Fruit Cake
Ingredients
2 sticks butter
1 cup brown sugar
4 large eggs
1 cup orange juice
1/2 cup of treacle or honey
2 1/3 cups all-purpose flour
2 tablespoons milk powder
1 teaspoon ground nutmeg
1 teaspoon mixed spices
1 teaspoon cinnamon powder
1 tsp baking soda
Method:
Grease and line 5-6 mini loaf pans. Preheat the oven to 300 F or 150 C.
Sift the flour, milk powder and spices t0gether.
Combine dried fruits, butter, sugar, honey, orange juice and baking soda in a large saucepan. Stir over low heat until the sugar has dissolved. Bring the mixture to boil and simmer for about 5 minutes over low heat. Stir consistently. Remove the saucepan and leave to cool.
Combine the eggs and gently beat it using a fork. Gently stir it into the cooled cake mixture. Fold in the sifted ingredients. Spread evenly into prepared pan and bake for about 1 hour or until cooked.
Remove the cake and brush the top with brandy. Cover it tightly with aluminium foil. The cake is best eaten after a few days of aging.
2 sticks butter
1 cup brown sugar
4 large eggs
1 cup orange juice
1/2 cup of treacle or honey
2 1/3 cups all-purpose flour
2 tablespoons milk powder
1 teaspoon ground nutmeg
1 teaspoon mixed spices
1 teaspoon cinnamon powder
1 tsp baking soda
Method:
Grease and line 5-6 mini loaf pans. Preheat the oven to 300 F or 150 C.
Sift the flour, milk powder and spices t0gether.
Combine dried fruits, butter, sugar, honey, orange juice and baking soda in a large saucepan. Stir over low heat until the sugar has dissolved. Bring the mixture to boil and simmer for about 5 minutes over low heat. Stir consistently. Remove the saucepan and leave to cool.
Combine the eggs and gently beat it using a fork. Gently stir it into the cooled cake mixture. Fold in the sifted ingredients. Spread evenly into prepared pan and bake for about 1 hour or until cooked.
Remove the cake and brush the top with brandy. Cover it tightly with aluminium foil. The cake is best eaten after a few days of aging.
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