If you have ever baked a British fruit cake, you know how to make a fruit cake: we feed and brush it with alcohol for several weeks. A good fruit cake dough is perceptible and serves as an adhesive to connect fruit and nuts. For me, the combination of nuts, dried sweets and fruits in the cake dough is so great that it holds everything together.

This food gives the fruit cake a subtle taste of alcohol and moist consistency, and it also acts as a preservative, so that the cake stores well and ages well with age. A Christmas cake is coated with alcohol for several months.

I recommend wrapping the fruit cake in cheesecloth and soaking it in alcohol for at least a week for the best taste. The taste gets deeper and better over time, so I suggest making it a week in advance.

Beat the eggs, orange zest, vanilla, sour cream and baking powder into the mixture. Remove the cake from the bread tin with the edge of parchment paper and allow it to cool on a wire rack. Remove the cake from the tin after 5 minutes to loosen the edges.

Take a separate pan filled with water and place it on the base of the bread pan to create a hot, moist environment in which to bake the loaf. Once the fruit cake has cooled down, prick a few holes in the top of the cake and sprinkle with brandy if desired. Drizzle the pan with brandy and allow it to cool completely before turning off the pan.

Fruitcake dough is sticky and packed with dried pieces of fruit, which means that thanks to the easily detachable ceramic coating it is susceptible to sticking, so do not grease a filled frying pan with parchment paper. The dough is spread over two bread pans and baked in a bread pan at a low temperature for one and a half hours. If the cake has a large amount of dried fruit, let it cool completely in the pans before removing it.

The beauty of this recipe is that you can use any dried fruit you have at hand if you prefer. This recipe tastes wonderful with figs, dried peaches, other dried berries and dried apples.

A fruit cake is a rich, dense cake with dried fruits, nuts, aromas and spices, which is prepared for Christmas. Get dried fruits and nut mixtures from Costco or grocery stores to save time. Light fruit cakes are also sold all year round as tennis cakes and light fruit cakes.

It is a loaf-shaped sponge cake with a considerable content of nuts, raisins, figs, candied fruits, etc. This type of cake is not as popular as it used to be, and holidays are not for them. Crema Fruta is made from layers of sponge cake, sweet pudding, whipped cream, gelatine, gulaman agar and various pickled and fresh fruits such as mangoes, pineapples, cherries and strawberries.

In a small bowl, mix eggs, brown sugar, butter, orange juice, vanilla, applesauce, 1 / 3 cup rum and dried fruits. Cook the fruit, rum, molasses, cream and spices to make the fruit cake spongy and moist. Add the remaining dry ingredients, the nuts (soaked raisins, currants and figs) and the brandy to the bowl with the nuts.

Place the dried candied fruit and the chopped nuts in a large bowl. Stir in the juice, water and fruit, including the extra liquid collected with the nuts in the bowl. Add the flour mixture, syrup and boiling cider mixture to a separate bowl and beat to combine.

In a large bowl mix flour, salt, pumpkin pie spice and baking powder and set aside. Place the fruit liquid, sugar, butter, apple juice and spices in a non-reactive saucepan.

Mix the dough with a large wooden spoon, stir in the eggs one at a time and fold in the nuts. Add lemon zest, orange zest (or fresh orange juice), grated apple shards, almonds, chopped candied ginger, soaked dried fruit mixture and liquid (the liquid will not be absorbed if coated, so use sparingly ). When you make a simple cake dough, stir in the fruit and nuts and bake with a tester in the middle until everything comes together.

This fruit cake recipe was adapted from Nigel Slater's excellent Kitchen Diary, and it's the best I've ever made. The colour of the dried fruits and nuts is beautiful, it will remind you of a beautiful Christmas tree. Fruit cake is like any other quick bread or bread cake, but with a lot more fruit and nuts added.

Most dried fruits are dried currants, candied ginger and are available from Aldi. The dried fruits can also be macerated, but they get more love with butter, sugar and apple juice.

I baked a few batches on November 1st, brushed the fruit pies with brandy, honey or an equal amount of rum and then let them cool in the fruit pie pans in a pan covered with cheesecloth to catch the steam. Two days before Christmas, I glazed some of them with a mixture of pineapple juice and corn syrup, which I boiled and simmered until they were thick and sticky. Sprinkle the fruit cakes with brandy or honey or the same amount of rum into the pans and leave the cake in the pan, covered with cheesecloth, to cool to catch steam.

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