BLACK FRUIT CAKE RECIPES

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FRUIT CAKE RECIPE - BBC FOOD



Fruit cake recipe - BBC Food image

Mary Berry has created the perfect fruit cake recipe for Christmas. It's boozy and fruity, with loads of cherries, apricots and raisins. Skip the decoration and cover with marzipan and fondant for birthdays, weddings and special occasions.

Provided by Mary Berry

Prep Time 12 hours

Cook Time 2 hours

Yield Serves 8

Number Of Ingredients 19

400g/14oz currants
225g/8oz sultanas
225g/8oz raisins
175g/6oz glacé cherries, rinsed, dried and quartered
175g/6oz ready-to-eat dried apricots, snipped into pieces
75g/3oz mixed candied peel, finely chopped
4 tbsp brandy, plus extra for 'feeding' the cake
275g/10oz plain flour
½ tsp grated nutmeg
¾ tsp ground mixed spice
400g/14oz butter, softened
400g/14oz dark muscovado sugar
5 free-range eggs
65g/2½oz whole almonds, chopped (skins left on)
1 tbsp black treacle
1 unwaxed lemon, finely grated zest only
1 orange, finely grated zest only
50 whole blanched almonds
10 glacé cherries, rinsed, dried and halved

Steps:

  • Put the currants, sultanas, raisins, glacé cherries, apricots and mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight.
  • Lightly grease a 23cm/9in deep round cake tin. Cut a strip of baking parchment to fit twice around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1in, creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Put a circle of baking parchment into the base of the tin, lightly grease the outer edge and then fit the prepared strip of parchment with the snipped edge in the base of the tin to line the sides of the tin. Place a second circle of baking parchment in to cover the cut part of the paper.
  • Preheat the oven to 140C/275F/Gas 1.
  • Put the flour, nutmeg, mixed spice, butter, sugar, eggs, almonds, treacle and citrus zest in a large bowl and beat well. Fold in the soaked fruits.
  • Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Decorate the top with the whole blanched almonds and glacé cherries, pushing them lightly into the top of the cake mixture. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake for 4¼–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin.
  • When cool, pierce the cake at intervals with a fine skewer and 'feed' with a little splash of brandy. Once the cake is completely cold, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to 3 months, feeding at intervals with more brandy.

AUTHENTIC BLACK FOREST CAKE (SCHWARZWALD KIRSCH KUCHEN)



Authentic Black Forest Cake (Schwarzwald Kirsch Kuchen) image

This cake isn't meant to be very sweet but is rather a dessert for adults with deep rich flavours and enough alcohol to make your head spin! If you cannot get fresh cherries you can use canned Bing cherries but please do not use cherry pie filling because it will take away from the authentic taste of the cake. If can't find Kirsch do not use another type of alcohol because it will not turn out the same - instead use cherry juice. Because of the high alcohol content only serve this to adults.

Total Time 72 hours 20 minutes

Prep Time 72 hours

Cook Time 20 minutes

Yield 1 cake, 8 serving(s)

Number Of Ingredients 21

1 2/3 cups all-purpose flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups buttermilk
1/2 cup kirsch
1/2 cup unsalted butter
3 cups icing sugar
1 pinch salt
1/4 cup espresso
1 1/2 lbs fresh black cherries
2 cups heavy whipping cream
1/2 teaspoon vanilla
1/8 cup kirsch
2 tablespoons dry milk
2 tablespoons icing sugar
1/2 cup shaved dark chocolate

Steps:

  • Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight.
  • Preheat the oven to 350°F Line the bottom of three 9 inch round cake pans with parchment.
  • Sift the dry cake ingredients together.
  • Cream the shortening and sugar. Add the eggs and vanilla and mix well.
  • Add the dry ingredients alternately with the buttermilk and mix well.
  • Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean.
  • Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake.
  • In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso and mix well. If the icing is too thick add Kirsch or cherry juice.
  • Cut the cherries into halves.
  • Place the base layer on top of your cake tray, spread 1/2 of the filling over one top, cover with cherries and top with another layer of cake.
  • Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake. Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist.
  • The day you're going to serve this cake prepare the icing. Whip the cream until it forms stiff peaks.
  • Gently fold in the dry milk and icing sugar.
  • Add the vanilla and pour in the Kirsch until it's a good consistency.
  • If you like more icing double this recipe. Spread the icing over all of the cake.
  • Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Serve and enjoy!

Nutrition Facts : Calories 1021.4, FatContent 54.2, SaturatedFatContent 28.5, CholesterolContent 162.2, SodiumContent 649.8, CarbohydrateContent 134.1, FiberContent 6.3, SugarContent 102.3, ProteinContent 11.1

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