[I]Continuation of baking thread
GaryN
Enjoy...
<start OD>
Here it is:-
12oz sieved SR flour
1/2 - 1 t'spoon mixed spice (I also add cinnamon 'cos I like it!)
8oz butter
8oz moist brown sugar (no, castor sugar is not just as good in this
cake)
1 level tablespoon black treacle or golden syrup (I have always used
the latter - its always in the larder)
4 eggs
4 tablespoons sherry, whisky or brandy (the recipe says "or milk" but
this is a serious cake!)
2lb. mixed dried fruit
2 - 4 oz chopped glace cherries
2 - 4 oz chopped candied peel
2 - 4 oz chopped blanched almonds (a small pack of flaked almonds works
just as well & saves a lot of clat)
Sieve the flour & spice together
Cream butter, sugar & treacle until soft & light in texture. (Warming
them for a few seconds in the microwave helps this process along - but
don't melt the butter!)
Whisk eggs with your chosen alcohol, gradually beat into the butter
mixture. This invariably 'curdles' before half is added, so mix a
dessert spoon of flour in.
Fold flour in gently using a metal spoon
Add the prepared fruits (And a special Christmas Wish)
Line the bottom of the tin with greased, greaseproof paper. Line sides
with a strip of greased, greaseproof paper. Wrap (& tie in place) a
double strip of brown paper around the outside of the tin.
This all sounds like a lot of trouble - but - it stops the cake
1. burning &
2. sticking to the tin & breaking as it leaves the tin. This is
important
if it is to be iced.
Put mix in tin, flatten top.
Bake for approx. 1 1/2 hours at 340 F, then turn oven down to approx
280F for further 1 1/2 hours. (1 1/2 is the nearest I can get to
"one & a half " it should not read "eleven or twelve")
To check if cooked, insert skewer into centre of cake, if not quite done
uncooked mix will be evident on the skewer, return to oven 'till done.
COOL IN THE TIN.
Once cooled & put safely in a large tin to 'mature' before icing,
pierce a few times with a slim knitting needle & pour over a further
measure of whichever alcohol was used in the cake.
If the intention is to ice the cake, store upside down in the tin. The
bottom always has the best surface, & sharpest edges for icing well.
Bon appetit!
<end OD>
It makes a damn good cake..:-)
gary
--
"I really like this jacket
but the sleeves are much too long"
Motorhead - 'Back At The Funny Farm'.