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+ | __NOTOC__ |
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− | {{Wikifiedrecipe}} |
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− | [[Image:image.jpg|right|thumb|]] |
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+ | Fruit cake. |
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− | ==Ingredients== |
+ | == Ingredients == |
− | *1 lb [[ |
+ | * 1 lb [[raisins]] |
− | *1 lb [[ |
+ | * 1 lb [[currant]]s |
− | *1 lb [[ |
+ | * 1 lb [[prune]]s |
− | *1 lb [[maraschino cherries]] |
+ | * 1 lb [[maraschino cherry|maraschino cherries]] |
− | * |
+ | * ¼ lb [[almond]]s, chopped |
* [[rum]] - at least 1 bottle |
* [[rum]] - at least 1 bottle |
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− | *1 |
+ | * 1 dozen [[egg]]s |
− | *1 lb [[ |
+ | * 1 lb [[granulated sugar|sugar]] (granulated) |
− | * |
+ | * ¼ lb mixed peel |
− | *2 x |
+ | * 2 x 5 ml [[vanilla extract]] |
− | *1 lb [[flour]] |
+ | * 1 lb [[flour]] |
− | *1 lb [[butter]] |
+ | * 1 lb [[butter]] |
− | *4 x |
+ | * 4 x 5 g [[baking powder]] |
+ | === Caramel colouring === |
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− | CARAMEL COLOURING |
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− | * |
+ | * ¼ lb [[brown sugar]] |
− | *1" stick [[cinnamon]] |
+ | * 1" stick [[cinnamon]] |
− | *½ cup boiling [[water]] |
+ | * ½ cup boiling [[water]] |
− | *3 cloves |
+ | * 3 cloves |
+ | === Frosting === |
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− | FROSTING |
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− | *3 [[egg]] |
+ | * 3 [[egg white]]s |
− | *½ cup [[water]] |
+ | * ½ cup [[water]] |
− | *1 lb [[granulated sugar]] |
+ | * 1 lb [[granulated sugar]] |
− | * |
+ | * ½ x 5 g, [[cream of tartar]] |
− | ==Directions== |
+ | == Directions == |
+ | # The day before cake is to be made, mince [[currant]]s, [[raisins]], pitted [[prune]]s, add finely cut mixed peel and the chopped [[maraschino cherry|maraschino cherries]]. |
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− | Method |
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− | + | # Pour the [[rum]] over this mixture, then soak the mixture for at least 24 hours, stirring occasionally. |
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+ | === Caramel colouring === |
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− | CARAMEL COLOURING |
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− | #Put [[brown sugar]] in a heavy bottomed pan over heat and, while stirring, let the [[ |
+ | # Put [[brown sugar]] in a heavy bottomed pan over heat and, while stirring, let the [[granulated sugar|sugar]] liquefy. |
+ | # Cook until syrup is dark golden brown, do not let the syrup burn. |
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− | #Take pan off the heat and add 1/4 cup boiling [[water]], stirring briskly. |
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− | # |
+ | # Take pan off the heat and add ¼ cup boiling [[water]], stirring briskly. |
+ | # Return to heat until [[granulated sugar|sugar]] and [[water]] blends easily. |
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+ | # Take off and cool. |
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+ | === On the day === |
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− | Preparation: |
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+ | # Set aside. |
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+ | # Do not over- mix. |
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+ | # Pile lightly into prepared tins and bake in a very slow oven, 200°F. |
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+ | # For 1 hour, reduce to 175°F. |
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+ | # And continue baking until cake shrinks from sides of pan. |
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+ | # To test, insert a skewer in centre of cake. |
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+ | # Leave in tins to cool, for 24 hours. |
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+ | # Cakes may be wrapped in [[rum]] soaked cloth and stored to ripen. |
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+ | === Frosting === |
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+ | # Put [[granulated sugar|sugar]] and [[water]] which has been stirred together to cook, stirring only until [[granulated sugar|sugar]] grains are dissolved. |
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− | NB: Accurate measurements are essential |
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+ | # Ice the cake if desired, and decorate to suit occasion. |
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− | Method: |
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− | |||
