Econo Fruit Cake Combo - For the Festive Season - One for the Household
Using our recipe the yield is: 1 x 23cm cake plus 1 x 15cm cake plus 10 x cupcakes
OR
2 x 20cm cakes
All tested in round tins and nr. 10 cupcake size. (note the underlined items in the recipe are included in the combo.)
Our tested recipe:
1kg bakers mix - part of our combo 1 x 1kg
250g mixed peel - part of our combo 1 x 250g
250g dates– (soak in 125ml hot Rooibos tea/ water) - part of our combo 1 x 250g
250g cherries red broken - part of our combo 1x250g
250g cashew nuts - part of our combo 1 x 250g
460g brown sugar
450g butter /margarine
5g bicarb
15g mixed spice - part of our combo 1 x 100g
10g baking powder
eggs (6 x extra-large) (396g)
420g cake flour
400ml brandy
• Pre-heat the oven to 150°C, grease and line tins as desired (4 x 25cm loaf pans / 2 x 20cm round pans / 1 x 23cm + 1 x 15cm + 10 cupcakes)
• Mix all the fruits and nuts together, add 200ml brandy and mix well (stand overnight if desired)
• Beat the butter and sugar until light and fluffy, add the eggs one by one – beating well after each addition
• Sift the flour, bicarb, spice and baking powder together
• Stir the flour into the egg mixture, blend well
• Fold in the soaked fruits, mix until well blended
• Spoon into prepared tins
• Bake for 1 hour @ 150°C, reduce the oven temperature to 140°C for the remainder of the time (bake in total for about 2 ½ hours, remember to remove the cupcakes after about 1 hour) – the cake should bounce back if lightly touched at the top
. • Immediately pour the remaining brandy over the hot cakes as the come out of the oven
• Stand to cool overnight before removing from tins (add some extra brandy if desired before wrapping) and then wrapping in cling wrap, followed by cellophane to stand to mature
