24 oz (5 cups, 685g) confectioner's sugar, 3.5 oz (1/4 cup plus 2 Tbsp, 95g) white corn syrup. Love and the useful info on your website. Serve unadorned or with the marzipan and fondant to finish. I’ll correct that next time. This California brandy is crafted as a mixer. As an Amazon Associate I earn from qualifying purchases. I bake cakes in all different sizes and give them as gifts (yes, people DO want fruitcake). I did bake it in a 9″ springform pan. Also, after icing, should the cake still be stored in an air tight container at room temperature? I mix the fruit in a large bowl, then mix the batter in the mixer. This high-end offering from Remy really does shine. Hints of coffee bitterness kick in late as the spice edges towards peppery with a hint of vanilla. I’ve been brushing on 1/4 cup each week cause that was the initial amount in the recipe. Feel free to dilute the rum or whiskey with water, since most … But do try the real recipe at the end of the post. I’ll often bake any bits of left over fruitcake batter in cupcake pans. You’re greeted with apples stewing in butter, spice, raisins, and brown sugar. Brandy Aged Fruitcake! I want to try it. Also, I didn’t give enough attention to the edges and they were a bit dry. I’m just not a fan so I use fondant as thin as possible to mostly taste the marzipan. This brandy was created by blending spirits from the Petite Champagne region and letting them age in two different barrels. My new book is now available at Amazon! Finding quality brandy isn’t too hard — in part because there are so many styles to choose from. Fruitcake can certainly be served without any icing or marzipan. It took a couple of years and a few suggestions from mom to get to this fruitcake recipe that I’ve been making for over 20 years now. You need to age the cake for several week before covering with the marzipan and fondant. Glue the cake to a cardboard cake circle using a dab of royal icing. The juice is a straight-forward Cognac blend with no fussing, just tried and true crafting from vine to barrel to bottle. I just do the normal creaming because tenderness is not a problem with this cake since it has all the fruits and nuts in it and the brandy also softens the. Hi Judy, I have baked this recipe in sizes from cupcake to about 9″ (larger than that the the center doesn’t like to bake). Now sift the nutmeg and strain your nuts. I get it, really. These dense, moist and spicy cakes have a truly delicious and distinctive flavor because they're handmade with only the finest, freshest ingredients... and seasoned with fine Kentucky bourbon. This is a solid sipper for $40. Once the cake is sliced put a piece of plastic wrap over the exposed cake. The palate of rich caramel leads to butter toffee with plenty of that oak shining through next to mild dark spices. That’s how I like to bake! With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. Line a 9" cake pan with a parchment round. The end is long, sweet, and full of Christmas cake boldness. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using. I will try this, thank you. The liquor not only softens the fruit part of the fruitcake, it also softens and mellows the cake part of the fruitcake. Pour the batter into the prepared cake pan and spread it out to an even layer. Hi Eileen . Ice the cake with apricot preserves. Sift together the flour, baking powder, cinnamon,nutmeg, ginger and salt. Turn on the electric mixer and beat one cup of butter in a large fluffy bowl.Add one teaspoon of sugar and cream until beat. The “funny” fruitcake recipe not withstanding, a real, well-aged fruitcake does have quite a bit of liquor in it. So you could definitely use 6″ pans. Choosing the best-quality dried fruit you can find produces a better-flavored fruitcake, both in the short- and the longer-term. You can try to give it a couple of weeks without the brandy and see if it settles down. The temp would be the same, but the time would probably be different depending on the size and color of the pan. Finish the blobble of whishy and flow to bed. Thank you. Nope, the brandy keeps the cake fresh. The result is a deeply flavorful snifter that’s second to none. I like this cake best made with brandy, but you can use whiskey or rum instead. The juice is a blend of eaux-de-vie (literally water of life, really the distillate) made from wines from the Grande Champagne and Petite Champagne growing regions. If you want to tint the fondant, this is a good time to add the coloring. Brush the marzipan with brandy. Eileen can you tell me why is the top part of my fruitcake kinda sticky look after putting the whiskey or brandy? This is Jay-Z’s signature brand. Throw the bowl out the window. This Is my first time ever doing one, so I feel like I