Isabel
Festive Fruit Cake
HERE’S WHAT YOU NEED:
- 8 oz. chopped Australian
- 1/4 teaspoon salt
- Seeded Raisins
- 1/2 teaspoon grated nutmeg
- 4 oz. chopped blanched almonds
- 1/2 teaspoon cinnamon
- 1 teaspoon mixed spice
- 4 oz. chopped glace cherries 8 oz. butter
- 4 oz. chopped mixed peel 8 oz. light brown sugar
- 8 oz. Australian Sultanas
- 2 tablespoons marmalade or dark jam
- 8 oz. Australian Currants
- 2/3 cup brandy or orange juice
- 1 teaspoon vanilla essence
- 4 eggs
- 10 oz. plain flour
- 2 oz. self raising flour
Topping: see below:
HERE’S WHAT YOU DO:
Line an 8″ round cake tin with two layers foil and two layers greaseproof paper. Mix all the fruits, peel and nuts together and sprinkle with the brandy or orange juice. Sift together the flours, salt and spices. Cream together the butter and sugar until light and fluffy then add the jam and vanilla essence and beat again. Add the eggs one at a time beating well after each one, then alternately add the fruit and flour mixtures. Mix thoroughly. Place the mixture in the prepared tin and bake in a slow oven for approximately 4 hours. The day before you use the cake arrange on top of the cake pieces of your favourite nuts, e.g. walnuts, almonds, pecans- cherries, glace pineapple, ginger, Raisins and Sultanas. Make a toffee glaze by boiling together equal quantities sugar, water and sieved apricot jam. Drizzle this over the fruit ‘n nut topping and leave to set.
Fruit Mince Pies
HERE’S WHAT YOU NEED:
- Sweet shortcrust pastry Egg and milk for glazing
- Prepared fruit mince Sugar ·
HERE’S WHAT YOU DO:
Line patty tins with pastry. Place a generous spoonful of the fruit mince in each patty tin. Cover the mince with another round of pastry. Glaze the pastry and generously sprinkle with sugar. Bake the pies in a moderately hot oven for 20-25 minutes or until pastry is cooked and golden brown.
