This is brilliant. I make fruitcake most years but I no longer tolerate the long soaking in brandy and can’t get everyone else to love it as much as I do. But I don’t want to skip it! Doing it in a smaller pan with the marzi/fondant is a great adaptation Geoff, and just in time too.
I make a 3 ingredient fruit cake. Or 4 if you soak the fruit for months. I soak mine 3+. Its 1kg mixed fruit, cover with any fruit juice ( and if using alcohol, I'm generous. Cover and put in the fridge and forget eccept every now and again giving it a mix. When I'm ready to bake the vake, I add self raising flour till its the right consistency. Bake in a low oven till its cooked. Thats it, nothing more. I've also steamed some of it in silicone cup cake molds as well.
Hi Geoff. Greetings from one of your American followers. Watching you is fascinating. Love your style-great pace, exceptional cleanliness, and (most of all) the “honesty” of your presentation.
Hi Geoff, I made two, Christmas fruitcake loaves the other day. I give them as gifts every year. My husband and I are the only ones in the family that like fruitcake. I haven’t made our cake yet. Your recipe is just perfect for the two of us!
Delighted to get this video, Geoff. My first one of yours! I'm trying to eat mainly sugar free, grain free but will definitely make a Christmas bake. This will be it! Bless you. G Ire
Thank you Geoff, they look amazing, as you said a large fruitcake at Christmas is a bit too much for me as I never get to finish it but these are perfect, I love your little spatula that you use to spread the mixture.
You make the most amazing treats. :) This looks divine, and the mincemeat loaf that I started making last year is one of my absolute favorites, like an instant fruitcake--no aging. Instead of raisins, I use mixed fruit and peel. Thanks!
Hiii Geoff i seem to hv missed most of your videos for a long time. Will check out your playlist now n catchup. This looks yumm. Good timing to try for christmas. Cheers Delilah
Fab recipe Geoff Cooper. Very skilled with the rolling icing/marzipan. So much nicer eating smaller rectangle bars instead of a big wodge of round xmas cake. Now I can't decide whether to make this or your xmas bread pudding. Easy, I will make both. Thanks again. Take care. 👍
Uncle percival is delighted to see your astrology shirt on uncle Geoff . We had a busy day at the house of burgundy. These wonderful treats would be fabulous with a pot of earl grey in the cigar and pipe room.. fabulous offerings ..brandy is essential in these delicate Matters .
Hi GEOFF... These are, a great idea we prefer them to a whole cake they keep very well I'm sure if you can stop the packman getting to them... .. Small bites, are the way forward 😂😂😂👌💕
HI Nadia. It is easy. 250g icing sugar and 4 to 5 teaspoons(20 0 25 ml) cold water. Add the water to icing sugar, one teaspoon at a time and stir until the mixture is very thick and cannot be stirred more. Use a hand to squeeze into a ball. Roll out on a little icing sugar. If it is too try you can wet your fingers and rub over.
HI Derek. I baked for 60 minutes. I just noticed that I said 30. I will try to put a message on the video to correct that. The written recipe says 60 minutes.
@@sharakirkby2744 It wont overbake at 60 minutes, unless your over runs hotter than the temperature setting. In the video I misspoke when I said I baked for 30 minutes, it was 60 minutes.
I’m not sure of the baking time , you said 60 to 75 minutes but I heard you baked for 30 minutes ? This looks like the perfect recipe for me so getting the baking time is important, might just try the 60 minutes and check for doneness at that point.
HI Hazel. I did say that I baked for 30 minutes, but that was an error. So I put a note below the video to stress that I baked for 60 minutes. I also have 60 minutes in the written recipe which is linked below the video. Yours should be just about done at 60 minutes, depending on how hot your oven runs.
Thankyou so much for taking time to answer.. I'm shocked and pleased. I have bought all the ingredients and will hopefully have a perfect fruit cake... My thanks to you. .
Hi Sue. Sorry for the confusion. I baked for 60 minutes. Unfortunately I said 30 minutes towards the end of the video. However if you look at the description I have an IMPORTANT NOTE that explains that it should be 60 minutes. The written recipe on my blog is also correct at 60 minutes.
@@geoffsbakingblog Hi Geoff, it's the amounts that seem a bit off. I know you are a very accurate person but as a sloppy cook I would be tempted to round the numbers up and chuck in three eggs - or two. Not sure! BTw, are the eggs weighed in their shell? It's not your fault, it's me thinking 118 g?? 113g?
