I finally got around to baking my Christmas Cakes with the soaked fruit. This Christmas Fruit Cake is a no-fuss traditional recipe. You only need to ensure that you have prepped your ingredients, and set them out before you begin.
Also make sure your tins are lined with parchment or baking sheets, greased well, and then packed with 2-3 layers of newspaper on the outside walls. Knot a string around them to ensure that they don’t slip out of place and cause a disaster in the kitchen!
So if you are ready, here is the recipe.
order cheap cialis online CHRISTMAS FRUIT CAKE
http://journalofgospelmusic.com/gospel-memories-radio-show/ buy tadalafil online canadian pharmacy Ingredients
- 2 cups demerara sugar
- 2 cups butter
- 4 large eggs or 6 small ones
- Rind and juice of 2 lemons
- Rind and juice of 2 oranges
- 2.5 cups plain flour
- 0.5 cup of cocoa powder
- 1 teaspoon garam masala powder
- 1 teaspoon cinammon powder
- 1/2 teaspoon nutmeg powder
- 2 teaspoons baking powder
- 3 cups of soaked Christmas Fruit
- 1 cup of chopped mixed nuts
- 2 tablespoons rum or whiskey or brandy
- Caramel made with 1 cup of sugar melted, then mixed gently with 4 tablespoons of water.
- 2 tsp instant coffee
- 2 – 3 sticks of home made orange peel
- Mix all the dry ingredients together – flour, cocoa, garam masala powder, cinammon powder, nutmeg powder, baking powder.
- Mix the nuts in 2 tablespoons of flour and keep aside.
- Cream the butter and sugar until light and fluffy
- Gently add the eggs in one at a time, ensuring that they are blended in.
- Dissolve the instant coffee powder in the cooled caramel
- Add it to the batter along with the vanilla essence.
- Add the brandy, and mix well.
- Add the citrus rinds and juices
- Carefully fold in the soaked Christmas fruit and orange peel chopped into bits. When it is mixed well, add the nuts and fold gently.
- Pour batter into prepared tins, and bake at 180 degrees for 60 minutes, or until a skewer inserted into the cake comes out clean.
- When cool, wrap it in cling wrap, and then with a layer of foil.
Decorate it if you are giving it away. Store in fridge for at least 1 hour before cutting so that you can cut it evenly without crumbs. We couldn’t wait to taste it, so we cut it and conveniently blamed the missing piece on dear ol’ Santa!
Wishing my dear readers a Merry Christmas!
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