Anyone know a really easy recipe for a fruit cake? Anyone got some good tips on fruitcake making?

Want something simple and English preferably! Post tips too please!!!Anyone know a really easy recipe for a fruit cake? Anyone got some good tips on fruitcake making?
Mixed Fruit 500gram


Flour 150gram


Salt half teaspoon


Mixed Spice half teaspoon


Eggs 2


Milk 4 tablespoons


Butter 100gram


Sugar Brown 100gram


Ground Almonds50gram


Soak the fruit in pure orange juice for 24 hours (or sherry or brandy hic')


drain any extra liquid away


mix everytthing together, line a 2lb or 1 kilo backing tin with greased grease proof paper pour in your mixture and bake in middle of hot oven


until a knitting needle pushed in the middle of the cake


comes out clean.Anyone know a really easy recipe for a fruit cake? Anyone got some good tips on fruitcake making?
Try the following


Ingredients


4 oz (110 g) glac茅 pineapple, roughly chopped


6 oz (175 g) red and green glac茅 cherries, roughly chopped


8 oz (225 g) sultanas


4 oz (110 g) dried apricots, roughly chopped


3 tablespoons brandy


4 oz (110 g) pecan nuts, roughly chopped


4 oz (110 g) whole, mixed candied peel, chopped small


2 oz (50 g) angelica, chopped small


2 oz (50 g) crystallised ginger, chopped small


grated zest 1 medium orange


grated zest 1 medium lemon


8 oz (225 g) unsalted butter, at room temperature


8 oz (225 g) caster sugar


4 large eggs


8 oz (225 g) plain flour, sifted


2 oz (50 g) ground almonds


录 level teaspoon salt


Begin the night before by placing the sultanas and chopped apricots in a large mixing bowl. Stir in the brandy, cover and leave overnight.





Pre-heat the oven to gas mark 3, 325掳F (170掳C). Add the rest of the nuts, fruit and peels into the sultanas and apricots. Tick everything off as you go.





Now whisk with an electric hand whisk the butter and sugar in another large mixing bowl until pale and fluffy. Then beat the eggs and add them to the butter and sugar, a very small amount at a time, whisking well after every addition. When all the eggs are incorporated, lightly fold in the sifted flour and salt, followed by the ground almonds and then all the fruit, nuts, etc.





Now transfer the mixture to the tin, levelling it off with the back of a spoon, and place the tin in the oven so the top of it is more or less in the centre. Bake the cake for 1 hour then place a double sheet of greaseproof paper over the top of the tin and turn the heat down to gas mark 2, 300掳F (150掳C), for a further 2-2录 hours. When it's cooked it will have begun to shrink away from the sides of the tin and be springy in the centre when you press lightly with your little finger. You can leave this cake in the tin till it's absolutely cold then peel off the papers and wrap it in double greaseproof paper before storing in an airtight container





or Quick boiled fruit cake


1 x 397g/14oz can condensed milk


150g/5oz margarine


225g/5oz raisins


225g/8oz sultanas


175g/6oz currants


175g/6oz glace cherries, roughly chopped


225g/8oz self-raising flour


2tsp mixed spice


1 tsp ground cinnamon


2 eggs





Method


1. preheat the oven to 150C/300F/Gas2. Lightly grease and line a 18cm/7in deep round cake tin with greased greaseproof paper.


2. Pour the condensed milk into a heavy-based pan and add the margarine, fruit and glace cherries. Place over a low heat until the condensed milk and margarine have melted. Stir well, then simmer gently for 5 minutes. Remove from the heat and leave on one side to cool for about 10 minutes, stirring occasionally.


3. Measuring the flour and spices into a large bowl and make a well in the centre. Add the eggs and the cooled fruit mixture and quickly mix together until well blended. Turn into the prepared tin.


4. Bake in the preheated oven for about 1戮-2 hours or until the cake is well risen, golden brown and the top feels firm. A skewer inserted into the centre should come out clean. Leave the cake to cool in the tin for about 10 minutes, then turn out and leave to cool completely on a wire rack
What I do is mince up some raisins, currants, prunes marachino cherries and apricots then add enough rum to cover them.





Let them marinade for about a week.





Make your usual plain cake batter and then add the fruit. Here we add ';Cross and Blackwell browning'; to make the cake dark (not too much or you will make the cake bitter). You dont have to add the browning if you don't want to.





Bake in a 350 oven for 1 - 1 1/2 or until done.





Sprinkle some more rum over the cake when you take it out of the oven. Let cool and remove from hte pan.
Treat like a christmas cake.





Ingredients6 oz flour


5 oz butter


Juice and rind of half a lemon


陆 lb sultanas


3 oz mixed peel


2 oz flaked almonds


3 eggs


5 oz castor sugar


1 teaspoonful mixed spice


4 oz raisins


3 oz glac茅 cherries


1陆 tablespoons milk


陆 tablespoon black treacle


1 tablespoon rum or brandy


RecipeClean the fruit, peel, sultanas and raisins.


Chop the cherries and almonds.


Mix all the fruit together, rubbing it with a little flour to stop it sticking. Shake off the surplus flour.


Warm the butter to soften it, then cream it with the sugar until it is light.


Break the eggs and beat them lightly.


Whisk and beat the warm butter paste as you slowly add the eggs, until it is fluffy.


In order, gently mix in the


mixed spice,


flour, using a sieve,


fruit and rind,


lemon juice and milk,


treacle and liquor,


so that the mixture is of a stiff dropping consistency.


Add the mixture to a 8'; tin lined with greaseproof paper.


Bake the cake for 2 hours at 350掳F.


Cover the top of the cake with a piece of greaseproof paper.


Bake the cake for 2 to 2陆 hours at 300掳F.


Marzipan pasteCover the top of the cake with this marzipan paste when you bring it out of storage. The paste may need a few days to harden.





Ingredients8 oz ground almonds


10 oz icing sugar


A few drops lemon juice


1 egg white


A little apricot jam


RecipeApply the jam in a thin layer to the top of the cake to help the marzipan stick.


Knead the remaining ingredients into a paste.


Spread the paste over the jam.


Run a rolling pin lightly over the top of the cake to make it level for the icing.


If you have difficulty spreading the paste onto the cake and flattening the top, you can instead roll it like pastry on a board first, using castor sugar in place of flour.





IcingAfter applying the marzipan paste to the cake, use a palette knife to spread this icing onto it, keeping some back to use for decoration. The icing may need a few days to harden.





Ingredients2 egg whites


1 lb icing sugar


1 teaspoonful lemon juice


2 drops blue food colouring (optional)


RecipeBreak the eggs carefully and put the whites into a basin.


Whisk the egg whites well.


Add the sifted sugar slowly to the egg whites, stirring all the while.


Use a spoon to make the mixture smooth.


Stir in the lemon juice and optional food colouring.


Apply to the cake.