Saturday, December 12, 2009

Jaffa Fruit Cake

This is the recipe for our favorite fruit cake. I am making it tomorrow. The work Christmas Party is this week and I am working so I will not be going. Because 6 of us are missing out on the party I am taking in dessert for all of us. Mince Pies, fruit cake, brandy custard and shortbread. Fruit for the mince pies is made and I will make the shortbread and the fruit cake tomorrow and the custard on the day.

Peta’s Easy Amazing Incredible Jaffa Fruit Cake
This is my own recipe. Please read all the instructions before starting too cook this cake. This is a moist dense fruity cake that is incredibly more-ish. It is great with custard. It is really better if made with the fruit I have indicated rather than pre-packaged mixed fruit

2 Oranges or 1 orange and 1 lemon
100 mls brandy or cointreau
Grated rind from the citrus fruit.
100 grams dried apricots - chopped
100 grams dried apple - chopped
100 grams dried peaches - chopped
200 grams sultanas
100 grams currants
200 grams dates chopped
100 grams raisins chopped
100 grams dried figs or glace fruit (cherries if you like them)chopped
Or substitute 1 kg mixed fruit
1 cup walnuts or pecans chopped
½ cup brown sugar (Optional – but better with than without)
1 teaspoon ground ginger
1 teaspoon mixed spice
½ teaspoon ground cloves
100 grams dark cooking chocolate broken into chunks.
3 cups (450 g) plain flour
2 eggs beaten

Grease and line a lamington tin 12” x 9” or a 12” square tin with baking paper.
Puree the oranges in a food process until finely chopped.
Strain off and save the liquid in a measuring jug.
Add the brandy to the juice and then make up to 600 mls with water or more juice.
Place the pulp and juice into a large pot. Add dried fruit, grated rind, spices and nuts. Gently bring to a simmer and stir regularly for 15 mins. Remove from heat. Add the nuts, chocolate and sugar and stir into hot fruit until melted. Cover and cool. When cool or nearly cool add the flour and eggs and stir well. Place into tin and bake in a 160 °C oven for 1 to 1 ½ hours. Until cooked You may need to place a piece of foil loosely over the tin after 45 – 60 minutes to prevent top drying out.
You can decorate the top with glace fruits and almonds if you want to. If the top gets to dry warm ¼ cup of apricot jam and add 2 tablespoons of brandy. Mix well and then brush this across the top of the hot cake. Cover and cool

1 comment:

Susie McMahon said...

Sounds so yum! I'm gonna give it a try