Are you ready for a delicious dessert after your Christmas dinner? Let’s plan together and celebrate December in the corner.
Ingredients
Traditional Fruit Cake (mother recipe) – recipe ingredient variations appear in the notes section below
- 250 g unsalted butter
- 165 g (1 cup) soft dark brown sugar
- 5eggs| lightly beaten
- 2 tablespoons coffee essence
- 1 teaspoon vanilla essence
- 1 tablespoon molasses
- 1 tablespoon orange marmalade
- 1 tablespoon finely grated orange rind
- 1 kg (2.2lb) mixed dried fruit
- 300 g (10.5oz) glace fruit, chopped | cherries, apricots, use your favourite glace fruit
- 100 g (3.5oz) slivered almonds
- 300 g (2 cups) plain flour
- 75 g (½ cup) self-raising flour
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 65 ml (¼ cup) orange juice
- 125 ml (½ cup) brandy
- extra brandy for brushing
Instructions
Method for All Cake Variations
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Preheat oven 150°C/300°F.
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Line the base and sides of a 20cm/8 inch square or round cake tin with baking paper.
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Using a stand mixer or electric beaters beat butter (or margarine) and sugar until light and creamy.
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Gradually add eggs one at a time, beating thoroughly after each addition.
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Add the ingredients under the flavours section, essences, molasses, marmalade (or jam/juice), and rind. Beat until well combined.
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Add fruit ingredients for the variation of cake you are making and mix through.
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Using a large spoon fold through the sifted flour and spices alternatively with the liquid ingredients, juice and spirits. Mix until just combined and the mixture is almost smooth.
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Spoon the cake mixture evenly into the prepared cake tin.
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Sprinkle the top of the mixture with a little cold water and smooth the surface of the batter with your wet hands.
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Tap the tin gently on the kitchen bench top to settle the mixture.
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Wrap a double thickness of brown paper around the outside of the cake tin and secure with string.
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Bake for 3 – 3½ hours or when tested with a skewer it comes out clean.
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Once out of the oven brunch the top of the cake with extra brandy (if using). Wrap the cake (still in its tin) in a towel and allow to cool.
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Once the cake has cooled remove it from the tin and store it in an airtight container.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Prep Time: 45 min
Cook time: 3 hs
Serving: 36
source: bellyrumbles.com
