to make a rich fruit cake

7/30/2019 To Make a Rich Fruit Cake

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TO MAKE A RICH FRUIT CAKE

1 Grease and line the cake tin for the size of cake you wish to make, using a double thickness of

greaseproof paper. Tie a double band of brown paper round the outside.

2 Prepare the ingredients for the appropriate size of cake. Wash and dry all the fruit, if necessary, chopping any

over-large pieces, and mix well together in a large bowl. Add the f laked almonds. Sift flour and spices into another

bowl with a pinch of salt.

3 Put the butter, sugar and lemon rind into a bowl and cream together until pale and fluffy. Add the beaten

eggs gradually, beating well.

4 Gradually fold the flour lightly into the mixture with a metal spoon, then fold in the brandy. Finally fold in the

fruit and nuts.

5 Turn the mixture into the prepare tin, spreading it evenly and making sure there are no air pockets. Make a

hollow in the centre to ensure an even surface when cooked.

6 Stand the tin on newspaper or brown paper in the oven. Bake at 150C (130C fan) mark 2 for time in chart

until a skewer inserted in the centre comes out clean. Cover with greaseproof paper after about 1 hours

7 When cooked, leave the cake to cool in the tin before turning out on to a wire rack. Prick the top all over with

a fine skewer and slowly pour 30-45ml (2-3 tbsp) brandy over it.

8 Wrap the cake in a double thickness of greaseproof paper and place in an airtight tin or wrap with foil and store

in a cool place.

CAKE TIN SIZES

12cm (5in) SQUARE or 15cm (6in) ROUND

Time (approx): 2-3hr

Weight when cooked: 1.1kg (2lb)

Almond paste required: 350g (12oz)

Royal icing required: 450g (1lb)

225g (8oz) currants; 125g (4oz)each of sultanas and raisins; 50g (2oz) glace cherries; 25g (1oz)each of

mixed peel and flaked almonds; a little lemon zest; 175g (6oz) plain flour; tsp each of mixed spice and

cinnamon; 150g (5oz)each of softened butter and soft brown sugar; 2 medium eggs, beaten; 1tbsp

brandy


Time (approx): 3hr


Almond paste required: 450g (1lb)

Royal icing required: 550g (11/4lb)

350g (12oz) currants; 125g (4oz) each of sultanas and raisins; 75g (3oz) glace cherries; 50g (2oz) each of mixed

peel and flaked almonds; a little lemon zest; 200g (7oz) plain flour; tsp each mixed spice and cinnamon; 175g(6oz) softened butter and soft brown sugar; 3 medium eggs, beaten; 1tbsp brandy


Time (approx): 3 hr




450g (1lb) currants; 200g (7oz) each of sultanas and raisins; 150g (5oz) glace cherries; 75g (3oz) each of mixed

peel and flaked almonds; a little lemon zest; 350g (12oz) plain flour; tsp each of mixed spice and cinnamon;

275g (10oz) each of softened butter and soft brown sugar; 5 medium eggs, beaten; 1-2tbsp brandy

20cm (8in) SQUARE or 23cm (9in) ROUNDTime (approx): 4hr


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625g (1lb 6oz) currants; 225g (8oz) each of sultanas and raisins; 175g (6oz) glace cherries; 125g (4oz) each of

mixed peel and flaked almonds; zest lemon; 400g (14oz) plain flour; 1tsp each of mixed spice and cinnamon;

350g (12oz) softened butter and soft brown sugar; 6 medium eggs, beaten; 2tbsp brandy


Time (approx): 6hr

Weight when cooked: 4 kg (9lb)


Royal icing required: 1kg (2lb)

775g (1lb 12oz) currants; 375g (13oz) each of sultanas and raisins; 250g (9oz) glace cherries; 150g (5oz)

each of mixed peel and flaked almonds; zest lemon; 600g (1lb 5oz) plain flour; 1tsp each of mixed spice

and cinnamon; 500g (1lb 2oz) each of softened butter and soft brown sugar; 9 medium eggs, beaten; 2-

3tbsp brandy


Time (approx): 7hr


Almond paste required: 1kg (2lb)

Royal icing required: 1.1kg (2lb)

1.1kg (2lb 8oz) currants; 400g (14oz) each of sultanas and raisins; 275g (10oz) glace cherries; 200g (7oz) each of

mixed peel and flaked almonds; zest lemon; 700g (1lb 8oz) plain flour; 2tsp each of mixed spice and cinnamon;

600g (1lb 5oz) each of softened butter and soft brown sugar; 11 medium eggs, beaten; 3tbsp brandy


Time (approx): 8hr


Almond paste required: 1.1kg (2lb)


1.5kg (3lb 2oz) currants; 525g (1lb 3oz) each of sultanas and raisins; 350g (12oz) glace cherries; 250g (9oz) each

of mixed peel and flaked almonds; zest lemon; 825g (1lb 13oz) plain flour; 2tsp each of mixed spice and

cinnamon; 800g (1lb 12oz) of softened butter and soft brown sugar; 14 medium eggs, beaten; 4tbsp brandy

