Fruit Cake Recipe
2
FRUIT CAKE-FRUIT PUDDING 8 Fruit Cakes Sultana Raisins 600g Currants, cleaned 300g Glazed cherries, cut 100 g Pitted dates, chopped 800g Mixed Glazed Peels, cut 300g Brown Sugar 600g Soft Butter 200g Salt 30g Water 1400g Bread Flour 1000g Baking Soda 25g Nutmeg 5g Cinnamon 2g Allspice 2g Vanilla Flavour 10g Brandy Flavour 20g Walnuts, chopped 200g KEY POINTS: 1. Prepare fruit by washing each type separately in warm water. Drain well. Cut dates and cherries into 1cm/3/8” pieces. Combine fruits and liquid flavouring in bowl and mix well. 2. Bring water, sugar, butter, and salt to a boil. Add and incorporate the fruit mixture. Set aside and allow to cool to room temperature. 3. Place fruit mixture into machine bowl. Add flour sifted with spices and soda. Use flat beater at low speed to blend ingredients together until smooth. 4. Add walnuts and mix at low speed until incorporated. 5. Deposit 900g/32oz batter into greased and flour dusted 1400 ml/50fl oz capacity fluted cake pans. Decorate bottom of pans with red cherries or pecan halves. Bake at 150 C/300F until done, about 90 minutes. Allow to cool before depanning.
-
Upload
silvia-logan -
Category
Documents
-
view
104 -
download
0
Transcript of Fruit Cake Recipe
FRUIT CAKE-FRUIT PUDDING8 Fruit Cakes
Sultana Raisins 600g Currants, cleaned 300g Glazed cherries, cut 100 g Pitted dates, chopped 800g Mixed Glazed Peels, cut 300g Brown Sugar 600g Soft Butter 200g Salt 30g Water 1400g Bread Flour 1000g Baking Soda 25g Nutmeg 5g Cinnamon 2g Allspice 2g Vanilla Flavour 10g Brandy Flavour 20g Walnuts, chopped 200g
KEY POINTS:
1. Prepare fruit by washing each type separately in warm water. Drain well. Cut dates and cherries into 1cm/3/8” pieces. Combine fruits and liquid flavouring in bowl and mix well.
2. Bring water, sugar, butter, and salt to a boil. Add and incorporate the fruit mixture. Set aside and allow to cool to room temperature.
3. Place fruit mixture into machine bowl. Add flour sifted with spices and soda. Use flat beater at low speed to blend ingredients together until smooth.
4. Add walnuts and mix at low speed until incorporated. 5. Deposit 900g/32oz batter into greased and flour dusted 1400 ml/50fl oz capacity fluted
cake pans. Decorate bottom of pans with red cherries or pecan halves. Bake at 150 C/300F until done, about 90 minutes. Allow to cool before depanning.
6. This cake may be served as a pudding by slicing it into 12 servings, placing the portions back into the cake pan and heating it to about 60C/140F before use. Serve with a Hard Sauce or a brandy-flavoured Vanilla Sauce.
7. NOTE: Scale 675g/24oz batter per 1000ml/ 35 fl oz foil loaf pans.
You do not have to add walnuts, in case that you, your husband Randy, and your two children have a nut allergy. This recipe makes a big quantity of fruit cakes because it is a recipe from my Algonquin college. I took the Baking and Pastry program there and I graduated last year and received my certificate.
