour the brandy over the mixture. And what’s the limit to try to brush on. Trim off any excess marzipan, ensuring the cake board is also covered. Sorry, it’s just too integral to the flavor of the cake. As an Amazon Associate I earn from qualifying purchases. You can also divide the batter between two 6" pans for smaller cakes. MOTHER'S DARK FRUIT CAKE Leave a Reply Cancel reply. You can fold the batter into the fruit by hand since that is the heaviest part and can be hard on the mixer’s motor. Also, try flipping the cake over each week to even out the moisture. Turn the fondant out onto the plastic wrap. But do try the real recipe at the end of the post. Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight. Make sure the whiskey is still okay… try another cup. Whisk the coloring into the warm gelatin mixture before adding it to the sugar. Whatever. To cover the 20cm/8in thick cake boards, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Trim off any excess icing. Or something. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. Serve unadorned or with the marzipan and fondant to finish. WATCH: The making of Prince Harry and Meghan Markle's wedding cake. The cake will be quite heavy by the time it’s ready. Spoon the mixture into the cake tin and bake in the oven for … Lick the batter off the floor. Read about our approach to external linking. Turn off the mixer. It’s not a huge crack, it might even be me handling it wrong (from me picking it up and flipping it). Trim the fondant flush with the bottom of the cake and board. The dried fruits in this cake can be changed up, measure ... 2 tablespoons of dark rum,... 2. Repeat this step. Eileen can you tell me why is the top part of my fruitcake kinda sticky look after putting the whiskey or brandy? Place on another cardboard circle or serving plate. (fruit can be left to soak for three days if you want or just a couple of hours) 4 Cream the sugar and butter until light and fluffy. Any mix of dried fruit should work. Using the edible glue, arrange the sugar flowers in on the top of the cake and around the sides of the 15cm/6in, 23cm/9in and 30cm/12in cake. I have been baking fruitcakes for years, but it is almost impossible to find the candied fruit in the seasonal section of the grocery stores any more. Traditional Aged Fruitcake with dried fruits, spice and lots of brandy. In a large bowl, cream butter, sugar, lemon zest till fluffy. Once the cake is ready and the wedding approaches, the top tiers of the cake are actually saved and preserved. When not using always keep the fondant covered so it doesn't form a skin. Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. Thanks for your recipe and clear instructions. Hi Eileen . Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). I like this cake best made with brandy, but you can use whiskey or rum instead. I’m just not a fan so I use fondant as thin as possible to mostly taste the marzipan. Set aside. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Stir in the soaked fruit. It’s the brandy! Measure, cut and insert the rods in the same way for the 30cm/12in cake. The fruitcakes that you find in the grocery and the big box stores are gross. Cover the cake with non stick baking paper and foil and leave to … Grease the oven. Turn the crake pan to 350 degrees. BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy. It won’t be as dense and mellow, but it’s otherwise impossible for me to stop tasting tiny bits until it’s gone. Check the whiskey again. I will probably have to order it on line this year. … Paint the cake with cooled, boiled water. When it comes to serving the cake, some royals don’t actually serve the cake during the wedding reception. Also, after icing, should the cake still be stored in an air tight container at room temperature? Ready? Fold in the soaked fruit and all the liquid. Eileen, I’m having the same problem with cracking. Generously butter the bottom and sides of two 9 x 5 x 3-inch loaf pans and line them with parchment paper. Add one table. Your recipe is a revelation, not just in fruitcakes but in baking in general. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. So far, the cake has absorbed it all but it’s very heavy. Place currants, sultanas, raisins, glace cherries and mixed peel in a large mixing bowl. To be sure it is of the highest quality, pour one level cup and drink. Check the whiskey again. Required fields are marked *. An easy Christmas cake that turns out perfect every time. With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. This recipe will make one 9" round cake. Once the cake is sliced put a piece of plastic wrap over the exposed cake. October 3, 2017 by Eileen Gray 33 Comments. Repeat steps 2 and 3 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean. Beat six leggs and add to the bowl, then chunk in the cup of dried flut. Throw the bowl out the window. Ok, NOW can we talk seriously about fruitcake? Cut the rod and three others to the same length. Ha, ha, very funny. Remove them from the tin and and place onto a wire rack to cool completely. Also, I didn’t give enough attention to the edges and they were a bit dry. Ok, ok, one more joke and then we move on. Trim the marzipan flush with the bottom of the cake and board. Bake 300 minutes at 50 degrees. Place four of the pillars on top, positioning each one over a dowelling rod. Since I’ll never waste an opportunity to eat marzipan, I finish my cakes with a layer of marzipan and a layer of fondant. