Wednesday, October 25, 2006

Wizardry of Oz

The following cake recipe would make a great cake for Christmas and everyone will ask you how it is made and please can they have the recipe. Feel free to pass it on.

Australian two-tone Fruit Cake - made in three stages
1 cup - 8 fl.oz.
Basic Batter:
250g butter,
1 cup sugar,
4 eggs
2 cups plain flour,
1 tsp. baking powder
pinch salt
Cream butter and sugar and beat in eggs, sift the flour with the baking powder and salt and fold into the creamed mixture.
Dark Fruit Mixture: mix together
1 cup raisins,
1/2 cup stoned prunes, chopped
1 cup walnut pieces,
1/2 cup mixed peel,
2 tsp. mixed spice,
1 tblsp. black treacle.
Light Fruit Mixture: mix together
1 cup sultanas,
1 cup semi-dried apricots, chopped
1/2 cup chopped almonds,
1/2 tsp ground ginger
4 slices glace pineapple,
juice of 1 lemon
Method of assembly:
In one bowl mix half the batter with the dark fruit mixture. Using another bowl repeat with the light mixture. Spoon the dark mixture into a greased and lined 10" round cake tin. Top with the light mixture. Bake at 150C, 300F for 4 hours or until cooked. Tent with foil if browning too quickly. Leave to stand for 15 minutes or so before turning out onto a cake airer. When cool, peel off paper, re-wrap in fresh paper and then wrap tightly in foil to allow flavours to develop. You can if you wish spike the cake with a skewer and drizzle over a little brandy or rum before wrapping.
Tip: Instead of using glace pineapple, buy a pack of semi-dried pineapple/mango or use a tropical fruit mixture.