Melt and mix fruit cake desserts recipes
Ingredients
400g butter, chopped
2 x 375g packets dried mixed fruit
2 cups dried pitted dates, chopped
1 cup pitted prunes, chopped
1 cup glace cherries, halved
1 cup dried cranberries
2/3 cup brandy
1/3 cup orange and mandarin marmalade
2 tablespoons golden syrup
1 1/2 cups firmly packed brown sugar
1 teaspoon bicarbonate of soda
6 eggs, lightly beaten
3 cups plain flour
2/3 cup self-raising flour
1 tablespoon mixed spice
2/3 cup blanched almonds
Melt and mix fruit cake desserts recipes
Method
Step 1
Place butter, dried mixed fruit, dates, prunes, cherries, cranberries, brandy, marmalade, golden syrup and sugar in a large saucepan over medium heat. Cook, stirring, for 10 minutes or until butter has melted and sugar has dissolved. Simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir in bicarbonate of soda. Cool completely.
Step 2
Preheat oven to 150°C/130°C fan-forced. Grease two 7cm-deep, 22cm round (base) cake pans. Line bases and sides with 3 layers of baking paper. Stir egg into fruit mixture. Sift over flours and mixed spice. Stir to combine. Divide evenly into prepared pans. Level tops. Decorate with almonds.
Step 3
Bake for 2 hours 30 minutes (see tip) or until a small sharp knife inserted in centre of each cake comes out clean (cover with foil if over-browning). Wrap pans in foil. Turn onto a board (this ensures the top of the cake is flat). Cool completely. Remove cakes from pans. Serve.
Ingredients
400g butter, chopped
2 x 375g packets dried mixed fruit
2 cups dried pitted dates, chopped
1 cup pitted prunes, chopped
1 cup glace cherries, halved
1 cup dried cranberries
2/3 cup brandy
1/3 cup orange and mandarin marmalade
2 tablespoons golden syrup
1 1/2 cups firmly packed brown sugar
1 teaspoon bicarbonate of soda
6 eggs, lightly beaten
3 cups plain flour
2/3 cup self-raising flour
1 tablespoon mixed spice
2/3 cup blanched almonds
Melt and mix fruit cake desserts recipes
Method
Step 1
Place butter, dried mixed fruit, dates, prunes, cherries, cranberries, brandy, marmalade, golden syrup and sugar in a large saucepan over medium heat. Cook, stirring, for 10 minutes or until butter has melted and sugar has dissolved. Simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir in bicarbonate of soda. Cool completely.
Step 2
Preheat oven to 150°C/130°C fan-forced. Grease two 7cm-deep, 22cm round (base) cake pans. Line bases and sides with 3 layers of baking paper. Stir egg into fruit mixture. Sift over flours and mixed spice. Stir to combine. Divide evenly into prepared pans. Level tops. Decorate with almonds.
Step 3
Bake for 2 hours 30 minutes (see tip) or until a small sharp knife inserted in centre of each cake comes out clean (cover with foil if over-browning). Wrap pans in foil. Turn onto a board (this ensures the top of the cake is flat). Cool completely. Remove cakes from pans. Serve.
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