What is happening? Thanks for tuning in to FixMyRecipe.com, Chef Billy Parisi here and you know the routine. Our next recipe comes from LaJuana out of New Zealand. She is having a little bit of trouble making some fruitcake. It is coming up a little dense and dry. Do not worry. We got a few solutions for you because when I make fruitcake, I want a little bit of cake with my fruit. We are going to jam-pack this bowl full of dried fruit, we are going to make it nice and juicy and moist for you. I promise, you are going to love it.
LaJuana, I am going to change your recipe a little bit. We are going to get rid of that old rhine that we use around the holidays. For one, it is very difficult to find and two, we do not want that old school stuff anymore. We are going to get you some new stuff.
First step we are going to do is take ten ounces of soft butter and we are going to cream that with eight ounces of light brown sugar. Let me take a few minutes to cream this butter into this brown sugar but this is what it should look like and we are just about that. Just put that cream sugar to the side and bring out those four eggs and we are going to add a little bit of vanilla and molasses to our mixture. Bring over that cream sugar and simply add those mixed eggs with vanilla and molasses right to it. Because there are a lot of ingredients for this fruitcake, I am going to transfer our liquid into a larger bowl.
ext, we are going to add a little bit of mixed spice to our tannins of the flour that we set aside. Mixed spice is usually a blend of nutmeg, all spice and a little bit of cinnamon. All that we want to do is simply add it right in to our flour. We are going to add our dry ingredients right into this wet ingredients and simply whisk it in, save a little bit of that flour because we want to mix some of that with our dried fruits. If you do not want to whisk it, I would suggest using a rubber spatula and simply fold it right in. Here comes the fun part LaJuana, take that mixed bowl of fruit that we have, add a little bit of blanch almonds. And when I said blanched, we need to put them in a boiling water for roughly two minutes and cool them off. Four ounces of brandy, I will tell you what, if I had it my way, I would probably do six to eight ounces but we got to stick to the recipe on this one.
Take the rest of that flour and a little bit of mixed spice, add it right in there and just simply fold it around. You just want to mix it together a little bit. We are simply adding that mixed fruit, and brandy and flour to our wet mixture just like that. I want to fold that in very nicely and incorporate everything. We are going to add our mixture to an eight inched baking pan. And let me tell you something, you better spray it. I do not why, I was always told, you better spray something, worse comes to worse, keep it nice and lubricate it. Here we go.
All right, after you have made it nice and even and just beautiful, we simply are going to pre heat our oven to 300 Degrees Fahrenheit, pop it in for an hour and a half. What this is going to do is it is going to cook the outside of the cake and after a while, after an hour and a half, we are going to come back and revisit it. Bring the heat slightly down. Let it cook for 2 ½ hours so it cooks in the inside. It is going to be awesome. I promise Lajuana. After being in the oven for an hour and a half in 300 degrees, we want to bring down the temperature to 275 and let is stand for 2 ½ more hours.
Yes, I love that, bad boy. Look at that. Push on it. Look at the moistness. Probably a little hot to eat but I am going to try a little bit of the top here. Always got to try your products here. Oh my God, it is actually really good. Kind of makes me wish I was back in the New Zealand with you LaJuana. A little bit more of this. Let it cool off and I will tell you what, I am going to get and at it tomorrow. I cannot wait to get a slice of this.
LaJuana., I think the ingredients came together very nicely in this recipe. Try using this I supposed to the one that you sent us and I think you are going t
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