This is one of my family's favorite fruit cake snack and sometimes I would bring this along during my camping and mountain climbing trips. This fruit cake can be stored frozen for a long time and just before eating you should slice it and brought to thaw at room temperature for about half and hour before serving.
Fruit Cake Recipe
1kg mixed cherries fruits
250g cashew nuts, split into halves
150g strawberry jam
2 tbsp honey
250g rum
Combine the above in a basin with cover and allow to macerate for 7 days. Stir the mixture well every day. On the day when the well macerated fruits and nuts mixture are to be used, add 50g plain flour.
Beat the below ingredients till well combined, pale and light. Add egg yolks one at a time, beating well after each addition.
250g butter
125g soft brown sugar
1/2 tbsp treacle
2 tsp vanilla essence
5 egg yolks
Combine and sift:
175g plain flour
75g self-raising flour
1 1/2 tsp mixed spice
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
Beat till soft peaks form:
5 egg whites
1/4 tsp salt
50g Castor sugar
Add creamed mixture (butter/brown sugar/ egg yolks) into the fruits mixture in the basin using hand. Fold in sifted flour and mix evenly. Lastly fold in the the soft peaks egg whites and mix thoroughly
Line the 5 tins (3" x 7") with 2 layers of grease proof paper. Wrap the outside of the tin with aluminum foil to prevent cracking. For easy storing use small rectangle tins otherwise 22cm square cake tin can be used.
Turn mixture into the prepared tins and level up evenly and then bake in a preheated oven at 150 degrees C for 1 hour 20 minutes or until a wooded skewer inserted in the center of the cake comes out clean.
Turn cake out from tin, remove the lining paper then wrap with fresh grease proof paper and lined with aluminum foil. Store cake in cool place to mature (at least 2 to 4 weeks). This cake can be kept up to a few years in the freezer. Cut fruit cake while it is frozen hard otherwise the fruits and nuts will break easily. One 3" x 7" loaf will weight more than 510g (RM$20). Enjoy it with hot tea or coffee.
Have fun and be happy! ♥
Tuesday, August 14, 2007
Fruit Cakes
Posted by K.C. Wong at 12:20 PM
Labels: Fruit Cakes
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment