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Fruit Cake

This document provides a recipe for a fruit cake with the following key details: - Ingredients include 500g flour, 350g sugar, 500g margarine, 10 eggs, vanilla, butterscotch flavoring, nutmeg, brownie, treacle, syrup, brandy, mixed fruits, and baking powder. - The mixed fruits should be soaked in brandy for at least 3 days before baking. - The ingredients are creamed, eggs added one at a time, liquids mixed in, then flour gently folded in. - The batter is poured into greased pans and baked for 45-50 minutes until a tester comes out clean.

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Cynthia Onuigbo
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490 views3 pages

Fruit Cake

This document provides a recipe for a fruit cake with the following key details: - Ingredients include 500g flour, 350g sugar, 500g margarine, 10 eggs, vanilla, butterscotch flavoring, nutmeg, brownie, treacle, syrup, brandy, mixed fruits, and baking powder. - The mixed fruits should be soaked in brandy for at least 3 days before baking. - The ingredients are creamed, eggs added one at a time, liquids mixed in, then flour gently folded in. - The batter is poured into greased pans and baked for 45-50 minutes until a tester comes out clean.

Uploaded by

Cynthia Onuigbo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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SUGARCREST CAKES AND MORE.

08060459296

FRUIT. CAKE RECIPE

INGREDIENTS:

500Grams All Purpose Flour (4 Cups)

350 Grams Granulated White Sugar (3.5 Cups)

500 Grams Margarine

10 Large Eggs

1 Teaspoon Vanilla Extract

1 Teaspoon Butterscotch Flavor or mixed fruit flavor

1/2 Teaspoon Grated Nutmeg

3 Tablespoons Brownie

2 Tablespoons Black Treacle

3 Tablespoons of Golden syrup

Brandy

1 cup mixed. Fruits

1 Tablespoon Baking powder


Cinnamon

Mixed spice

Preservative

Orange or lemon. Zest

PROCEDURE:

Note:you must soak mixed fruit in brandy for at least 3days,it. Can also be soaked for some weeks
before. Baking

(1) Preheat the oven to

2) Grease two 8 or 9 inch round cake pans with oil, butter, margarine or any grease of your choice.
This recipe can also fit into a 10 inch round pan. For better security and assurance, line the bottom
of the pans with parchment paper. If you do not have parchment paper, I would suggest coating the
pans with a bit of flour after greasing them.

(3) Sift the flour into a large bowl. Add the baking powder, grated nutmeg
,preservative,cinnamon,mixed spice and mixed fruit to the flour and mix to combine. The reason for
adding the mixed fruits to the flour is so they do not sink during baking.

4) In the bowl of your stand mixer fitted with the paddle attachment, cream the butter or margarine
and sugar at medium-high speed for 30_45minutes or until you notice the mixture is lighter in color,
airy and fluffy.you can also mix with hand too

5) With the mixer running at medium speed, add the eggs one at a time. Do not add all of them at
once or the batter would separate at this point. Use your rubber spatula to scrape the sides and
bottom of the mixing bowl at intervals. After adding the last egg, crank the speed to high and mix for
about 2 minutes.

(6) Next, with the mixer running at low speed, add the vanilla extract, butterscotch flavor, browning,
black treacle and brandy to the batter. Mix to combine. The batter would separate at this point due
to the high liquid content. This would be corrected in the next step.
(7) Finally add the flour mixture to the batter and mix just until combined. Please and please, do not
over mix the batter at this point or you will end up with a tough and dense cake.

(8) Pour the batter into the prepared cake pans and bake in the preheated oven for 45 to 50 minutes
or until a tester inserted into the middle of the sponges comes out clean.

(9) Remove the cakes from the oven and leave them to cool down for about 15 minutes in the pans
before taking them out.

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