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Monday 25 December 2017
Sunday 17 December 2017
Christmas Fruitcake
Christmas Fruitcake
1 lb butter or margarine, softened
1 lb dark brown sugar
1 doz eggs
1 lb flour
2 tsps vanilla extract
2 tsps baking powder
2 tsps baking soda
2 tsps burnt sugar
1/3 cup rum
2 fruit mixture
1 lb prunes
1 lb raisins
1 lb currants
1 lb cherries
Cinnamon and nutmeg to taste
1 lb dark brown sugar
1 doz eggs
1 lb flour
2 tsps vanilla extract
2 tsps baking powder
2 tsps baking soda
2 tsps burnt sugar
1/3 cup rum
2 fruit mixture
1 lb prunes
1 lb raisins
1 lb currants
1 lb cherries
Cinnamon and nutmeg to taste
Method
In a large bowl, cream butter and sugar together until pale yellow.
Add two eggs at a time, mixing well after each addition. Add vanilla and burnt sugar. In a medium bowl, sift together all dry ingredients. Add slowly to the large bowl, mixing well. Add about two cups of the fruits mixture. Mix well. Pour into well greased and floured cake tins. Bake at 350 degrees F for about one hour, or until a knife inserted in the middle comes out clean.
Once the cake is cooled (do not remove it from the tin), pour approximately 1/4 cup of rum over it. Cover tightly with aluminum foil.
Add two eggs at a time, mixing well after each addition. Add vanilla and burnt sugar. In a medium bowl, sift together all dry ingredients. Add slowly to the large bowl, mixing well. Add about two cups of the fruits mixture. Mix well. Pour into well greased and floured cake tins. Bake at 350 degrees F for about one hour, or until a knife inserted in the middle comes out clean.
Once the cake is cooled (do not remove it from the tin), pour approximately 1/4 cup of rum over it. Cover tightly with aluminum foil.
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