This Sunday
is the last before the start of Advent and traditionally in cooking
circles it is known as 'Stir up Sunday'. The name does come from the
Book of Common Prayer when the collect for the day starts,
“Stir up, we beseech thee, O Lord, the wills of thy faithful
people; that they, plenteously bringing forth the fruit of good
works, may thee be plenteously rewarded.” It is more usual for
Christmas puddings to be made on Stir up Sunday but if you haven't
made your Christmas fruit cake yet then now is the time to make it.
Like a Christmas pudding it needs time to mature before it is eaten
at Christmas.
Although
rich fruit cakes have fallen out of favour in recent years I still
make one each year. This is also the recipe I use when needing a cake
for other special events such as weddings, anniversaries and
baptisms.
Do remember
that you need to soak the dried fruit overnight before they are added
into the mix and baked. My baking day has often been put back a day
over the years!
Equipment:
7in (18cm) loose-bottomed round tin lined, 2 large bowls, electric
whisk.
Ingredients
1lb (450g)
Mixed dried fruit
3oz (85g)
Glacé cherries, quartered washed and dried
2tbsp (30ml)
Brandy
6oz (170g)
Plain flour
¼
tsp (1.25ml) Grated nutmeg
½
tsp (2.5ml) Mixed spice
6oz
(170g) Unsalted butter, softened or baking spread
6oz
(170g) Dark soft brown sugar
3
Eggs
1½
oz (40g) Chopped almonds
1½
tsp (7.5ml) Black treacle
Zest
of 1 lemon and 1 orange
Brandy
or whisky for feeding
Method
1. Put
the mixed fruit and glacé cherries in a large bowl and pour over the
brandy. Mix well and cover. Leave overnight for the fruit to plump
up.
2. Pre-heat
the oven to 140°C/Gas
mark 1. Prepare the baking tin by greasing and lining inside and also
double lining on the outside by tying with string.
3. Put
the remaining cake ingredients in the other bowl and beat well. Stir
in the mixed fruit.
4. Transfer
the mixture to the prepared tin. Smooth the top and then make a dent
in the middle to stop it rising up too much during baking.
5. Cook
for 45 minutes and then cover the top with a piece of baking
parchment. Cook for another 3 hours until a skewer comes out clean.
6. Leave to
cool in the tin. Pierce the cake all over and then feed with either
brandy or whisky. Double wrap and leave in a dark, cool place. Feed
every one to two weeks until you are ready to marzipan and ice it. Do
not feed it if it seems too moist. If fed regularly and stored
properly the cake will keep up to three months.
No comments:
Post a Comment
I appreciate your comments. If you have any tips, tricks or tweaks please pass them on!