CF 3/60 Easy Festive Fruit Cake

2014-12-26
  • Servings : 20
  • Prep Time : 30m
  • Cook Time : 1:30 h
  • Ready In : 2:0 h

Ingredients

200g Butter cubed/chopped

200g Soft Brown sugar

200g self raising flour

4 large eggs well beaten

1kg Mixed dried fruit and chopped nuts of your choice

50g almond meal

1 level tablespoon mixed spice/cinnamon

1 tablespoon treacle/or honey/ or golden syrup

1 cup fresh orange juice

the rind of one orange and one lemon (optional)

1/2 cup (125 ml) brandy or juice

30g almond flakes (optional)

extra almonds for decoration (see variation)

20 cm square or 22 cm round tin greased and lined

Method

In a bowl add all the dried fruit excluding nuts, add the brandy or juice and stir then let the ingredients soak overnight. Stir whenever  you can to evenly soak the fruit. The following day place the orange juice in a large sauce pan with butter and stir on medium to low heat till the butter melts.  Add the syrup and the soaked fruit and stir to combine well. Remove from the heat to cool slightly. In the meantime preheat the electric oven to 150 degrees for 10 minutes.

Add the beaten egg to the fruit mixture and stir till well mixed. Sift the flour into the mixture then add the remaining ingredients except the almond flakes. Stir till the flour and the ingredients get incorporated well. Place this mixture into the baking tin and level it then make a slight hollow in the centre to allow it to rise evenly. If you choose to, use almond flakes to sprinkle them on top of the cake evenly or simply lay it in a pattern of your choice. Bake in the centre of the preheated oven for 60 to 90 minutes. After one hour check to see if the cake has leveled out and looks dry. If so then insert a thin skewer in the centre of the cake, if the skewer comes out clean then it is ready for removal. If the skewer comes out with mixture on it the cake is not yet ready so leave it in the oven and repeat the skewer test later until it comes out clean. Leave the cake to cool in the tin for 10 minutes before inverting it on to a cooling rack to cool completely. Coat it with icing or decorate as preferred (see my variation) then serve up whole or in slices.

Variations and My Story

To keep the cake moist store it in an airtight container. When presenting the cakes you could tie a ribbon around the big cake or simply use the same icing method as described  in Mini Pudding (2/60) and spread it around the sides of the cake as shown and on top of cup cakes as shown and then place my mini puddings with icing dabbed on their bases in order to secure then onto the top of the cake as shown before dusting with additional icing sugar.  The edges of the cake shown is simply thin strips of blanched almonds coated with some green colouring and use it as desired. This cake can be made in advance and iced at the last minute because the icing will not stay white for a long as it absorbs moisture and goes darker. If you want long lasting whiteness you could use Royal or other forms of icing. For a richer  and even more moist cake I recommend that before icing you should prick the top of the cake with holes using tooth pick and pour brandy/whisky/sherry/port one tablespoon at a time until soaked-in. This process can be repeated a few times over several weeks before actually icing the cake if preferred. Alternative nuts  could be; hazelnuts, almonds and walnuts.  Individual iced cakes as pictured are a great way to share a gift for someone. Don’t forget there are plenty of colourful glace cherries that you could use to celebrate an occasion.

3rd one of my campaign recipe enjoy!  3/60  https://www.indiegogo.com/projects/6-north/x/9429726#home

 

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