As to question 2, I bake in August or September, “feed” occasionally ’til December, and the cake lasts me ’til the following December when I start to enjoy the next fruitcake. Cover the cake with foil if it looks like it’s browning too quickly. 2. • Divide batter into four lined and buttered bread pans Don't worry, we are all our own worst critics, people will be amazed at what you produce, and you will have helped make someones celebrations extra special. Remove from the heat, cover the cake, and let sit for five minutes. She was thrilled. Store the cakes in airtight containers in a cool dry place, but not in the refrigerator or freezer. I assume those fit in the pans tbe cakes are baked in? Using fruit juice can increase the chances of your fruitcake going mouldy. I’ve just made my mother’s white fruit cake. LOL! 1 star rating. We would all take a small slice and then soak it heavily with whiskey and reseal it until the next year. (2) None I know about. Does it stay as alcohol?? Your cakes should be fed about once a week with alcohol. Fruit cakes will get spoiled if exposed to too much heat. Fruit cakes should only be exposed to air when they are being fed with alcohol, which should happen about once a week. As for resisting the urge to dig in, its tough! Fruitcake is much better once aged for 1 month in refrigerator – double wrapped in plastic and stored in tins (Ziploc bags will work in a pinch). You can subscribe to my blog by asking for notifications about new posts below. DO NOT store them in the fridge as this will halt the aging process. Also, would this type of cake work with other liqueurs like rum or whiskey? But if as it ages you feel you need to poke more holes, do so. ¾ pound butter (3 very soft sticks) They are called paper baking moulds. Christmas Lizzies The Spruce. Store the cakes at room temperature until ready to gift or eat. Thanks for sharing. For a december wedding, bake it in Sept or Oct at the very latest. 09 December 2019. Or is that completely wrong? It’s a cake that uses 16 beaten-stiff egg whites and two pounds candied fruit (cherries, pineapple, lemon and orange peal). (I haven’t been able to find a cake tin yet). Failure to do this might lead to soggy cake tops and dry bottoms. Hello Terry…can vegetable fat be used instead?…. One key ingredient is 2 teaspoons sherry extract – which is now very difficult to find outside the commercial bakery market. Sealing them properly will also prevent organisms from growing or thriving in and on your fruit cake. Wrap them tightly. The fruits in the cake need alcohol to age properly. This fruit cake recipe is perfect for birthday parties, weddings & even Christmas. • Mix flour and baking powder in separate medium bowl You just made my day! The duration for which you age them is up to you. Possibly a touch of honey or molasses for a deep flavour and additional stickness. To seal a fruit cake, I usually wrap it in 3 layers. No body is willing to share this recipe on how that result is achieved. Cover with a clean tea towel. Its all a matter of preference. It also contains coconut, lemon zest and slivered/blanched almonds. Can you kindly provide a non-alcoholic recipe? Sign up to be first to know when new tutorials are added and LIVE shows! You also need to poke holes on top of the cake so that the liquor can get to the bottom of the cake. Cheese cloths will have bee left undisturbed as in the past, of course. The alcohol you use to age your fruit cake is also up to you. Just to be clear, should the cake be sprayed on top only and not on the sides as well? Grand Marnier happens to be my aging liquor of choice because its citrus flavor goes well with the citrus notes in the fruit cake. I know it is best matured for 3 months but will it be OK baked, left overnight, then decorated? Has anyone tried this, and if it worked do you have a recipe I can pinch? You are welcome Yvonne. Hopefully they acquire a taste for it soon. Thanks for the tips. My problem is not being able to find a holiday tin of sufficient diameter. I usually age mine for 3 months. I am however yet to try this method. Wrapping it tightly should do. Hi Dennise, yes it would work for a wedding cake. Open to any suggestions you may offer and thanks in advance. I’m trying to age my fruit cake for the first time so your information really helps a lot. Please can you give me a recipe for bread cake I.e bread dat taste more like a cake. I am planning to make an anniversary cake for only 3 weeks time using a fruit cake base. Where do you purvhase yoyr tins for aging a fruit cake? The third and final layer consist of a plastic bag which would wrap the entire cake. Place cake pans on center oven rack; pans should not be touching each other. But I suggest 3 months for the best results. My very first Christmas fruit cake was as dry as a stone after 3 months of aging. 