From Wikipedia, the free encyclopedia
Fruit cake (or fruitcake) is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits. A cake that simply has fruit in it as an ingredient can also be colloquially called a fruit cake. Fruit cakes are often served in celebration of weddings and Christmas. Given their rich nature, fruit cake is most often consumed on its own, as opposed to with condiments (such as butter or cream).
Each person has their own list of must have foods for Christmas. For me, one of them is a Fruit Cake.
Baking a Fruit Cake for Christmas will always bring back memories of my mom. She always baked a cake for each of our siblings.
To us Christmas is just not the same without it!
My mom’s recipe is for a light Fruit cake:
Ingredients and Method:
500 ml sugar
500 grams mixed dry fruit
50 ml citrus peel
500 ml water
250 grams butter
Place fruit, sugar, water and butter in a saucepan and bring it to the boil. Simmer for 3 minutes. Remove from heat and cool.
Butter or spray 2 cake tins with a non-stick vegetable spray. Line the bottom of the tins with buttered baking paper, also lining the sides of the cake tins with strips of buttered baking paper that extend about 3 to 4 cm above the tins.
Preheat oven to 130 degree C.
Beat 3 eggs until light and add it to the cooled fruit mixture.
Then fold in 4 cups (4 x 250 ml ) self raising flour.
Scrape the batter into the 2 prepared tins and bake it for about 75 minutes or until a skewer inserted into the center of the cake comes out clean. Remove the cake from the oven and place it on a wire rack to cool completely.
Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin or plastic bag. Brush the cake periodically (once or twice a week) with brandy until Christmas. This cake will keep several weeks or it can be frozen.
I personally prefer a dark richer Fruit cake , but that will have to be a story for another day.