Question ID: 4000-4757-1-7-8-13
Recipe Description
Ingredients Part 1 aka 'Bowl 1' ★220ml of hot, strong tea or orange juice (see notes ❅) 750g or dried, mixed fruit (see notes ❅❅)Ingredients Part 2 aka 'Bowl 2' ★200g Unsalted butter 110g Glace cherries (halved) 225g Dark brown sugar 4 Medium eggs, lightly beaten 225g Plain, white flour ¾ tsp Baking powder 1tsp Ground cinnamon 1/5tsp Ground cloves 1tsp Mixed spice 1tsp Vanilla extract Small amount of margarine / butter for greasing tinEquipment:1 8" cake tin at least 3" deep A saucepan 2 Mixing bowl, plus 1 bowl for eggs Measuring spoons Greaseproof paper String - suitable for the oven Mixing spoons Tea towel or cling film A sieve to drain fruitNotes:★ If you have two different size bowls, the largest size will be best suited as Bowl 2❅ Liquids: For more indulgence, replace half this liquid with Brandy, Rum or Whisky. If using alcohol, you will need to make this cake weeks in advance to allow maturing and feeding (see step later on)❅❅ Fruit: I purchased ready mixed fruit, if you don't want to use ready mixed, you can use any or all of the following up to 750g:Sultanas Raisins Craisins Currants
Weigh and wash your fruit Drain through a sieve Place in a large bowl Allow your liquid to come to room temperature Pour over the fruit and cover with a tea towel or cling film Allow to soak overnight or a minimum of six hours
Cut cherries in half and mix into Bowl 1
** Preheat the oven to 140℃ / Gas mark 2 ***Ensure all ingredients are at room temperatureMelt the butter and sugar together in a saucepan. stir continually until it has mixed well.Allow to cool. Whilst cooling, grease and line your tinPour into Bowl 2
Lightly beat your eggs with the vanillaMix in to Bowl 2
Sift and mix together, into Bowl 2, the remaining dry ingredients from 'Bowl 2' list
Add a spoonful of fruit at a time and fold in
Measure your tin, round and height, and cut a length of greaseproof paper to fit around (plus a little more) and four times the height.Fold this in half and ensure that it comes over the rim of your tin by about 2 inches.Place to one side
Spoon the mixture into the tin and flatten the top
Take your length of greaseproof paper and secure it around the tin with the stringThis is to ensure that, if it rises over the sides of your tin, it won't spill
Bake in centre of the oven for 4 - 4.5hrs or until a skewer, inserted into the centre of the cake, comes out clean.Once cooked, allow to cool in the tin, then turn out onto a wire rack
Store, wrapped in a double layer of greaseproof paper and a layer of foil.You can leave the foil if you have a tin to keep it in.Store at room temperature or in the freezer.Can be stored for up to six - eight weeks.
If using alcohol, feed the cake with 1-2tbsp of Brandy every two weeks until it's decorated. Do not feed the cake for the last week. This will give the surface a chance to dry before decorating.Maturing is optional if not using alcohol.
Decorate your cake for whatever celebration you desire or eat as is.I've used my cakes and decorated them for Yule / Christmas, view details on my blogChristmas Cake - Holly Wreath - 2016 Christmas Cake - Snowflake - 2016Christmas Cake - Tree - 2016Snowman Decorated Cake - 2016Santa Emerging from Chimney - 2017Sculpted Santa Face - 2017Gingerbread Twins - 2017Festive Mouse and Tree - 2017You can make some of my festive fondant to decorate the cake:Snowflake Cutter Christmas Tree - 2016Daisy Cutter Christmas Tree - 2016Star Cutter Christmas Tree - 2016Fondant Poinsettia - 2016Small (75mm) Fondant Holly Wreath - 2016Fondant Gingerbread People - 2017Father Christmas Topper - 2017
Question & Answer
Question: What is the correct order of the images?
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