english fruitcake
This recipe was sent to me by a friend that was born and raised in England. It has been in her family for generations. Though this year will be the first year I try it, she did send me some and I have to say it was one of best tasting fruitcakes I've ever eaten. Enjoy
prep time
cook time
method
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yield
Ingredients
- 5 ounces candied cherries
- 11 ounces all purpose flour
- 3 ounces chopped walnuts
- 3 ounces ground almonds
- 10 ounces butter
- 2 lb 1 oz - currants
- - eggs (same weight as butter)
- 1 tablespoon honey
- 1 large granny smith apple (grated)
- - drinking sherry
- 2 teaspoons mixed spices
How To Make english fruitcake
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Step 1Soak currants in sherry for 2 days.
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Step 2Sift together flour, ground almond and spices.
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Step 3Cream butter and sugar then add honey and mix.
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Step 4Add 1 egg at a time alternating with flour mixture. When well mixed, add all fruit and apple.
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Step 5Put into a 9" round or 8" square pan, 3" deep, lined with parchment paper.
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Step 6Put cake in a preheated oven of 130 degrees for 1 1/2 hours. Turn oven down to 120 degrees and bake for another 4 1/2 hours. She noted this is her time but my oven may be different.
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Step 7When cooked, leave in pan till cake is cold.
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Step 8Remove cake from pan, and leave in parchment paper. Pierce top with a skewer and pour brandy over cake and wrap in foil.
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Step 9Cake will mature in one month. Brandy may be added once a week during the fermenting time.
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Step 10NOTE: having several friends from England, I know that they cook according to weight. Thus the reason for the directions for the eggs being the same weight as the butter. So until I make this myself, I do not know how many eggs that would be.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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