FromTheBrit.com Recipes

This WAS it.* The fabulous rich, dark, sumptuous fruit cake we will have for Thanksgiving. We haven’t tried eating it, yet. Generally speaking, they are better left for a few days wrapped in aluminimum foil. I had the forethought to make two bara briths at the same time. This is the only way I can guarantee to keep my family away from the fruit cake.

* It was delicious. However, it has been usurped as the best fruit cake by rich dark Christmas fruit cake #4.

PREPARATION TIME: 20 minutes
WAITING TIME: 12 hours
COOKING TIME: 3.0 hours
MAKES: 1 large cake

INGREDIENTS
3 or 4 cups sweet sherry or brandy
6 oz dark raisins
6 oz sultanas
6 oz currants
6 oz mixed dried fruit
6 oz chopped dates
3 oz candied lemon peel
3 oz candied orange peel
1 large pinch cinnamon
1 large pinch nutmeg
12 oz butter (room temperature)
8 oz brown sugar
8 oz molasses (Tate & Lyle’s black treacle)
3 oz dark unsweetened chocolate
6 eggs
9 oz white baking quality flour
9 oz whole wheat baking quality flour
3 teaspoon baking powder

METHOD

1. Pre-heat oven to 250 degrees F
2. Add raisins, sultanas, currants, mixed fruit, chopped dates, and candied peel to a bowl. Pour sherry over to immerse fruit. Cover and leave overnight. Pour off the excess sherry.
3. Cream the butter, brown sugar, and molasses together.
4. Add the eggs and beat until homogeneous
5. Add the fruit and mix thoroughly.
6. Melt the chocolate in the microwave (or in a glass bowl over boiling water). This takes about one minute per ounce of chocolate. Add melted chocolate to the mixture. Mix thoroughly.
7. Add flour and baking powder and beat mixture.
8. Line a round cake tin with baking parchment and pour in mixture.
9. Bake for 3.0 hours at 250 degrees F. Check by piercing with a sharp knife. It should come out clean. If it doesn’t, return to the oven for another 10 to 30 minutes
10. EAT and ENJOY!

The Brit

Posted under Cakes & Tarts