FRUIT CAKE – A recipe for all seasons
Fruit coke Should be made a few weeks before icing and kept well wrapped in greaseproof paper and foil to mature. Because of all its rich ingredients, this cake can keep moist for several months.
By Vivian Chemitai
Cake Specialist, Bakers Bounty
During my childhood I grew up with a dislike for the fruit cake, which I found hard and inedible l would pick out the dry fruits and munch them, finding not much use for the bread; even then I found this 3 time consuming task
At some point I decided to avoid the fruit cake altogether Until, as an adult, I discovered a moist type of fruit cake that tastes absolutely awesome. It’s rich brown color, spices and moist fruits add zing to the cake and make it a great encounter.
Ingredients
1 cup of margarine
3/4 cup of brown sugar
2 cups of self-raising flour
5 eggs
4 cups of mixed dried fruits
1/2 teaspoon of nutmeg
2 1/2 tbsp of brandy
*a mix of currants, raisins, mixed peel, sultanas, etc
Instructions
1. Pre-heat the oven to 140 degrees centigrade. Grease an 8 inch round baking tin and line the base and sides with grease proof paper and grease the paper
2. Place all ingredients in a large mixing bowl
3. Stir to combine, and then beat thoroughly with a wooden spoon for 3-6 minutes until well mixed
4. Spoon the mixture into the prepared tin and smooth the surface with the back of a wet meta! spoon. Make a slight Impression in the centre to help prevent the cake from doming.
5. Bake in the centre of the oven Baking time is 3-3 V? hours Test the cake about 30 minutes before the end of the baking time. If the cake browns too quickly, cover the top loosely with foil. To test if baked, cress lightly in the centre If the cake feels firm and when a skewer inserted in the centre comes out clean, it is done
6. Leave the cake to cool in the tin When completely cool, turn out of the tin. Hie lining paper car. be left on to help keep the cake moist.
At the minimum, a fruit cake should be made one week in advance to allow the flavours to develop and blend—a process called ‘maturing’ or ’ripening’. A longer storage time produces a more mature cake, with a greater depth of flavour—best of all, it makes a great gift.
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