Fruitcake Without Peel Nuts And Cherries.

Baking By Briarview Updated 4 Sep 2008 , 12:39am by FromScratch

 Briarview  Cake Central Cake Decorator Profile
Briarview Posted 2 Sep 2008 , 1:36am
post #1 of 12

Is there someone who can help me with a recipe without the above ingredients for a fruitcake. I have made the fruitcakes in the past but find the cake to be a bit on the dry side. Has anyone got a moist recipe or any suggestions as to how to make a moist fruitcake. Thanks

11 replies
 JoAnnB  Cake Central Cake Decorator Profile
JoAnnB Posted 2 Sep 2008 , 1:38am
post #2 of 12

Check out foodnetwork.com for Alton Brown's fruit cake. It is terrific.

 Briarview  Cake Central Cake Decorator Profile
Briarview Posted 2 Sep 2008 , 2:11am
post #3 of 12

Checked on the foodnetwork.com for Alton Brown's fruit cake but could not find it. Would you be able to post the link. Thanks

 Eliza  Cake Central Cake Decorator Profile
Eliza Posted 2 Sep 2008 , 7:13am
post #4 of 12

MissBaritone post a recipe in this thread, without peel, nuts and cherries. Hope it will help you

http://forum.cakecentral.com/cake-decorating-ftopict-6258-fruitcake.html

 Briarview  Cake Central Cake Decorator Profile
Briarview Posted 2 Sep 2008 , 7:29am
post #5 of 12

Thank you Eliza, I presume you mean the Dundee Cake as I don't want peel and cherries in the cake.

 Eliza  Cake Central Cake Decorator Profile
Eliza Posted 2 Sep 2008 , 7:47am
post #6 of 12

Yes, it is the Dundee cake.

 Eliza  Cake Central Cake Decorator Profile
Eliza Posted 2 Sep 2008 , 8:05am
post #7 of 12

Hi,

I found this one in one of my recipe books:


Light Fruitcake:

225g butter or margarine
225g sugar
5 eggs, beaten
360g flour
10 ml lemon juice
450g fruit mix
5 ml baking-powder

In a bowl, cream butter and sugar until light and fluffy. Add eggs, beat well. Add remaining ingredients, beat well. Spoon mixture into a greased and lined, 20cm-diameter, round cake pan. 150 C one-and-a-half to two hours or until skewer inserted into center comes out clean.
serves 15 to 20

 mgigglin  Cake Central Cake Decorator Profile
mgigglin Posted 3 Sep 2008 , 11:51am
post #8 of 12

I got rave reviews from a dark fruit cake recipe that I found on epicurious.com I took many tips and ideas from the reviews and substituted out the candied cherries and put in dried apricots,pineapple, and cherries (not candied). I also soaked this cake in a cheesecloth soaked in brandy! Oh man... was it yummy! I can't wait to make them early Nov so they will be ready and soaked for Christmas this year! Ohhhh now I'm craving one! Oh and did I mention how moist they are!??! Unbelievably moist!
You have to try it!

HTH,
Kim

 JoAnnB  Cake Central Cake Decorator Profile
JoAnnB Posted 3 Sep 2008 , 7:21pm
post #9 of 12

here is the link to the Alton Brown recipe. Substitute almost any ingredient for another.

http://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe/index.html

 FromScratch  Cake Central Cake Decorator Profile
FromScratch Posted 3 Sep 2008 , 7:45pm
post #10 of 12

Ooooh Kim.. I just read that recipe and it sounds really good. I will definitely give it a whirl. When you make this.. do you soak your dried fruits in liquor? How long do you soak them in the soaked cheese cloth? I am a fruit cake virgin so any guidance would be great! I can't believe I am excited about fruit cake.. icon_lol.gif.

 mgigglin  Cake Central Cake Decorator Profile
mgigglin Posted 3 Sep 2008 , 11:15pm
post #11 of 12

Jeanne,

This is by far a super simple recipe to use! I even wrote a review if you look at the reviews on it... lol!! I didn't soak the dried fruit at all but you can and if I remember correctly overnight is fine. This is what I did: when the cakes came out of the oven I did pour some Brandy on the top and let it soak in that way. While they were cooling, I would take the cheesecloth and cut it appropriately and just let it soak in a cup of Brandy. When the cake was cool, I took the cheesecloth and wrapped it all around the cake leaving no open spaces... you want it all to be yummy and drunk! icon_lol.gif Then wrap it in foil and put it in a dark corner and forget about it... well at least for a few days... I did mine a quick version and every 3 days I ould pour Brandy over the cloth and resoak it and let it set again. I only did that for about 7 days. I actually forgot about one loaf I had sitting in that dark corner and found it 2 months later..... oohhhh mannnn it was the bomb!!!!! It was still moist and scrumptious!! Needless to say it didn't last long after I found it! So this year I plan on making them a bit earier for maximum soaking!! icon_lol.gif Be creative put in it what you like as far as dried fruits and you won't be sorry!!

Kim

 FromScratch  Cake Central Cake Decorator Profile
FromScratch Posted 4 Sep 2008 , 12:39am
post #12 of 12

Thanks so much Kim.. I can't wait to give it a whirl.

Quote by @%username% on %date%

%body%