How to do fruit cake?

Question

how to make fruit cake.someone pls help me.thks

Answer 1

Hi there this is my big sister xmas (fruit) cake, has a lot of ingredients and cooks for a long time but the end result is soooo worth it.

125grams of :

glace cherries, raisins,sultanas, currants, glace pineapple, sliced almonds and apricots.

250grams margarine (softened)

125grams sugar

125grams brown sugar

4 eggs

4 Tablespoons of goden syrup

2cups of plain flour

1/2 cup of self raising flour

1teaspoon mixed spice

1/2 teaspoon nutmeg

4 Tablespoons sherry.

Soak your fruit and nuts in the 4 tablespoons of sherry overnight if possible. Beat margarine til soft, add sugars beat till creamy, add eggs while beating. Add golden syrup. Add sifted flours and spices, lastly add your fruit nut mix. Mix till combined.

Grease a 20cm round tin. Spread the mix evenly. Bake for approx 3 and a 1/2 hours in a slow oven. 150c-300f

Hope this helps some.

If you cant be bothered doing this one, buy a pack of home brand cake mix from the supermarket follow directions on it but just add dried fruit and a teaspoon of jam to it and extra margarine or milk. To easy.

Answer 2

Trinidadian Black Rum Fruit Cake. Mmmmmmmmmm... sooo good!

This is traditionally eaten at Christmas time for some reason but it is great all year!

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Trinidad Black Cake (Christmas Cake)

The elements of this fruit cake from Trinidad are prepared on separate days. We have divided it into three sections - the early preparation, caramelizing sugar, which can be done the day before, and the day of cooking. This is a rum cake, a fruit cake, a Christmas cake. This is euphoria.

* 1 pound currants

* 1 pound raisins

* 1 pound prunes

* 1 pound dried figs

* 1 (16 ounce) jar maraschino cherries, drained

* 1/2 pound mixed peel

* 1/4 pound almonds, chopped

* 1 tablespoon angostura bitters

* 2 1/2 cups dark Jamaica rum

Caramelizing Sugar (see note below)

* 3/4 pound brown sugar

* 1/2 cup boiling water

Final Cooking

* 2 teaspoons grated lime peel

* 2 teaspoons vanilla

* 4 cups flour

* 4 teaspoons baking powder

* 1 teaspoon ground cloves

* 1 pound butter (4 sticks) softened

* 2 1/4 cups sugar

* 9 large eggs

METHOD

Equipment: Two 9x5x3 inch loaf pans or 1 10 inch tube pan.

Prep Day

Chop currants, raisins, prunes, figs and cherries. Put in large bowl with mixed peel and almonds. Stir to combine. Sprinkle on bitters and pour rum over mixture. Soak for a minimum of 24 hours, extending to one month. Dream about this cake for whatever period of time you have chosen.

Caramelizing Sugar click for note

Put brown sugar in heavy pot. Stir, letting sugar liquefy. Cook over low heat until dark, stirring constantly, so sugar does not burn. When almost burnt, remove from heat and stir in hot water gradually. Mix well, let cool, and pour into container for use in final cooking.

Final Cooking

Preheat oven to 250°F.

Bring fruit from its resting place. Stir lime peel, vanilla and caramelized sugar into fruit. Mix well. Set aside.

Sift together flour, baking powder and cloves. Set aside.

Cream together butter and sugar until mixture is light. Add the eggs, one at a time until blended.

Stir in dry ingredients gradually. When mixed, stir in fruit mixture.

Pour into tins lined with buttered parchment paper or waxed paper. Place pan (or pans) in large shallow pan of hot water. Cook in preheated 250°F oven for 2 1/2 - 3 hours or until a tester inserted in center of cake comes out clean. Cake should have shrunk from sides of pan.

Cool for 24 hours in tins. When cool, moisten with rum, remove from tins, and wrap in aluminum foil or a rum drenched cloth. Cakes may be stored to ripen. If keeping for any length of time, check occasionally to add more rum.

Yield:1 large or 2 medium cakes

NOTE: Many Trinidadians burn the sugar over a fairly high heat, then add liquid. We preferred to pull it off the heat before it was too burnt, but you may choose your preference.