FRUIT CAKE Usually, fruitcake is a mixture of fruits and nuts with sufficient batter of Maida to hold them together. It should be wrapped with silver paper or aluminum foil to keep for long time. If you don’t like some fruits, you can replace with yours favorites. INGREDIENTS: 1 cup (200 grams) unsalted butter 1/2 cup (100 grams) light brown sugar 1/2 cup (100 grams) dark brown sugar 3-4 large eggs 3 tablespoons brandy plus extra for brushing the cake Juice and zest (outer orange skin) of one orange Zest (outer yellow skin) of one ripe lemon 3/4 cup (60 grams) ground almonds 1 cup (100 grams) chopped walnuts & almonds. 650 grams of a mixture of dried fruits candied and chopped mixed peel, and cherries. 3/4 pound (340 grams) of a mixture of raisins, currants, dried cranberries and/or cherries 250 grams maida (all-purpose flour). 1 teaspoon baking powder 1/4 teaspoon salt METHOD: Butter a Pan (with a removable bottom) with a nonstick vegetable spray. Line the bottom of the pan with buttered paper. Also line the sides of the pan with a strip of buttered paper. Preheat oven to 320 degrees F. In the mixer, beat the butter and sugars until light and fluffy. Add the eggs, one by one, beating well after each addition. Add the brandy, juice and zest of the orange, and zest of the lemon. Then fold in the ground almonds, chopped nuts, and all the dried and candied fruits. In a separate bowl, beat together the flour, salt, and baking powder and fold this into the cake batter. Beat the batter into the prepared pan bake in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees and continue to bake the cake for another 1 hour 30 minutes. Remove the cake from the oven and place on a wire stand to cool completely. Brush with a little brandy. Wrap the cake thoroughly with silver paper and keep in a cake tin. One can keep this cake long time. Fruitcake-Making Tips Line the bottom and sides of the pan with foil to stop it from overbrowning. Keep extra foil so that it will be easier to remove the cake. When baking, put the fruitcake pan in a baking pan half-filled with water to prevent burning around the edges. For durability, cover the linen and foil wrapped fruitcake in a tin filled with crushed sugar.
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