Monthly Archives: December 2012

fruit cake 2012

i have been trying my darndest to transfer the domain name to my new server but i have had no luck.  so it might have to be for a while until i get things up and running again.

but if baby rambutan will go jump off the cliff, then it’s jumping off with a big bang!
happy lucky new year wishes, and a gift of a new better! fruit cake recipe that i might keep forever.  i made a big fat square for our Christmas dinner dessert, and it was so good i made some more to give away and to keep.  i’m flying one over to my Mother even, my Ma the fruit cake queen of Manila in her heyday.  i’ve sworn up and down to her that she will love it, it has ground almonds and orange and lemon zests and mostly raisins and sultanas instead of chewy candied peel (but by all means add some if you have the good kind!).  she has hung up her fruit cake apron now, and i hope she will dub me the new fruit cake queen with this lovely light and nutty cake.  nutty, like her daughter.

light jewelled fruit cake from The Complete Book of Christmas, ed. Carolyn Bell, pub. Hermes House.

1/2 cup currants/ raisins
1/2 cup sultanas/golden raisins
1 cup quartered glace cherries (i used a combination of candied cherries and drained maraschinos)
1/2 cup finely chopped mixed candied peel
2 tbsps rum, brandy, or sherry

1 cup butter
1 cup caster sugar
finely grated rind of 1 orange
finely grated rind of 1 lemon
4 eggs
1/2 cup chopped almonds (i used chopped macadamias)
2/3 cup ground almonds
2 cups plain (all purpose) flour

2 ozs. whole blanched almonds [i ran out of whole almonds so i used the slivered ones]

the day before you want to bake the cake, soak the currants sultanas, cherries and candied peel in the rum brandy or sherry.  cover with cling wrap and soak overnight.  the day you bake the cake, grease and line a 20cm/8 inch round cake tin or an 18 cm/ 7 inch square cake tin with a double thickness of grease proof paper.
preheat the oven to 325F.  in a large bowl, whisk the butter, sugar and orange and lemon rinds together until light and fluffy.
beat in the eggs, one at a time.
mix in the chopped almonds, ground almonds, soaked fruits with their liquid,  and the flour, to make a soft dropping consistency. spoon into the cake tin.
very lightly press into the top of the batter the remaining 2 0zs. of almonds.
bake in preheated oven, about an hour and a half (watch closely! or the cake edges will brown too much.  cover with foil if the center is not set and edges are browning) or until the center is firm to the touch.  let the cake cool in the tin for 30 minutes.  then remove it and cool completely on a wire rack, but leave the paper on, this helps to keep the cake moist while stored.