Fruit Cake Recipe INGREDIENTS 100g whole red glacé cherries. 100g whole green glacé cherries. 200g chopped glacé fruit, such as pineapple and apricots. 150g pecan nuts. 100g brazil nuts. 3 eggs. 125ml castor sugar. 5ml vanilla essence. 50ml brandy or rum. 180ml flour. 2,5ml baking powder. 5ml mixed spice or crushed cardamom seeds. 1ml salt. 50g butter or margarine, softened. TO FINNISH smooth apricot jam or marmalade. whole fruit or nuts for decoration. METHOD Preheat oven to 150°C. Grease a medium-size loaf tin with margarine. Line with baking paper and grease again. In a bowl mix all the fruit and nuts together. In a separate bowl beat together the eggs, castor sugar, vanilla essence and brandy or rum with an electric beater. In a separate bowl mix together the flour, baking powder, mixed spice and salt. Add the flour mixture to the egg mixture. Add the butter or margarine. Add the fruit and nuts mixture. Mix until well blended. Turn into the prepared loaf tin. Spread evenly. Cover the top of the batter with greased aluminium foil. Bake for 2 hours or until the cake is firm and a testing skewer inserted into the centre comes out clean. Leave to cool in the tin before turning out. Wrap in aluminium foil. Before serving heat the jam and spread over the cake. Decorate with fruit and nuts. Glaze with another layer of apricot jam. Slice into thin slices or fingers.
Posted on: Wed, 15 Oct 2014 05:18:27 +0000