DAD'S FRUITCAKE
My mum would make one of these cakes every week so my dad could take a piece to work with him every day. In common with all fruitcakes, it tastes far better a week after making as it tends to be very dry for the first couple of days. The loaf tin is about 8x4 inches and about 2 inches deep. The amount of milk can be adjusted if the mixture seems a bit dry. Hmmm, my scribbled copy of the recipe calls for "enough fruit". This makes perfect sense to me, knowing how big a well the food mixer leaves in the centre of the dough but I'd be inclined to translate this as about 2 cups worth. I think that, once it's all mixed in, the mixture tends to look as though its about 60%dough and 40% fruit - but feel free to change this to your own taste.
Provided by Chef Hels
Categories Dessert
Time 1h35m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Put everything*except* the milk and the fruit in a food mixer and mix well for about 5 minutes- the mixture will be quite stiff.
- Add milk and mix well.
- Mix in fruit by hand.
- It's normally easier to add the fruit a little bit at a time.
- Bake in the top of a preheated oven at gas mark 4, 180 degC, 350 degF for about 1 1/4 hours.
- Check after 1 hour- if a knife poked into the cake comes out clean, the cake is fully cooked.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love