Rich Fruit Cake ( Wedding or Christmas Cake )veg recipe christmas cake christmas cake xmas cake wedding cake
Posted 07 October 2011 - 06:16 PM
Although a Rich Fruit Cake may be eaten at any time of the year, it is more suitable for the colder months accompanied by a little sherry, port or just a nice cuppa.
225g Brown Sugar
450g Plain Flour
6 large Eggs
900g Mix of Sultanas / Currants / Raisins
125g Mixed Citrus Peel
50g Glace Cherries
300g Whole Pre-Roasted Almonds
1 teaspoon Baking Powder
4 teaspoons Cake Spice
4 tablespoons Treacle or molasses
Fresh lemon zest from 3-4 lemons
1 tablespoon Brandy or Whisky
Cake Spice :
1/4 Cinnamon stick ( Cinnamomum verum NOT Cassia, Cinnamomum cassia / aromaticum )
10 Black peppercorns, 3 Star anis, 12 Cloves, 1/2 a vanilla pod, little sugar for mixing
Put all the cake spice ingredients into a coffee grinder and grind to a fine powder. The addition of a little sugar ensures that more of the expensive spice, and especially the vanilla pod, is nicely removed from the grinder.
Grease and double-line a tin of around 22cm diameter.
Cream the butter and sugar.
Add the flour and beaten eggs alternately, beating well after each addition.
Add all the dried fruits, peels, zest, vanilla sugar and cake spice and mix well.
Finally add the sieved baking powder, and mix thoroughly.
Make a hollow in the centre of the mixture once it is in the baking dish, this will fill-in and flatten. Prevents the "hill effect".
Bake at around 135C for around 2.5 hours.
Surface should be even and fairly flat, if it starts to crack, reduce temperature.
Check centre of cake with a wooden toothpick. When the cake is ready the pick will come out clean and dry.
Remove from oven and allow the tin to settle un-disturbed on a cooling tray for 4-5 minutes.
Undo the tin, and gently slide the cake onto the tray with its covering of greaseproof paper.
Cool completely before serving.
1. A LOT of dried fruits and peel may be added to this cake, such that the flour mixture acts only as a thin amalgam between the fruits. When the fruit : flour mix ratio reaches that level, it can rightly be considered a Christmas or Wedding Cake, rather than a mere Fruit Cake, but then it's really VERY rich, and most people find even a small piece a little sickly. The ratio given here is quite nice.
2. Blackstrap molasses lends a fantastic richness and dark hue to the cake, it is also a rich source of iron.
3. In the photos below ( I made this cake today ), I have increased the cherries and I have omitted the candied mixed peel, as I didn't have any ! It's also fine to add additional nuts such as walnuts ( not roasted). All these adjustments are well-tolerated by the recipe.
4. The cake below was cooked at 135C for just under 2.5 hours, but it cracked a little. Had I been paying attention, I might have turned the oven down a little to prevent cracking.
5. It is a little unusual to add "Cake Spice", and especially one containing pepper, this is my own twist, probably best avoided for a Wedding. It comes from the N. Italian traditions of Panforte and Pan Pepato, as well as the other spiced breads and cakes of N. Europe.
6. It's very important to prepare the cake tin in advance and to LINE it. See my post on how to line a tin, also posted today.
- Sekhar, Chetan and Termz like this
Posted 07 October 2011 - 09:38 PM
- Paola Mannaro likes this
Posted 19 October 2011 - 02:59 PM
Edited by Suresh Hinduja, 19 October 2011 - 06:30 PM.
external link without permission and one line posts