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch, Reynolds Non-Stick Baking Parchment Paper Sheets, Wilton 710-1174 Sugar Pearls, 4.8-Ounce, Silver, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained. Your email address will not be published. We still have two small fruitcakes left from the holidays. You could mix it either way. I used a 9″ pan but I don’t think it was deep enough. Warm the apricot jam in a saucepan, then pass it through a sieve. Repeat steps 2 and 3 for the 15cm/6in tier and bake in the oven for two hours, or until a skewer inserted into the middle comes out clean. Place the fruit in a large bowl with the orange juice and brandy. Unlike Ashley, I had a tiny bite last week and it’s delicious. Packed with real dried fruits, and loads of brandy, this will make you and your family a believer in real fruit cake! If you love this recipe please consider giving it 5 stars. Eileen, have you ever iced with royal icing instead of fondant? Preheat the oven to 350F. Stir gently and set aside for a few hours. A plastic bowl scraper is helpful for handling the fondant. I am excited to give it a try since we are nearing the holiday season. The holiday season presents a prickly moral dilemma for my mother. (see note). Spoon the mixture into the cake tin and bake in the oven for four hours, or until a skewer inserted into the middle comes out clean. Whisk 1-2 times to combine. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. Mix on the tuner.Throw in two quarts of flour. I’ve done as much as 5x the recipe (in a larger mixer). Turn on the electric mixer and beat one cup of butter in a large fluffy bowl.Add one teaspoon of sugar and cream until beat. If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated. Hi Judy, I have baked this recipe in sizes from cupcake to about 9″ (larger than that the the center doesn’t like to bake). Prepare Pyrex dishes or loaf ... and spices. Sprinkle the gelatin powder evenly over the surface of the water. To make the roses, pinch off a little icing and roll it in the palm of your hands to … Glue the cake to a cardboard cake circle using a dab of royal icing. Add 2 dried anything. Stir in the dried fruit, zest and brandy. When ready to use, knead the fondant until it's smooth and supple. Place the golden and dark raisins, mixed peel, ginger, currants, cherries, molasses, marmalade, tamarind paste, zests and spice into a large bowl. The temp would be the same, but the time would probably be different depending on the size and color of the pan. I use Christmas tins to give away and store the cakes. Use brandy, lots of brandy. My cake is getting heavy and starting to try and crack, it is VERY moist. Hi Barbara, sorry I no longer sell cakes. Cover the bowl and let it sit overnight. I don’t know what the green things are in those cakes, and I’m pretty sure I don’t want to know. A very simple to make fruit cake recipe perfect for Christmas and wedding cakes. Did you bake the cake in a 9″ pan? First, sample the whiskey to check for quality. Here’s my favorite “funny” fruitcake recipe. I used this recipe for 10 years in my custom cake business. Yes, the cake will be very heavy. I’m making it a personal mission to change the world’s mind about fruit cake. For the 30cm/12in tier, cream the butter and sugar together in a bowl until well combined. The first Christmas after I graduated from pastry school she asked me if I could make a good fruitcake. When I worked in a British tea shop we used to ice the cakes with royal icing so you could certainly go that route. Thanks for sharing! Going to try this. Also should I cover the cake immediately after brush the brandy over it…. Have I over done it with the brandy or is this how it is supposed to be? Set aside to dry for a couple of hours. But you don’t need to decorate the cakes at all. I’m not surprised so many Americans think they hate fruitcake, even if they’ve never tasted it. Marzipan is very expensive to buy in the grocery store, and is often dry and flavorless. After the cake was baked, it was covered with a pure writing the date of the wedding onto a tablet. 4-7 oz confectioner's sugar, about 1-2 cups. I didn’t grow up eating fruitcake. To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover … Knead the fondant into a smooth ball before rolling. Or something. Brush the marzipan with brandy. Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing. My husband was so impressed. (The flowers can be made up to a month in advance and stored in an airtight container.). The liquor not only softens the fruit part of the fruitcake, it also softens and mellows the cake part of the fruitcake. Carefully lift the marzipan onto the cake and smooth it on with your hands. Using the cutters, cut out different sized flowers. Assemble all of the ingredients. Add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Royal icing drizzle would be fine. Cool the cake to room temperature before removing from the pan. I’ve been brushing on 1/4 cup each week cause that was the initial amount in the recipe. You can try to give it a couple of weeks without the brandy and see if it settles down. Although I usually try to give alternative options to liquor as an ingredient, I can’t really offer a substitute for the liquor in this recipe. That’s how I like to bake! So you could definitely use 6″ pans. The night before add all your fruit into a large bowl with the brandy and leave to soak. I like a softer marzipan for covering cakes so I use less sugar. Eileen, Could I use two 6″ pans instead of the 9″? Submit a Recipe Correction … Sample the whiskey and check it again for tonsistency. 1/2 cup (1.5 oz, 45g) almonds, coarsely ground, 2/3 cup (80 ml) brandy plus more for aging (see note), 1.5 cups (7.5 oz, 210g) all purpose flour, 3/4 cup (6 oz, 168g) unsalted butter, room temperature, Marzipan holly and silver dragees for decoration. I make good fruit cake using the circa 1970 Joy of Cooking recipe. Combine all the nuts and dried fruits with the lemon zest and juice. Preheat oven to 350 degrees F (180 degrees C). Roll the marzipan onto the rolling pin then transfer and unroll onto the cake. Stir in the dried fruit, zest and brandy. Thank you Eileen. Yeah, I meant the plastic wrap. The small cakes age faster and are our “snack” cakes while we’re waiting for the larger cakes to finish aging. Wedding Cake 4 Tier Stands. Roll on a surface dusted with powdered sugar. METHOD. You can absolutely double the recipe. Tap the pan on the counter to get all the air bubbles out. Moisten the cheesecloth with additional brandy every few days for about a week. The actual cake was baked in March, giving the cake two months to mature, and plenty of time to work on the intricate design. Transfer to a large bowl and stir in the flour and spice. Can you bake these in loaf pans using the same temp and time duration? Spoon into the tin and smooth it out. Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing. My new book is now available at Amazon! 1. Cream the butter until fluffy. Ice the cake with apricot preserves. I just do the normal creaming because tenderness is not a problem with this cake since it has all the fruits and nuts in it and the brandy also softens the. Now sift the nutmeg and strain your nuts. Carol Wilson Wedding Cake - JSTOR British recipe specifically noted for a wedding is Bride’s six pounds of dried fruit, and half a pint of brandy. Do you sell your wonderful Irish Xmas fruitcake. My marzipan was perfect and I should know cause I love it so. Whatever you find left. Wrap the cake in two layers of plastic wrap and set aside at room temperature. All that brandy goes into the dried fruit and nuts and into the cake itself. Add beaten eggs slowly and whip to form peaks. Do you mean with plastic wrap or with the marzipan and fondant. 1 cup butter 2 cups sugar 6 large eggs 2 teaspoons baking powder 3 cups flour, sifted 1/2 t. salt 1 cup bourbon 1 pound pecans, chopped 3 cups white raisins (or use candied fruit) 1 t. nutmeg AND ~ a very large bottle of bourbon whiskey ~. I will make one stipulation up front. Your email address will not be published. I’ll correct that next time. Pour the batter into the prepared cake pan and spread it out to an even layer. This recipe is baked on a lower shelf using gas or conventional heat (140 degrees) but if you use a fan oven you can use any shelf but reduce the temperature to 120 – 125C. Butter the paper thoroughly. Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment. Moist Fruit Cake Recipe Chelsea Sugar. Scrape down the bowl and the beater. Hi Eileen: Can the reverse creaming method be used on this brandy aged fruitcake. Add the brandy, mix well and cover with cling film. If you’re looking for how to make a light, moist fruit cake for your holiday table and gift-giving, this is the best fruit cake recipe. If you want to tint the fondant, this is a good time to add the coloring. Tastes delicious and bakes well last minute too. What do you mean by “cover the cake immediately”? After baking you may want to drizzle the cake with extra Brandy. Trim the cake cardboard to the same size as the cake. If the fried druit gets struck in the beaters, pry it loose with a drewscriver. