January 14, 2010

Christmas Fruit Cake

BlueRose, Recipe Thread, 3 Jan 2010

http://farm5.static.flickr.com/4024/4230606656_9a28beebfc.jp g

Note: I am working in metric

175g red or natural glace cherries
350g currants
225g sultanas
225g raisins
175g chopped dried apricots
75g finely chopped candied peel
4 TBSP brandy (plus extra for cake)
275g plain flour
1/2 tsp nutmeg
1/2 tsp mixed spice (see note 2)
400g softened butter
400g dark muscovado sugar
5 large eggs
65g chopped almonds
1 TBSP black Treacle (I used blackstrap molasses)
grated rind of one lemon and one orange


Mix all the fruit and peel into a large bowl. Rinse and dry and chop cherries and add. Add brandy, stir, cover and keep in a cool place overnight


Heat oven to 140 Deg C (Gas1) and grease a 23 cm deep round cake tin (line base and sides with double layer of baking paper)

Measure flour, nutmeg and mixed spices, butter, sugar ,eggs, nuts, treacle, and grated rind into a large bowl and beat to mix thoroughly (I beat my eggs first lightly and then add to the dry mix)

Fold in soaked fruits and spoon mix into prepared tin and spread evenly. If desired decorate the top of the cake with nuts and halved glace cherries

Cover top of cake loosely with double layer of baking paper and bake in preheated oven for 4- 41/2 hrs (until skewer comes out clean)
Leave to cool in tin, and when cake is almost cold, turn out, remove paper and finish cooling on wire rack. Once cold, pierce with skewer and feed with more brandy, wrap in a double layer of baking paper and then tinfoil and store in cool dry place for up to 3 months. Feed regularly with more brandy.

Note 1 – you can use any preferred mix of fruits so long as it makes up the weight in the recipe
Note 2 – I have seen some questions from US bakers on other forums as to what mixed spice is – this might help



Mixed Spice in New Zealand is a pre packed spice containing the
following: coriander, cinnamon, pimento, ginger, cassia, nutmeg and

In Australia this is a mix of the following:
cinnamon, coriander, ginger, cassia, cloves and nutmeg



Honey Ricebubble Slice – a traditional treat for Kiwi kids

bluerose, 22nd September 2008, comment to Honey Doughnuts

125g butter
half a cup of sugar
2 TBSP honey
4 cups rice bubbles (popped rice breakfast cereal that is just plain – no coatings or flavouring)

Grease a swiss roll tin and have a large bowl with ricebubbles in it all ready

Mix up honey and sugar and butter into a pot with a solid base and melt – simmer as if making toffee (which you kindof are) for about 5 min – depending on how crunchy you like it, somewhere between soft ball and hard ball stage

OK this bit you have to work REALLY quickly as it will set in the bowl. Pour honey toffee mix over ricebubbles, mix thru as well and as fast as you can and pour into greased tin and push down til its about an inch or so thick and firm together and leave to set.

Cut into squares to serve!