Delia Smith Fruitcake Recipe Or Any Other Favourite????
Baking By Danilou Updated 1 Apr 2014 , 10:45pm by ApplegumPam
Today I was pushed out of my comfort zone, when a customer asked me about doing a fruitcake in one of the tiers of a 3 tiered cake.
I haven't made a fruit cake in years and don't want to waste a heap of money of trialing too many recipes. So far I've noticed that the Delia Smith fruit cake and MIch Turner recipe are both pretty popular. Has anyone tried and loved the Delia Smith fruit cake or can give me a recipe that gets huge raves??!!
Also I would like to make this cake 2-3 months before hand.
Ta.
I used this one for my families christmas cakes this year and everyone loved them (even if I did over do it with the brandy...) each one i made was different though, one had no cherries or nuts, one just no nuts, one without mixed peel etc and they all turned out great according to who was eating them. The one we had for myself and the other half had no whole nuts but did replace some of the flour with ground almonds, no cherries and no mixed peel (it was our compromise) and it ended up being breakfast each morning till the new year for both of us and we have never been that keen on fruit cake.
http://www.thepinkwhisk.co.uk/2013/11/christmas-cake-time-to-bake.html
I tweak Mary Berry's Rich Fruit Cake 8" round recipe by reducing the flour by 2 ounces and upping the fruit total to 1 kg. I bake, wrap and store, whilst dousing with alcohol every 2 weeks [4 times] while - this gives a 3 month time frame:
http://solidrecipe.com/make-mary-berrys-classic-christmas-cake/
Delia Smith' fruitcake is similar.
As Mich Turner says about her Masterclass Rich fruitcake, her's is batter based mixture. As such, it does not rise like a traditional fruitcake, and it results in a flatter, dense cake. It contains 1 1/2 times the fruit than a comparable traditional fruitcake, which also contributes to it's density. It has a maturation time of 6 weeks only: it does not need feeding.
AI use delia's recipe for my Xmas cake. It's great.
AYes it's a lovely dark cake and I usually bake mine in October and feed until christmas. It definitely gets better with time.
I have used delia's fruit cake recipe so many times, I used it for my 3 tier wedding cake and made the cakes about two months in advance, fed them with brandy every so often, kept them wrapped in baking parchment and kitchen foil until it was time to cover and decorate. Also use this recipe for my Christmas cakes.
I love a boiled fruit cake. I am always forgetting to bake my fruit cakes in time and I found a recipe which I sadly cannot find which worked a dream. However....I am pretty sure I made this one once (omitted the currants as we don't like them) http://www.aww.com.au/food/recipes/2007/2/best-ever-boiled-fruit-cake/
There are all sorts of versions on the internet and I know that I have tried a few - that's the problem when you can take the laptop in the kitchen - no need to print anything out. For your deadline, I would bake quite soon and then feed it a little with brandy or rum at regular intervals - whichever recipe you go for. One tip I have never forgotten from when I did my cake decorating course many moons ago - don't wrap the cake immediately in tin foil - leave a barrier between it and the foil for storage. I usually do not remove the baking liner when the cake is cooked. I only peel that off when I am getting it ready for decoration. I think it was to stop any taste contamination - but I have always done it and the cakes never dry out. Hope that helps you.
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How deep are these fruit cakes when baked using her scaling recipe and if they're noy exactly to hight can you trim before covering or would they dry out?
Using DS's scaling recipe the cakes are 3" in height, I have never had to trim them, as when baking in her recipe she tells you to cover with a double layer of baking parchment with a hole cut out in the middle about the size of a UK 50p piece. I also turn the top to the bottom before applying the marzipan and sugar paste as this gives a better finish. HTH
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Using DS's scaling recipe the cakes are 3" in height, I have never had to trim them, as when baking in her recipe she tells you to cover with a double layer of baking parchment with a hole cut out in the middle about the size of a UK 50p piece. I also turn the top to the bottom before applying the marzipan and sugar paste as this gives a better finish. HTH
Hi forgot to say that the baking parchment on the top stops the cake from getting crusty, also if you feed the cake with alcohol it helps in keeping the cake moist.
Go with a good Aussie fruitcake 
Made 100's of them
https://www.facebook.com/notes/applegum-kitchen-celebration-cakes-catering/rich-fruit-cake-suitable-for-wedding-or-christmas-cake/550255115009600
There is also a recipe for Almond Paste and RTR fondant there too
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