Boiled (Bachelor's or War cake) Fruit Cake
Ingredients:
- 1 kg of chopped dried fruit [used a mix of dates, apricots, prunes, raisins - all of which comes in convenient 250g packets from the local bake shop Phoon Huat]
- 3 tsp cocoa powder
- 2 tsp cinnamon powder
- 2 tsp nutmeg powder
- Chopped peel of two mandarin oranges [or zest of 1 orange]
- 300ml liquid (water is fine)
- 3 large eggs
- 70g butter or 1/4 cup olive oil
- 250g of almond meal
- 1 tsp baking powder
Instructions:
- Heat liquid and dried fruit in a saucepan for 3-4 mins until fruit is plump and liquid partially absorbed.
- Stir in spices, cocoa powder, olive oil and orange zest / peel.
- Allow to cool.
- Then stir in eggs.
- Sift in almond meal, baking powder.
- Scrape into prepared springform pan.
- Bake in a low oven (160C) for 2.5 hours [150 mins] with water bath.
- Start checking at 120 mins - cake should have risen to level of springform pan.
Notes: Preparing the pan
- Spray baking pan with canola, then line pan with baking parchment.
- Protect the base with 3 layers of paper to prevent the base from burning.
- Wrap the sides of the springform pan with a wet towel, securing the towel with strings if you want your cake to have a relatively flat top (otherwise you get a dome)
- Then cover the bottom and sides with aluminium foil.
- This time round I also protected the top of the cake with a layer of baking parchment to prevent the top from burning.
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