105. The fruit & nuts for the Caribbean Black have now soaked for about four weeks, and today is baking day. I baked the traditional Christmas cake last night and I’ve wrapped it securely and stored it away in a cool drawer. 03 of 10. (2) Usually, I poke only once. thank for this aging cake tutorial may lord continue to strengthen you terry, Hi terry,you are so blessed. I made a pile one year using TVP (texturized veggie ) pulverized in a blender as my flour.. The fun part: you can create different shapes and colors to match any celebration theme. Thank u. post about making a quick Christmas cake from Phil and Kirstie's programme? Hi. Feeding fruit cakes is very important. Can I just wrap it tightly and leave it for a period of time which is what I suspect she used to do?It has more fruit than batter .Is it possible to spray it with fruit juice while it ages? It is added afterwards for extra flavour..The alcohol evaporates and leaves the sugar residue which gives it flavor.. And it can help keep the fruits soft if you must store it. I wrapped the cakes in unbleached muslin fabric which I keep around strictly for food preps of various types. Can I bake now and age with your method and if I do will I still get the same result as yours or almost same result. God bless you for all you do, Terry. Whats the reason for aging a fruit cake,i dont understand why? I was at the party and although the cake was lovely (I had put an extra slurp of rum in the making mix), only I knew it would have tasted better with a few feedings. Thanks Serah. Hello Terry, Well, my three muslin wrapped fruit cakes turned out fabulous. Based on question 2. The alcohol remains in the cakes so they might not be kids friendly. Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. Trust me, this is not me overdoing it. Hi Terry, thank you for this wonderful post. I live in Canada. That’s fine. Hi Tom. I’ve read that this cake does not NEED to be aged, but can be. Fruit juice might well result in mold. The secret to making this boozy cake is making it ahead of time so the flavors mature and the alcohol has macerated with the fruit. I would then age them in a tin of sufficent size. This shows that fruitcakes can continue aging even after they have been sliced. To answer your question, I have never tried aging a fruitcake without placing it in a sealed container. Hi. 1. Fruit: You don’t have to just use the dried fruit in this recipe, you can mix in all sorts of other tasty ingredients like apricots, cranberries, currants, blueberries, and prunes.Mix and match them to change up the flavors of the cake without having to change the base ingredients, and you may find a new family favorite variation. There are no eggs.. and I don’t remember using any butter. Is it possible to use sherry in the aging process? Yes, always label your fruit cakes with at least the date of production. Fruit cake is a very popular recipe made of fresh fruits. Bro Terry,thanks a million times for reminding me of this great and wonderful tips that goes a long way in baking the right way.God bless you. Wrap each cake in several layers of cheesecloth and then in plastic wrap. fNo. Please do I still have any hope of baking Christmas fruit cake this weekend. Ann, thank you for the encouragement - I think I'm worrying too much about being THE best - must try and relax and enjoy more what I love doing!! Now to your question, I do not believe aging fruitcakes for long require continuous feeding with alcohol. When a cake is fed it is should be turned after each feeding for even distribution of the feed. It’s all fruit and no ‘cake’. At other times, they should be properly wrapped and stored in air tight containers. 2 Tablespoons water Preheat oven at 180 degrees and bake it for 30 minutes. This will take several hours. X. Hi. Pre-soaking the fruit really makes a difference, so do make time for this. Any fruitcake can be aged with rum or whiskey. To egg, mixture bowl add all purpose flour mixture and mix it in one direction and add half of the mixed dry fruits along with tutti fruit mixture and mix it. Will it taste rubbish because there's no time for it to mature? If you think there is something wrong inside, take a small plug from the centre of the cake with an apple corer and try a little for flavour. Thank you for the advice though. In the past, I have wrapped my cakes as my grandmother did: first in 100% cotton muslin rum saturated cheese cloths which I made myself as she always did. Now demould and cut fruit cake and serve it. Worked fine. Hi, I think the cake term maturing may refer to feeding it with alcohol. This takes hours. This Easy Gluten-Free Fruit Cake will be an ideal addition to your festive celebrations. 3. Without alcohol, it cannot be aged for long. Yes, just on top The alcohol will diffuse to other parts of the cake. It will fizzle and sizzle, but that’s fine. (1) No. What other types of cakes would benefit from being wrapped and stored in a tin in this way? I would like to know when the Traditional Christmas Fruitcake should be fed with alcohol for the first time after it has been baked. It must have a lovely fruity brandy smell. I would like to receive the latest videos direct to my inbox. After that, I wrapped them in heavy duty foil and put them into large bowls with the rubber strips in the locking/sealing channel and pressed down the locking wings on all sides. That's fine as long as you don't want to feed the cake while it is maturing. 2.Why cover a fruit Cake with Marzipan first before fondant, why not just fondant please? The first layer consists of cling film. • Cream butter and sugar in very large bowl Or will it only mature undecorated and wrapped up, if that makes sense?! Add milk and mix it and transfer into butter paper placed mould. It will age some. The advantage of spraying is that the alcohol gets evenly distributed. Regarding brushing with apricot jam before covering with fondant, in the absence of apricot, would it be okay to use any other jam please? Spoon over 1-2 tbsp of the alcohol/fruit juice of your choice ensuring that the whole cake is evenly covered. There's no reason why you can't use the flat side. But why are you reducing sugar before even trying the recipe out to see if the sugar is too much for you? In the past, I aged them in nice glass bowls with tight fitting lids and didn’t disturb the cloth covered cakes. Save my name, email, and website in this browser for the next time I comment. Thank you ahead of time for uour reply! I make my great great aunny’s fruitcake recipe using the standard 9.5″ diameter bundt pan for that old world feel. It is thus very important to know how to store them correctly so as not to end up with dried out cakes. In case you want the cake done immediately, fruit safely kept in an airtight container for one month will work incredibly. Ensure that the cake does not come in contact with the foil paper or it would affect the taste of the cake. Poke the top of the cooked cake with a cocktail stick. It was kept in a pantry. I would usually transfer my fruitcakes to the fridge after about 6 – 8 months of aging and leave them there until needed. Unfortunately I know nothing about preservatives. If you prefer not to use alcohol, try tea instead. Dampen the paper with water and fold up … Feeding fruit cakes is very important. I haven’t made fruit cake in several years and have a question just to clarify my process. (1) Yes. Nice work. You are very generous. Although, you can't beat a good mature fruit cake. We had mo heat, except when we were there. Thanks. Hi thank you for all the great advice! This is especially so if you notice alcohol swamping at one portion of the cake. This would make the top soggy. Hey Terry, Very interesting site Terry. (1) No, typically, aging is reserved for fruitcakes. Before covering with fondant, brush with apricot jam and cover with marzipan. Yes it is. If you want to use just plastic wraps and foil paper, air might still get to the cake through creases and possible holes made in the foil through unwrapping and wrapping. (2) I have none. post #3 of 8 I dont age my cakes in the fridge. Is it a traditional thing over there like the xmas turkey too? Even Dollar Stores around me either did not have one of sufficient size or did not maintain a seal for very long. My grandmother (British) always used Sherry, Bristol Cream I think, and did the cheesecloth soaking thing every few weeks for months, starting in August or September. All the best with your own Christmas Fruit Cakes. • Line 4 metal bread pans with aluminum foil and butter How soon after baking do you wrap the cake up please? Then take a strip of kitchen towel the same length fold lengthways so that you have a long strip of paper about the height of your cake tin. • Reduce Sherry in small pan over medium heat to 2 teaspoons – set aside to cool After posting my guide on how to soak fruits for a Christmas Cake I have followed up with this recipe for baking the rich Christmas fruit cake. Thanks for sharing Seth. Brush over the tops of the cakes and let set. 5 ounces moist coconut Take one a long sheet of foil long enough to wrap around your cake tin with a bit to spare. I don’t have such a recipe. Fruitcake can be eaten soon after, but will be difficult to cut – even with sharp serrated knife. If the cake browns too fast, place foil over the top and continue to bake. Next I wrapped them in cling wrap (popular brand here in my corner of the east coast USA is ‘Saran Wrap’). 