This can be a bit 'old, but I still believe that the fruitcake has its own place in a modern marriage. Full of spicy, juicy cherries, brandy soaked delicious fruit surrounded clumsy, if good old fruit cake is not to be thrown away just because the taste buds of today are opting for a number of modern chocolate. Even if you're not a fan of fruit cake which I totally think it's a traditional part of any wedding to put away the top layer of your weddingCake for later use, if this is the first born of baptism or other occasion as deserving. In addition, maintaining the role of the humble fruit cake is not only the happy grandmother Eileen both, can be really delicious if cooked right.
Sought in the search for some additional research on the humble fruit cake recipes the best I have for it. I would go so far as to say that once non-believers have a piece of cake recipe that I found, are completelyconverted. After trying the recipe below, I recommend the fruit cake that will decide on my wedding day.
Delicious fruit cake
This is a wonderfully juicy fruit cake with a difference. It 'full of plump raisins and cherry brandy wet. The glace ginger and mixed peel, walnuts and almonds are a substitute for regular and makes a difference! Spends less time than others baked sweet fruit makes it a little 'morewet and sticky.
This recipe is an 8-inch round cake.
175g raisins
450g currants
175g sultanas
100 g chopped glace ginger
100g cherries natural color
Soak all the above into 4 generous tablespoons of brandy for 12 hours or, better yet, overnight.
250g flour
250g butter, softened
4 medium eggs
100 g chopped walnuts
250g muscovado sugar
¼ teaspoon freshly grated nutmeg
½Teaspoon mixed spice
1 tablespoon black treacle
Grated rind of 1 orange
Grated rind of 1 lemon
For a hot tip on a tray lined with baking paper and the edges around the bottom provides a good measure and to ensure a perfect fruit cake.
To simplify, all the ingredients are mixed by hand. Cream the butter with the sugar mixture come to a loose and light for about 10 minutes until the color is slightly lighter. Be sure to insist, asThis makes the cake lighter. Add the beaten eggs, one by one and each fold into the mixture. Add molasses.
Mix the flour and spices together, if possible. Do not worry if you do not save a sieve, as I had and it turned out well. Add this dough around the butter and eggs together with citrus fruit and mix again.
Stir in the pre-soaked fruit and nuts and then line a pie tin of sweet pastry.
In the oven and bake for about 2.5 hours at 140C. KeepBoards to assure them that the top does not brown too quickly and you can always find the center using a skewer or a knife in the middle for a few seconds - if they are removed when it is clean, they do. Let the cake cool on a wire rack before we can have fun with some creative decorating marzipan.
If you have confidence in the kitchen and the lack of fruit cake for a special occasion like a wedding is determined, you may feel better to let the cakes are baked and decorated cake to a professionalDesigners. Ready cake designers these days to discuss with you what you may or may not be useful in your wedding cake, whether it be a traditional fruit cake or a modern tower of cupcakes or a combination of both. If you are planning a theme or a color or flowers for the bouquet, you can also make a cake designers in these aspects and will work with you to the perfect wedding cake for your big day. I regularly use this recipe for manythe traditional wedding cake baking I do.