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Time (approx): 8hr

Weight when cooked: 7.7 kg (17lb)Almond paste required: 1.4kg (3lb)


1.7kg (3lb 12oz) currants; 625g (1lb 6oz) each of sultanas and raisins; 425g (15oz) glace cherries; 275g (10oz)

each of mixed peel and flaked almonds; zest 1 lemon; 1kg (2lb 6oz) plain flour; 2tsp each of mixed spice and

cinnamon; 950g (2lb 2oz) each of softened butter and soft brown sugar; 17 medium eggs, beaten; 6tbsp brandy

Note: When baking large cakes, 25cm (10in) and upwards, it is advisable to reduce the oven heat to 130C

(110C fan) mark 1 after two-thirds of the cooking time

The amounts of Almond Paste quoted in this chart will give a thin covering. The quantities of Royal Icing should

be enough for two coats. If using ready-to-roll fondant icing, use the quantities suggested for Royal Icing as a

rough guide.


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White fruit cake

Ingredients

195 g candied pineapple chunks 510 g golden raisins 295 g candied cherries 170 g dried currants 65 g candied orange peel 65 g candied citron peel 140 ml orange juice 530 g butter 560 g confectioners' sugar 9-1/4 eggs, separated 505 g pecans, chopped 440 g sifted all-purpose flour

DirectionsThis recipe's Ingredients were scaled to yield a new amount. The directions below still refer to theoriginal recipe yield of 3 loaves fruit cake.

1. Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak inorange juice overnight.

2. Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inchloaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.

3. In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, andpecans. Mix in sifted flour.

4. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.5. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.Time is of the Essence

The key to decadent fruitcakes is allowing enough time for the flavors to blend, or ripen--both beforeand after baking. Some bakers in the Caribbean begin soaking fruit in rum for many months in advance.

For most recipes, a full month of ripening is a necessity. You can always store it longer than a reciperequires, but don't shorten the aging time.

Ideally, take several days to make your cake or cakes. Chop the nuts and fruits, cover with liquor and/orfruit juice, and let the mixture stand, covered, for two or three days. Then make the batter and bakeyour cakes.

Cool cakes thoroughly after baking. Use a toothpick or skewer to poke holes in the cake, and sprinklewith brandy or rum if desired. Wrap in liquor-dampened cheesecloth, and store in airtight containers in acool, dark place. The fridge is fine, but don't transfer cakes to the freezer until the flavors have ripenedand mellowed.

Check the cakes once a week. Brush the cakes with more liquor, if necessary, and then rewrap them inthe damp cloth.

As You Like It

A recipe is only a guide. Feel free to substitute other types of candied or dried fruit and nuts; just be sure

that the weight of the fruit and nuts you choose equals that of the original recipe. Dried fruits cooked injuice or wine until they're plump can take the place of candied fruits; home-candied fruits are far more

flavorful than the store-bought variety.


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A Long Day's Bake

Always bake fruitcakes slowly, at a low temperature--between 275 to 325 degrees F (135 to 165 degrees

C). The cakes are dense with fruit that will release liquid during baking.

Prepare your pans by greasing and flouring them or by lining them with greased parchment paper. Whenthe cake batter is ready, spoon it into the prepared pans, and tap the pans on the work surface to popany air bubbles. Arrange pecan halves, whole almonds, candied cherries, or other fruit decoratively onthe cake.

Place cake pans on center oven rack; pans should not be touching each other. You may wish to coverfruitcakes with aluminum foil for the last half hour of baking.

With such a long baking time and with so many varieties of fruitcake, color alone won't indicate when thecake is done. Test for doneness by poking a skewer or a toothpick near the center of the cake. It shouldcome out clean.

Ingredients

465 g chopped dried mixed fruit 250 g roughly chopped glace cherries 90 g candied mixed citrus peel 90 g chopped walnuts 450 g white sugar 255 g butter 355 ml milk 3 g mixed spice 3 g baking soda 500 g sifted self-rising flour 3 eggs

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to theoriginal recipe yield of 1 - 8 inch cake.

1. Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment paper.2. In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice,

and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature.

3. Stir in flour and eggs. Pour into the prepared pan. Wrap outside of pan with brown paper or newspaper.4. Bake at 325 degrees F (160 degrees C) for 40 minutes, then reduce temperature to 300 degrees F (150

degrees C), and continue to baking cake for 1 1/2 hours. Remove cake from oven, and allow to cool in the

tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can bestored for up to 6 months wrapped in foil and in an airtight tin.

3 cups chopped dried mixedfruit

1-1/2 cups roughly choppedglace cherries

1/4 cup and 2 tablespoonscandied mixed citrus peel

1 cup and 2 tablespoonschopped walnuts

2-1/4 cups white sugar 1 cup and 2 tablespoons butter 1-1/2 cups milk 1-1/2 teaspoons mixed spice 3/4 teaspoon baking soda 4 cups sifted self-rising flour 3 eggs

to make a rich fruit cake

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