Tried and tested by the Linda's Team with yvonne as the Homeeconomist doing the baking and the rest of us being the testers and Chris the quality controller.
As quality contoller I recommend you try this fruit cake. It lekker - supurb, the best - words can not describe it so please bake and taste yourself. It is worth it!!!!
1kg Bakers Mix – sultanas / currants / raisins (add some dried cranberries – optional)
300g glazed cherries
250g butter / margarine
450ml strong coffee
240g brown sugar – soft caramel
250ml golden syrup
100g almonds slivered OR chopped hazelnuts
60g cocoa powder
5ml cinnamon ground
5ml mixed spice
3ml cardamom ground
300g cake flour
3ml baking powder
3ml bicarbonate of soda
4 extra-large eggs - beaten
200g dark couverture chocolate – melted (70% cocoa)
• Pre-ethodheat oven to 150˚C, line and prepare 2 x 20cm sponge tins or 2 x 25cm loaf pans
• Place the fruit, butter, strong coffee, sugar, syrup, cocoa and nuts in a saucepan, bring to the boil and cook for 5 min. Remove from stove and stand to cool completely
• Add the melted chocolate and brandy. Stir in the bicarbonate, mix well.
• Sift the flour, spices and baking powder together twice
• Add the beaten eggs to the fruit mixture then fold in the dry ingredients, stir well
• Spoon into prepared tins and bake for 60 min @ 150˚C then turn down the oven to 140˚C for the remainder of the baking time
• Pour extra brandy over the cake as it comes out of the oven, cool in pan overnight
• Remove all the papers, brush with more brandy before wrapping in cling wrap and then in cellophane to store
• This cake will keep for 6 months
Add extra glazed fruit e.g. pineapple, melon , apricots or figs – 250g for a richer end result – soak the glazed fruit in hot tea prior to baking (about a day or two) to soften them and too add extra moisture to the final product.
There we have an interesting Xmas Cake
From The Linda's Team
Share this post
- Tags: Xmas Cake Recipe