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| My rich Fruit cake,; **Special for EID** | |
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| Topic Started: Sep 29 2008, 09:33 PM (144 Views) | |
| ROCKY | Sep 29 2008, 09:33 PM Post #1 |
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Fruit cake makes an ideal base for both sugar paste and royal iced celebration cakes, and it is the traditional medium for wedding cakes as it has excellent keeping properties. Timing is important when making a fruit cake, as it needs at least three weeks to mature before use. Rich fruit cake (Make 1-20 cm cake or 2x15 cm cakes) Bismi’lah here we go… Ingredients 5 cups of mixed fruit 1/3 cup chopped glace cherries 1/3 cup chopped dates 1/3 halved blanched almonds ¼ cup 2 cups plain flour ½ cup self raising four 1 tsp cinnamon 1 tsp mixed spice ¼ tsp nutmeg 1 cup butter 1 cup brown sugar 5 eggs beaten Method Step 1 Cake tin preparation > Prepare your cake tin by tracing the circumference of your cake tin onto 2 layers of greaseproof paper. Cut these out. N.B. fold a 60cm length of greaseproof paper into three to create a 60 cm collar. Cut 2 cm slashes along the length of the collar 1 cm intervals. > Place this collar around the inside of the pan, sliding it down so that then cuts overlap each other as they cover the button angel of the cake tin wall. > Push the 2 named “cut out” circles of greaseproof, one on top of the other, down into base.  Step 2 Cake preparation * Put the following into a strong, plastic bag: mixed fruit, chopped glace cherries, chopped dates and orange juice. * Place in another strong, plastic bag: the 2 flours, halved almonds and spices. Step 3 * Cream butter and sugar until light and fluffy. * Add eggs gradually, mix well. * Add the bag of fruit and orange juice and the bag of flour, spices and nuts, to the mixture and gently, but thoroughly combine. * Place mixture in the prepared cake pan and hollow out slightly, to allow for rising. *Cut lengths of brown paper or newspaper to go around the outside of the cake tin twice.2-3 cm higher above the sides of the tin. Tie in place. Your cake will be cooked in the following manner. • Bake at 160c for 1 hour .reduce oven tempter to not less then 130c for a further hour. To test if cooked: cake will shrink slightly from side of a pan and a fine skewer inserted in the cake comes out clean and dry. • When baked, leave in pan until cold. • When the cake is cold carefully remove from the tin, then remove the greaseproof. wrap the cake nice strong plastic bag or a really good sealed container, for 2-3 weeks to mature to get the full moisture of it (it all depends of your time)  *2 mistakes you don’t wish to happen to you. ~Try and find a high temperature oven. ~Don’t put the oven on too high, because the greaseproof paper and the brown paper/newspaper will burn completely. If it does happen just make sure you know how to mange it. *Decoration Covering fruit cake with almond icing and white icing paste. ((ORCHARD Ready made Ready to roll)) It is important to prepare the cake properly before covering by removing then top of a dome-shape. Ensure that the sides are straight and properly square. Any burnt fruit should be removed. Almond icing should be rolled out on an icing or caster sugar dusted surface. Never use flour or cornflour as this could cause fermentation. 1) Fill in the cake –top imperfections with small pieces of almond past and then brush sugar syrup over whole cake-top and sides.  2) Roll out sufficient almond paste to cover the entire cake. 3) Place the almond paste over the rolling pin and slowly unroll it onto the cake.  4) Lightly press and smooth the almond icing against the cake surface to expel any trapped air. 5) Trim the surplus almond from the cake-base, keeping the knife tight against the cake-side. Leave to dry for 24 hours.  6) Brush a little bit of sugar syrup to start sticking in the second layer of the sugar icing past. 7) Roll out sufficient sugar paste, using the rolling pin and slowly unroll it onto the cake.  Coloring sugar past may affect texture; sugar paste should be colored with edible paste food coloring. Dip a cocktail stick or skewer into the color and add a very small amount a time to past. Knead well until the color is thoroughly mixed, add some icing sugar if needed or when sugar paste losing its flavor and feel sticky on hands. If you only have to colors don’t panic you can always mix them together and see what you get, e.g. blue+ pink=purple.  9) Roasting a cake smoother, gently push the sugar past onto the cake to flatten the surface. 10) Trim the surplus sugar paste from the cake-base, keeping the knife tight against the cake-side. To how you want to decorate you cake and what design you wish to put on it is all up to you, search on the internet for some lovely decorated cake-tops, however its always good to plan your ideas for cake decoration on a peace of paper. You use icing past to make nay design on the cake-top e.g. flowers, writing style, balloons and much more. What ever you like, then to stick them on use sugar syrup. Finished!  
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| Bunny | Sep 29 2008, 10:17 PM Post #2 |
A Godless life seems sweeter
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Why did you make your own caketin? |
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| Sayf Udeen Ismaeel | Sep 29 2008, 10:33 PM Post #3 |
Icon by meagan_chelsea @ LJ
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Thanks for the share ROCKY!  Eid Mubarak dear sister. 
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| ROCKY | Sep 30 2008, 02:44 AM Post #4 |
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No I didn't make my own caketin. Thank you Sayf Udeen,and EID MUBARK to you too dear brother.  |
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6:48 PM Dec 4
