|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Rich Fruit Cake ( Ideal Base for All Type of Icing )
 Rich Fruit Cake ( The ideal base for all types of icing ) Find here the recipes of Caramel & Plum Cake Makes 20 cm in diameter Time Required: 55 minutes plus baking time Ingredients 450 g currants 200 g sultanas 200 g raisins 100 g cherries 75 g mixed peel 75 g almonds 1 lemon rind 350 g flour ( or self rising flour ) 1 1/2 teaspoon baking powder 2 g cinnamon powder 2 g nutmeg powder 2 g clove powder 275 g margarine 275 g brown sugar 5 eggs 60 g jam / marmalade 60 ml caramel 60 ml rum 30 ml glycerine 5 sheets of butter paper 4 sheets of brown paper Method Wash all the dry fruits, except almonds, and dry them on muslin cloth. Chop them fine. Roast and powder the almonds. Line a 20 cm square / round cake tin with butter paper. Sieve the flour, baking powder ( or self rising ) and spice powder together. Cream margarine and brown sugar together until light and fluffy. Beat eggs till stiff. Gradually fold into the creamed mixture, along with one tablespoon flour to avoid curdling the batter, and beat till smooth. Mix chopped fruits and flour and keep aside. Add jam and caramel to the batter and mix well. Add flour along with fruits and almond powder and mix well. Pour the mixture into a lined cake tin and spread it well. Cover the cake tin with four layers of brown paper. Keep a cardboard under the cake tin to avoid any burning of the fruits while baking. Also place a small bowl of water in the oven for a moist rich fruit cake ( optional ). Bake at 150 * C or 300 *F for one - and - a - half hours or till done. Brush the cake with a mixture of rum and glycerine when still hot. Continue to brush with rum and glycerine every week for a month until the cake is mature. Tip: Increase the recipe by 50 per cent to bake a cake which is about 6.5 cm in height.  related searches : Rich
|
||||||||||||||||||||||||||||||||||||||
Related recipes
Recipes
Questions answers