viernes, 14 de agosto de 2009
Fruity Fruit Cake
This is a wonderful recipe, once baked you have to get this cake "drunk" by piercing all over the cake with a cocktail stick and pouring over some whisky or brandy, do this every four days, keep it wrapped in tin foil and in a metal or airtight container and your cake will keep drunk, moist and delicious for up to two months. The good thing about this recipe is that you can eat it warm straight from the oven, and you don't have to be so precise with the quantities, you can put more or less fruit, add pineapple, etc, as long as the skewer comes away clean after its baked, you will end up with a delicious fruit and easy to make fruit cake that is not heavy. And you can use it as a Christmas cake. For this and once is completely drunk you will have to cover it in marzipan and icing.
You will need a 18cm square or 20cm round cake tin.
340g dried fruit (whatever you fancy)
170 brown sugar
1 tsp bicarbonate of soda
half teaspoon mixed spice
1 teaspoon ground cinnamon
2 eggs, beaten
120 g plain flour
120g raising flour
pinch of salt
Preheat oven to 180 degrees. Line and grease the cake tin. Put the butter, sugar, fruit, water, bicarbonate of soda, cinnamon and mixed spice in a saucepan over a moderate heat. Bring to the boil and simmer for 2 or 3 minutes. Transfer to a bog bowl and let it cool down. Add the eggs, flour and salt, mix and pour into the prepared tin. Bake for and hour and a quarter, if you see the top is browning, while baking it, cover it wth foil. THe cake is ready when a skewer comes out clean, leave to cool on a wire rack.
I assure you than after some days, this cake will taste even etter, and it will be moist, well-matured, succulent and delicious.