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Christmas just isn't Christmas in the UK without a Rich Fruit Christmas Cake. If you have forgotten to make your traditional rich fruit Christmas cake, don't worry because I have a easy to follow recipe that can save your blushes (or having to pay an extortionate price for a cake from a shop or bakery)
Place all dried fruits (including candied peel), spice, lemon zest, juice, and the whiskey or rum into a large ceramic bowl. Mix well and leave to stand for at least half an hour, up to 3 hours if you have time.
After you have soaked the fruit for as long as you can, put the margarine or butter into a large heavy bottomed pan over a medium heat, add the soaked fruit spice mixture and the sugar. Heat the mixture, stirring all the time until the margarine and sugar have melted. Once the mixture begins to bubble, turn down the heat and allow to simmer gently for 5 minutes then turn off the heat.
After 10 minutes, stir in the grated apple then pour the mixture into the ceramic bowl. Put in a cool place for 20-30 minutes.
Once the mixture is warm rather than hot, add the eggs one at a time, do not beat them - stir them in slowly as you do not want to add too much air to the cake mixture or it will rise and then crack during cooking.
Finally stir in the flour a little at a time then put into a 6 3/4 inch round cake tin or a large loaf tin and bake for around 3 hours at 300 degrees F /150 degrees C for the round cake, 2 1/2 if using the loaf tin.
Turn out onto a wire tray and allow to cool, then store in a tin or wrap in tinfoil. If you have time, the cake can be further improved by painting the base and sides with rum or whiskey. This cake will keep and improve for up to 2 weeks after baking
Note: 1/15 of cake has 193 calories! This freezes well too and the flavors will blend.
By Robin from Washington, IA
Heat oven to 350 degrees F. Grease and flour 9x13 inch pan. Add enough water to reserved pineapple juice to measure 1 cup. Prepare cake mix as directed on box, except use reserved juice mixture instead of the water. Bake 35-40 minutes or until cake springs back when touched in center.
Set oven control to broil. Heat pineapple, preserves and cornstarch to boiling in 1 quart saucepan, stirring constantly. Stir in nuts. Spread over warm cake. Broil about 4 inches from heat 2 to 3 minutes or until light brown. Cool slightly before serving.
By Robin from Washington, IA
This fruitcake every one will love, even me!
Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, peel, and citron; soak in orange juice overnight.
Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5 x 9 inch loaf pan and two 3 x 8 inch loaf pans with parchment or doubled waxed paper.
In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and nuts. Mix in sifted flour.
In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
Nutritional Information Amount Per Serving Calories: 369 | Total Fat: 20.2g | Cholesterol: 74mg
By Jodi from Aurora, CO
Prepare cake according to package directions. Bake in 9x13 inch baking pan. Cool. Poke holes in cake with the handle of a wooden spoon. Pour condensed milk evenly over cake and into holes.
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I need the recipe for a fruit cake that has cocoa powder in it and sliced almonds around the side. It was in the San Francisco Chronicle or the San Mateo Times in the 60s or 70s.
By Lois from San Mateo, CA
Ok, I found Chocolate fruit cake on Google.com and a couple on cooks.com you can take a look and see if any are what your looking for. I hope so.
How do you tell when a Christmas cake is cooked?