english fruitcake
(1 rating)
This recipe was sent to me by a friend that was born and raised in England. It has been in her family for generations. Though this year will be the first year I try it, she did send me some and I have to say it was one of best tasting fruitcakes I've ever eaten. Enjoy
(1 rating)
Ingredients For english fruitcake
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5 ozcandied cherries
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11 ozall purpose flour
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3 ozchopped walnuts
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3 ozground almonds
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10 ozbutter
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2 lb 1 ozcurrants
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eggs (same weight as butter)
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1 Tbsphoney
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1 lggranny smith apple (grated)
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drinking sherry
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2 tspmixed spices
How To Make english fruitcake
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1Soak currants in sherry for 2 days.
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2Sift together flour, ground almond and spices.
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3Cream butter and sugar then add honey and mix.
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4Add 1 egg at a time alternating with flour mixture. When well mixed, add all fruit and apple.
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5Put into a 9" round or 8" square pan, 3" deep, lined with parchment paper.
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6Put cake in a preheated oven of 130 degrees for 1 1/2 hours. Turn oven down to 120 degrees and bake for another 4 1/2 hours. She noted this is her time but my oven may be different.
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7When cooked, leave in pan till cake is cold.
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8Remove cake from pan, and leave in parchment paper. Pierce top with a skewer and pour brandy over cake and wrap in foil.
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9Cake will mature in one month. Brandy may be added once a week during the fermenting time.
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10NOTE: having several friends from England, I know that they cook according to weight. Thus the reason for the directions for the eggs being the same weight as the butter. So until I make this myself, I do not know how many eggs that would be.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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