Rich Fruit Cake Recipe
250 gr butter
250 gr brown sugar
250 gr Raisins (chooped)
250 gr Currants
500 gr Sultanas
125 gr Mixed Peel
125 gr Blanced Almonds ( chopped fine)
125 gr Glace Cherries ( quartered)
1 tsp each of cinnamon, ginger , mixed spice - NOT all spice
1/2 tsp ground cloves and nutmeg
4 large eggs
250 gr plain flour
90 gr Self raising flour
1/2 cup alcohol (brandy) plus 2 tbs ekstra ( diganti orange juice boleh)
METHODS:
1. Prepare fruit and pour over brandy/orange juice. Soak for a minimum of 24 hours. Drain well.
2. Sift flours together with the spices 3 times.
3. Cream butter and sugar together for 2 minutes with electric mixer, add eggs then flour and fruit alternately.
4. Pour mix into the prepared pan, level top and bake in centre of oven for 3,5 - 4 hours at 150 degree celcius (electric) or 140 degree celcius (gas). Look at previous post (Cake decorating week II) for how to prepared the pan.
5. Test with skewer. When cake is cooked pou 2 tbs extra brandy (orange juice) over hot cake.
6. Cover tigthly with foil and wrap tin in towel. Cool cake for 24 hours in tin.
7. When cold remove cake from tin. Wrap in foil and leave 1 weel before icing with almond icing.
This cake very rich and "heavy". In Australia people use this cake for wedding cake, because they last long ( the cake). I am not really like this kind of cake. I love cake that moist and soft.
250 gr butter
250 gr brown sugar
250 gr Raisins (chooped)
250 gr Currants
500 gr Sultanas
125 gr Mixed Peel
125 gr Blanced Almonds ( chopped fine)
125 gr Glace Cherries ( quartered)
1 tsp each of cinnamon, ginger , mixed spice - NOT all spice
1/2 tsp ground cloves and nutmeg
4 large eggs
250 gr plain flour
90 gr Self raising flour
1/2 cup alcohol (brandy) plus 2 tbs ekstra ( diganti orange juice boleh)
METHODS:
1. Prepare fruit and pour over brandy/orange juice. Soak for a minimum of 24 hours. Drain well.
2. Sift flours together with the spices 3 times.
3. Cream butter and sugar together for 2 minutes with electric mixer, add eggs then flour and fruit alternately.
4. Pour mix into the prepared pan, level top and bake in centre of oven for 3,5 - 4 hours at 150 degree celcius (electric) or 140 degree celcius (gas). Look at previous post (Cake decorating week II) for how to prepared the pan.
5. Test with skewer. When cake is cooked pou 2 tbs extra brandy (orange juice) over hot cake.
6. Cover tigthly with foil and wrap tin in towel. Cool cake for 24 hours in tin.
7. When cold remove cake from tin. Wrap in foil and leave 1 weel before icing with almond icing.
This cake very rich and "heavy". In Australia people use this cake for wedding cake, because they last long ( the cake). I am not really like this kind of cake. I love cake that moist and soft.
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