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− | Pile lightly into prepared tins and bake in a very slow oven, 200 degr. for 1 hour, reduce to 175 degr. and continue baking until cake shrinks from sides of pan. To test, insert a skewer in centre of cake. Leave in tins to cool, for 24 hours. Cakes may be wrapped in [[rum]] soaked cloth and stored to ripen. |
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− | |||
− | Icing |
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− | |||
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− | [[Category:Trinidadian Recipes]] |
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[[Category:Trinidadian Desserts]] |
[[Category:Trinidadian Desserts]] |
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− | [[ |
+ | [[Category:Cake Recipes]] |
− | [[ |
+ | [[Category:Egg Recipes]] |
− | [[ |
+ | [[Category:Maraschino cherry Recipes]] |
− | [[ |
+ | [[Category:Brown sugar Recipes]] |
− | [[ |
+ | [[Category:Currant Recipes]] |
− | [[ |
+ | [[Category:Almond Recipes]] |
− | [[ |
+ | [[Category:Raisin Recipes]] |
− | [[ |
+ | [[Category:Prune Recipes]] |
− | [[ |
+ | [[Category:Rum Recipes]] |
− | [[ |
+ | [[Category:Recipes that need photos]] |
− | [[category:Dried Grapes Recipes]] |
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− | [[category:butter Recipes]] |
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− | [[category:cereals Recipes]] |
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− | [[category:prune Recipes]] |
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− | [[category:water Recipes]] |
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− | [[category:Sugar Recipes]] |
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− | [[category:granulated sugar Recipes]] |
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− | [[category:flour Recipes]] |
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− | [[category:cream Recipes]] |
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− | [[category:egg Recipes]] |
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− | [[category:Peanut Recipes]] |
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− | [[category:ice Recipes]] |
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− | [[category:rum Recipes]] |
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− | [[category:egg Recipes]] |
Latest revision as of 13:40, 5 January 2011
Description
Fruit cake.
Ingredients
- 1 lb raisins
- 1 lb currants
- 1 lb prunes
- 1 lb maraschino cherries
- ¼ lb almonds, chopped
- rum - at least 1 bottle
- 1 dozen eggs
- 1 lb sugar (granulated)
- ¼ lb mixed peel
- 2 x 5 ml vanilla extract
- 1 lb flour
- 1 lb butter
- 4 x 5 g baking powder
Caramel colouring
- ¼ lb brown sugar
- 1" stick cinnamon
- ½ cup boiling water
- 3 cloves
Frosting
- 3 egg whites
- ½ cup water
- 1 lb granulated sugar
- ½ x 5 g, cream of tartar
Directions
- The day before cake is to be made, mince currants, raisins, pitted prunes, add finely cut mixed peel and the chopped maraschino cherries.
- Pour the rum over this mixture, then soak the mixture for at least 24 hours, stirring occasionally.
Caramel colouring
- Put brown sugar in a heavy bottomed pan over heat and, while stirring, let the sugar liquefy.
- Cook until syrup is dark golden brown, do not let the syrup burn.
- Take pan off the heat and add ¼ cup boiling water, stirring briskly.
- Return to heat until sugar and water blends easily.
- Take off and cool.
- Bottle and store until ready for use.
On the day
- On the day the cake is to be made, grease and line buttered baking tins with buttered greaseproof paper or butter pudding moulds.
- Sift dry ingredients together four times, break eggs and put into earthenware mixing bowl. Nb: accurate measurements are essential.
- Gradually cream the butter, and sugar and continue creaming until sugar grains are dissolved and mixture is light and fluffy.
- Stir in soaked fruit, the finely chopped nuts, the caramel colouring, and blend evenly.
- Add a small amount at a time to the creamed butter and sugar and repeat, beating well after each addition, until all has been used up.
- Set aside.
- Whip eggs until thick, and fold into fruit mixture.
- Add sifted dry ingredients, a small amount at a time, repeat until all has been used up and stir only until well blended.
- Do not over- mix.
- Pile lightly into prepared tins and bake in a very slow oven, 200°F.
- For 1 hour, reduce to 175°F.
- And continue baking until cake shrinks from sides of pan.
- To test, insert a skewer in centre of cake.
- Leave in tins to cool, for 24 hours.
- Cakes may be wrapped in rum soaked cloth and stored to ripen.
Frosting
- Put sugar and water which has been stirred together to cook, stirring only until sugar grains are dissolved.
- Add cream of tartar, cook until syrup spins a thread; when syrup shows signs of getting heavy, start beating egg whites which must be beaten until stiff and can stand in peaks, pour hot syrup in a continuous stream over beaten egg whites and beat until thick mixture loses its sheen.
- Ice the cake if desired, and decorate to suit occasion.