You are so welcome! If you don`t want to make one so large there is a smaller version in the delicious recipes playlist, the footage is very old, its the exact same recipe and method but using different amounts and different timings to get a lovely 6 inch round Deep Fruit cake xxx thank you for your lovely feedback x
My grandmother used to keep her cake wrapped in cheese cloth and would drizzle brandy over the cake each day for about two weeks before Christmas. I swear, you got a buzz from her fruit cake but it was so good with butter!
Thanks for such a good solid step by step video.Due to the long cooking time could you confirm if the oven temperatures are fan or conventional please, I just want to make sure I don’t bugger it up
I have a fan assisted however I would always recommend using an external oven thermometer just because no matter what type of oven you use, the older they get, the less efficient the internal thermometer becomes, so the over will say it's at one temp when actually it's totally out. For this reason I use an external thermometer and I'm able to monitor it with confidence
@@ashleighcharakupa7837 So pleased you found it helpful, remember the sooner you make it and the longer it has to mature the nicer the cake is. So starting now is perfect timing if it's for Christmas x
Hi Rachel I did this 10 inch looks and smells amazing 🤩 thank you again x How would I adjust the mix for a 8” please ? As my mum wants one now and I’d like to decorate it too but I’m terrible at ratios , if you could help that would be greatly appreciated xx
I honestly don`t know as i haven't tried and tested an 8 inch one yet, I do however have a very deep 6 inch fruit cake recipe already on the channel if that would be of any help ?
I wasnt very good at editing when this one was made as its almost 10 years old so just skip to the parts where the actual recipe and method is and im not constantly talking lol th-cam.com/video/nAPe4ivaZe0/w-d-xo.html@@goggleboxfangirlcookiemons1106
@@goggleboxfangirlcookiemons1106 It's scary I don't know where the time has gone, as of April next year I will have been self employed a decade x One more tip, I checked the fruit cake I baked just over two weeks ago today, and it drinks like a fish lol My cheese cloth was dry and it's had yet more brandy, so be warned , they like there booze lol x
@@CathyHu-s6m if you don't want to use alcohol unfortunately you won't end up with the same type of cake. You can still make it however it needs to be eaten within days as the moisture in the cake means it will go off alot faster Those who prefer to not use alcohol tend to flavor with a small amount of freshly squeezed lemon juice, make sure you don't accidentally add too much otherwise it can be quite sour. But as mentioned it won't keep and must be eaten within days after baking. This is because the alcohol doesn't just give it that unique taste but it also acts as a preservative
I'm fascinated by traditional historical custards and cakes. I like the fact that you don't use baking powder, i don't even like the flavour that gives to the cakes... but can you tell me if the traditional fruitcake had yeast?
You don't need any baking powder, everything used and needed is all in the content including measurements. You don't want a fruit cake to rise very much, it's a very dense cake, extremely expensive to make and you don't want to waste any by having to cut off domes so please don't use any baking powder, plain flower only, if you follow the recipe exactly it will turn out perfectly but don't cut any corners. It takes a while to prep all of the ingredients but trust me when I say it's worth it. I made another one yesterday and absolutely love them, enjoy baking and your house will soon smell like Christmas x
If you miss anything in the video you will also find a Transcript made by TH-cam in the description section where all of the measurements are spelled out x
I love watching your videos ! A question though please , I’ve just done the fruit with brandy and it seems a lot ? It’s all measured correct but my bowl seems a lot fuller , please say this is normal lol ty x
If you have used the same recipe it ends up filling a large masoncash bowl, I made a second last weekend as I plan on maturing that and feeding it for next Christmas but I actually ended up accidentally hurting the muscles in my shoulder so please be careful when it comes to adding it to your cake tin as I had to hold the bowl with my left hand and pour it in with my right, they are very heavy cakes and this is an extremely large one so you may need a larger bowl, the one I filled is the one shown in the footage, a kitchen aid mixer bowl is too small, that's just large enough for the cake batter not both the batter and fruit xx
@@RachelsEnchantingCakes oh no that’s not good hoping you have a very speedy recovery Rachel ! Thank you for all the advice and reassurance regarding the size 😊 so helpful . I plan on soaking till Sunday then baking and maturing till Christmas myself and really looking forward to the outcome ! Thank you for all your vlogs . Amazing content xx
@@goggleboxfangirlcookiemons1106 thank you so much for lovely and kind feedback it means so much x All I would suggest is to start early on the day you make it lol It takes a while to cook but you don't want it to burn , so keep a close eye on it and if at any point you think it's going too dark just place some baking paper over the top of the baking tin , its another form of protecting your cakes from crusting too much. Have fun and here's to wishing you all a very merry Christmas xxx
@@RachelsEnchantingCakes thank you again Rachel for amazing advice , I’ll be starting about 8am lol That’s a great tip also about the paper over the tin 🙏 Have a lovely Christmas and speedy recovery ❤️🩹 oh and lovely Christmas cake ! Xx
@@sandrapoliah5910 Sorry I'm based in the UK so we measure in grams using electric scales , you could still do this no matter where you are based in the world and to be honest it would be alot more accurate. However if you don't want to purchase electric weighing scales for baking use Google to translate the measurements into cups and pounds x
I wouldn't recommend it, the reason we use Plain flour instead of Self Raising is because we want the cake to rise slightly but not too much. Almond flour is very different and we are already two types of almonds to the cake for taste, personally I would stick to the recipe.
