Recipe for Melt and Mix Christmas Cake
I have never had (made) time to make a boiled fruit cake but I love this recipe (from my MIL) and enjoy cooking it for others. It is a good one to use to make mini cakes, to give away, or two smaller cakes. It is also easy enough for the kids to help you (although cooking with alcohol maybe I shouldn't recommend it......)!
(For a much more complex recipe but one that looks really tasty too - click on the photo)
Melt and Mix Christmas Cake
Ingredients
1.5kg[3lb] mixed fruit [8 cups]
1/2 cup sherry, rum or brandy
1 green apple
1 Tablespoon golden syrup
1 cup brown sugar, firmly packed
250g [8oz] butter
4 eggs
1 1/2 cups plain flour
1/2 cup self raising flour
1 teaspoon mixed spice
2 tablespoon sherry, rum or brandy extra
Method
1. Place mixed fruit in large basin, add sherry, peeled and coarsely grated apple, golden syrup sugar and eggs: mix well with wooden spoon or hand to break up any large clumps of fruit.
2. Add cooled melted butter, sifted flours and spice: mix thoroughly.
3. Place into 6x 440g tuna tins, or a deep 23cm [9in] round, or deep 20cm [8in] square cake tin which have been lined with 3 sheets of greaseproof paper so that paper stands up around the edge of the tin to a height of about 5cm [2in]. This is to protect the top of the cake during the cooking time.
4. Bake in a slow oven (150 deg C or 300F) Tuna Tins for 1 1/2 hrs, Larger cakes 2 - 3 hrs depending on oven.
5. Remove from oven, brush evenly with extra sherry
6. Cover tightly with aluminum foil, leave until cold. Remove from tin, leaving lining paper intact. Wrap cake tightly in plastic food wrap, then in foil, store in cool dark place or if weather is humid in the refrigerator.
7. This cake will keep for 3 months.
(For a much more complex recipe but one that looks really tasty too - click on the photo)
Melt and Mix Christmas Cake
Ingredients
1.5kg[3lb] mixed fruit [8 cups]
1/2 cup sherry, rum or brandy
1 green apple
1 Tablespoon golden syrup
1 cup brown sugar, firmly packed
250g [8oz] butter
4 eggs
1 1/2 cups plain flour
1/2 cup self raising flour
1 teaspoon mixed spice
2 tablespoon sherry, rum or brandy extra
Method
1. Place mixed fruit in large basin, add sherry, peeled and coarsely grated apple, golden syrup sugar and eggs: mix well with wooden spoon or hand to break up any large clumps of fruit.
2. Add cooled melted butter, sifted flours and spice: mix thoroughly.
3. Place into 6x 440g tuna tins, or a deep 23cm [9in] round, or deep 20cm [8in] square cake tin which have been lined with 3 sheets of greaseproof paper so that paper stands up around the edge of the tin to a height of about 5cm [2in]. This is to protect the top of the cake during the cooking time.
4. Bake in a slow oven (150 deg C or 300F) Tuna Tins for 1 1/2 hrs, Larger cakes 2 - 3 hrs depending on oven.
5. Remove from oven, brush evenly with extra sherry
6. Cover tightly with aluminum foil, leave until cold. Remove from tin, leaving lining paper intact. Wrap cake tightly in plastic food wrap, then in foil, store in cool dark place or if weather is humid in the refrigerator.
7. This cake will keep for 3 months.
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