English Fruit Cake
Ingredients:
3 cups plain cake & pastry Flour (426gm )
1 1/2 tsp baking powder (8ml)
3/4 salt (4ml)
1/4 tsp ground nutmeg (1.5ml ) 我没放
2 3/4 cups sultana raising (400gm)
1 1/2 cups mixed peel (375gm)
1 cup glace cherries, chopped (250mg)
1/4 cup dried cranberried (65gm)
3/4 cup raspberry jam
1 cup white sugar (240gm) 我放200g
1 1/4 cups butter, softened (312gm)
5 eggs
Method:
1. Preheat oven to 325F or 160C.
2. Grease and lightly flour your baking pan ( a Bundt pan is ideal ).
3. If using a spring-form or straight-sided pan, line with parchment paper.
4. Sift together the flour, baking powder, salt and nutmeg and mix.
5. Com,bine the sultanas, mixed peel, cherried, cranberried and jam in a large bowl and mix well to ensure all the fruit is coated.
6. In a large bowl beat the butter with the sugar using an electric mixer at medium speed, until light and fluffy. add the eggs, one at a time, beating each in separately to avoid curdling. ( a slight dash of flour will remedy this is it should happen ).
7. At low speed, gradually add the flour mixture and beat until well-combined.
8. Stir in the fruit mixture, using a wooden spoon and mix well.
9. Pour the mixture into the baking pan and smooth the top with a spatula.
10. Bake for at least 1 hour and 20 minutes until a wooden skewer inserted into the cake comes out clean.
11. Allow to cool for at least 30 minutes before removal from the pan.
12. As with most fruit cakes, this cake improves in flavour a couple of days after baking.
备注：
1. 我用的Mix Fruit 是外面已经掺好的。
2. 因为怕甜，所以将买回来的 Mix Fruit 过水，滴干后用新鲜的Orange juice 浸它们一夜.
3. 我将 Orange 的皮也削进去。不要削到白色的果皮哦。