TH-cam place it works for word in the Transcript, click on description and under the description is everything said word for word that there technology has added automatically, it's also there for those hard of hearing x
I don't use almond flour, just eliminate the ground almonds and chopped almonds it's only used for flavour. Traditionally they are covered with marzipan which is also made from almonds so just adjust the recipe for you. You don't have to add any almonds, keep it simple, plain flour and mixed spice x
The almond add flavour but they also keep the cake moist, you can leave out the almonds, it's ground almonds not almond flour, you can grind up walnuts or some other nuts of your choice , not peanuts. If you want the almond taste you can add some almond flavouring which is usually not real almonds - just check.
@@annsgal2025 its no good once it's just been baked as it needs time to mature X if you go to my Facebook page I only posted the tutorial link the other day you will see an image of the inside of the cake after it's been soaked for a few months x
Good morning, unfortunately I have never made a cake with no eggs and I only ever show and recommend what I know works due to doing it myself for years. That may be a recipe or a cake decorating technique, I'm sure if you Google it you will find someone who has made a fruit cake without eggs , sorry again
@@VernilliaCuffy-mh3qxI'm sorry but here in the UK we don't measure using cups, to be honest aswell by usual digital scales it's more accurate so I would recommend maybe trying this be converting the measurements using Google from grams to cups first but if it doesn't turn out like this due to it not being as accurate invest in some digital scales x Thankyou for engaging with the content by commenting
Such hefty amount of ingredients which you didn't seem to use as my bowl overflowed; so much so, I ended up needing two bowls. They didn't seem much smaller than yours. And ridiculously long cooking time.
If you look under the description of the video the recipe is translated by TH-cam. It's called a 'Transcript' it means you don't need to watch the content , simply scroll down the transcript and it's all there "word by word". This enables all videos to be accessible by all languages and those who may be hard of hereing. I'm sure however if you use websites rather than TH-cam which is a video platform you will find recipes for fruit cakes on blogs ect
Very well explained and really just well done. 🎉
Thank you kindly! I hope you enjoy making them just as much as i do x
I absolutely love fruit cake!!! Thank you for this video.
You are so welcome! If you don`t want to make one so large there is a smaller version in the delicious recipes playlist, the footage is very old, its the exact same recipe and method but using different amounts and different timings to get a lovely 6 inch round Deep Fruit cake xxx thank you for your lovely feedback x
this looks so so good! thank you, hope to give this a go. No calories mentioned in the recipe so it's a great coleslaw substitute ;)
My grandmother used to keep her cake wrapped in cheese cloth and would drizzle brandy over the cake each day for about two weeks before Christmas. I swear, you got a buzz from her fruit cake but it was so good with butter!
