Читать книгу Complete Step-by-Step Guide to Cake Decorating - Carol Deacon - Страница 20
Fruitcake
ОглавлениеI’ve said this before, but I’ll say it again since it’s so true—there is absolutely nothing that beats the seasonal aroma of cinnamon and spices wafting through the house in the dreary winter months before Christmas. Visitors to your home will not only want to stir the mixture and make a wish but they will also start telling you tales of how they used to visit their grandmothers when they were young, and how she used to bake wonderful cakes. Before you know it, you will have spread the Christmas spirit without even trying.
Making your own fruitcake is a lot easier than you might think. The secret is to make sure you have everything together before you start. See Substitutions here for hard-to-find ingredients.
1. Place all the dried fruit into a bowl and pour the brandy over them. Stir and cover the bowl with a plate. Let the fruit soak for a few hours, preferably overnight.
2. Prepare the cake pan (see here) and preheat the oven to 300°F/150°C/Gas mark 2. (Timings and temperatures for conventional ovens may vary. Refer to your manufacturer’s handbook for guidance.)
3. Cream the butter and sugar together, then beat in the eggs.
4. Sift the flour. Slowly mix in the sifted flour, spices, and ground almonds. Add a little more flour if it seems too runny.
5. Stir in the soaked fruit, lemon zest, and flaked almonds. Spoon the mixture into the prepared pan. Smooth the surface and bake.
6. Check the cake 15 to 20 minutes before the end of the baking time. If the top is turning very brown, place a disk of parchment paper over the top.
7. To test the cake, insert a sharp knife or cake skewer. If it comes out clean, the cake is done.
8. Allow the cake to cool completely in the pan. If you will be using the cake right away, turn it upside down when cooled and remove the paper lining.
INGREDIENTS
| Currants | 5 oz. (150g) | 6 oz. (175g) | 7 oz. (200g) | 8 oz. (225g) |
| Black raisins | 5 oz. (150g) | 6 oz. (175g) | 7 oz. (200g) | 8 oz. (225g) |
| Golden raisins | 5 oz. (150g) | 6 oz. (175g) | 7 oz. (200g) | 8 oz. (225g) |
| Candied fruit peel | 1 oz. (30g) | 11/2 oz. (45g) | 2 oz. (60g) | 21/2 oz. (75g) |
| Candied cherries | 2 oz. (60g) | 21/2 oz. (75g) | 3 oz. (90g) | 31/2 oz. (100g) |
| Brandy | 4 tbsp. (60ml) | 6 tbsp. (90ml) | 8 tbsp. (120ml) | 8 tbsp. (120ml) |
| Butter (softened) | 5 oz. (150g) | 6 oz. (175g) | 7 oz. (200g) | 8 oz. (225g) |
| Dark brown sugar | 5 oz. (150g) | 6 oz. (175g) | 7 oz. (200g) | 8 oz. (225g) |
| Eggs (large) | 3 | 4 | 5 | 6 |
| All-purpose flour | 6 oz. (175g) | 7 oz. (200g) | 8 oz. (225g) | 9 oz. (270g) |
| Mixed spice | 2 tsp. | 2 tsp. | 1 tbsp. | 1 tbsp. |
| Ground cinnamon | 1/2 tsp. | 1/2 tsp. | 3/4 tsp. | 1 tsp. |
| Ground almonds | 3/4 oz. (20g) | 1 oz. (30g) | 11/2 oz. (45g) | 2 oz. (60g) |
| Flaked almonds | 3/4 oz. (20g) | 1 oz. (30g) | 11/2 oz. (45g) | 2 oz. (60g) |
| Lemon (zest only) | 1/2 | 1/2 | 1 | 1 |
| Square pan | 6 in. (15cm) | 7 in. (18cm) | 8 in. (20cm) | 9 in. (23cm) |
| Round pan | 7 in. (18cm) | 8 in. (20cm) | 9 in. (23cm) | 10 in. (25cm) |
| Baking time (approx.) | 11/2–2 hrs | 13/4–21/4 hrs | 2–21/4 hrs | 21/4–23/4 hrs |
Storing: You can store this cake for up to three months. When cooled, tip it out of the baking pan, leaving the paper around the sides. Poke a few holes in the top of the cake with a toothpick and drizzle some brandy over the top. Let the brandy soak in and then wrap the cake in two sheets of waxed paper. Double-wrap it again using two sheets of aluminum foil and place in a box or cabinet until required. Do not store it in a plastic airtight container since this can encourage mold growth. You can “feed” your cake every one to two weeks with a little more brandy if you wish.
Freezing: If you plan to keep the cake longer than three months, wrap it in waxed paper and freeze until required. Defrost thoroughly for about 8 hours at room temperature before serving.
