Teacher Wanderer: Fruit Cake Recipe

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Saturday, January 12, 2008

Fruit Cake Recipe

To all baker's aficionado, I thought of sharing my most favorite recipe of all, fruit cake. It's been a while since I've felt that adrenaline running through my veins brought by the excitement of the smell of cake fresh from the oven.

Though it requires lots of patience and time, the effort is worth it if you'll end up with delectable and irresistible best cake ever.

So, here it goes...


Ingredients:
2 cups of all-purpose flour/ sifted (I don't recommend cake flour because it makes the cake very soft and not good to cure later)
2 eggs
2 tbsp. molasses
3/4 cups margarine
2 cups brown sugar
2 tsp baking powder
1 tsp nutmeg
1/4 cup crushed peanuts
walnuts (large pieces)
1/4 cup almonds
red and green cherries
1 tsp baking soda
1 tsp cinnamon ground
whiskey (or any cheap wine will do)

Procedure:
Preheat Oven to 250 degrees
Combine flour, baking powder and baking soda, set aside
Use electric mixer in combining margarine, sugar, eggs, molasses and flour
Put the cinnamon ground, nutmeg and peanut
Mix well then transfer it to a medium- sized baking pan
(put wax paper on the pan)
Add almonds, cherries and walnuts on top of the cake as decoration
Bake for about 2- 2/12 hours occasionally rotating the pans
Set aside over night to cool
Put the whiskey and wrap it into cloth, set aside if possible to covered container
After a day, pour whiskey and put it back to the container
Set it aside until it becomes a bit dry but when you taste it, it sorts of melts in your tongue

Tips: Don't open the oven for the first 45 minutes. It's the time the cake is rising. Use that "100 strokes" where you'll mix the cake manually to make sure it's free of lumps. Use a toothpick in checking if the cake is fully cooked by sticking it in the cake

Best serve when refrigerated.

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