Recipe of Favorite Traditional Fruit Cake With Homemade Citrus Peel

Traditional Fruit Cake With Homemade Citrus Peel Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Traditional Christmas fruit cake with white frosting and sugared fruits. Cream cake with kumquat, cranberries, strawberries, closeup.

Here is the best “Traditional Fruit Cake With Homemade Citrus Peel” recipe we have found until now. This is gonna really delicious.

Ingredients of Traditional Fruit Cake With Homemade Citrus Peel

1. Make ready For of citrus peel:.
2. You need 3 of Oranges.
3. You need 2 of Lemons.
4. Take 1 Cup of sugar.
5. Take 1 Cup of water.
6. Take For of the cake:.
7. Make ready 1 cup/225 grams of unsalted butter (at room temperature).
8. Make ready 1 cup/210 grams of firmly packed light brown sugar.
9. You need 3 large eggs/165 grams of without shells (at room temperature).
10. You need 3 tablespoons/35 grams of alcohol (Grand Marnier, brandy, sherry, rum, etc.) plus you'll need extra for brushing the cake.
11. You need 1 of large orange Juice and zest (outer orange skin).
12. Make ready 1 of lemon Zest (outer yellow skin).
13. You need 1 cup/100 grams of almonds, walnuts, pecans, or hazelnuts (coarsely chopped).
14. It’s 2 1/4 pounds/1 kilogram of of an assortment of dried fruit & nuts (chopped into tiny pieces).
15. Prepare 2 cups/260 grams of all-purpose flour.
16. You need 3/4 cup/75 grams of almond flour (finely ground almonds).
17. It’s 1 teaspoon/4 grams of baking powder.
18. You need 1/2 teaspoon/2 grams of salt (only if using unsalted butter).

Bake cake until golden brown and.Homemade Mixed Peel is so much more flavourful than supermarket bought.It isn't as bitter and has a more fully rounded flavour that captures the Mixed peel is basically candied lemon and orange peel.Eighteenth century bakers knew that the most intense flavour of any citrus fruit is derived from the.

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..

1. 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..
2. In the bowl of your electric stand mixer, or with a hand mixer, beat the butter until creamy..
3. 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..
4. Add the alcohol, orange juice, orange zest and lemon zest..
5. Then fold in the chopped nuts and all the dried and candied fruits. Then fold in the flour mixture..
6. 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..
7. 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..
8. 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)..
9. 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..

Typically fruits with thicker peels make the best options for candying, as thinner skinned fruits like clementines can sometimes become tough after boiling.The jewel-toned fruit is showcased to maximum effect when cooked with simple syrup—use a combination of blood and navel oranges and grapefruit Whisk in yogurt, citrus zest and oil until batter is smooth.Pour batter over citrus slices and spread to evenly coat.

Learn how to section common citrus fruits like a pro.This photo guide will show you the proper technique.Peeling oranges by hand and pulling the sections apart is fine for eating them out of hand, but when using citrus of any kind in fruit salads, tarts, or other dishes, you usually want a more.Homemade candied citrus peels are very popular during the holidays, and as complicated as they seem, it is all an elaborate ruse.I wish I had tried these The original recipe is for grapefruit peels, but I thought it would be fun to include some other fruits.