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
@@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
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
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 ua-cam.com/video/nAPe4ivaZe0/v-deo.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
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 UA-cam in the description section where all of the measurements are spelled out x
UA-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
@@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
@@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.
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.
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
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.
@@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
If you look under the description of the video the recipe is translated by UA-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 UA-cam which is a video platform you will find recipes for fruit cakes on blogs ect
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 ;)
Thank you Madam
For sharing your lovely fruit cake recipe
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
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
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
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
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 ua-cam.com/video/nAPe4ivaZe0/v-deo.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
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 UA-cam in the description section where all of the measurements are spelled out x
Thanks dear.
You are more than welcome
Can someone please write down the ingredients used, I'm Brazilian and I speak fluent English, but I really wanted to make this recipe ❤
UA-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
Is that almond flour ?
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
Delicious
It already is but will taste even more delicious by the time we reach Christmas
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.
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.
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
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.
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
😂yes please we need the written recipe not video explanation 😅
If you look under the description of the video the recipe is translated by UA-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 UA-cam which is a video platform you will find recipes for fruit cakes on blogs ect