might be doing it wrong. George Clooney’s ‘The Midnight Sky’ Is A Fine Space Movie And We’re Lucky To Have It, The Rundown: Merry Christmas, Let’s Watch ‘The Nice Guys’, Pedro Pascal On Having The Time Of His Life In ‘Wonder Woman 1984,’ And If He’ll Send You A Refund For Your ‘Mandalorian’ Razor Crest Toy, Indigenous Comedians Speak About The Importance Of Listening To Native Voices, Deepak Chopra Shares Secrets From His Personal Week-Long Silent Retreat, Master Brewer Jaega Wise On Getting More Women Into The Beer Industry And Brewing During A Pandemic, The Ultimate Streetwear Holiday Gift Guide For 2020. Place on another cardboard circle or serving plate. The juice is Sonoma wine that’s distilled and then aged for two years in American oak. The juice then goes into the barrels for anywhere from six to 12 years. Here’s my favorite “funny” fruitcake recipe. Even heavier if you cover it with marzipan and fondant. Ok, NOW can we talk seriously about fruitcake? Add the eggs, two at a time. Please leave a comment on the blog or share a photo on Instagram. Hi Ann, there is no reason you can’t do the reverse creaming with this cake. Re-freshen stale (old) fruitcakes by gently heating pieces (microwave or steamer) and serve with a hard sauce, It’s the brandy! The new line was re-crafted to suit American palates and includes a blend of Cognacs that are aged at the château for four to eight years before blending, proofing, and bottling. Fruitcake 101 - Tips for Baking and Storing Fruit Cakes. If you feel it’s getting too much brandy take a break for a week or two. On the nose, this is like a mix of Christmas spices stored in a cedar barrel. If the fried druit gets struck in the beaters, pry it loose with a drewscriver. I am excited to give it a try since we are nearing the holiday season. This cake should be made at least 4 weeks before serving and can be made 3-4 months ahead of time. Self rising flour already has the baking powder and salt added. Collin Street Bakery Fruitcake, Corsicana, Texas. It won’t be as dense and mellow, but it’s otherwise impossible for me to stop tasting tiny bits until it’s gone. The texture here is like a fig newton mixed with a granola … Unwrap the cake. With the mixer running on low speed, add the dry ingredients in 3 batches and mix until combined. Hi Barbara, sorry I no longer sell cakes. I’m not surprised so many Americans think they hate fruitcake, even if they’ve never tasted it. We begin with our proprietary blend of crunchy pecans, Costa Rican pineapple, ripe cherries, and golden raisins. I just wanted to say I’m glad I didn’t JUMP TO RECIPE!! Cakes baked in the pans with the dark finish bake a little faster and brown a little more. Find the top 100 most popular items in Amazon Grocery & Gourmet Food Best Sellers. 8 ounces fruitcake mixed fruit (diced) 4 ounces whole red candied cherries 4 ounces whole green candied cherries 1 cup currants 1 cup golden (or dark) raisins 1 cup dates (chopped) 1/2 cup orange juice 1/2 cup brandy (or good bourbon) 3 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon; 2 teaspoons ground nutmeg 1/4 teaspoon ground cloves 1/2 cup (1.5 oz, 45g) almonds, coarsely ground, 2/3 cup (80 ml) brandy plus more for aging (see note), 1.5 cups (7.5 oz, 210g) all purpose flour, 3/4 cup (6 oz, 168g) unsalted butter, room temperature, Marzipan holly and silver dragees for decoration. Roasted nuts, orange-infused dark chocolate, espresso beans, and brown bread greet you. cake (7" dia.) Set aside. Use a toothpick right in the center to make sure it’s baked through. Combine all the nuts and dried fruits with the lemon zest and juice. The nuts do not stay crunchy, but you do get the texture from the roughly chopped walnuts. The palate touches on hints of spice, oak, and dry grape while holding on to the sweetness of the base. The end is dry, bold, and leaves you warmed to your soul. The Beloved's fruit cake is boozy with rum and brandy, spiced with all the Christmas spices and is positively brimming with intensely flavored dried fruit. Can you bake these in loaf pans using the same temp and time duration? Thanks Judy. Hi Eileen: Can the reverse creaming method be used on this brandy aged fruitcake. Required fields are marked *. The juice then rests in American oak for 12 years before it’s blended, proofed, and bottled. Read through the steps of the recipe for a good laugh. Trim the fondant flush with the bottom of the cake and board. Yes, the cake will be very heavy. Yes, I said fruitcake! Discover the best Fruitcakes in Best Sellers. It really shines as a highball with some nice, fizzy water and plenty of ice. Mix until combined then scrape down the bowl and the beater. I love the funny recipe too! Yes, put the finished cake in a air tight