@@juliadickenson178 The amounts can be varied a little, with baking time adjusted. The 130g of egg is out of the shell. 118g of flour(which could be slightly less, like 113g) is because it makes a good measure of 2/3 cup and 2 tbsp for North American bakers). The 113g of butter and sugar is because that equates to easy measures in cups/tbsp and is also almost exactly 4 oz.
This is brilliant. I make fruitcake most years but I no longer tolerate the long soaking in brandy and can’t get everyone else to love it as much as I do. But I don’t want to skip it! Doing it in a smaller pan with the marzi/fondant is a great adaptation Geoff, and just in time too.
Hi Rose. Thanks very much. I do hope you give it a try, and enjoy it.
I make a 3 ingredient fruit cake. Or 4 if you soak the fruit for months. I soak mine 3+. Its 1kg mixed fruit, cover with any fruit juice ( and if using alcohol, I'm generous. Cover and put in the fridge and forget eccept every now and again giving it a mix. When I'm ready to bake the vake, I add self raising flour till its the right consistency. Bake in a low oven till its cooked.
Thats it, nothing more. I've also steamed some of it in silicone cup cake molds as well.
Hi Geoff. Greetings from one of your American followers. Watching you is fascinating. Love your style-great pace, exceptional cleanliness, and (most of all) the “honesty” of your presentation.
Hi Brian. Thanks very much. It's nice to be appreciated.
Hi Geoff,
I made two, Christmas fruitcake loaves the other day. I give them as gifts every year. My husband and I are the only ones in the family that like fruitcake. I haven’t made our cake yet. Your recipe is just perfect for the two of us!
Hi Judith. I hope you enjoy this version. Mine have been very well received, thus far.
Geoff, this is fantastic. God bless you for your influential videos. Keep it up!
Hi Lina Rea. Thank you. I you very welcome.
This is such a great idea! I need a small recipe for fruit cake as I don't have large family gatherings any more.
Hi Jane. Thanks very much. I hope you enjoy it if you make some.
Delighted to get this video, Geoff. My first one of yours! I'm trying to eat mainly sugar free, grain free but will definitely make a Christmas bake. This will be it! Bless you. G Ire
Hi G F. I do hope you enjoy them.
Just what I was looking for. Many thanks!
Hi 2learn4ever. You are very welcome.
Thanks as always Geoff. I always look forward to your video's 🙏🏻
HI Elijah. You are most welcome.
Geoff, that cake looks lovely and tasty! Thanks for sharing!
HI Timothy. Thanks, you are very welcome.
Thank you Geoff, they look amazing, as you said a large fruitcake at Christmas is a bit too much for me as I never get to finish it but these are perfect, I love your little spatula that you use to spread the mixture.
HI Mary. You are very welcome. I have had that small offset spatula for years, it is very useful.
Thanks for this recipe. I am sure that the family will enjoy it.
Hi TC. You are very welcome.
Thanks as always for including American amounts and temperatures!
Hi Deborah. You are most welcome.
Thanks Geoff for this recipe. I think I will try this this year
Hi Lucio. You are welcome. I hope you enjoy them if you do make some.
You make the most amazing treats. :) This looks divine, and the mincemeat loaf that I started making last year is one of my absolute favorites, like an instant fruitcake--no aging. Instead of raisins, I use mixed fruit and peel. Thanks!
HI Jane. Thanks very much. You are most welcome.
Hiii Geoff i seem to hv missed most of your videos for a long time. Will check out your playlist now n catchup. This looks yumm. Good timing to try for christmas. Cheers Delilah
Hi Delilah. Thanks. I hope you find some other recipes you want to try.
Merry Christmas Geoff 🎅 🎄
HI Caz. Thanks, though it's a bit early for that. LOL.
@geoffsbakingblog haha that's what I thought when I saw you made Christmas cake 🤣
@@caz12345 Just getting it in early.
Fab recipe Geoff Cooper. Very skilled with the rolling icing/marzipan. So much nicer eating smaller rectangle bars instead of a big wodge of round xmas cake. Now I can't decide whether to make this or your xmas bread pudding. Easy, I will make both. Thanks again. Take care. 👍
HI M G. Thanks very much. I hope you try both recipes, and enjoy them.
Please look absolutely perfect.
Hi Spiderbirdie. Thanks very much.