3. Or still better to leave out even though it’s quite warm? I would suggest the Caribbean Black Fruitcake or Pina Colada Fruitcake as those do not necessarily require lengthy aging. It is also helpful to write a few details about the cake like type of aging alcohol, types of nuts or any special spice or ingredients you might have included in it. lol. • Place fruit, nuts and coconut in bowl with remaining 1 cup of flour and mix together If you so continue to feed it, how much? Terry you are simply amazing. (2) Wrapped up tightly immediately. The best fruit cakes are matured for at least a month and moistened or ‘fed’ from time to time with alcohol such as sherry, Madeira or brandy. Just stumbled on your blog now.God bless you really good and enlarge you. Its better experienced. • Fold in flour-coated fruit and nuts in same fashion The duration for which you age them is up to you. If you love good food, you are in for the ride of your life. The tradition is that is was a smooth base for the now ‘old fashioned’ royal icing and ALSO it was a barrier so the colour of the royal icing or fondant is not marred by any seepage from the cakes. The soaked muslin or cheesecloth method is a popular one. I've made fruit cakes before and baked them about a week before they were needed and so far I've had no complaints about the taste. Also, after looking at Mrs Jones fruit cake recipe video, when she turns out of the tin upside down to the rack, obviously the cake has perfect edges and top, whereas when she turns back the right way the top is naturally a bit bumpy. Good luck with the ruffles. Dear, Please how do you handle requests for your fruit cakes if you get those before December which is when your fruitcakes are usually ready? Notify me of follow-up comments by email. thanks . Currently you have JavaScript disabled. Heartbroken here. And alcohol preserves cakes when applied after (not before) baking. You wrap when the cake is completely cool. • Mix 1/3 egg whites into mixture to lighten Thanks Terry, I have two questions, This is what ages them and keeps them moist. They keep well. If you're after an easy Christmas cake recipe, you can't go wrong with this boil and bake version. The bottom tier, 10", is to be fruit cake. Yes Joe, they should be fed the same way. Can you still age a non-alcoholic cake? I would like to reduce the overall quantity of sugar used in your “Traditional Christmas Fruitcake” – dark and light brown sugar respectively. hi Terry I just baked my own Christmas fruit cake yesterday and following your instructions it came out great.Now it’s on to ageing it. To Assemble A Fresh Fruit Cake Lay your base tier on your serving plate. Zest of 1 lemon Starting with the top of your cake arrange your choice of fruits… Couple of questions please, Hi there If i bake today and spray alcohol today, will it stay okay for up to 1 – 2 weeks. 5. 16 egg whites (not one smidgen of yolk allowed!) 3. Let me clarify, First. Place cake on top and heat until the liquor begins to simmer. Click here for instructions on how to enable JavaScript in your browser. Never heard of ageing cakes. No it wont get spoiled. You can. I stumbled upon it every so often during a cake related search and its been great to see your development and additions. Final wrapping is a heavy layer of foil since I don’t happen to have any tins at this moment. hie Terry thank you for the tips a question though the traditional cake would it be ideal for a wedding cake and when do i bake it if i want it to be for a wedding in december and to at least stay a year after i have persented it for the wedding. Is it important to soak fruity in brandy for other cakes? I learned so much from the questions and your answers that I don’t even have any to ask. Thanks , Hi, I think the cake term maturing may refer to feeding it with alcohol. Hi Terry, I’m baking my wedding cake 3 months out (1 tier is fruitcake). And, last, most important, how on earth do you resist the urge to just dig in and eat it? I am certainly going to try out this recipe and give you feedback. Although it contains minimal ingredients, it has fabulous flavour and great texture. Carefully remove from tin, and take away lining papers. If you want to bake your cakes in September (like I do), buy the tins now! I plan to keep one for a couple of years and see how it turns out. Here is the recipe Katie’s White Fruitcake: 3 cups all-purpose flour I have a couple more: 1. It is still appreciated. Hi Donna, thanks for your mail. Last year I had soaked the fruits in the 3rd week of November, and by the first week week of December it was time to bake the cake, giving a little time for the cake to mature. Do you continue to keep it at room temperature in your tins or do you refrigerate or freeze it? It's super simple to prepare but requires plenty of