Rich dark fruit cake # 4 is even better than fruit cake #3. We had friends for dinner last night. Somehow, for dessert we ended up with fruit crumble, rich dark fruitcake, a Bundt cake, cream, and ice-cream. Ahem. It’s a wonder we managed to walk away from the table. However, the fruit cake, made yesterday afternoon, was the favorite.
PREPARATION TIME: 20 minutes
WAITING TIME: 2 or 3 hours
COOKING TIME: 3 hours
MAKES: 1 large cake (9.5 inches diameter by 2.5 inches deep)
INGREDIENTS
* 1.5 cups sweet sherry or brandy
* 4 oz dark raisins
* 4 oz sultanas
* 4 oz currants
* 4 oz chopped dates
* 1 oz candied lemon peel
* 1 oz candied orange peel
* 1 large pinch cinnamon
* 1 large pinch nutmeg
* 8 oz butter
* 6 oz brown sugar
* 6 oz molasses (Tate & Lyle’s black treacle)
* 2 oz dark unsweetened chocolate (actual chocolate, not chocolate powder)
5 eggs
8 oz white baking quality flour
8 oz whole wheat baking quality flour
3 teaspoon baking powder
METHOD
- Pre-heat oven to 250 degrees F
- In a large, heavy saucepan: add all ingredients marked with an asterisk (*, sherry, raisins, sultanas, currants, chopped dates, candied peel, cinnamon, nutmeg, butter, sugar, molasses, chocolate) and bring to the boil over medium heat. Boil gently and mix until everything is completely melted.
- L
eave to cool for two or three hours. - Add the eggs and beat until homogeneous
- Add flour and baking powder and beat mixture.
- Spray a large cake tin with PAM canola oil.
- Pour in mixture and cover with tent of aluminium foil.
- Bake for 3.0 hours at 250 degrees F. Take off the foil tent for the last 30 minutes. 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
- EAT and ENJOY!
This fruit cake is an excellent breakfast choice!
The Brit.
Posted under Cakes & Tarts, Desserts & Puddings, Main Courses, Salads
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