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Light Fruit Cake Recipe Demonstration - Joyofbaking.com
beans damn
hi I'm Stephanie horse cave duringbaking dot com
today we're going to make a lightfruitcake by light
I mean light in the color and light inthe mouth a fruit contains
but what's great about this cake is wecan eat it the same day it's made
it's not like some fruit cakes were youhave to
feed them with alcohol for several weeksbut
if you still want that goes a flavorwhat we can do
is soak the fruit a day or two before wemake the cake
in some alcohol and that's what I'vedone here so just take a bowl
and in the ball port three-quarters of acop that's a
grams
up candied mixed peel along with thehalf a cop
a fit I'm
grams up either way at
for green charisse whichever one youwant and I cut mine in corners
or you could just cut them in half tojust depends how large you want your
carry pieces to be
and then you'll also need a third of acop that's
grams about our
raisins now you can vary the proportions
up the streets just sent your own
taste and then what you do is justputting bolstered
and then you want to add about 3tablespoons
alcohol I use job grandma really a
you could use rum or brandy
or shari and then just stir that
and then just cover with the peace aplastic wrap
and let it sit at room temperature forat least a day
actually I let this sit two days andwhen you think a bit
everyone so I'll just give it a quickstir so once that's done
then we can now I'm start the batter sopreheat your oven to
degrees
Fahrenheit which is a
degree Celsius
and we're making this for cake in a loafpan
sold get your loaf pan and either youcan lightly butter or oil lip or I'm
just going to give it a
quick spray funny non-stick fun so this
is basically a butter cake batter so ifyou have a stand mixer like I have here
you sure paddle attachment
or you could just or use a hand mixerfirst thing you need
is a half a cop
grams a
Potter I like to see on salt I like theflavor better but you could use
assaulted
and have it at room temperature I'm justgoing to beat this just until it
nice and creamy smoother
up
K and then to that add a half a couplehundred grams are
granulated white sugar and scrape downthe sides in the bottom of the bowl as
much as you need to
along the way song going to beat this
for couple minutes I want to get somecare into that the one due to a flight
flattened two to three minutes
okay so this is what we're lookingforward just trying to get some air
mix ohs together and get a little air inthere spanked and I'm
next we're going to add 3 large eggs oneat a time
be one and the next one the next oneheavy rain said
our room temperature now you will noticeafter
you have probably couple the aches therewill be
the back it will curdle so don't worryabout that that's fairly normal when we
add the dry ingredients it's just gonnasmile is greater
back quick
scrape sure you do the bottom of theball
and her last day go along with
half a teaspoon of pure vanilla extracttry to use appear
better flavor than the artificial and weare going to it
I'm add some ground almonds to thisbatter so what I'm doing
is adding just a quarter for teaspoon apure almond extract kinda bring out that
almond flavor
speak that
can't so Richard can see
the batter is Kurt alt so now
for I'm trying green it's in a separatebowl I have
cups
grams up all-purpose safflower youknow those plain flour
to that I'm going to add half a cop 50grams
up ground almonds you can grind
you know process whole blanched almondsin your food processor until finely
ground
or you can just buy ground almondscalled almond meal or almond flour
want grocery stores now sell
ground almonds or you can find
like specialty food stores health foodstores are course online
and then at also we're going to add 1teaspoon of baking powder
and a quarter for teaspoon salt and then
the Sastre one small lemon that's justthe older yellow skin
don't great the white underneath becausethat's kinda better
try to use organic you can
and you could also use orange zest thatwould be also very nice here
or you could even leave it out if youdon't want that flavor
things just lemon for even an orangejust kinda perks up all the flavors
him and just
using a wire whisk Swiss get alltogether you wanna make sure
that that baking powder is all mixed andto the flower
K
saw what we'll do is add
just maybe half of the flour along with
free and if there's any juice on thebottom
just before that raid and always
senator flavor
like I said if you don't want to alcoholtaste
just don't bother marinating her massreading your
go fruit in the alcohol so justlow-speed just make said a.m.
then I'm going to add a quarter cup 60no leaders
up milk you can use some whole milk or
I'm using a like two percent reduced fatjust speak that in
slowly
some scraped and down
this is a really easy
fruitcake to make them
Christopher flower more done
K its
yet stick
I am Qwikster to get all the flour
next to him according to your loaf pan
not the back of a spoon armed issues inan offset spatula
just smooth it out here
hey if you'd like you can garnish thetop with some
shaped slice almonds
scared so now we're gonna bake
this sixty
sixty to seventy minutes you will findher
rises not too much but it will turn nicegolden brown and a toothpick inserted
into the center will come out clean nowif you find it browning
too much you could just put a piece ofaluminum for over-the-top up and to
stopped the Browning sup
case or fruitcake it's done
you can see it's beautiful golden browncolor and toothpick inserted into the
center will come out clean
so now just let it cool on a wire rackin the pan
for about
minutes and they will comeback and take it over the past so to
remove the fruit cake from the pan
just use a night for I'm using a flapspatula
and just ramble on sign make sure it'snot sticking
and
just and still hot
so be careful so I'm just going to letthis cool
just you know
to
minutes and thenwe'll cut a slice
so now to culture for cake just a sharpknife
Scott his the first day
you will notice that the got crushed isquite crisp but that will soften
when you cover and store it you can seeJustin
beautiful looking read all the candiedfruit and the reasons
and then artist taste
oh that's so nice
I'm a big fan of candied fruit so I lovehow much
the bread is full about and it's reallymore East
and almond flavored batter really is anice
so I'm you can cover and store this
for several days and that will kindaStephen soften the bread even more in
the flavors were kinda mingled I'm
but you can also freeze it for a couplemonths it's excellent so until next time
i'm stephanie
your skate during baking doc beans
dunes
damn
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