time to set. Thanks for your comment Kevin. Did someone (Arlene?) Please kindly help me out. • Mix water and reduced sherry into mixture Hard to explained. Then feed the cake just a little more alcohol, and leave for an hour to let that soak in. You recommended aging the fruit cake for at least two months. Next, I wrapped them in several layers of plastic wrap. Does foil paper have the capacity to affect the taste of any type of Cake, or just fruit cakes? There's no right side or wrong side to decorate, the flat side is more even if you want the cake to look really smooth when iced. A fruit cake is mature after 6 weeks in a cooler climate, kept at room temperature, but in your case you probably need to use it faster so go with the first suggestion if you can. Can I also use preservative for my fruit cake instead of soaking d fruits in brandy…..tanks. Make-A-Head Christmas Fruitcake Recipe. I won’t suggest aging them for less than 2 months. This is amazing. © 2020 CakeFlix Ltd. All rights reserved. It becomes softer, the fruits drink up all the alcohol, the flavors blend together, etc. (once happened to a friends wedding cake that her mother made – all had to be re-covered last minute due to brown patches on the white cake!) Hi Terry, thank u so much for all your post, it has really been of help to me. Thanks for your mail. I’d play safe and use the fridge. Let the cake cool in the tin. Thank you for answering all my other questions. Does a plastic bowl with firm lid, as opposed to a tin, work for storing a cake that is ageing or not? Injecting might not achieve the same effect. Fruit … Using a spoon to drizzle over might be a better alternative to injecting. Aging matures the cake. (all ingredients must be room temperature), • Preheat oven to 250 degrees Correct. It's an excellent cake and perfect for the holidays. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. As anyone who has tried it would testify, baking a traditional Christmas fruitcake is a lot of work. Successful baking requires accuracy and timing – don’t rely on guesswork. • Transfer 2 cups of leavened flour to mixture and blend together Then, I sprayed them with rum. I just realised that I never replied to say thank you for your response. Now, on to my real question. Hi. Donna. The easiest way to do this is with spray bottles. Hi, am just starting a cake business and i would want to venture into aged fruit cakes for functins as is the tradition in my country. Hi Terry. Maybe reduce the amount up front? 2. Feed your cake every fortnight for up to 2 months. A traditional brandy-soaked rich fruit cake is as boozy as it can get. Well, I learnt from that experience and I am going to show you below how to properly age a fruitcake. Since I wasn’t entertaining at all (for the first time in decades) this season, I waited till after the holidays to send one to my mother who is 85 and one of the only other people I know who loves fruit cake as much as I do. Marzipan is used for fruitcakes for a smoother finish and due to tradition. Your email address will not be published. (1) Yes (2) Tradition. Brush cakes generously with sweet sherry, brandy, rum, port, liqueur or fruit juice; do not use wine. We are going to give aging a try, but are wondering, should Caribbean Black be “fed”, as traditional fruitcakes are? Again, this year, not having tins etc., and having wrapped them as I did, when I open them for their additional rum feedings, should I re-wrap the in fresh plastic wrap/foil or just re-wrap the same layers of same? thanks for your speedy and helpful replies! Hi. (2) I am not sure as I have never tried it. @ ur dp #okbye. hello Terry thanks for sharing. Then place on top of the foil. Store your cake in a sealed container until it needs feeding again. But my my brother, please I need help. I simply gave them as gifts, bowl, lid and all. PS: Your mother’s white fruit cake recipe sounds great and interesting. The soak in alcohol is not for preservation, but for flavor and moisture. . Plan to bake the cake a few weeks before Christmas to allow time for it to mature. This is true. I, too, find mine at the Dollar Store, but be forewarned, they’re a seasonal product. Are these cakes same as what eat in wedding? While fresh fruit keeps the cake moist, dry fruits can take moisture from the cake. We kept it well sealed and only opened it in early December during doe season. What quantity of alcohol do u need each time u spray the cake and do u poke the holes for each time. Just thought I’d add that. Do you continue as is or do you reduce the amount of liquor used? I was wondering if i could just inject the cake at various points with alcohol instead of spraying? ‘Paul’s moist chocolate cake’ My feed back. Hi. Your cake will be sealed with your marzipan and icing, so will