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    Thursday, December 17, 2015

    Christmas fruit cake recipe

    Christmas fruit cake recipe


     600g sultanas
     400g raisins
     200g currants
     100g glace cherries, quartered
     100g glace orange slices, finely chopped
     80g glace ginger, finely chopped
     290ml brandy
     1 1/2 cups plain flour
     1/2 cup self-raising flour
     2 teaspoons mixed spice
     1 teaspoon ground ginger
     250g butter, softened
     1 cup dark brown sugar
     4 eggs, at room temperature
     2 tablespoons orange marmalade
     Pure icing sugar, to serve

    Christmas fruit cake recipe


    Step 1
    Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.

    Step 2
    Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.

    Step 3
    Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.

    Step 4
    Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.

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     This topic brought to you from taste.com
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    Item Reviewed: Christmas fruit cake recipe Rating: 5 Reviewed By: Mrs. Chef
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