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Championship Fruit Cake

Posted by: Magic 1278 | 27 September, 2012 - 2:01 PM

KEVIN AND JANE'S KITCHEN

Jenny Roll from Rainbow in north western Victoria won 1^st prize in the VAS Ltd Rich Fruit Cake category at this year’s Royal Melbourne Show.

Here’s the basic recipe…

And some secret tips from Jenny to help you wow the judges at home!

Rich Fruit Cake

Ingredients:
250g sultanas
250g seeded raisins (chopped)
250g currants
125g mixed peel (chopped)
90g red glace cherries (chopped)
90 g blanched almonds (chopped)
1/3 cup sherry or brandy
250g plain flour
60g self raising flour
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
250g butter
250g soft brown sugar
½ teaspoon almond essence
½ teaspoon vanilla essence
½ teaspoon lemon essence or finely grated lemon rind
4 large eggs

Method:

• Mix together all fruits and nuts and sprinkle with sherry or brandy.
• Cover and leave for at least 1 hour but preferably overnight.
• Sift together the flours and spices.
• Cream together the butter and sugar with the essences.
• Add the eggs one at a time, beating well after each addition.
• Alternately add the fruit and flour mixtures and mix thoroughly.
• The mixture should be stiff enough to support a wooden spoon.
• Place the mixture into a prepared square tin with sharp corners, no larger than 20 cm.
• Bake in a slow oven for approximately 3 ½ to 4 hours, or until cooked when tested.
• Allow the cake to cool in the tin.

Here are Jenny’s tips for producing a Show-winning fruit cake:

• The fruit and nut ingredients really do need to be an even size, so they’ll need to be cut or snipped individually.
• Pour the mixture into a lined tin. Jenny uses three linings: the first is brown paper, then foil, then baking paper.
• To ensure evenness of baking and to make sure the top of the cake is not hard, Jenny then puts the cake tin inside a close-fitting cardboard box. The sides of the box rise up a couple of inches above the sides of the tin to protect the cake from direct heat.
• If the oven is too hot, the fruit will burn or burst, so cook at about 140 degrees Celsius for 3 ½ to 4 hours.

CLICK HERE to print this recipe

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