Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, best and most moist christmas fruit cake ever. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Best and Most Moist Christmas Fruit Cake ever is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Best and Most Moist Christmas Fruit Cake ever is something that I’ve loved my whole life. They are fine and they look wonderful.

Speedy Christmas Cake that requires no overnight fruit soaking! An easy fruit cake that's rich with With or without alcohol - cake has to be just as good with or without booze (I mostly make it without This Christmas Fruit Cake is rich and moist, with a ton of flavour from the fruit so it's absolutely. Moist Fruit Cake - traditional English, easy, and delicious fruit cake recipe with brandy.

To begin with this particular recipe, we must first prepare a few components. You can cook best and most moist christmas fruit cake ever using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Best and Most Moist Christmas Fruit Cake ever:

1. Prepare 1 kg fruit mix - i.e - sultanas, raisins, currants, mixed peel
2. Get 1/2 cup plain flour
3. Get 250 grams butter
4. Take 3/4 cup brown Sugar
5. Make ready 1/3 cup Golden Syrup (corn syrup)
6. Make ready 2 tsp Vanilla Extract
7. Make ready 5 medium to large eggs
8. Make ready 1 tsp Mixed Spice
9. Make ready Rind of one lemon, finely grated
10. Make ready 1/4 tsp freshly grated Nutmeg
11. Prepare 1/2 teaspoon Cinnamon
12. Make ready 1 3/4 cups Plain Flour
13. Get 1/4 tsp bicarbonate of soda
14. Make ready Sprinkling of Salt
15. Prepare 1/4 cup Brandy, Whiskey or Orange Juice
16. Take (yes you can even use Bourbon)

Fruit steeped in brandy and sugar syrup for the best ever christmas cake. Start early and soak your fruit for six weeks before baking your cake. Preparing a perfectly moist fruit cake is no mean feat. Fruit cakes can easily become dry and overly sweet much like the Deliciously Soft and Moist Christmas Fruit Cake.

Steps to make Best and Most Moist Christmas Fruit Cake ever:

1. Prepare a 25cm round or square cake tin by putting two layers of newspaper in the bottom and up the sides, followed by a layer of brown paper and then finally a layer of baking paper which you will grease on the bottom and sides with butter OR spray all over with a baking non-stick spray of your choice. Also preheat the oven to 150°C (300°F)
2. Put the Mixed Fruit and the first 1/2 cup of Flour in a bowl and stir to dredge the fruit in the flour
3. In a saucepan, put the butter, brown sugar and golden syrup and heat over a medium heat until butter is fully melted, stirring all the time. Cool for 10 minutes
4. Whisk the eggs one at a time into the caramel mixture. Then add the lemon rind, vanilla and the spices. Mixed well
5. Add this caramel mixture to the dredged fruit and stir thoroughly to combine.
6. Add the remaining flour, bicarbonate of Soda and the salt and combine well again. Then stir in the alcohol or the orange juice, whichever is your choice.
7. Spoon mixture into prepared tin. Place in the centre of the preheated oven. before pushing the rack in and closing the door, dip your fingers into water and liberally sprinkle the water over the top of the cake. This prevents cracking too much. Bake at 150°C (300°F) for 1.5 hours then turn the oven down to 130°C (265°F) and cook for a further 2.5 hours. (Start checking from 30 minutes before allotted time is up. Check by inserting a metal skewer into centre. Should come out clean)
8. Once cooked, remove from the oven and leave in the tin on top of a cake rack for one hour. Then turn out cake onto rack and let cool completely before trimming and icing with royal icing OR perhaps glazed nuts. I even like it plain on its own.
9. Note: If your oven is only fan-forced then cook at 145°C (290°F) for 1.5 hours and then at 125°C (255°F) for a further 1.5 hours and check with the skewer. Check every ten minutes there after until the skewer comes out clean. Results of this cake on fan-forced can be just as good as conventional baking but this adjustment must be adhered to or the cake can become too dry or burnt. If cooking conventionally then if the times are adhered to the cake will always be lovely and moist and never burnt.
10. Enjoy! :-)

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