Christmas fruit cakes

7.      

These rich fruit cakes will keep in an airtight container in the refrigerator for 3 months. They are also suitable to freeze. I like to decorate cakes with ribbons if preparing for gifts.

Christmas fruit cakes

(Makes 3 large muffin size cakes (1 cup) and two 11x16cm rectangular cakes) or 12 (1 cup) muffin size cakes

8 oz butter/225 grams                                            

3 oz slivered or chopped almonds

8 oz/158 grams light brown sugar   

1 lb./500 grams raisins                                   

5 eggs                                                             

1 kg good quality mixed fruit

1 doz. dates

100g cherries

(Or replace fruit in above three items with 3 pkts. good Quality Mixed fruit)

2 ozs/31 grams S.R. flour                                               

1 level teaspoon salt

9 oz/225 grams plain flour                                                

¼ teaspoon each cinnamon, grated nutmeg, and mixed spice     

Fruit and nuts preparation:

1.      Prepare the fruit and nuts at least three days before cooking.

2.      Warm the Rum and following ingredients together in a small saucepan until nicely blended.

3.      Allow to cool completely.                   

4.      Pour this mixture over the prepared fruit and nuts. Cover and macerate or soak for three days or at least overnight. Give the mixture a stir or a shake each day if possible.

Ingredients:

½ cup of Bundaberg Rum or brandy or sherry

 ½ teaspoon each of vanilla paste, and almond essence

1 level dessertspoon of golden syrup                                                      

1 level dessertspoon each of lemon juice and orange juice

1 level dessertspoon of Bushells sweetened coffee & chicory essence

1 level dessertspoon of Fig or dark jam   

Day of cooking:

Preheat the oven to 285 ⁰F or 140⁰ C fan forced.

Method: 

1.      Cream butter and sugar until light and soft. Test each egg separately in a cup and beat them into the butter, cream one at a time, and add a little of your measured flour between the last 2^nd or 3^rd egg to prevent any risk of curdling.

2.      Have ready the flours sifted together with salt and spices. Add these and blend smoothly and well. Last of all add the macerated fruits and mix evenly and thoroughly.

3.      Let the mixture stand in the bowl for 10 minutes before placing in the prepared tins. Place your wooden spoon upright in the centre of the mixture. It should not move if correct consistency.

4.      Line the base and sides of your cooking tins with 2 layers of brown paper and a layer of Baking paper. Using brown paper lunch bags when lining small tins makes the job a lot easier. If using muffin tins, the Multix Café collection muffin wraps (baking paper) work very well placed inside the brown paper liners.

5.      Spread mixture evenly into prepared pans. Decorate tops with blanched almonds and glacé cherries.

6.      Bake muffin size cakes at 140⁰C/285deg F for 45 minute then check them to see if they are done. Muffin size pans will take  45-60 minutes, the larger rectangular cakes will take up to 90 minutes. Test with a skewer to ensure they are cooked. Brush hot cakes with extra rum or sherry. Cover cakes tightly with foil. Cool in the pans.

Enjoy!

Warm wishes,

Pauline