How to make festive fruit cake

It's easy to eat, just open your mouth and chew. But making food delicious is difficult, at least most people can't do it. Why does this happen? Because they don't have a good solution. Today, I will teach you some tips on how to make holiday fruit cake.

1. Prepare various candied dried fruits (candied fruits). I use dried pineapple, dried kiwi, dried cherry, dried pear, dried apricot, dried kumquat, and dried prune. You can also choose the candied fruit you like, making sure the total weight of the candied fruit is equal to or greater than 500 grams

2. Cut the candied fruit into small pieces

3. Prepare 250 grams of raisins and mix them with the candied fruit cubes. Soak the candied fruit in clean water for 5 minutes, then pour out the water, rinse it again with water, and drain the water thoroughly (the purpose of soaking and rinsing is to remove excess sugar from the candied fruit and clean the impurities on the surface)

4. Pour 4 tablespoons of rum into the drained candied fruit.

5. Use a grater to peel half a lemon and squeeze out the juice. Add lemon zest and lemon juice to the candied fruit

6. Turn the candied fruit cubes so that they are evenly dipped in rum and lemon juice. Then cover with plastic wrap and marinate overnight (if time is tight, marinate for at least 1 hour)

7. Then prepare other ingredients for making the cake. Cut the butter into small pieces and soften it. Mix the flour, baking powder, cinnamon powder, nutmeg powder and clove powder and sift them together. Mix brown sugar and granulated sugar, and take the eggs out of the refrigerator and return them to room temperature in advance.

8. Pour sugar into the softened butter

9. Beat with a whisk until the color becomes lighter and the volume becomes fluffy.

10. Add eggs one by one and continue beating. Each time, you need to wait until the egg and butter are completely blended before adding the next one. After adding two eggs, if you are worried about the separation of the oil and eggs, you can add 10 grams of flour to the butter, stir well and then add the third egg.

11. The whipped butter is fluffy, delicate and smooth as shown in the picture

12. Set aside 30 grams of flour mixture and pour the rest into the butter

13. Use a rubber spatula to stir evenly to form a fine batter

14. Pour the remaining 30 grams of flour mixture into the marinated candied fruit cubes and mix well. (If there is water in the pickled candied fruit cubes, drain it first)

15. Mix the batter with the candied fruit cubes

16. Stir evenly until the candied fruit cubes are evenly distributed in the batter

17. Pour the batter into the prepared 25CM holiday fruit cake 8CM ring mold, put it into the preheated 160℃ oven, bake for about 1 hour and 20 minutes, until the surface is golden brown, insert a toothpick into the cake, and when there is no residue on the toothpick after pulling it out, it means it is baked.

18. Poke some holes in the baked cake with a toothpick, and use a brush to dip the remaining 15 ml of rum while it is still hot to brush the entire surface of the cake. Leave the cake in the pan until cooled and then unmould. Put 25 grams of honey, 13 grams of sugar and 10 grams of water in a small pot and bring to a boil, stirring until the sugar is completely dissolved and becomes syrup. Brush the syrup on the cake surface while it is still hot. Then seal the cake and refrigerate it. It will taste best after 3 days.

Maybe someone in your family knows how to make a festive fruitcake, but I believe the methods are different. Therefore, in order to experience the difference, you should try it yourself. Only through your own efforts can you realize its value.