I have been forumming about cakes recently
It seems that a heavy fruit laden immortal cake is best
two slices means that you do not have enough room for supper
and the other day I got a pressie
So, the recipe.
It’s a little bit tricky as I don’t exactly use one. I mean, it’s broadlybased on a Dundee Cake, but Dundee cake purists would not recognise it assuch. And it largely depends what’s in the cupboard at the time of making.But, as far as I remember, here’s what was in yours:
* 6oz butter* 6oz sugar* 3 eggs* 8oz flour* a couple of teaspoons of ground cinnamon* a couple of teaspoons of ground nutmeg* a teaspoon of ground ginger* a couple of tablespoons of ground almonds* a couple of tablespoons of flaked almonds* a tablespoon(ish) of golden syrup (How does anyone actually measuregolden syrup? I just pour it out and hope…)* about a pound and a half of dried fruit (sultanas and currants)* about half a pound of glace cherries* a slug of whisky/brandy/the strange liqueur you brought back fromholiday last year* whole almonds for decorating the top
Use a round cake tin 8 inches in diameter, lined with greaseproof paper or(even better) a pre-cut paper cake liner.
1. Mix the butter & sugar together. (I “soften” the butter in themicrowave, as our house is always cold, but am bad at timing so it usuallymelts completely, which actually makes it much easier to mix with the sugar.You can use any kind of sugar except icing sugar, but the darker the sugarthe darker the cake. I think you got “soft brown sugar”.)
2. Mix in the eggs, flour and spices. (I add them all in together, asthat way I don’t curdle the eggs.) Then add in the ground and flaked almondsand the golden syrup.
3. Now add in about a pound and a half of dried fruit (I use sultanasand currants because I prefer them but raisins work just as well) and atleast 8oz of glace cherries, cut in half. Then add a biggish slug of whisky(or brandy if you prefer – anything alcoholic really), mix well and spooncarefully into your lined cake tin.
4. Roughly level it off and the decorate with whole almonds. (I freelyadmit that I go a bit overboard at this point as I find the squidgingsensation of pushing the almonds slightly into the cake mix therapeutic. Andit’s fun making pretty patterns. But random almond scattering seems to beequally acceptable.)
5. Bake in a pre-heated oven at gas mark 3/325f/160c for 30 minutes andthen turn the oven down to gas mark 2/300f/150c for a couple of hours, oruntil the cake looks cooked – i.e. it’s firm to the touch and the sides haveshrunk away from the sides of the tin. It’s best to put some greaseproofpaper/tin foil on the top of the cake for the first 30 minutes, so that thetop doesn’t get too brown.
Be warned: it can sometimes take much longer than this tocook (especially in our unheated, very well ventilated kitchen in Yorkshirein the winter). If you need to go out, you can always turn the oven offafter a couple of hours and leave the cake to carry on cooking with theresidual heat.
6. Once cooked, take it out of the oven, let it cool, wrap and keep forat least two days before eating – this honestly DOES make it taste better.If well wrapped up, it should keep for several weeks.
Having said that, I don’t think ours has ever lasted morethan 10 days…
All the best,
PS: I actually think that Christmas cake would be an even better cake forsailing, but you’ll have to wait six months before sampling that.
Sharing the love,a wonderful gift Rachel,Thanks.
Ah, just wot I need, Sailor’s Cake.Brilliant.
all you need is a loving woman to make one for you
Just perfect, cake and cruising are a must have.great idea Rachel I always get a proper cakeWhen somebody comes over from GB.Unfortunately there is a tired joke about Christmas fruit cakes here (us) that they just get regifted every year and there are no new cakes made. The only fruit cake available here is a heavily candied cake that for a purest is just not the same.I knew there was a reason Britain got rid of its colony!They don’t know what they are missing ……Warren