Posts Tagged ‘fruit

12
Mar
08

Rich Fruit Cake

Ingredients

15cm round

17cm round

15cm square

17cm octagonal

20cm round

9-cup pudding

basin

22cm round

19cm square

Raisins chopped

125g

160g

200g

250g

Glace cherries, quartered

60g

90g

100g

125g

Sultanas

375g

560g

600g

750g

Dried currants

60g

90g

100g

125g

Mixed peel

60g

90g

100g

125g

Marmalade

1tbs

1 ½ tbs

1 ½ tbs

2 tbs

Dark rum

¼ cup

1/3 cup

1/3 cup

½ cup

Butter

125g

160g

200g

250g

Finely grated orange rind

½ tsp

¾ tsp

¾ tsp

1 tsp

Finely grated lemon rind

½ tsp

¾ tsp

¾ tsp

1 tsp

Brown sugar

½ cup

¾ cup

¾ cup

1 cup

Eggs

2

3

3

4

Plain flour

1 cup

1 ½ cups

1 2/3 cups

2 cups

Mixed spice

½ tsp

¾ tsp

1 tsp

1 tsp

Baking time

2 ½ hours

2 ½ to 3 ½ hours

3 hours

3 to 3 ½ hours

fruit cake

Ingredients

25cm round

28cm round

30cm heart

26cm octagonal

30cm round

28cm square

30cm square

24cm x 32cm oval

Raisins, chopped

375g

500g

625g

750g

460g

Glace cherries, quartered

185g

250g

315g

375g

230g

Sultanas

1kg

1.125kg

1.75kg

2kg

1kg

Dried currants

185g

250g

315g

375g

230g

Mixed peel

185g

250g

315g

375g

230g

Marmalade

¼ cup

1/3 cup

5 tbs

½ cup

¼ cup

Dark rum

¾ cup

1 cup

1 ¼ cups

1 ½ cups

¾ cup

Butter

375g

500g

625g

750g

460g

Finely grated orange rind

1tsp

2tsp

2tsp

3tsp

1tsp

Finely grated lemon rind

1tsp

2tsp

2tsp

3tsp

1tsp

Brown sugar

1 ½ cups

2 cups

2 ½ cups

3 cups

1 ¾ cups

Eggs

6

8

10

12

7

Plain flour

3 cups

4 cups

5 cups

6 cups

3 ¾ cups

Mixed spice

1 ½ tsp

2tsp

2 ½ tsp

3 tsp

1 tsp

Baking time

4 hours

5 to 5 ½ hours

6 to 6 ½ hours

6 to 7 hours

4 ½ hours

 

Procedure:

  1. Line the base and sides of the cake pan with one layer of brown paper and two layers of greaseproof or baking paper; bring paper 5cm above edge of the pan.
  2. Mix fruit, marmalade and rum in a large bowl. Beat butte, rinds and sugar in bowl with electric mixer until just combined; beat in eggs, one at a time, until just combined between additions. Stir butter mixture into fruit mixture; mix in sifted flour and spice. Spread mixture into the prepared pan. Tap pan on bench to settle mixture into pan. Level top of cake with wet spatula.
  3. Bake in slow oven for time given in chart.
  4. Feel surface of cake; it should be firm. Remove cake from oven, close oven door, gently push blade of a sharp-pointed vegetable knife straight through center of cake, right to base of pan. Withdraw knife slowly, feel blade with your fingers. If you feel uncooked mixture, return cake to oven for another 15 minutes before testing again. If the blade is free from mixture, the cake is cooked through.
  5. Immediately the cake is cooked, cut off paper around edge of pan. Turn cake upside down onto foil; wrap cake and pan tightly in foil. Cooling cake upside down will make cake sit flat and level for decorating.

*image courtesy of www,flowerstolebanon.com




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