December 2020

D is for December’s Christmas fruit cake.

INGREDIENTS

Raisins 250g
Golden Sultanas 250g
Currants 200g
Cherries 250g
Pecan Nuts 100g
Brandy 2 tots
Butter 360g
Brown Sugar 125g
Treacle Sugar 125g
Eggs 6 large
Cake Flour 360g
Mixed Spice 2 teaspoons
Baking Powder 2 teaspoons
Salt pinch
Lemon Essence 1½ teaspoons

METHOD

Measure and sort (remove any stems) the raisins, golden sultanas and currants. Place in a bowl and wash with warm water, drain through a sieve, place on a tea towel and allow to dry. Once fruit is dry place in a bowl with the brandy and cut cherries, give it a good shake and allow to soak overnight.

Cream butter and sugar adding eggs one at a time until light. Add prepared fruits and chopped pecans and give it a good mix. Sift in flour, mixed spice, salt and baking powder and combine well, adding the lemon essence last. The mixture must not be too moist or the fruit will sink, if too dry add a splash of milk. The mix should make 3 loaf tins and 12 cupcakes, depending on the size of your loaf tin.

CUPCAKES: Bake at 155°C for 40 minutes
LOAF: Bake at 155°C for 90 minutes.

Once cool, top with cut cherries and pecan nuts.