Recipe: Yummy Traditional Fruit Cake With Homemade Citrus Peel

Traditional Fruit Cake With Homemade Citrus Peel. Browse Our Fast & Easy Fruit Recipes Collection. Explore My Food And Family Today. Add flour and egg and mix well.

In a separate bowl whisk together the flour and cocoa. Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine. Super moist fruit cake recipe will help you make soft and moist fruit cake in an easy method. You can have Traditional Fruit Cake With Homemade Citrus Peel using 18 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Traditional Fruit Cake With Homemade Citrus Peel

1. Prepare of citrus peel:.
2. You need of Oranges.
3. It's of Lemons.
4. Prepare of sugar.
5. You need of water.
6. Prepare of the cake:.
7. Prepare of unsalted butter (at room temperature).
8. It's of firmly packed light brown sugar.
9. It's of without shells (at room temperature).
10. Prepare of alcohol (Grand Marnier, brandy, sherry, rum, etc.) plus you'll need extra for brushing the cake.
11. You need of large orange Juice and zest (outer orange skin).
12. Prepare of lemon Zest (outer yellow skin).
13. It's of almonds, walnuts, pecans, or hazelnuts (coarsely chopped).
14. You need of of an assortment of dried fruit & nuts (chopped into tiny pieces).
15. Prepare of all-purpose flour.
16. It's of almond flour (finely ground almonds).
17. It's of baking powder.
18. It's of salt (only if using unsalted butter).

This is one of the simplest and easiest version of making a traditional fruit cake. In this fruit cake recipe, we boil the dried fruits in liquid which will make the raisins and dried fruits soft and plumpy and thus the cake turns out deliciously moist. A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you'll ever make!

Traditional Fruit Cake With Homemade Citrus Peel instructions

1. (A) Citrus Peel Recipe Credit: Martha Stewart.
2. With a sharp paring knife, slice off ends of the oranges & lemons. Following the curve of the fruit, cut away the outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips..
3. In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes..
4. In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high heat, stirring to dissolve the sugar. Add the peel and boil until it turns translucent and syrup thickens, 20-30 minutes. With the help of a slotted spoon, transfer peel to wire rack, separating the pieces as needed..
5. Let the peel dry for an hour. Use as required..
6. (B) Recipe: Fruit Cake Recipe Credit: Joy Of Baking.
7. Preheat your oven to 325 degrees F (160 degrees C)..
8. Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) spring form pan with a removable bottom..
9. Line the bottom of the pan with parchment paper. Also line the sides of the pan with a strip of parchment paper that extends about 2 inches (5 cm) above the rim of the pan..
10. In a separate bowl, whisk together the flour, ground almonds, salt, and baking powder. In another large bowl place the dried and candied fruits, along with the chopped nuts..
11. Remove about 3-4 tablespoons of the flour mixture and add it to the fruits & nuts mixture, tossing well to coat all the fruits and nuts..
12. In the bowl of your electric stand mixer, or with a hand mixer, beat the butter until creamy..
13. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed..
14. Add the alcohol, orange juice, orange zest and lemon zest..
15. Then fold in the chopped nuts and all the dried and candied fruits. Then fold in the flour mixture..
16. Pour the batter into the prepared pan and, if desired, decorate the top of the cake. Place the spring form pan on a larger baking sheet. Bake in your preheated oven for 1 hour..
17. Reduce the oven temperature to 300 degrees F (150 degrees C) and continue to bake the cake for about 80-90 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs..
18. Remove the cake from the oven and place on a wire rack to cool completely. Then, with a skewer, poke holes in the top surface of the cake and liberally brush with alcohol (brandy, Grand Marnier, sherry, rum or whiskey)..
19. Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin or an airtight container. Store in a cool dry place. (If you live in a warm climate I find it best to store the cake in the refrigerator.) Brush the cake periodically (once or twice a week for about two to three weeks) with alcohol. This cake will keep several weeks or it can be frozen too..

Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor! Stir in remaining flour, candied fruit, and walnuts; mix until just combined. Combine dried fruits, butter, sugar, honey, orange juice and baking soda in a large saucepan. Orange Peel Pound Cake I miss summer days at my Big Ma's house, when we'd sit in the driveway in an uncle or aunt's parked car—all four of us cousins, each propping a door open with an extended leg—peeling back the skins of the fresh oranges Granny'd bought from the man who'd ride his bike down the street selling produce. Equipped with your homemade candied citrus peel, you're ready to make panettone!