RICH FRUIT CAKE
A rich fruit cake that is ideal for a traditional Christmas cake, or any special occasion where a good quality fruit cake is required.
Provided by Jacqueline Bellefontaine
Categories Afternoon tea Cake
Time 3h40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 326 kcal, Carbohydrate 56 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 91 mg, Fiber 3 g, Sugar 32 g, ServingSize 1 serving
RICH FRUITCAKE
This fruitcake slices into 50-80 small pieces if you use it for a wedding or christening. It's delicious eaten straight away, or poked with a few holes and fed with brandy
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 3h20m
Number Of Ingredients 16
Steps:
- The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak up the alcohol.
- Heat oven to 160C/140C fan/gas 3. Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string.
- Sift the flour, spices, cocoa powder and ½ tsp salt together. Mix a third of this mixture into the soaked fruit. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Fold in half the remaining flour mixture. Once mixed, fold in the fruit mixture followed by the remaining flour mixture.
- Spoon into the prepared tin, smoothing the top with a palette knife. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. When a skewer inserted into the centre comes out clean, it's ready.
- Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three months.
Nutrition Facts : Calories 180 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
QUICK AND EASY BRITISH FRUITCAKE
A quick and easy fruit cake for tea time that tastes best fresh out of the oven. You can use any mixed dried fruit you like, including cherries. [Recipe originally submitted to Allrecipes.co.uk]
Provided by Tessaann
Categories World Cuisine Recipes European UK and Ireland English
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
- Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
- Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 56.1 g, Cholesterol 54.5 mg, Fat 12.7 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 7.7 g, Sodium 367.6 mg, Sugar 17.9 g
RICH DARK FRUITCAKE 1970
This looks long but is simple...it's the best tasting fruitcake I have ever had and made. It originally came from Edith Adam's Homemakers Magazine in 1970.
Provided by andypandy
Categories Dessert
Time 4h25m
Yield 4 cakes
Number Of Ingredients 18
Steps:
- Baking times and pan sizes-- 4 x 4 pan takes 1 1/2 hours 6 x 6 pan takes 3 hours 8 x 8 pan takes 4 1/2 hours Preheat oven 275 degrees F.
- Line cake pan set plus one extra with three layers brown greased paper.
- Grease sides next to the batter.
- Place a small dish of water in bottom of oven for steam and moisture.
- Test by touching finger in centre of cake, if no dent press harder.
- Cake should be firm to touch or slightly springy.
- Method: Prepare almonds, soak overnight in the orange juice.
- Prepare fruit, and soak overnight in the grape juice, sprinkle a little flour over the fruit.
- Next Day-- cream butter at room temperature but not too soft.
- Add white sugar gradually creaming until no grains are felt between fingertips.
- Beat in the beaten egg yolks.
- Blend well.
- ALL STEPS MUST BE FOLLOWED AS GIVEN TO PREVENT BUTTER FROM OOZING OUT DURING BAKING.
- Stir in the grape jelly and the melted cooled chocolate.
- Blend in the flour, and baking powder.
- Add the fruits in small amounts at a time, mixing well.
- Add almonds, and pecans.
- Fold in lastly the stiff beaten egg whites-- Pour into prepared pans and bake.
Nutrition Facts : Calories 5681.6, Fat 223.4, SaturatedFat 74.8, Cholesterol 742, Sodium 1504.3, Carbohydrate 924.1, Fiber 45.5, Sugar 695.7, Protein 71.6
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