This super moist FRUIT CAKE recipe completely changed my mind about fruit cake!
TLDRThe video script details a journey of transforming a lifelong dislike for fruitcake into a newfound appreciation by developing a delicious recipe. The process involves a boiled fruitcake method, which is quick and easy, and includes a mix of dried fruits, dates, sweetened orange juice, zest, and molasses for a rich flavor. The recipe also incorporates walnuts for added texture and is completed with an orange sugar syrup for extra moisture and flavor. The finished cake is best enjoyed after 48 hours, allowing it to become more moist and flavorful over time.
Takeaways
- 🍰 The speaker initially disliked fruit cake but developed a recipe that changed their mind.
- 🥣 The recipe starts by simmering butter, sugar, dried fruits, sliced dates, orange juice, zest, and molasses.
- 🍳 This method is called a boiled fruit cake, which is quick and doesn't require pre-soaking of dried fruits.
- 🧊 The fruit mixture needs to cool down, and can be sped up by placing it in the freezer for about 45 minutes.
- 🌡 The oven should be preheated to 140°C (285°F) with the fan on, and the cake tin should be greased and lined with baking paper.
- 🥄 In a separate bowl, mix vegetable oil and eggs, then combine with the cooled fruit mixture.
- 🥄 Sift and mix dry ingredients like flour, baking powder, salt, and spices, and fold into the fruit mixture.
- 🌰 Add 100g of chopped walnuts to the batter for extra crunch and texture.
- 🕗 Bake the cake for 75-85 minutes or until a skewer comes out clean.
- 🍊 Prepare an orange sugar syrup to brush on the cake while it cools, enhancing its flavor and moisture.
- 📦 Store the fruit cake in an airtight container for 48 hours to let it mature before eating for the best taste and texture.
Q & A
What was the speaker's initial feeling towards fruit cake?
-The speaker initially hated fruit cake for their entire life.
What changed the speaker's perspective on fruit cake?
-The speaker developed their own fruit cake recipe and found themselves enjoying multiple pieces of it, suggesting that they might have never had a good recipe before or their taste buds have matured with age.
What are the main ingredients for the fruit cake mixture?
-The main ingredients for the fruit cake mixture include 170g of unsalted butter, 150g of soft brown sugar, 350g of dried fruits, 100g of sliced dates, 166g of sweetened orange juice, 1 and 1/2 tbsp of orange zest, and 2 tablespoons of molasses.
How does the boiled fruit cake method differ from traditional fruit cake preparation?
-The boiled fruit cake method is quicker and easier as it does not require soaking the dried fruits for several days beforehand.
What is the purpose of freezing the fruit cake mixture for 45 minutes?
-Freezing the fruit cake mixture for 45 minutes helps to speed up the cooling process and thickens the mixture before moving on to the next step.
How should the cake tin be prepared for baking the fruit cake?
-The cake tin should be greased with homemade cake release or another grease, and lined with baking paper to prevent the cake from sticking and to ensure even baking.
What wet ingredients are added to the fruit cake batter?
-The wet ingredients added to the fruit cake batter include 52g of unflavored vegetable oil, three large eggs, and the juice of one medium orange.
What dry ingredients are combined in the fruit cake recipe?
-The dry ingredients combined in the fruit cake recipe are 210g of all-purpose flour, 1 and 1/2 teaspoon of baking powder, half a teaspoon of salt, 1 and 1/2 teaspoon of cinnamon powder, half a teaspoon of ground ginger powder, a 1/4 teaspoon of nutmeg, and 1 teaspoon of all spice.
How long should the fruit cake bake in the oven?
-The fruit cake should bake in the oven for 75 to 85 minutes at 140°C or 285°F with the fan turned on, or until a skewer or thin knife comes out clean.
What is the best way to store the fruit cake for optimal freshness?
-The fruit cake should be wrapped in two layers of foil, placed in an airtight container, and stored in a cool dry place for about 48 hours before eating to allow it to become more moist and flavorful.
What is the speaker's final verdict on the fruit cake after trying their own recipe?
-The speaker was pleasantly surprised and now loves fruit cake, even considering it possibly in their top 10 cakes, which was a significant change from their initial aversion.
Outlines
🍰 Developing a Fruit Cake Recipe
The speaker initially disliked fruit cake but after developing a recipe, found themselves enjoying it. The recipe starts by simmering butter, brown sugar, dried fruits, sliced dates, sweetened orange juice, orange zest, and molasses in a saucepan. This boiled fruit cake method is easy and quick, not requiring pre-soaking of dried fruits. The mixture is then cooled, ideally in the freezer for about 45 minutes. While the fruit mixture cools, the oven is preheated and the cake tin is prepared. A wet mixture of oil and eggs is combined and set aside. Separately, dry ingredients are sifted and mixed. The cooled fruit mixture is combined with the wet ingredients, nuts, and finally the sifted dry ingredients, resulting in a thick, spiced batter. The batter is poured into the prepared cake tin, smoothed, and baked at 140°C (convection mode) for 75-85 minutes until a skewer comes out clean. Once baked, the cake is cooled in the tin for 30 minutes before being released onto a wire rack.
🍊 Making and Storing the Fruit Cake
After baking, the fruit cake is further enhanced with an orange sugar syrup, which is brushed onto the cake while it cools. The syrup is made from fresh orange juice and sugar, heated until the sugar dissolves. The cake is best eaten 48 hours after baking, and can be stored at room temperature for up to 2 weeks or in the fridge for about a month if wrapped in foil and placed in an airtight container. The speaker shares that the cake becomes more moist and flavorful over time. Two days after baking, the speaker's cake had a beautiful cut, smelled incredible, and was enjoyed by the whole family. The addition of walnuts provided a pleasant crunch and texture. The speaker concludes by encouraging viewers to try the recipe and share their experiences.
Mindmap
Keywords
💡Fruit Cake
💡Recipe Development
💡Dried Fruits
💡Butter
💡Spices
💡Baking
💡Molasses
💡Orange Zest
💡Walnuts
💡Orange Sugar Syrup
💡Cooling and Storing
Highlights
The speaker's transformation in their opinion about fruit cake, from hating it to enjoying it.
The development of a fruit cake recipe that changed the speaker's perspective on the dessert.
The importance of using a good fruit cake recipe and the impact of maturity of taste buds on food preferences.
The method of making a boiled fruit cake, which is quicker and easier than traditional methods.
The use of a variety of dried fruits, allowing for personalization based on individual preferences.
The addition of fresh ingredients like orange zest and juice for extra flavor.
The process of cooling the fruit mixture in the freezer to speed up the process.
Preparation of the cake tin with homemade cake release and baking paper to prevent sticking.
The combination of wet and dry ingredients, including the use of vegetable oil and eggs.
Sifting and mixing of dry ingredients such as flour, baking powder, and various spices for a well-spiced cake.
The incorporation of nuts, specifically walnuts, for added crunch and texture.
The recommendation to let the fruit cake rest for 48 hours to enhance its moistness and flavor.
The storage advice for the fruit cake, including wrapping and keeping it in an airtight container.
The speaker's husband, who typically doesn't like fruit cake, also enjoyed this recipe.
The speaker's assertion that this fruit cake might be in their top 10 cakes, showing a significant positive change in their opinion.