container. I am from Kentucky so Bourbon was the only option (as I sip one now). The results are then married, proofed with soft mineral water from local springs, and bottled. Turn the fondant out onto the plastic wrap. Sorry, it’s just too integral to the flavor of the cake. Did you bake the cake in a 9″ pan? This brandy from New Jersey harvests its apples from the misty Shenandoah Valley in Virginia. It works perfectly well in a snifter, in a highball, or as a cocktail base (especially for a sidecar or Sazerac). https://www.newideafood.com.au/best-ever-rich-brandy-fruit-cake This stuff will make you rethink your fruitcake … Learn how to cook great Real old-fashioned fruitcake . A Christmas cake full of dried and candied fruit, spice, nuts, and buttery rum leads towards a whisper of fallow lavender fields. Copyright © 2019 Baking Sense on the Foodie Pro Theme, Fat Daddio's Anodized Aluminum Round Cake Pan, 9-Inch x 3-Inch, Reynolds Non-Stick Baking Parchment Paper Sheets, Wilton 710-1174 Sugar Pearls, 4.8-Ounce, Silver, Baking Weights & Measures Conversion Chart, Baking Tips & Classic Techniques Explained. It’s also amazingly easy to sip. I’m wondering if I can use any dried fruits (pineapples, apples, etc.). Also, do the nuts retain their crunch after being soaked overnight? Eileen, I’m having the same problem with cracking. Don’t forget to pour the oven into the batter. And what’s the limit to try to brush on. This Spanish brandy has some serious pedigree. The 20 Best Fruitcakes to Order Online this Holiday 2020. The juice is made from locally grown grapes from one of the oldest known grape growing regions of the world. Homemade marzipan is cheaper than pre-made, is super easy to make and tastes much better. Grease the oven. The juice in the bottle goes way back to Baron Otard from the famed Château de Cognac. Maybe too easy. But you don’t need to decorate the cakes at all. Bake 300 minutes at 50 degrees. By the way, I wasn’t sure which of your recipes to use so I purchased 2 bottles of brandy just in case. You’re greeted with butterscotch and caramel, creating a sweet nose. Do you think this recipe can be successfully doubled? Ready? Next, sift two cups of salt. Mix the almond paste and corn syrup on low speed with a beater attachment until it forms a smooth paste. Add the 2/3 cup of brandy and … Add 2 dried anything. An authentic fruitcake is a serious undertaking for the casual baker. I didn’t grow up eating fruitcake. I’ll double down the saturation around the edges. Yes, if you mean plastic wrap. The taste embraces those flowers with hints of jasmine next to violet next lavender that’s counterpointed by plummy nuttiness and more of that oaky spice. The florals and fruit take a back seat to wood, spice, and vanilla on the nose. I like a softer marzipan for covering cakes so I use less sugar. Your brandy-aged fruitcake recipe looks good; I’m going to try it; the spices are interesting. Filed Under: Cakes/Cupcakes Recipes, Recipes Tagged With: aged fruitcake, brandy, christmas cake, fruitcake. Eileen, I’ve been wanting to make a fruitcake forever and finally used your recipe. I have several loaf pans, a couple with a dark finish and one with a light finish. $42.00 #47. serves 8-10; Made in USA Scrape down the bowl and the beater. Will your recipe make 2 loaf pans or just one? The first Christmas after I graduated from pastry school she asked me if I could make a good fruitcake. While this recipe has received rave reviews and become a staple for many readers, I’ve … 30 pounds of apples go into each bottle of brandy from Laird’s. About 10 minutes to read this article. So far, the cake has absorbed it all but it’s very heavy. The end lingers just the right amount of time, touching on the fruit, spice, wood, and velvet texture. As soon as the pan is removed from the oven pour 1/4 cup of brandy over the top of the cake. If you dig on spicy bourbons, this is the drink for you. And the spoon. Roll on a surface dusted with powdered sugar. It will be quite sticky and messy at this point, just keep kneading. It’s so good. Packed with real dried fruits, and loads of brandy, this will make you and your family a believer in real fruit cake! The palate builds on that with a cake maltiness, dried fruit, and an almost fig savoriness. The ten bottles below are brandy, Cognac, and Armagnac that we love drinking as the year comes to a close. Frog Hollow Farms, Brentwood, California. In a large mixing bowl, cream the butter and sugar until light and aerated. Take your time and enjoy it after a big meal. This project turned out to be a little harder than we thought — there are a lot of great brandy options for under $30 and then in the $30 to $60 price range as well. Honestly, it is the best fruit cake I have