Grandma’s Secret: 100-Year-Old Christmas Fruit Cake Recipe скачать в хорошем качестве

Grandma’s Secret: 100-Year-Old Christmas Fruit Cake Recipe

Meet the 100-year-old fruit cake recipe that converts fruit-cake skeptics: ultra-moist crumb, jewel-bright fruit, deep spice, and a finish that actually gets better over time. Includes both rum/brandy and non-alcohol (spiced tea/apple juice) versions, exact grams + cups, pro tips, and decorating options (nut crown, marzipan/fondant, or minimalist snow). Ingredients (exact grams + cups) Soaked Fruit (start the day before if possible) Mixed dried fruit (raisins, sultanas, currants, chopped apricots, prunes, figs, cranberries): 800 g (about 5⅓ cups, loosely packed) Candied/glacé orange or mixed peel, chopped: 80 g (½ cup) Zest: 1 orange + 1 lemon Fresh orange juice: 60 ml (¼ cup) Alcohol option: dark rum or brandy 200 ml (¾ cup + 1 Tbsp) Non-alcohol option: strong black tea or apple juice 200 ml; add 1 Tbsp vanilla later in batter Dry Mix All-purpose flour: 300 g (2½ cups, spoon & level) Almond flour/meal: 60 g (½ cup) Baking powder: 1 tsp Fine sea salt: ½ tsp Ground cinnamon: 1½ tsp Ground allspice: ¾ tsp Ground nutmeg: ½ tsp Optional: ground cloves ¼ tsp or ground ginger ½ tsp Wet Mix Unsalted butter, room temp: 250 g (1 cup + 2 Tbsp) Dark brown sugar: 220 g (1 cup, packed) Black treacle/molasses: 2 Tbsp Large eggs, room temp: 4 Vanilla extract: 2 tsp Add-ins Toasted chopped nuts (walnut/pecan/almond): 120 g (1 cup) Optional: dark chocolate chips 60 g (⅓ cup) Optional: crystallized ginger, chopped 40 g (¼ cup) Pan & Finishing 8-inch / 20 cm deep round tin Parchment for double-lining base + tall collar Brown paper + string (for outside wrap) Apricot jam 3 Tbsp + 1 Tbsp water (glaze) Whole nuts & glacé cherries or marzipan/fondant for décor Powdered sugar for “snow” Step-by-Step Instructions 1) Soak the Fruit (Best: Overnight) Combine mixed dried fruit, chopped peel, citrus zest, and orange juice. Add rum/brandy (alcohol version) or strong black tea/apple juice (non-alcohol). Stir, cover, and soak overnight. Fast-track option: Microwave covered fruit + liquid 90 sec, stir; repeat once. Cool completely. Pro Tip: After soaking, there should be no more than 1–2 Tbsp free liquid. If there’s more, strain and reserve (you might need 1–2 Tbsp to adjust batter consistency). Pat fruit lightly with paper towel to avoid soggy batter. 2) Prep Pan & Oven Preheat to 140°C / 285°F (no fan). Convection/fan: 130°C / 265°F. Double-line tin: parchment base + tall collar. Wrap outside of tin with brown paper; tie with string (prevents scorching, promotes even bake). 3) Make the Batter Cream butter + dark brown sugar + molasses 3–4 min on medium until fluffy/pale. Beat in eggs one at a time, 30 sec each; scrape bowl. If mixture curdles, beat in 2 Tbsp of the flour to bring it back. Mix in vanilla and orange + lemon zests. In a separate bowl, whisk all dry ingredients (AP flour, baking powder, salt, spices). Fold dry mix into wet in two additions, just combined. Fold in almond flour, then nuts + soaked fruit (and optional chocolate/ginger). Batter should be thick but spoonable; if too stiff, add 1–2 Tbsp reserved soak liquid or milk. Load batter into prepared tin. Level with an offset spatula and create a slight dip in the center (prevents doming). Tap pan twice. Pro Tips: Room-temp eggs = fewer curdles. Almond meal = moisture insurance. Dip in center = flat top for décor. 4) Bake Low & Slow Place pan on middle rack. Optional: a shallow tray of hot water on lower rack for a gentler environment. Bake at 140°C / 285°F for 2 to 2½ hours. Start checking at 1h50. If top is coloring too fast, tent loosely with foil. Doneness checks: Skewer: a few moist crumbs; no wet streaks. Internal temp: 92–95°C / 198–203°F. Edges just start to pull from parchment. 5) Optional “Feeding” (Highly Recommended) While warm (about 10 min after removing from oven): poke 12–16 holes with a skewer and brush over 2–3 Tbsp warm rum/brandy. Non-alcohol feed: warm simple syrup (equal parts sugar + water) with vanilla + pinch of cinnamon. 6) Cool, Glaze & Store Cool 20–30 min in pan, then turn out to a rack. When barely warm, brush with apricot glaze (3 Tbsp jam + 1 Tbsp hot water, strained). Wrap in baking paper then foil; store in a tin. 7) Mature for Maximum Flavor Delicious now; spectacular after 3–7 days. For longer aging (up to 6 weeks): once a week unwrap, brush with 1–2 Tbsp alcohol or syrup, rewrap. #ChristmasFruitCake #MoistFruitCake #TraditionalFruitcake #AlcoholFreeOption #HolidayBaking #BestFruitCake