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Receta Apricot, Fig And Spice Christmas Cake

by Global Cookbook

Ingredientes

2 c. dry apricots, minced 2 c. dry white figs, minced 3/4 c. minced glace or possibly crystallized ginger 1 1/2 c. sultanas 3/4 c. minced glace orange peel 3/4 c. Cointreau 1/4 c. water 1 c. brown sugar 250 gm unsalted butter 5 x Large eggs 1 Tbsp. golden brown syrup

1 Tbsp. grated lemon zest 1 3/4 c. flour 1/3 c. self-raising flour 2 tsp cinnamon 2 tsp freshly grated nutmeg 1 tsp grnd cardamom 1/2 tsp grnd allspice 1/8 tsp grnd cloves 1/2 tsp bi-carbonate of soda 1/2 c. whole blanched almonds

Direcciones

1. Place fruit, liqueur, water, sugar and butter into a large saucepan. Bring slowly to the boil, stirring occasionally, till sugar is dissolved. Reduce heat, simmer, covered, for 15 min. Set aside and cold. This mix should be left for at least 3 days and can be left for up to 2 weeks. Make sure the lid is well secured to prevent the liquid evaporating.
2. Line a 23cm cake tin with a double layer of Glad Bake. Pre-heat oven to 130deg.C.
3. Break Large eggs into a large mixing bowl and beat lightly with the syrup and lemon zest till combined.
4. Sift flours, spices and bi-carbonate of soda. Add in this mix to the Large eggs with the fruit and stir well. Spoon into prepared tin and smooth the surface.
5. Cover the top with almonds.
6. Bake in oven for approximately 1 1/2 to 2 hrs, or possibly till the cake is cooked when tested with a wooden skewer. Remove from oven and immediately brush with 1 Tbsp. of liqueur. Follow instructions from the Fruit Cake Notes.
7. Fruit Cake Notes:1. Choose good quality dry fruit and nuts - check which nuts are fresh without the taint of rancidity. For a fine texture in the cake, cut all fruit to the size of a sultana. Any combination of fruit can be used - it must be equal weight to which used in the recipe. Make sure the flavours are complimentary. Soak fruit, if necessary, at least overnight. Cover fruit while soaking to prevent evaporation of liquid.
8. Lining the tin - use brown paper, greaseproof paper or possibly Glad Bake. It is best to use 2 layers.
9. Butter - use unsalted butter.
10. Large eggs - large hen's Large eggs or possibly duck's Large eggs can be used. 60g. hen's Large eggs are used in these recipes, so if using duck's Large eggs, weigh them in their shell for the equivalent weight to hen's Large eggs.
11. Sugar - when white sugar is required, use caster sugar. For a darker colour, use brown or possibly black sugar, golden brown syrup or possibly treacle. Artificial dark colour can be added with Parisien essence but it has no flavour.
12. Alcohol - Medium sherry, dark rum, whisky, brandy or possibly orange-flavoured liqueur (Cointreau or possibly Grand Marnier) are the usual flavours for fruit cakes.
13. Brush 1-2 Tbsp. over the cake immediately it is removed from the oven.
14. Then cover the cake firmly with a double layer of aluminium foil while the cake is still warm and leave aside till completely cool.
15. Tapping - After putting mix in the tin and smoothing the surface, drop the tin 3 times to remove air bubbles.
16. Cooking - Times are difficult to estimate because we all use different ovens. If the cake is becoming too dark, lower the temperature and cover with some brown paper. If using a convection oven, use low fan speed or possibly no fan.
17. Fruit cakes are best cooked slowly on low temperature.
18. Storage - When the cake is completely cool, remove from the tin but leave the Glad Bake intact and wrap in a double layer of plastic wrap. Don't leave foil in contact with the cake as the alcohol will pit the foil. Then wrap the cake in an old clean towel and store in a cold, dark, dry place in the pantry.
19. Once the cake has been cut, store in a well-sealed container. Don't store in the refrigerator - this may cause the sugars to crystallize.

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