sit protected by them both. Each year that cake was better than the year before. Pls is it possible to air dry the mixed fruits (just before mixing them with the flour) after they must have been soaked in alcohol overnight? Hi. (I am thinking 1/4cup each, however I may be wrong). Thanks in advance! It will age, just not as well/fast. FEEDING YOUR CAKE If you notice your cake is going dark in the oven too early on and you’re worried about it burning on the top, cover it with some foil or baking parchment. I messed it up terribly. This will help you know the age of your fruit cakes and monitor their aging process. • Beat stiff 16 egg whites – 16 is a lot so make sure that all eggs are stiff I believe they reach a point of saturation at some point. This is especially useful when you have more than 1 fruit cake to age. Tastes better with age. Mrs Jones turns her cake the right way up in readiness for feeding and storing. Jelly, also known by the brand name Jell-O, is an easy dessert that's good on its own or in a fruit salad, cake, or pudding. A fruit cake which is wrapped up before it has completely cooled can also become mouldy. Would it be OK to decorate upside down??!! Thanks for the clarification. OMG! (1) Just before wrapping and sealing. Hope that my fruit cake age properly. wow! You can use more than this quantity if you would like a particularly boozy cake. I find them on eBay and Amazon. But what else can i use to store them if i don’t have cake tins? Continue covering the pan and then spooning sauce until most of the alcohol is absorbed. Fondant Molds, Sculptures and Designs Tutorials, Fondant Shoes/Booties/Boots/Stilettos/Ballerina Slippers Tutorials, MY MASTERCHEF CANADA SEASON 3 AUDITION EXPERIENCE. If you are choosing to make your fruit cake alcohol free, make sure you soak your dried fruits overnight in a glass bowl so the cake doesn't lose any of it's moist qualities. For a traditional fruit cake recipe, click here. Perfectly sealed!!! Your email address will not be published. I’ve read on your blog to not age the cake in the fridge – rather keep it in a cool, dark place well wrapped…unfortunately I live in Outback Australia and it’s currently summer here (so 40-45 degrees Celsius daily)…not ideal temperatures for keeping a cake cool.. lol. This is why the last quarter of the year is the best time to make them. I appreciate it. I have some questions please: 1. Due to how moist they are though, they do not need to be aged for long. My mom and dad make it now, and soon I will (but, as a father I have failed, my kids don’t appreciate good fruit cake). Soaking the fruits ensure they are already moist so the cake stays moist and flavorful for longer. 2 teaspoons baking powder Wow, have to try out dis Christmas cake recipe. Sounds perfect! Wrap … Sometimes over night. They fit in the pans but are not really tall. I have resigned myself to order a couple off of Amazon, even though The Container Store had plain silver tins. If you feel this can be done without affecting the integrity of the cake overall, what reduced quantities would you suggest? You have a choice of white rum, spiced rum, brandy, whiskey, cognac or liqueurs like Grand Marnier. If you prefer your Christmas cake rich, then leaving the cake to mature for longer will enhance the flavours of the dried fruit. Terry hi. • Do NOT overcook – remove from oven when toothpick comes out cleanly and place on cooling rack. Happy baking!! I keep mine in my coat closet as this is the coolest place in my house with very little traffic and the door is always closed. (with or without ageing with alcohol). The best Jamaican cake comes from a fruit that has been soaked for almost one year. These various stages of wrapping and sealing are important. (3) 1/4 each should be fine. Merry Christmas. Up to 7 weeks out (or as close as the day before): Bake your fruitcakes. I have a question though, won’t the cake get spoilt before the end of the aging process since alcohol is not for preservation? Once set and cool, wrap tightly in foil and let mature … May God bless u. Once fed with alcohol, should the cake be wrapped up again immediately and stored away again or does it need to sit out unwrapped for a given period of time? If there is a hole at the top of your cake, fill it with melon scraps. From your description, it sounds as if your cake has matured nicely. This is what ages them and keeps them moist. If not, when do you stop? Hi. Hey Terry. Before the aging process begins. Ensure that you use clean skewers to poke the holes as dirty skewers will introduce gems and bacteria to the fruit cake. Click here for instructions on how to enable JavaScript in your browser. The wrapped cake is then placed in a cake tin with a tight fitted lid.
2020 how to mature a fruit cake quickly