12/02/2019
*Fruitcake*
1st stage
1 cup oil
2 tbsp Treacle
1 cup strong coffee/ Brandy Chateau
1 Big orange Zest Grated
500g mixed fruits
Method
Mix all ingredients n bring to boil
2nd Stage
2 and half cups Snowflake flour selfraising
2 Tbspn Cinnamon
1 heaped cup old fashioned sugar
4 large eggs
Method
Beat eggs and sugar a little at a tyme until finished
Add the previously boiled mixture,Mix well with a wooden spoon
Mix flour and spices ina separate bowl
Add the dry ingredients a little at a time to the creamed mixture until finished
Bake at 140 degrees for 1-2hrs
*Boiled fruit cake*
ingredients
2 cups chopped dried mixed fruit
1 cup roughly chopped glace
1/4 cup candied mixed citrus peel
1/2 cup chopped walnuts
1 1/2 cups white sugar
3/4, cup butter
1 cup milk
1 teaspoon mixed spice
2/3 teaspoon baking soda
2 2/3 cups self raising flour
2 eggs
Directions
Prep
20 m
Cook
2 h 10 m
Ready In
2 h 40 m
Preheat oven to 325 degrees F (160
degrees C). Line one 8x3 inch round
cake tin with parchment paper.
1
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.
2
Stir in flour and eggs. Pour into the
prepared pan. Wrap outside of pan
with brown paper or newspaper.
3
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 be stored for up
to 6 months wrapped in foil and in an
airtight tin
*Fruit cake 6inch*
500g mixed fruit
90g margarine
1 cup brown sugar
2 tblsp treacle
1 cup brandy
2 cups flour
2 eggs
1 tsp mixed spice
1/2 tsp soda mixed wt 1 tbsp water
1/2 cup red cherries (optional)
preheat oven 140deg
boil first 5 ing fo 5 min
leave to cool n add 1/2 tsp soda mixed wt 1 tbsp
