Rich Fruit Wedding Cake Food

RICH FRUIT CAKE

Steps:

• Place the currants, sultanas and raisins in a bowl. Heat the wine or sherry until it just starts to bubble around the edge of the pan, then pour over the fruit. Cover and allow to stand overnight.
• Grease and line a 23cm round or a 20cm square deep cake tin. Preheat the oven to 160°C/150°fan/gas mark 3.
• Beat the butter and sugar together until pale and fluffy Make sure you beat out any lumps in the sugar. Gradually beat in the eggs, beating well after each addition. Next beat in the treacle.
• Sift the flour and mixed spice into the bowl and fold in.
• Add the soaked fruit, almonds, cherries, peel and lemon or orange zest and mix well.
• Spoon into the prepared tin and level the top, then make a slight dip in the middle.
• Bake for 1 hour, then reduce the oven temperature to 140°C/130°C fan/gas mark 1 and cook for a further 1-2 hours or until a skewer inserted into the centre comes out clean.

TRADITIONAL BRITISH RICH FRUITCAKE RECIPE

Steps:

• Gather the ingredients.
• The day before baking, place the dried fruits in a large bowl. Add the tea and stir well. Cover and let sit at room temperature overnight.
• Position a rack in the center of the oven and heat to 325 F/170 C/Gas Mark 3. Line the bottom and sides of a greased 8 x 3-inch round cake pan with parchment paper.
• Place the butter and sugar in a large bowl.
• Using an electric hand whisk or fork, cream the butter and the sugar until the mixture is light, smooth, and creamy.
• Beat 1 egg into the creamed butter, then beat in 1/4 of the flour. Repeat until all the eggs and flour are used. Add the treacle, brandy, nutmeg, and lemon juice. Stir gently using a spoon or spatula. Stir in the baking powder.
• Drain the dried fruits and add to a separate large bowl with the ground almonds , glacé cherries, and candied peel. Stir well to combine. Add the fruit mixture to the cake mixture, folding gently, until all the fruits are incorporated into the mixture. Fold gently so as not to "flatten" the cake mixture.
• Spoon the mixture into the prepared cake pan and gently smooth and level the surface.
• Bake for 2 to 2 1/2 hours or until dark golden brown and a cake tester comes out clean. Remove to a rack and let cool, about 40 minutes.
• Remove from the cake pan and place on the rack to cool completely before serving.

RICH DARK FRUITCAKE

Steps:

• Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
• Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
• Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
• Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
• Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
• Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.