Rich Christmas Fruitcake



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A very very rich fruitcake...perfect for Christmas, just remember, the longer it sits in the tin, the tastier it will be.

Ingredients:

Yield:
8
inch cake
Units: US | Metric

Directions:


  1. 1
    The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen!
  2. 2
    pre-heat oven to 275ºF/140ºC.
  3. 3
    Grease and line with greaseproof paper an 8 inch/20cm round cake tin.
  4. 4
    Sift the flour salt and spices into a large mixing bowl.
  5. 5
    In a separate bowl cream the butter and sugar together until the mixtures fluffy.
  6. 6
    Beat the eggs and add them a little at a time.
  7. 7
    Fold in the flour and spices.
  8. 8
    Stir in the fruit that has been soaking along with any excess liquid.
  9. 9
    Mix in the treacle.
  10. 10
    Spoon into the cake tin and spread out evenly.
  11. 11
    Cover the cake with a double square of greaseproof paper with a small hole in the top.
  12. 12
    Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.
  13. 13
    When the cake is cold wrap in double greaseproof paper and store in an airtight tin.
  14. 14
    Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glacè cherry syrup.
  15. 15
    First poke little holes in the cake with a knitting needle or a skewer.
  16. 16
    Come Christmas you will have a very very rich fruit cake.
  17. 17
    Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!

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