Best Friut Cake Melting Method Recipes

OLD ENGLISH DARK FRUIT CAKE

Old English Dark Fruit Cake image

Old English Fruitcake - A dark, rich, well spiced old fashioned English style fruitcake that can be made weeks in advance of Christmas.

Provided by Barry C. Parsons

Time 2h45m

Number Of Ingredients 24

Ingredients

1 1/4 cups chopped dried prunes (6 oz), chopped
1 1/4 cups chopped dates (6 oz), chopped
1 1/2 cups dark raisins (8 oz)
1 1/4 cups golden raisins (6 oz)
1 1/4 cups currants (6 oz)
¾ cup butter
1 cup dark brown sugar
¾ cup molasses
½ cup coffee liqueur, or ½ cup strong black coffee
Zest and juice of 2 oranges
1 cup chopped glace cherries
1 cup candied citrus peel
1 1/2 cups toasted pecans (7 oz), roughly chopped
2 tsp allspice
2 tsp cinnamon
2 tsp powdered ginger
1 tsp cloves
2 tsp nutmeg
3 tbsp cocoa
3 eggs
1 1/3 cups all purpose flour
½ cup ground hazelnuts or almonds
½ tsp baking powder
½ tsp baking soda

Steps:

In a large saucepan melt the butter over medium heat and add the raisins, dates, prunes, currents, brown sugar, molasses, spices, coffee liqueur (or coffee) and the orange zest and juice.
Bring to a gentle boil and very slowly simmer for 10 minutes.
Remove from heat and allow to cool for 30-45 minutes.
When cool stir in the beaten eggs.
Sift together, flour, cocoa, baking powder, baking soda.
Add the ground nuts and fold through the boiled mixture. Fold in cherries, citrus peel and pecans. Pour into prepared baking pan. You can decorate the top with additional pecan halves, cherries etc., if you like.
Bake at 300 degrees F for 1 ½ to 2 hours depending upon the size of your pan. Mine took the full two hours in a 10 inch spring form pan.The cake should feel firm to the touch at the center and a wooden toothpick inserted into the center should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.
At this point you can poke small holes in the top and bottom of the cake with a fork and pour on 4 ounces of dark rum or your favorite whiskey, half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.
Soak several layers of cheesecloth in additional rum if you like and wrap completely around the cake, then cover with several layers of plastic wrap and store in a COOL place.
When serving, you can add a layer of marzipan or if you have decorated the top with fruit and nuts, brush with a simple glaze of equal parts water and sugar boiled together for about 10-15 minutes.

Nutrition Facts : Calories 231 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize g, Sodium 62 grams sodium, Sugar 24 grams sugar

FRIUT CAKE MELTING METHOD

FRIUT CAKE MELTING METHOD image

Tasty treat for Christmas instead of a heavy Christmas Fruit Cake

Provided by Lynn mayhew @lynnmay

Categories Cakes

Number Of Ingredients 9

Ingredients

ounce(s) 6 ounces of hard margarine or butter
ounce(s) 6 ounces brown sugar
ounce(s) 12 ounces of sultana raisens
pint(s) half a pint of water
ounce(s) 12 ounces cake and pastry flour
teaspoon(s) half a teaspoon of nutmeg
teaspoon(s) 1 and a half teaspoons of mixed spice
teaspoon(s) 3 quarters teaspoon of bi-carb soda
large 2 large eggs

Steps:

Line a 7 inch cake pan square or round
Place margarine, sugar, sultanas, and water in a saucepan. Stir over low heat until sugar and margarine have melted, bring to boil and boil for 3 mins. Remove from heat and allow to cool to luke warm.
Sieve flour, bi-carb and spices into a bowl.
When fruit mixture is cool add to flour mixture and add 2 beaten eggs, mix thorougly.
Leave to rest in pan until warm then turn out.