ever tasted. All that brandy goes into the dried fruit and nuts and into the cake itself. If your cakes lasts longer than ours (+ a couple of weeks) you can go in and brush the cut section of the cake with a little brandy to keep it moist. If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated. Our world-famous DeLuxe® Fruitcake recipe has won our bakery global prestige and fame. Turn off the mixer. I started this at the end September and I brush with brandy once a week. Fold in the soaked fruit and all the liquid. Hi Bill, You’ve got three weeks so if you make smaller cakes you could probably have them aged by Christmas. (see note). You can absolutely double the recipe. When you’re done with the fruitcake jokes let’s talk about this truly delicious and traditional fruitcake recipe. The Gift Shop offers a new, smaller, 1.5 lb loaf fruitcake as well as the traditional 2.25 lb round fruitcake. Heat the gelatin in the microwave for 15 seconds to melt. In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, … I’m making it a personal mission to change the world’s mind about fruit cake. You can fold the batter into the fruit by hand since that is the heaviest part and can be hard on the mixer’s motor. It smells great and I really want to cut into it, but I will wait until Christmas week. The barrels are then blended and proofed for maximum mixability. Once a week for at least 4 weeks, unwrap the cake and generously brush on all sides with more brandy. Basically the same as our first entry, except this is Claxton’s “dark recipe” fruitcake. I have been baking fruitcakes for years, but it is almost impossible to find the candied fruit in the seasonal section of the grocery stores any more. It must be made weeks in advance, preferably at the end of November, and then “fed” with brandy throughout December to keep it moist. Thanks so much!! My cake is getting heavy and starting to try and crack, it is VERY moist. When I worked in a British tea shop we used to ice the cakes with royal icing so you could certainly go that route. Whatever you find left. Your email address will not be published. Anyone can mAke a masterpiece with this. Cognac, Armagnac, slivovitz, schnapps, weinbrand, applejack, and so on all denote specific types of brandy, a spirit made from grapes or fruits and often aged in oak. This Cognac is beloved in brandy corners for its accessibility on the U.S. market, it’s well-rounded nature, and the very affordable price point. The first maturation happens in coarse-grain French oak for 18 months. Brandy comes by many names, depending on where and how it’s made. While the oak and vanilla of a well-aged spirit are present, the real star of the show is in the fields of summer florals. Whisk 1-2 times to combine. You can also divide the batter between two 6" pans for smaller cakes. This recipe will make one 9" round cake. Or something. Thanks for sharing! Roll the fondant to a 14" round and cover the cake over the marzipan. If it's well wrapped and kept in an air tight container, the fondant will keep for several weeks. Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum. I just happily stumbled upon your website and I had not ever hear of the reverse creaming method. It also makes a hell of a cocktail base for anything from eggnog to a sidecar. They taste good, mix well, and will warm you up as winter 2020-2021 marches on. The sherry notes that come from this brandy and its leathery finish pair perfectly with a sweet, boozy dessert like a fruitcake. The end is short, fruity, and holds a small touch of spicy wood. Eileen, Could I use two 6″ pans instead of the 9″? Yes, it just takes time to soak into the cake. In general, fill the pans no more than 2/3 full. Sprinkle the gelatin powder evenly over the surface of the water. You could mix it either way. Zach Johnston Twitter Life Writer. If working by hand use a wooden spoon to mix until combined. This one also comes in three one-pound packages. So I would say if you swap out the 1 1/2 cups of all purpose flour in this recipe and leave out the baking powder and salt you should have a close result. It’s not a huge crack, it might even be me handling it wrong (from me picking it up and flipping it). Preheat the oven to 350F. My marzipan was perfect and I should know cause I love it so. The sip is perfectly-rounded, with zero rough edges. The sip embraces the oak, nuts, and coffee as the body of the brandy feels like sharp beams of golden light flooding through darkly colored stained glass. This post may contain affiliate links to … There are a limited number of 2.25 lb fruitcakes for shipment VIA WEB ORDER ONLY. Eileen, I’m sorry I just started looking for a fruit cake recipe as I’m don’t think that I can have the cake ready for Christmas.