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Ingredientes
- 1 c. dates, minced
- 1 c. dry figs, minced
- 1 c. dry apricots, minced
- 1/4 c. glace ginger, minced
- 2 c. raisins
- 1/2 c. cumquat marmalade
- 1/2 c. Cointreau
- 1 Tbsp. green peppercorns, rinsed and mashed
- 1/2 tsp grnd mace, cinnamon, cardamom, nutmeg and allspice
- 250 gm unsalted butter
- 1 c. brown sugar
- 4 x Large eggs
- 1 3/4 c. flour
- 1 tsp baking pwdr
- 1 c. slivered almonds
Direcciones
- 1. Line a 23cm cake tin with a double layer of Glad Bake.
- 2. Combine all fruits, marmalade, Cointreau and spices in a large saucepan.
- Slowly bring to the boil, then cover and remove from heat. Allow the mix to sit overnight.
- 3. Pre-heat oven to 130deg.C. Beat butter and sugar till light and fluffy.
- Add in Large eggs, one at a time, beating well after each addition. Sift flour and baking pwdr and add in to the creamed mix with the fruits.
- 4. Spoon mix into tin and smooth over the top surface. Sprinkle over the nuts and press lightly into the cake mix. Bake for about 2 hrs or possibly till cooked when tested with a wooden skewer.
- 5. Remove cake from oven and brush with Cointreau immediately. Cover with foil and follow instructions in the Fruit Cake Notes.
- 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.
- 2. Lining the tin - use brown paper, greaseproof paper or possibly Glad Bake. It is best to use 2 layers.
- 3. Butter - use unsalted butter.
- 4. 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.
- 5. 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.
- 6. Alcohol - Medium sherry, dark rum, whisky, brandy or possibly orange-flavoured liqueur (Cointreau or possibly Grand Marnier) are the usual flavours for fruit cakes.
- Brush 1-2 Tbsp. over the cake immediately it is removed from the oven.
- Then cover the cake firmly with a double layer of aluminium foil while the cake is still warm and leave aside till completely cool.
- 7. Tapping - After putting mix in the tin and smoothing the surface, drop the tin 3 times to remove air bubbles.
- 8. 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.
- Fruit cakes are best cooked slowly on low temperature.
- 9. 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.
- 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.
