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
 

NEXT ON FOOD24X

Aromatic Moroccan lamb

2015-05-27 10:23
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 

Instagram: #Food24_sa

 
 
/Food
 

Restaurants

 
Schreiner's Tea room in Cradock

Swing by for a cuppa and delicious tea time fare served with a small town charm.

  • Cafe Chic
    Hold onto your money, Chef Conrad is back. Lock up your food stocks and dont let your...
  • The Test Kitchen
    the test kitchen is an inspiration, motivation for me as a young chef-to-be goodluck!...
  • Hollywood
    Today I got to tuck into a delicious beans curry bunny chow from Hollywood Bunnies Ba...
 

Find a restaurant

 
 
 
 
There are new stories on the homepage. Click here to see them.