Best and Most Moist Christmas Fruit Cake ever

Hey everyone, it is Brad, welcome to my recipe page. Today, we're going to prepare a special dish, Best and Most Moist Christmas Fruit Cake ever. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Best and Most Moist Christmas Fruit Cake ever is one of the most favored of current trending meals in the world. It is simple, it's fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Best and Most Moist Christmas Fruit Cake ever is something which I have loved my entire life.

Many things affect the quality of taste from Best and Most Moist Christmas Fruit Cake ever, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Best and Most Moist Christmas Fruit Cake ever delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Best and Most Moist Christmas Fruit Cake ever is at least 15 ser. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Best and Most Moist Christmas Fruit Cake ever using 16 ingredients and 10 steps. Here is how you cook that.

I baked this one year about 20 years ago for Christmas. I now have to bake about 7 a year on request. 16 is the highest number that I've been requested for. It's simply just a winner of a recipe and it's so easy

Ingredients and spices that need to be Prepare to make Best and Most Moist Christmas Fruit Cake ever:

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

Steps to make 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! :-)

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So that is going to wrap it up for this exceptional food How to Prepare Homemade Best and Most Moist Christmas Fruit Cake ever. Thank you very much for your time. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!