Saturday, November 28, 2015

Yummy Christmas Fruit cake recipe

450gms cherries
225gms mixed citrus peel
400gms raisins
200gms dried currants
110gms lightened sliced almonds
200gms dates, uneven and chopped
100gms brandy
200gms all-purpose flour
400gms all-purpose flour
1/2 tspn baking powder
1 tspn ground cloves
1 tspn ground allspice
1 tspn ground cinnamon
1/2 tspn salt
200gms butter
400gms brown sugar
6 eggs
150gms molasses
150gms apple


·         Preparation time -  30 min
·         Cook time - 3 hours 30 min
·         Ready  - 6 hours

·         Take an average bowl and mix citrus peel, dates, cherries, almonds, raisins, and currants. Blend in brandy; and leave it for 2 hours, or all night. Rub drenched fruit with 50gms flour.
·         Preheat your oven to 280 degrees F (140 degrees C). Grease a 9 inch fruit cake pan, and line it with parchment paper. In a separate bowl, combine together baking soda, flour, cloves, cinnamon, salt, and allspice, and put to the side.
·         Take a huge bowl, and cream the butter until it becomes light. Steadily mix in sugar and the eggs. Blend together the molasses and apple juice. Whisk into butter mix alternating with flour blend, to make 4 dry and 3 fluid accessories. Add in the floured fruit and pour into ready pan.
·         Cook in the preheated oven for 3 to 3 and a half hour, or until a toothpick slotted into the cake comes out spotless. Remove the ready cake from pan, and remove paper. Leave the cake to cool on a wire rack totally, and then cover slackly in wax paper.

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