Best fruitcake recipe easy

What a joy to be able to take out of the oven a beautiful cake or a tasty pie that will earn him the compliments of your family or environment. Imagine a candied fruit cake. It’s not just a cake, it’s a celebration of the forgotten art of candied fruit for fruitcake. 

The fruit, carefully grown in the smallest corners of the world, is meticulously preserved through natural canning techniques by a slow and sun-dried method infused with floral essences.

9 Essential Ingredients That Every Pastry Chef Needs:

Pastry is not just an art, it is also based on scientific principles! Like a researcher, a pastry chef must have the right ingredients and precise proportions to achieve the desired result :

• 5 Eggs
• Pinch of salt
• 1 Crystal glass of sugar
• 1 Glass of oil
• 1⁄2 Glass of milk

• 1 Teaspoon vanilla extract
• 2 Sachets of chemical yeast
• 3 Glass of flour
• 250g of grapes and candied fruit for fruitcake

The quality of your ingredients determines that of the final product.

Tips and methods for the moist fruit cake

The base of the moist fruit cake recipe is light and airy, not overly sweet but rather buttery and textured; Prepare the dry ingrediens In a separate bowl, mix the flour and baking powder together and set them aside.

Mix the Wet Ingredients . In a bowl, mix the sugar and oil. Beat everything with an electric or hand mixer until the sugar is dissolved. Incorporate the eggs while continuing to beat, then add the milk, teaspoon vanilla extract. 

Combine the Ingredients . Gradually add the dry ingredients (flour and baking powder) to the wet ingredients. Mix everything together until smooth and well combined . Finally, delicately add the currants and the washed and dried raisins to the dough then , bake the Cake .

Pour batter into prepared pan and smooth into an even layer and bake in a preheated oven at 180° in a low oven for around 45 minutes. Place the mold on the rack at the bottom of the oven.

Once cooked, remove it from the oven and let cool. Brush the surface of the cake with jam or jelly, then decorate . Optionally, you can decorate the top of the cake with more dried fruits, candied peel, or nuts for a festive touch .

How to store it?

The fruitcake recipe can easily be stored at room temperature for up to 4 days, provided you place it in an airtight container or wrap it carefully in plastic film. If you want to keep it longer, you can freeze it for up to 3 months. 

To do this, I recommend wrapping it in two layers of plastic film, then slipping it into a freezer bag, eliminating as much air as possible. To eat, defrost in the fridge or at room temperature.