For baking this cake do we have to bake it with both rods ON or only the lower rod ON. Please guide and reply
Thank you Madam
For sharing your lovely fruit cake recipe
Me encanta lo que hace y Gracias por compartir, pero sino le causo molestia por favor la receta en español
Muchas gracias saludos desde Quito Ecuador
I am really sorry but i am struggling to Translate
Thanks for such a good solid step by step video.Due to the long cooking time could you confirm if the oven temperatures are fan or conventional please, I just want to make sure I don’t bugger it up
I have a fan assisted however I would always recommend using an external oven thermometer just because no matter what type of oven you use, the older they get, the less efficient the internal thermometer becomes, so the over will say it's at one temp when actually it's totally out. For this reason I use an external thermometer and I'm able to monitor it with confidence
@@RachelsEnchantingCakes thank you for responding so quickly
Delicious
It already is but will taste even more delicious by the time we reach Christmas
Thank you!
It looks delicious❤
@@ashleighcharakupa7837 So pleased you found it helpful, remember the sooner you make it and the longer it has to mature the nicer the cake is. So starting now is perfect timing if it's for Christmas x
Question? If it's to be decorated for wedding, when is it best to complete?
Hi Rachel I did this 10 inch looks and smells amazing 🤩 thank you again x
How would I adjust the mix for a 8” please ? As my mum wants one now and I’d like to decorate it too but I’m terrible at ratios , if you could help that would be greatly appreciated xx
I honestly don`t know as i haven't tried and tested an 8 inch one yet, I do however have a very deep 6 inch fruit cake recipe already on the channel if that would be of any help ?
@@RachelsEnchantingCakes yes please that would be brilliant. Thank you so much xx
I wasnt very good at editing when this one was made as its almost 10 years old so just skip to the parts where the actual recipe and method is and im not constantly talking lol th-cam.com/video/nAPe4ivaZe0/w-d-xo.html@@goggleboxfangirlcookiemons1106
@@RachelsEnchantingCakes thank you Rachel and wow 10 years !! I’m really grateful xx
@@goggleboxfangirlcookiemons1106 It's scary I don't know where the time has gone, as of April next year I will have been self employed a decade x
One more tip, I checked the fruit cake I baked just over two weeks ago today, and it drinks like a fish lol
My cheese cloth was dry and it's had yet more brandy, so be warned , they like there booze lol x
Hi, how are you if I don’t want to put brandy in place of brandy, but I can put can you please let me know thank you
@@CathyHu-s6m if you don't want to use alcohol unfortunately you won't end up with the same type of cake. You can still make it however it needs to be eaten within days as the moisture in the cake means it will go off alot faster
Those who prefer to not use alcohol tend to flavor with a small amount of freshly squeezed lemon juice, make sure you don't accidentally add too much otherwise it can be quite sour.
But as mentioned it won't keep and must be eaten within days after baking.
This is because the alcohol doesn't just give it that unique taste but it also acts as a preservative
I'm fascinated by traditional historical custards and cakes. I like the fact that you don't use baking powder, i don't even like the flavour that gives to the cakes... but can you tell me if the traditional fruitcake had yeast?
Nice recipe, Thank you for the video, Is that 150 gm of Almond flour? U have not mentioned how much we need baking powder for the recipe.
You don't need any baking powder, everything used and needed is all in the content including measurements. You don't want a fruit cake to rise very much, it's a very dense cake, extremely expensive to make and you don't want to waste any by having to cut off domes so please don't use any baking powder, plain flower only, if you follow the recipe exactly it will turn out perfectly but don't cut any corners.
It takes a while to prep all of the ingredients but trust me when I say it's worth it.
I made another one yesterday and absolutely love them, enjoy baking and your house will soon smell like Christmas x
If you miss anything in the video you will also find a Transcript made by TH-cam in the description section where all of the measurements are spelled out x
Thanks dear.
You are more than welcome
@RachelsEnchantingCakes can we switch the fruits? If so is there a certain amount of weight? For instance dates? Prunes?
