Merry Christmas to all the bloggers in every parts of the world. I wish us peace and good health so we can continue our passion for sharing, writing and eating. May this season find us love and contentment. In honor of my fellow bloggers, this post is especially for all of you. The past months I have been attending linky parties and there are those who really take time to drop by with lovely comments. Thank you all for the kind words and I appreciate the warmth and sunshine that my blog has been receiving since. Together lets make a toast and enjoy this drunken Fruit Cake. Let's eat. Let's giggle. Let's be merry.
My love affair with fruit cake started during my yuppie days. For some years I am just a buyer and a receiver of this cake. The truth is Christmas means Fruit Cake to me, ha ha ha! It was year 2010 when I baked my first Fruit Cake and I have had a journey of trial and error too. I didn't give up until I got what I wanted. If you hate Fruit Cake, no! please don't.. you are missing the fruity, nutty, drunken spirit of Christmas. Please take note that the process of preparation starts early. In my case, as early as Dec 1, the mixture of mixed fruits, nuts and brandy should be done and come Dec 15, I am baking.
Ingredients
2 sticks butter
1 cup brown sugar
4 large eggs
1 cup orange juice
1/2 cup of treacle or honey
2 1/3 cups all-purpose flour
2 tablespoons milk powder
1 teaspoon ground nutmeg
1 teaspoon mixed spices
1 teaspoon cinnamon powder
1 tsp baking soda
7 cups mixed fruits (raisins,sultanas,currants,dried cranberries,apricot,dates,mixed peel,cherries)
1 cup of nuts ( hazelnut,pecan,pistachio )
1 1/2 cup brandy
1 bottle of brandy for curing
Direction:
In an airtight container mix together the ff: brandy, mixed fruits, mixed peel and nuts.
Cover it tightly and wait for your schedule of baking
Grease and line 4 mini loaf pans. Preheat the oven to 300 F or 150 C.
Sift the flour, milk powder and spices together.
Combine dried fruits,
butter, sugar, honey and orange juice in a large saucepan.
Stir over low heat until the sugar has dissolved.
Bring the mixture to
boil and simmer for about 5 minutes over low heat.
Stir consistently. Remove the saucepan and leave to cool.
Make sure that the mixture is room temperature.
Combine the eggs and baking soda, gently beat it using a fork.
Gently stir it into
the cooled fruit mixture. Fold in the sifted ingredients.
Spread evenly into prepared pan and bake
for about 1 hour or until cooked.
Remove the cake and brush the top with brandy.
Cover it with
aluminium foil. Arrange in a container and set aside in the fridge.
The most important thing, every night before going to bed, brush the fruit cakes with rum.
Continue this process every day until the great big night of Noche Buena.
The cake is best eaten after a few days and weeks of aging.
Seriously, this Christmas Fruit Cake is moist, strong and fruity. Its the epitome of holiday dishes in my kitchen. From my family to yours... Merry Christmas!!!
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