scotjimland
LIFE MEMBER
- Jul 25, 2007
- 2,256
- 9,780
- Funster No
- 15
- MH
- A Woosh bang
This must be the tastiest and easiest made fruit cake I've tried
Got the recipe off the net but have changed it slightly to suit the ingredients I had to hand and also tested baking it in a Panasonic bread maker.. saves a lot of leccy energy that way
Ingredients
75g (3oz) sultanas
75g (3oz) dried currants
75g (3oz) raisins
175g (6oz) brown sugar
115g (4oz) butter
220ml (8 fl oz) water
4 tablespoons dry sherry
250g (8 1/2 oz) plain flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1. In a medium saucepan, combine the fruit, brown sugar, butter and water.
Cook over medium heat, stirring occasionally, until boiling. Boil for 20 minutes, then remove from heat and set aside to cool.
2. Preheat oven to 180 degrees C (gas mark 4). Grease a loaf tin or 20cm round cake tin.
3. In a medium bowl, stir together flour, baking powder, salt and cinnamon.
Add the boiled ingredients along with the sherry, mix until well blended. Pour the mixture into the prepared tin.
4. Bake for 45 minutes in the preheated oven, then reduce the oven temperature to 160 degrees C (gas mark 3) and bake 15 more minutes, or until a skewer inserted comes out clean.
To bake in the bread maker, set to 'bake only' and time for 50 mins. remember to grease the dish before pouring the mix in.
When 'timed out' test with a skewer.. leave in the machine if it's still wet .. say another 10 mins..
Leave to cool before removing from the baking container.
Cool on a rack and fend off the hungry hoards
Got the recipe off the net but have changed it slightly to suit the ingredients I had to hand and also tested baking it in a Panasonic bread maker.. saves a lot of leccy energy that way
Ingredients
75g (3oz) sultanas
75g (3oz) dried currants
75g (3oz) raisins
175g (6oz) brown sugar
115g (4oz) butter
220ml (8 fl oz) water
4 tablespoons dry sherry
250g (8 1/2 oz) plain flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1. In a medium saucepan, combine the fruit, brown sugar, butter and water.
Cook over medium heat, stirring occasionally, until boiling. Boil for 20 minutes, then remove from heat and set aside to cool.
2. Preheat oven to 180 degrees C (gas mark 4). Grease a loaf tin or 20cm round cake tin.
3. In a medium bowl, stir together flour, baking powder, salt and cinnamon.
Add the boiled ingredients along with the sherry, mix until well blended. Pour the mixture into the prepared tin.
4. Bake for 45 minutes in the preheated oven, then reduce the oven temperature to 160 degrees C (gas mark 3) and bake 15 more minutes, or until a skewer inserted comes out clean.
To bake in the bread maker, set to 'bake only' and time for 50 mins. remember to grease the dish before pouring the mix in.
When 'timed out' test with a skewer.. leave in the machine if it's still wet .. say another 10 mins..
Leave to cool before removing from the baking container.
Cool on a rack and fend off the hungry hoards