Steps to Make Jamie Oliver Christmas fruit cake

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, christmas fruit cake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients–rum and butter–it ought to be a hit. This recipe includes dried cherries, mango, cranberries, and currants soaked in rum overnight (a week or a month or more is even better). After it's baked, it ages in cheesecloth with additional splashes of rum.

Christmas fruit cake is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Christmas fruit cake is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook christmas fruit cake using 23 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Christmas fruit cake:

1. Prepare Ingredients to soak:
2. Get 100 gm raisins
3. Prepare 150 gm chopped dates
4. Prepare 150 gm chopped mixed berries
5. Take 100 gm chopped crystallized ginger
6. Get 150 gm tutti frutti
7. Make ready 25 gm dried sultana’s
8. Get 180-200 ml fruit juice or alcohol of your choice
9. Make ready Ingredients for Cake:
10. Prepare 275 gm All Purpose flour
11. Make ready 275 gm Softened salted butter
12. Take 275 gm Granulated brown sugar
13. Get 75 gm Almond powder
14. Get 40 gm Chopped Pistachios
15. Prepare 40 gm Chopped Cashew nut
16. Make ready 5 Eggs
17. Make ready 1/4 teaspoon Nutmeg
18. Make ready Cinnamon 1 small stick
19. Take Cloves 7-8
20. Prepare 7-8 Black pepper corn
21. Prepare Soaked dried fruits
22. Make ready Zest of orange or fresh orange pulp
23. Prepare Loaf tin 9X4 inch with the capacity of 1.5 liters

You haven't tried fruitcake until you've tried our DeLuxe® Fruitcake. It's been featured on Netflix, the Food Network, the Travel Channel, History Channel, The Wall Street Journal, The New York Times, People Magazine, The Washington Post, and many more! The holiday season presents a prickly moral dilemma for my mother. Her signature dessert is a meticulously faithful execution of Great-Aunt Margaret's Christmas fruitcake recipe, which must be soaked in peach brandy.

Instructions to make Christmas fruit cake:

1. Take a glass jar and soak all chopped dried fruits in alcohol or fruit juice. - I have used apple juice here, you can use orange juice, cranberry juice or grape juice. - If using alcohol, preferred is rum or you can also use brandy, whisky or vodka.Ensure dried fruits are chopped well (approx. ½ cm in size). This is important for even cake. - Do take a good shake after you pour juice or alcohol in the dried fruits & let them soak for at least 1 week or 2 day.
2. First of all prepare loaf tin. Grease tin with butter and line with parchment paper. Line outer side of the tin with aluminum foil strap to restrict too much heat. - Ground dried spices (nutmeg/cinnamon/black pepper & cloves) into the fine powder. - Now take a big bowl and start whisking softened butter using hand whisk till smooth and fluffy (avoid electric beater). - Mix brown sugar and whisk again till everything is mixed well.
3. Start adding eggs one at a time and whisk. - After adding all eggs, incorporate orange pulp, almond powder and powdered spices using spatula. Do not use whisk here. - Now it’s time to sieve all-purpose flour in the cake batter and fold using spatula.
4. After folding flour, now its time to add soaked dried fruits, chopped pistachios and cashew nuts in the batter. Do strain soaked fruits once but do not throw away this juice as we will use it to feed our cake later.
5. Batter is ready to go in the lined loaf tin. - With the help of serving spoon, fill the load tin with batter, push to the corner and level it properly. - Preheat your oven on 150 degree Celsius and bake the cake for approx. 3 & ½ hours on 150 degree Celsius. - In my oven it took me 4 hours 15 minutes to bake my cake to the perfection. Do ensure to check your cake after 3 hours every 15 min by inserting skewer or knife to check if it is done or not.
6. Once cake is completely cool, demold carefully, poke hole using a skewer and feed your cake using remaining juice of the soaked dried fruits. And keep on feeding the cake one or twice a day using alcohol or fruits juice. This helps cake remain moist and gives beautiful deep flavor to the cake. - Cover your cake with aluminum foil and parchment paper and keep it in the room temperature. Do not keep this cake in the refrigerator. Shelf life of this cake is more than a month.Enjoy this lovely cake :)
7. Cover your cake with aluminum foil and parchment paper and keep it in the room temperature. Do not keep this cake in the refrigerator. Shelf life of this cake is more than a month.Enjoy this lovely cake :)

The holiday season presents a prickly moral dilemma for my mother. Her signature dessert is a meticulously faithful execution of Great-Aunt Margaret's Christmas fruitcake recipe, which must be soaked in peach brandy. But Mama's a Southern Baptist, so drinkin's a sin. The secret to the fruit cake according to Virginia Living Magazine is the Cuban fruitcake uses a light hand on the spices and gives the cake enough time to age in rum. Order fruitcake online from Red Truck Bakery.

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