A traditional blend of fruits soaked in rum and orange produces a moist cake which is ideal as a Christmas cake if covered with marzipan and royal or fondant icing, or with a selection of exotic glace fruits.
- 675g mixed dried fruit
- 85g glace cherries, cut in half
- 5 tablespoons rum
- grated zest and juice of one unwaxed orange
- 150g butter, softened
- 150g soft dark brown sugar
- 3 eggs
- sieve together: 175g self-raising flour and 1 teaspoon ground mixed spice and 50g ground almonds
- In a bowl, place the dried fruit, glace cherries, rum and zest and juice of the oranges. Stir well, cover and leave overnight.
- Cream together the butter and sugar until soft. Beat in the eggs, then stir in flour, ground mixed spice and ground almonds, combine well.
- Gradually stir in the fruit mixture, ensuring it is thoroughly mixed.
- Place in a greased and lined 20cm(8 inch) round cake tin, smooth the top.
- Bake at 140 C for 2 1/2 - 3 hours until dark golden and firm to the touch.
- Leave the cake in the tin for at least 30 minutes before removing it to a wire rack to cool completely.
Makes 16-24 slices
Source: Cakes and Biscuits
Tip
After spreading mixture evenly into pan, the cake can be decorated with blanched whole almonds, pecans and walnuts. The cooked cake when hot, can be brushed with a little melted orange marmalade to give a glace.
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