Saturday, November 24, 2012

Classic Christmas Fruit Cake

Let's prepare something classic for the Christmas holiday. We made the Christmas cookies and now it's time for the fruit cake. The preparation is very easy and you can keep the dessert well for a couple of weeks if it's stored in an airtight container.

Just follow the recipe and you will have another dessert for the upcoming holidays.

Serves: 8 to 10
Preparation: 15 min.
Baking time: 1 1/2 to 2 hrs.

3/4 cup (175ml) unsalted butter, softened
3/4 cup (175ml) raw sugar
zest of 1 orange, finely grated
4 eggs
1 1/3 cup (325ml) all-purpose or cake flour
small pinch of salt
1/2 teaspoon (2ml) pumpkin pie spices
1 teaspoon (5ml) baking powder
2/3 cup (150ml) ground almonds
2 tablespoons (30ml) corn syrup
120 g each currants, raisins and sultanas
60g mixed peel
2 tablespoons (30ml) good quality brandy

Decoration: 1/3 cup (175ml) whole blanched almonds

In advance: Grease and line an 8-inch (20cm) round cake pan. Preheat oven to 150 C.

1. Beat the butter, sugar and orange zest together until light and fluffy.
2 Add the eggs and mix well.
3. Sift the flour, salt, spices and baking powder. Add ground almonds and syrup and mix.
4. Add the dried fruit and brandy and mix well.
5. Spoon into prepared pan and bake for 1 1/2 to 2 hrs.Half way through baking,arrange the whole almonds on top.
6. Allow the cake to cool in the pan before serving.

As you can see from my pictures I replaced the almonds on the top with walnuts. And I put some oranges and red cherries.

No comments:

Post a Comment