posted by bme 12-12-101 2:13 AM
Eggless Fruitcake
8 oz self raising flour
1/2 tsp nutmeg
1 tsp mixed spice
4 oz butter
6 oz dried mixed fruit
4 oz sugar
12 tbs hot water
1/2 tsp bicarbonate of soda
Put all the ingredients except the flour into a saucepan and heat, stirring until the butter has melted and the sugar has dissolved. Bring to the boil and then simmer for 3 minutes. Remove from heat and cool until lukewarm. Add the bicarbonate of soda and stir.
Make a well in the centre of the flour and pour in the mixture. Mix well and pour into a greased cake tin. Smooth the top of the mixture and sprinkle with a few flaked almonds. Bake on the middle shelf of the oven for 1 hour 15 minutes at 185 degrees centigrade. Turn onto a wire rack to cool.
Irish Boiled Cake
1/2 cup raisins
1/2 cup golden raisins
1/2 cup dried currants
3/4 cup packed brown sugar
1/2 cup butter
1 cup water
1/4 cup dry sherry
2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
In a medium saucepan, combine the raisins, golden raisins, currants, 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.
Preheat oven to 350 degrees F (175 degrees). Grease an 8x4 inch loaf pan.
In a medium bowl, stir together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon. Add the boiled ingredients along with the cooking sherry, mix until well blended. Pour the batter into the prepared pan.
Bake for 45 minutes in the preheated oven, then reduce the oven temperature to 165 degrees C and bake 15 more minutes, or until a toothpick inserted comes out clean.
Fruitcake
2 cups dried fruit, chopped
1 1/2 cups sultanas
1/2 cup currants
3 1/2 cups nuts, chopped
3 cups flour
1 teaspoon baking powder
1 pound butter, softened
2 cups sugar
6 eggs
1/3 cup brandy or whiskey, or apple juice
1 teaspoon vanilla extract
Preheat the oven to 275 degrees. Lightly butter a 10 inch, 12 cup pan or mold, or if it is non-stick, lightly spray or brush it with oil. Also prepare a smaller pan for the "leftover" batter.
In a big bowl, combine the chopped fruit, raisins, currants, and nuts. Sift over the flour, baking powder, and salt. Mix well. Using a mixer, blend the softened butter and sugar until fluffy. Add eggs and beat well. Beat in the whiskey and vanilla. Blend with the fruit and nut mixture. Scoop into prepared pan, smooth out the top, and bake for 2 to 2 1/2 hours, or until an instant read thermometer stuck into the center of the cake
registers 200 degrees. Remove the cakes from the pans after 15 min. Cool on a rack.
Sprinkle with more liqueur. Wrap in cheesecloth and then in foil. Store for at least 3 weeks.