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. For the sugar flowers, knead the white sugar paste until soft and pliable and roll it out until it is 5mm/¼in thick. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board. Mix until combined then scrape down the bowl and the beater. Slowly beat in the eggs, one at a time, until well combined. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Even heavier if you cover it with marzipan and fondant. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste. I have several loaf pans, a couple with a dark finish and one with a light finish. Goes right along with how I make lasagna…you start with two bottles of wine, one for the cook and about half for the sauce, and darn the cook has to finish off that bottle of wine!. I’ll double down the saturation around the edges. Fold in the flour, ground almonds, cinnamon and mixed spice. 1. Once a week for at least 4 weeks, unwrap the cake and generously brush on all sides with more brandy. Paint the fruit cake all over with the apricot jam. Thanks. Love and the useful info on your website. This cake should be made at least 4 weeks before serving and can be made 3-4 months ahead of time. I get it, really. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. Yes, put the finished cake in a air tight container. If your cakes lasts longer than ours (+ a couple of weeks) you can go in and brush the cut section of the cake with a little brandy to keep it moist. The cake and the dried fruit will continue to absorb the liquor. Equipment and preparation: For this recipe you will need a 15cm/6in, 23cm/9in and 30cm/12in round cake tin, thin cake boards of respective sizes, and 20cm/8in, 28cm/11in, 35cm/14in thick cake boards. Her signature dessert is a meticulously faithful execution of Great-Aunt Margaret's Christmas fruitcake recipe, which must be soaked in peach brandy. I love the funny recipe too! I did bake it in a 9″ springform pan. Do you think this recipe can be successfully doubled? May 20, 2018 - This Traditional English Rich Fruit Cake recipe is fruity and moist. As soon as the pan is removed from the oven pour 1/4 cup of brandy over the top of the cake. Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. Add extracts. Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Add more sugar for a firmer texture if you plan to make roses or other decorations. I did some research and found a recipe for a traditional aged-fruitcake. Just hold the cake, well-wrapped, at room temperature while it’s aging. Brandy Aged Fruitcake! And the spoon. And, could I drizzle with royal icing? I just love the first recipe, what a hoot! Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Heat the gelatin in the microwave for 15 seconds to melt. I’m wondering if I can use any dried fruits (pineapples, apples, etc.). Gradually add sugar, mixing until creamy. The nuts do not stay crunchy, but you do get the texture from the roughly chopped walnuts. Hi Ann, there is no reason you can’t do the reverse creaming with this cake. If you feel it’s getting too much brandy take a break for a week or two. I’ll often bake any bits of left over fruitcake batter in cupcake pans. Carefully lift the icing onto the cake and smooth it on with your hands. Read through the steps of the recipe for a good laugh. Roll the marzipan to a 14" round. My only problem was my pan: it was niine inches but too shallow. Beat egg yolks … Add the eggs into the mixture one at a time Let the gelatin "bloom" for 5 minutes. Sift together the flour, baking powder, cinnamon,nutmeg, ginger and salt. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Nope, the brandy keeps the cake fresh. Eileen, I’ve been wanting to make a fruitcake forever and finally used your recipe. The cakes can be covered with marzipan up to one month ahead and can then be iced three days in advance. They’ll keep for months in a tin until we’re ready to indulge again. Mix the almond paste and corn syrup on low speed with a beater attachment until it forms a smooth paste. Make sure each cake has plenty of protection around the outside and the top is covered with a double layer of parchment (not touching the cake mix). Fruitcake can certainly be served without any icing or marzipan. It will be quite sticky and messy at this point, just keep kneading. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. If it's well wrapped and kept in an air tight container, the fondant will keep for several weeks. 