OUMA HETTIE BOUWER SE VRUGTEKOEK
Christmas is almost upon us, thus I would love to share with you my late granny’s Fruit Cake recipe!!
500 g fruit cake mix
3 cups cake flour
5 ml bicarbonate soda
10 ml baking powder
5 ml salt
3 extra large eggs
5 ml cinnamon
5 ml ginger
5 ml all spice
1½ cups sugar
½ cup cherries, halved
½ cup nuts of your choice, halved
250 g dates, chopped
250 g stork bake margarine
1 cup boiling water
½ – 1½ cups of sherry/brandy
Take your baking tin / pot and prepare it as follows:
Line the whole pot with foil – shiny side out. Fold the excess over the edges of the pot as you are going to wrap the cake with it afterwards. Then line the base only with some baking paper. Spray with “Spray and Cook”. Keep one side.
Pre-heat your oven to 160ºC.
Mix the boiling water, sugar, butter, spice and all the fruit (except the cherries and nuts) in a big pot. (As you are going to mix the whole cake in the pot).
Heat until boiling point, mix in Bicarbonate Soda.
Let it cool down in the pot, mix in Cherries and nuts when cooled down.
Sift all dry ingredients over the cooled fruit mix and mix well.
Beat your eggs well and pour into your batter, mix well.
Spoon batter into the prepared big deep baking tin / pot.
Put in the pre-heated oven and bake at 160oC for ± 1½ hours, depending on your baking tin.
Check cake after about 2/3 of the baking time with a test pin.
I did find that sometimes the baking time is too much.
When test pin comes out clean remove cake from the oven and pour over your Sherry/Brandy. Fold foil over cake and close with a lid to cool down. DO NOT REMOVE FROM BAKING TIN/POT.
Let it cool down in the pot until completely cold, remove then and place in a air-tight container.
Pour extra Sherry/Brandy over the cake on a weekly basis until you ice it or use it. ENJOY!!
PS: I love my fruit cake with lots of fruit, so I double my Cherries and nuts…
Posted by Esmarie Friedrichs
