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Rich dark fruitcake

<p>Community contributor, the lovely Anne Taylor, strikes again with her delicious recipe for rich dark fruitcake.</p><p><strong>Makes:</strong> Three cakes (to make one divide ingredients by three)</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><p>&nbsp;</p><ul><li>2 cups raisins</li><li>2 cups currants</li><li>2 cups dried apricot halves</li><li>2 cups dried figs, halved and stalk removed</li><li>2 cups prunes</li><li>2 cups dates</li><li>4 cups citrus peel</li><li>½ cup candied ginger (optional)</li><li>2 teaspoons cinnamon</li><li>2 teaspoon ground allspice</li><li>2 teaspoon nutmeg</li><li>1 cup treacle</li><li>2 cups brandy</li><li>½ cup orange liqueur</li><li>4 cups plain flour</li><li>1 tablespoon baking powder</li><li>1 teaspoon bicarb soda</li><li>1½ teaspoons salt</li><li>500 grams butter</li><li>3 cups dark brown sugar – lightly packed</li><li>8 eggs</li><li>1 tablespoon vanilla extract</li></ul><p>&nbsp;</p><p><span style="text-decoration: underline;"><strong>Method:</strong></span></p><p>1. In a mixing bowl cut up apricots, figs, prunes, and dates (I use scissors). Add raisins, currants, mixed peel and whole nuts.</p><p>2. Add the candied ginger (if required) and the cinnamon, allspice, nutmeg, and cloves; toss well to mix. Add treacle, brandy, and orange liqueur and mix well. Cover and let stand overnight at room temperature.</p><p>3. The next day, preheat oven to 120 degrees.&nbsp;Line the tins with foil and baking paper. I use (1) - 3 Kg tin (25 cm - (9.2") - &nbsp;(1) – 2 Kg tin (23 cm ( 9") &nbsp; and (1) 1 Kg ( 17 cm (7") tin or any combination you require.</p><p>4. Combine the flour with baking powder, bicarb soda and salt and sift.&nbsp;Sprinkle three cups of flour over fruit mixture and stir to coat well.</p><p>5. Cream the butter, add the brown sugar and beat well. Add eggs mixture.&nbsp;I beat all eggs separately in a bowl and pour in portions at a time.&nbsp;Add the vanilla extract.</p><p>6. Add the remaining cup of flour and beat until batter is blended and smooth.</p><p>7. Pour batter over fruit; mix well until everything is coated with batter. I use two large aluminium bowls to combine the mixture.&nbsp; Then combine the mixture into one bowl and mix to make sure the mixture is even throughout.</p><p>8. Divide batter among cake tins.</p><p>9. Bake for four or five hours or when a toothpick inserted in the centre comes out clean. Sprinkle cakes with brandy – about two capfuls. Leave in the oven until cool.</p><p>To read more of Anne’s recipes you can visit her blog <a href="http://aussie-products.com.au/category/recipes/">here</a> or her Facebook page <a href="https://www.facebook.com/buyaustralianproducts?ref=bookmarks">here</a>.</p>

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Recipe: Boiled fruitcake

<p><em><strong>John Chapman, 60 years old, an Over60 community member from Andrews Farm in South Australia, shares his famous family fruitcake recipe.</strong></em></p><p>“This was my mum's favourite cake recipe and she would bake every Wednesday. I loved, as a child, to sit in the kitchen and watch while she baked enough cakes, biscuits and pies for the whole family for a week. I got to lick the bowl, of course. The smell of this cake baking takes me straight back to those childhood memories and my beloved old mum, god rest her soul, I wish she was here now to see me bake her cake. To share this with everybody means a lot to me. I hope everyone who tries it loves it as much as my family do.”</p><p><strong>Serves:</strong> 8 to 10</p><p><strong>Preparation time:</strong> 5 minutes</p><p><strong>Cooking time:</strong> 1 hour&nbsp;</p><p><strong>Ingredients<br></strong>125 g butter</p><p>1 cup brown sugar</p><p>1 tablespoon golden syrup</p><p>375 g mixed fruit</p><p>½ teaspoon ground cinnamon</p><p>½ teaspoon ground nutmeg</p><p>1 cup rum</p><p>½ teaspoon bicarbonate soda</p><p>1 cup plain flour</p><p>1 cup self-raising flour</p><p>2 eggs, lightly beaten</p><p><strong>Method<br></strong>1. Preheat oven to 175C. Grease a 20cm cake tin and line base with baking paper.</p><p>2. Melt butter over low heat with brown sugar, golden syrup, mixed fruit, cinnamon, nutmeg and rum. Simmer for three minutes.</p><p>3. Turn off heat, add bicarbonate of soda and mix thoroughly.</p><p>4. When mixture is cold, add flour and eggs, mixing well. Spoon mixture into tin, smoothing the top.&nbsp;</p><p>5. Bake for 40-60 minutes.</p><p>6. Cool on rack and turn out when cold.</p><p>&nbsp;</p>

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