WebMay 9, 2015 · Watch how to make this recipe. Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, …
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WebDec 24, 2015 · Fruitcake, At a Glance. ️Skill Level: Beginner. ️Skills: Macerating (soaking) fruit, Simmering, Mixing. ️Type: Christmas Cake. …
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WebSep 23, 2011 · Watch how to make this recipe. Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit. Place fruit and liquid in a non …
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WebOct 29, 2018 · How to Make Fruitcake in Mini Paper Loaf Pans. If you're using a 10-inch loaf pan to make a single big loaf of fruitcake, grease the pan or line it with parchment, then fill it with batter. Bake it at 325F for 60 minutes, until a toothpick comes out clean, free of batter. Baste immediately with brandy as below.
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WebOct 3, 2021 · STEP 1: Combine dried fruits, candied ginger, and both zests. STEP 2: Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit. STEP 3: Place fruit and liquid left over after macerating in …
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WebDec 11, 2011 · Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring …
WebAlton Brown is out to prove that fruitcake shouldn't be the butt of holiday jokes any longer. Watch as he shows the history and the quick and easy preparation of the unfairly maligned but
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WebOct 22, 2014 · 06:33. Alton tackles the oft-maligned fruitcake and comes up with this gem.
WebHeat the oven to 325ºF. Coat a bundt pan with 1 tablespoon (13 grams) of the butter and sprinkle with 2 tablespoons (26 grams)of the sugar. Cover the pan tightly with plastic wrap and shake. Place the pan in the refrigerator. …
WebHeat oven to 325°F. Grease and flour three 4-1/2” x 8-5/8” foil loaf pans. Place fruit/brandy mixture in non-reactive pan. Add sugar, butter, cider and cinnamon. Bring mixture to a boil, stirring often. Reduce heat and …
WebDec 14, 2010 · Mix dried fruits together in large mixing bowl and pour apple brandy over it. Stir well. Leave at least overnight. Heat oven to 325°F. Grease and flour three 4-1/2” x 8-5/8” foil loaf pans. Place fruit/brandy mixture in non-reactive pan. Add sugar, butter, cider and cinnamon. Bring mixture to a boil, stirring often.
WebPre-heat the oven to 160°C / 320°F (140°C fan). Grease and line an 8 x3 inch / 20cm x 6cm round cake pan with baking paper (parchment paper). Place a strip around the sides as well (especially if you don’t have a good non stick baking pan) Or spray around the inside well with non stick baking/ cooking spray.
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Web8 to 10 minutes. Lift the steamer basket out of the pot enough to allow any liquid to drain. Dump the contents onto a large platter, bowl, or even right onto a table lined with newspaper. Use a spider strainer to fish out the …
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WebPreheat oven to 350 degrees F. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside. In a
WebPreheat oven to 350 degrees. Get out 1- 8-inch round cake pan and 1- 8-inch square cake pan. Grease and flour both pans and set aside. Using a mixer, cream the sugar and butter in a large bowl. Add the eggs and vanilla and blend well. Sift together the flour and baking powder in another bowl.
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WebBrandy-soaking is a fruitcake must, but each cup adds over 500 calories – use less. Slim down the fat in the cake using these tips. Top a little yogurt with crunchy fruitcake bits for a