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Author
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Topic: Fruit Cake (Read 1653 times)
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 | st
left the building
Code4Gold Superstar
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Joined: Jun 2006
Posts: 9727
  Canada
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 Sep 21, 2007, 11:15:39 PM | #1 |
This cake is best made & kept for about 2 mths in an air tight container before cutting. Christmas is coming soon & I'll be making this
cake soon. This recipe has been given to me but I modify it to my taste making it fruitier & moister. I like to share my secrets of making
this cake with members of C4G.
INGREDIENTS:
10 oz. self raising flour 1/2 tsp salt
6 oz sugar (mixture of brown & white) 1/2 level gound ginger
6 oz margarine 4 eggs (medium)
1.5 lbs of dried fruits (currants, raisins, sultanas) 1/4 tsp almond or vanilla essence
Mixed peel + cherries (optional) 1 or 2 tbsp black treacle
Milk (if necessary) At least 3 tbsp Sherry (brandy or rum)
METHOD:
1) Soak the dried mixed fruits, peel & cherries in sherry & black treacle for about a week & leave them in the fridge. Stir occasionally.
2) Prepare the cake tin before making the cake well in advance to save time. Line a piece of brown paper at the bottom of the tin, then
a piece of grease-proof paper on top of this brown paper. Also line the side of the tin with a double grease-proof paper & this is
important as the cake is cooked in a low heat for long hours & you want to have a moist & not a dry cake. I also tie the outside of the
tin with a piece of brown paper.
3) Sift the flour, salt & ginger.
4) Cream the sugar, almond/vanilla essence & margarine in a bowl until light & creamy. If you like a darker cake you can add another
tbsp of black treacle before creaming.
4) Beat in the eggs, 1 at a time & then fold in the sifted flour mixture.
5) Finally add in the fruit mixture & mix thoroughly. If you feel that the mixture is a bit dry you can add some milk but I add enough
sherry that I don't need the milk.
6) Pour the final cake mixture in the lined tin (about 8 inches tin) & bake in Gas 2 (or 290 degree F) oven for about 3 hrs.
To have a moist cake I always cover the top of the tin after about 1.5 hrs of cooking & I switch off the oven after 2.75 hrs of cooking
but still leaving the cake in the oven for 15 mins. Make sure that the top paper does not fall into the tin or touch the cake.
7) Remove the cake from the tin & cool it on a rack.
8) Once it is completely cooled, store the cake with the grease-proof paper intact, in an air-tight container.
You're now ready to celebrate your Christmas.
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| | « Last Edit: Sep 21, 2007, 11:19:00 PM By: st » | |
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Joined: Jul 2008
Posts: 70
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Nov 05, 2008, 12:00:20 PM | #6 |
mom makes the best fruitcake in the whole wide world...  we even had fruitcakes over a year old and it would taste better the longer it's stored... |
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