CHERRIES IN BRANDY RECIPE RECIPES

Name: Easy-peasy fruitcake
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: Serves 14-16
Ingredients: 4 tbsp rum or brandy; 1 orange , zested and juiced; 600g mixed dried fruit (sultanas, raisins, apricots, cherries, cranberries); 200g butter , very soft; 200g golden caster sugar; 4 eggs; 50g ground almonds; 200g plain flour; 100g pecan nuts or whole skinned almonds, chopped; 100g candied peel , chopped; 75g crystallised or candied ginger , chopped; apricot jam (warmed and sieved) or apricot glaze; candied pineapple , candied angelica, glacé cherries (a mixture of red, green and yellow if you can find them), crystallised ginger

EASY-PEASY FRUITCAKE RECIPE - BBC GOOD FOOD

Easy-peasy fruitcake recipe - BBC Good Food image

Try this lighter version of a classic Christmas fruitcake, bursting with festive spice and juicy fruit. Decorate with candied fruit and glacé cherries

Provided by Lulu Grimes

Categories Afternoon tea, Dessert, Treat

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield Serves 14-16

Number Of Ingredients 13

Ingredients

4 tbsp rum or brandy
1 orange , zested and juiced
600g mixed dried fruit (sultanas, raisins, apricots, cherries, cranberries)
200g butter , very soft
200g golden caster sugar
4 eggs
50g ground almonds
200g plain flour
100g pecan nuts or whole skinned almonds, chopped
100g candied peel , chopped
75g crystallised or candied ginger , chopped
apricot jam (warmed and sieved) or apricot glaze
candied pineapple , candied angelica, glacé cherries (a mixture of red, green and yellow if you can find them), crystallised ginger

Steps:

Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.
Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.
Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it's pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months.
To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.

Nutrition Facts : Calories 420 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 44 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.4 milligram of sodium

BLACK FOREST CAKE RECIPE - BETTYCROCKER.COM

Black Forest Cake Recipe - BettyCrocker.com image

Devil's food cake mix makes it easy to prepare an impressive, tasty torte that perfectly pairs chocolate and cherries.

Provided by Betty Crocker Kitchens

Total Time 2 hours 15 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 pint (2 cups) whipping cream
1/2 cup powdered sugar
2 to 3 tablespoons brandy, if desired
1 can (21 oz) cherry pie filling
1/2 teaspoon almond extract
2 tablespoons sliced almonds

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.

Nutrition Facts : Calories 190 , CarbohydrateContent 28 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 180 mg, SugarContent 18 g, TransFatContent 1 g

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EASY-PEASY FRUITCAKE RECIPE - BBC GOOD FOOD

Try this lighter version of a classic Christmas fruitcake, bursting with festive spice and juicy fruit. Decorate with candied fruit and glacé cherries
From bbcgoodfood.com
Total Time 3 hours 30 minutes
Category Afternoon tea, Dessert, Treat
Calories 420 calories per serving

To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.

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