5m/16ft 5in x 2.5cm/1in bronze satin ribbon. Dust a work surface with icing sugar and roll out 500g/1lb 2oz of the marzipan until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Brandy christmas fruit cake recipe 114 easy and tasty fruit cake brandy light fruit cake recipe joyofbaking brand fruit cake country cleaver christmas cake with brandy dessert. When the cakes are cooked, remove them from the oven set aside to cool for 15 minutes. Line a 9" cake pan with a parchment round. I based the recipe on 7 oz of almond paste because that's the size I find in my local grocery. Perfect for Christmas Cakes, Wedding cakes and other celebrations. Yes, if you mean plastic wrap. traditional British Christmas cake that is full of fruits and nuts and laced with alcohol Trim the edges. Next, sift two cups of salt. Anyone can mAke a masterpiece with this. This is a good, reliable rolled fondant recipe. Roll the fondant to a 14" round and cover the cake over the marzipan. Pour in 6 tablespoons of brandy, stir well, cover with plastic wrap and let stand overnight. What is the measurement like if I want to use self raising flour? Yes, I said fruitcake! Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using. Thanks so much!! Leave to soak for a few hours, preferably overnight. This delicious and moist White Fruitcake Recipe, filled with nuts and brandy-soaked fruits, will encourage you to put fruitcake back into your holiday baking plans. Finish the blobble of whishy and flow to bed. I want to try it. Where does all that brandy go? Brandied Fruit Cake. I started this at the end September and I brush with brandy once a week. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. You must let the fondant rest overnight before using so the gelatin has time to set. Don’t forget to pour the oven into the batter. I just happily stumbled upon your website and I had not ever hear of the reverse creaming method. I bake cakes in all different sizes and give them as gifts (yes, people DO want fruitcake). In a large mixing bowl, cream the butter and sugar until light and aerated. Do I store the cake in the fridge while it’s being aged/soaked in brandy? Combine all the nuts and dried fruits with the lemon zest and juice. Yes, you can bake the batter in a loaf pan. When you’re done with the fruitcake jokes let’s talk about this truly delicious and traditional fruitcake recipe. Leave to steep for up to 6 hours. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board. Roll small pieces of bronze sugar paste in balls and stick them into the middle of the flowers with the edible glue. Preheat the oven to 160C/325F/Gas 1. Throw in about 2 tablespoons of brandy (or other liquor of preferred taste) to plump up the fruit. Mix fruits and nuts, sprinkling with most ... 3. But Mama's a Southern Baptist, so drinkin's a sin. Your brandy-aged fruitcake recipe looks good; I’m going to try it; the spices are interesting. I will try this, thank you. Add dragees, stencils, glitter and marzipan holly or other decorations as you like. Of whiskee. Gradually pour in the cow. Just keep an eye on the cake as it bakes and after the first 30 minutes or so check it every 10 minutes. I know it’s got a bad reputation here in the US, but I truly love this recipe and I’m on a mission to change as many American minds about fruitcake as I can. Homemade marzipan is cheaper than pre-made, is super easy to make and tastes much better. Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. I’ve read that there is 1 1/2 tsp of baking powder and 1/2 tsp salt per cup of flour. You need to age the cake for several week before covering with the marzipan and fondant. No creaming, beating or soaking of fruit required! Microwave 1 1/2 minutes on … Please leave a comment on the blog or share a photo on Instagram. Preheat the oven to 180⁰C/ fan 170⁰C/ 350⁰F/ gas mark 4. Use a toothpick right in the center to make sure it’s baked through. It’s so good. See how moist the cake and fruit are? With the mixer running on low speed, add the dry ingredients in 3 batches and mix until combined. Self rising flour already has the baking powder and salt added. The “funny” fruitcake recipe not withstanding, a real, well-aged fruitcake does have quite a bit of liquor in it. Unwrap the cake. So I would say if you swap out the 1 1/2 cups of all purpose flour in this recipe and leave out the baking powder and salt you should have a close result. Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil. HOLIDAY APPLESAUCE CAKE You will also need eight dowelling rods, eight cake pillars and different sized sugar flower cutters. If working by hand use a wooden spoon to mix until combined. Filed Under: Cakes/Cupcakes Recipes, Recipes Tagged With: aged fruitcake, brandy, christmas cake, fruitcake. 24 oz (5 cups, 685g) confectioner's sugar, 3.5 oz (1/4 cup plus 2 Tbsp, 95g) white corn syrup. If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. Place dried fruit and juice/brandy in a large microwavable container. It took a couple of years and a few suggestions from mom to get to this fruitcake recipe that I’ve been making for over 20 years now.
2020 wedding fruit cake recipe with brandy