Festive Fruitcake

A traditional dish for the holidays.
 
fruitcake

Recipe from: 11/1/2005 12:00:00 AM
Preparation time: 45
Cooking time: 105
 
 

Ingredients

 
  • 1
    kg
    mixed cake fruit
  • 425
    g
    sugar
  • 15
    ml
    bicarbonate of soda
  • 360
    ml
    butter
  • 4
    extra-large eggs
  • 760
    g
    cake flour
  • 1
    pinch
    pinch of salt
  • 15
    ml
    baking powder
  • 20
    ml
    dried mixed spice
  • 100
    g
    pecan nuts
  • 200
    g
    red glacé cherries
  • 6
    pieces
    glacé fruit, extra cherries and nuts, to decorate
  • 75
    ml
    brandy
Servings: Change Serving
 
 

Method

 
Oven temperature: 165°C

1. Grease and line two 24 x 10cm loaf tins and one 18cm round baking tin. Cut two cardboard boxes so that they will fit onto the oven shelf. Old wine or vegetable boxes work well.

2. Place the fruit, sugar, bicarbonate of soda, butter and 500ml water in a large pot. Bring to the boil over a medium to high heat. Once the mixture begins to bubble, simmer for exactly 20 minutes. Reduce the heat, if necessary, so that the mixture simmers gently without boiling over. Stir occasionally.

3. Remove the fruit mixture from the heat after 20 minutes and set aside to cool. While the mixture is cooling, set out the nuts and cherries. Reserve the better- looking ones for decorating the top of the cake. Beat the eggs and set aside. Sift the fl our, salt, baking powder and mixed spice.

4. Stir the eggs into the fruit mixture. Stir the dry ingredients into the fruit mixture until well combined.

5. Spoon the mixture into the tins until they are half-full. Put a layer of nuts and cherries into each tin, then top up with the remaining cake mixture. If you are not going to be icing the cakes, decorate the tops with the glacé fruit and the extra cherries and nuts.

6. Put the cake tins into one or two cardboard boxes. Cover the boxes with a layer of brown paper and place in the middle of a preheated oven. Bake for 45 minutes. Remove the covering and bake for a further 30 mintues. Remove the tins from the boxes and bake for a further 30 minutes or until a skewer comes out clean. Remove from the oven and allow to cool slightly, then drizzle each cake with brandy. Leave to cool completely and wrap tightly in aluminium foil. Sprinkle each cake with 15ml brandy every two to three weeks until Christmas. Makes three cakes.

 

Read more on: starch  |  bake
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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