I love watching your videos ! A question though please , I’ve just done the fruit with brandy and it seems a lot ? It’s all measured correct but my bowl seems a lot fuller , please say this is normal lol ty x
If you have used the same recipe it ends up filling a large masoncash bowl, I made a second last weekend as I plan on maturing that and feeding it for next Christmas but I actually ended up accidentally hurting the muscles in my shoulder so please be careful when it comes to adding it to your cake tin as I had to hold the bowl with my left hand and pour it in with my right, they are very heavy cakes and this is an extremely large one so you may need a larger bowl, the one I filled is the one shown in the footage, a kitchen aid mixer bowl is too small, that's just large enough for the cake batter not both the batter and fruit xx
@@RachelsEnchantingCakes oh no that’s not good hoping you have a very speedy recovery Rachel ! Thank you for all the advice and reassurance regarding the size 😊 so helpful . I plan on soaking till Sunday then baking and maturing till Christmas myself and really looking forward to the outcome ! Thank you for all your vlogs . Amazing content xx
@@goggleboxfangirlcookiemons1106 thank you so much for lovely and kind feedback it means so much x
All I would suggest is to start early on the day you make it lol
It takes a while to cook but you don't want it to burn , so keep a close eye on it and if at any point you think it's going too dark just place some baking paper over the top of the baking tin , its another form of protecting your cakes from crusting too much.
Have fun and here's to wishing you all a very merry Christmas xxx
@@RachelsEnchantingCakes thank you again Rachel for amazing advice , I’ll be starting about 8am lol
That’s a great tip also about the paper over the tin 🙏
Have a lovely Christmas and speedy recovery ❤️🩹 oh and lovely Christmas cake ! Xx
Is it definitely plain not self-raising and no baking powder. Thanks
Can we havevthe recipe please, can you convert in cups and pounds, thanks.
@@sandrapoliah5910 Sorry I'm based in the UK so we measure in grams using electric scales , you could still do this no matter where you are based in the world and to be honest it would be alot more accurate. However if you don't want to purchase electric weighing scales for baking use Google to translate the measurements into cups and pounds x
Can I substitute AP flour for the almond flour?
I wouldn't recommend it, the reason we use Plain flour instead of Self Raising is because we want the cake to rise slightly but not too much. Almond flour is very different and we are already two types of almonds to the cake for taste, personally I would stick to the recipe.
Can someone please write down the ingredients used, I'm Brazilian and I speak fluent English, but I really wanted to make this recipe ❤
TH-cam place it works for word in the Transcript, click on description and under the description is everything said word for word that there technology has added automatically, it's also there for those hard of hearing x
Thank U. ...
i'm allergic to almonds what could I use as a flour
I don't use almond flour, just eliminate the ground almonds and chopped almonds it's only used for flavour. Traditionally they are covered with marzipan which is also made from almonds so just adjust the recipe for you. You don't have to add any almonds, keep it simple, plain flour and mixed spice x
The almond add flavour but they also keep the cake moist, you can leave out the almonds, it's ground almonds not almond flour, you can grind up walnuts or some other nuts of your choice , not peanuts. If you want the almond taste you can add some almond flavouring which is usually not real almonds - just check.
I wish you had cut a slice and showed us the texture of the cake.
@@annsgal2025 its no good once it's just been baked as it needs time to mature X if you go to my Facebook page I only posted the tutorial link the other day you will see an image of the inside of the cake after it's been soaked for a few months x
Is that almond flour ?
Centigrade? Celsius?
can you send the Recipe ple
What could b egg replacement?
Good morning, unfortunately I have never made a cake with no eggs and I only ever show and recommend what I know works due to doing it myself for years. That may be a recipe or a cake decorating technique, I'm sure if you Google it you will find someone who has made a fruit cake without eggs , sorry again
Give me the recipe in cups
@@VernilliaCuffy-mh3qxI'm sorry but here in the UK we don't measure using cups, to be honest aswell by usual digital scales it's more accurate so I would recommend maybe trying this be converting the measurements using Google from grams to cups first but if it doesn't turn out like this due to it not being as accurate invest in some digital scales x Thankyou for engaging with the content by commenting
Such hefty amount of ingredients which you didn't seem to use as my bowl overflowed; so much so, I ended up needing two bowls. They didn't seem much smaller than yours. And ridiculously long cooking time.
😂yes please we need the written recipe not video explanation 😅
If you look under the description of the video the recipe is translated by TH-cam. It's called a 'Transcript' it means you don't need to watch the content , simply scroll down the transcript and it's all there "word by word". This enables all videos to be accessible by all languages and those who may be hard of hereing. I'm sure however if you use websites rather than TH-cam which is a video platform you will find recipes for fruit cakes on blogs ect