Uncle percival is delighted to see your astrology shirt on uncle Geoff . We had a busy day at the house of burgundy. These wonderful treats would be fabulous with a pot of earl grey in the cigar and pipe room.. fabulous offerings ..brandy is essential in these delicate Matters .
HI Sir Barney et al. I enjoy mine with M&S Gold tea.
Thankyou Geoff looks wonderful.😊
Hi Kimberley. Thanks very much.
Thanks for this Geoff
Hi Laura, You are very welcome.
Hi GEOFF... These are, a great idea we prefer them to a whole cake they keep very well I'm sure if you can stop the packman getting to them... .. Small bites, are the way forward 😂😂😂👌💕
Hi Henrietta. Yes indeed. Being a small-mouthed little beggar I can manage these better. LOL.
Thanks for the video.
You are welcome!
Excellent demonstration ❤LL
HI Keep Diggin Metal Detecting. Thanks very much.
Forgot to say this. The cake looks delicious.
Jarlath
HIJarlath. Thanks very much.
Could you tell me how to prepare fondant icing, thanks Geof Merry Christmas
HI Nadia. It is easy. 250g icing sugar and 4 to 5 teaspoons(20 0 25 ml) cold water. Add the water to icing sugar, one teaspoon at a time and stir until the mixture is very thick and cannot be stirred more. Use a hand to squeeze into a ball. Roll out on a little icing sugar. If it is too try you can wet your fingers and rub over.
I will use your recipe to make gifts for friends. They will be amazed, only if it turns out like yours Geoff. 🤭
HI Susan. I hope they do turn out well, as I am sure your friends will enjoy these treats.
@geoffsbakingblog Thank you. I will let you know as I am going to do a test run first. ☺️
@@skye8394 I look forward to hearing how you get on.
Did you bake for 30 mins or 60-70 ?
HI Derek. I baked for 60 minutes. I just noticed that I said 30. I will try to put a message on the video to correct that. The written recipe says 60 minutes.
@geoffsbakingblog thank you, cant wait to try this recipe 👍
Check with a skewer to see if done in 30 minutes and then add 10 intervals so you don’t over bake.
@@sharakirkby2744 It wont overbake at 60 minutes, unless your over runs hotter than the temperature setting. In the video I misspoke when I said I baked for 30 minutes, it was 60 minutes.
I’m not sure of the baking time , you said 60 to 75 minutes but I heard you baked for 30 minutes ? This looks like the perfect recipe for me so getting the baking time is important, might just try the 60 minutes and check for doneness at that point.
HI Hazel. I did say that I baked for 30 minutes, but that was an error. So I put a note below the video to stress that I baked for 60 minutes. I also have 60 minutes in the written recipe which is linked below the video. Yours should be just about done at 60 minutes, depending on how hot your oven runs.
Thankyou so much for taking time to answer.. I'm shocked and pleased. I have bought all the ingredients and will hopefully have a perfect fruit cake... My thanks to you. .
@@hazelpearson7807 You are welcome. I hope you enjoy your cake.
Greetings Geoff, Great demonstration. I didn’t see you on here for ages. Hope you are keeping well.
Thanks again
Jarlath
Hi Jarlath. Thanks very much.
Bit confused about timing. Is it 60 minutes or 30?
Hi Sue. Sorry for the confusion. I baked for 60 minutes. Unfortunately I said 30 minutes towards the end of the video. However if you look at the description I have an IMPORTANT NOTE that explains that it should be 60 minutes. The written recipe on my blog is also correct at 60 minutes.
Thanks Geoff
Love your recipes Geoff but finding the ingredient amounts confusing on this one.
Hi Julia. I am not sure which ingredients you mean that are confusing. I try to keep it simple with grams being the most accurate.
@@geoffsbakingblog Hi Geoff, it's the amounts that seem a bit off. I know you are a very accurate person but as a sloppy cook I would be tempted to round the numbers up and chuck in three eggs - or two. Not sure! BTw, are the eggs weighed in their shell? It's not your fault, it's me thinking 118 g?? 113g?
@@juliadickenson178 The amounts can be varied a little, with baking time adjusted. The 130g of egg is out of the shell. 118g of flour(which could be slightly less, like 113g) is because it makes a good measure of 2/3 cup and 2 tbsp for North American bakers). The 113g of butter and sugar is because that equates to easy measures in cups/tbsp and is also almost exactly 4 oz.
@@geoffsbakingblog Thanks for explaining that, I guess you have a bunch of Americans that love you as much as we do!