Fruit Cake
This beautiful
cake will get you bogged down with orders for
Christmas - don't let anyone else taste it until
it is too late.
Ingredients:
- 75g Vegetable fat
- 100g Raw Cane Sugar
- 100mls Orange Juice
- 100g Wholewheat Flour
- 1 tablespoon mixed spice
- 1kg Mixed Dried Fruit
Method:
Mix the fat and the sugar together in a bowl
until they have a creamy consistency. Add all of
the rest of the ingredients and mix thoroughly.
Either:
- bake in a tin lined with greased proof
paper for 3 hours in an oven at gas mark
3 (this may burn around the edges
depending upon how reliable your oven is),
turning out onto a wire tray to cool; or,
- put in a plastic microwave tray, lined
with clingfilm (yes, that's correct)
and bake on full power for around 10
minutes (depending upon the power of
your oven), turning out onto a wire
tray to cool and then taking off the
clingfilm (this will retain the
moisture).
Let the cake cool completely and then cover in
marzipan (stuck down with apricot jam)
and icing.
Variations:
- Add brandy to the cake (it can take quite
a bit). This has to be done with the
microwave oven and clingfilm method as
there is too great an opportunity for the
alcohol simply to evaporate away if you
bake it in a conventional oven for three
hours.
- Add extra ingredients such as:
- cherries
- almonds
- extra dried fruit, possibly some
exotic types such as mango and
pineapple
- Add brandy to the apricot jam - this will
be sealed in with the icing.
- Slice the cake in two and add a
gratuitous filling of some sort.
Storage:
It will keep in a cool place for up to three
months
Serving
suggestions:
Serve with strong wine
or spirits
Copyright 1996 -
2019
P.A.Grosse. All Rights Reserved
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