foolproof FruitCake
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foolproof FruitCake
flibsey Wed Dec 28, 2011 10:39 pm
2lb mixed fruit
1/2pint cider
zest 1 lemon
zest 1 orange
juice of both citrus fruits
6oz nuts
8oz marge
8oz sugar
8oz plain flour
4 eggs
1tbsp mixed spice
6tbsp spirit
to begin with, cut all fruit and nuts to the size of a raisin. put the fruit in a pan (not the nuts) with the cider and heat for 15 mins. allow to cool and drain cider off, but keep it just in case.
cream fat and sugar
add zest
add eggs and mix well. it will look really scarily like it's gone wrong but don't panic.
sieve flour and spice together and fold into the egg mixture. fold in fruit and nuts and add juice until it hits a dropping consistency. fairly wet, coating all the fruit.
take a 20-30cm springform or loose bottom tin. grease with a little oil. this is to make the paper stick better
line with two layers of greaseproof; although I use baking parchment. I have no idea why, I just do. use a little marge as glueif it's being uncooperative.
wrap the tin in newspaper and tie with a non-plastic string or yarn, I keep a ball of "dishcloth cotton" around for practising crochet patterns so I just use this, but you can use string.
lay another 2 layers of newspaper on a flat baking tray. if your tray has a lip, just make sure your cake tin will sit flat in it.
put the prepared cake tin on his, and pour in cake mixture.
smooth with a wet hand ad make a slight indentation in the middle so it rises evenly.
cook at 150 deg C for 3-4 hours. check it after 2 though, if it's getting too dark, cover with foil.
tips:
when you take it out of the oven, !!!!! immediately and pour over spirit. I used a mixture of cointreau and drambuie but my mum swears by plain old whiskey.
leave it in the tin to cool. this can take overnight.
1/2pint cider
zest 1 lemon
zest 1 orange
juice of both citrus fruits
6oz nuts
8oz marge
8oz sugar
8oz plain flour
4 eggs
1tbsp mixed spice
6tbsp spirit
to begin with, cut all fruit and nuts to the size of a raisin. put the fruit in a pan (not the nuts) with the cider and heat for 15 mins. allow to cool and drain cider off, but keep it just in case.
cream fat and sugar
add zest
add eggs and mix well. it will look really scarily like it's gone wrong but don't panic.
sieve flour and spice together and fold into the egg mixture. fold in fruit and nuts and add juice until it hits a dropping consistency. fairly wet, coating all the fruit.
take a 20-30cm springform or loose bottom tin. grease with a little oil. this is to make the paper stick better
line with two layers of greaseproof; although I use baking parchment. I have no idea why, I just do. use a little marge as glueif it's being uncooperative.
wrap the tin in newspaper and tie with a non-plastic string or yarn, I keep a ball of "dishcloth cotton" around for practising crochet patterns so I just use this, but you can use string.
lay another 2 layers of newspaper on a flat baking tray. if your tray has a lip, just make sure your cake tin will sit flat in it.
put the prepared cake tin on his, and pour in cake mixture.
smooth with a wet hand ad make a slight indentation in the middle so it rises evenly.
cook at 150 deg C for 3-4 hours. check it after 2 though, if it's getting too dark, cover with foil.
tips:
when you take it out of the oven, !!!!! immediately and pour over spirit. I used a mixture of cointreau and drambuie but my mum swears by plain old whiskey.
leave it in the tin to cool. this can take overnight.
flibsey- Posts : 506
Join date : 2011-09-02
Age : 41
Location : Basildon, Essex
TP- Posts : 1577
Join date : 2011-08-18
Age : 56
Location : at home!
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