Stout Fruit Cake Food

STOUT FRUIT CAKE

Steps:

• 1 Place spread, mixed fruit, prunes, cherries, stevia and ⅔ cup (160ml) water in a large saucepan over medium-high heat. Cook, stirring occasionally, until spread is melted. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes to allow fruit to absorb some of the liquid. Remove from heat. Stir in bicarbonate of soda. Set aside to cool completely.
• Preheat oven to 150°C. Line a 6cm-deep, 20cm (base measurement) square cake tin with 3 layers of baking paper.
• Stir eggs into cooled fruit mixture. Stir in sifted flour, mixed spice, cocoa and stout until combined. Spoon mixture into prepared tin. Smooth top. Bake for 2 hours or until a small knife inserted into cake comes out clean.
• While still warm, wrap cake tin in foil and a clean tea towel. Place a wooden board on top of cake and turn upside down to cool completely in tin. Remove cake from pan and serve dusted with icing sugar.

CHOCOLATE STOUT CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
• Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
• For icing:
• Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
• Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

BEST EVER FRUIT CAKE

Steps:

• Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes
• Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3
• Grease and line with grease proof paper a 20 cm round cake tin
• Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well
• Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top.
• Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.