#07 Christmas Fruit Cake - With Buttered Rum скачать в хорошем качестве

#07 Christmas Fruit Cake - With Buttered Rum

ONE OF THE BEST WAYS TO SMELL LIKE CHRISTMAS! This delicious and moist fruit cake is made from buttered rum soaked dried fruits. When cake is still warm, feed the cake the first time, use a cocktail stick or skewer to poke all over the top of the cake. Then slowly spoon the rum and maple syrup over the cake. (OPTIONAL: If you prefer a rich Christmas cake, feed the cake on weekly basis with more rum and maple syrup. Leaving it to mature and aged longer will enhance the dried fruits flavour even more). Can choose to add the nuts inside the Christmas Cake or as decoration on the cake top. Store in an airtight container or beautifully wrapped it up to make one of the perfect gifts for Christmas. CAKE INGREDIENTS 220g Unsalted Butter, softened 100g Sugar (I use cane sugar) 100g Dark Brown Sugar 4 Eggs, large (room temperature) 220g All-Purpose Flour 1/2 Teaspoon Ground Mixed Spice 1/2 Teaspoon Ground Cinnamon 1 Teaspoon Orange Zest 70g Pecans or Walnuts (toasted and chopped if added inside the cake) FRUIT INGREDIENTS 100ml Apple Juice (can use grape juice) 50g Unsalted Butter 2 Tablespoon Maple Syrup 1/4 cup Dark Rum 700g Mixed Dried Fruit with mixed peel * 100g Dried Cranberries *(I prefer my own dried fruit mix of sultanas, currants, jumbo raisins, dried figs, citrus peel, prunes, dates and dried cranberries) Boil the apple juice and add the butter until melt. Turn off heat and add the maple syrup and rum. Pour over the hot rum mix over the mixed fruits, cover tightly and leave in the fridge overnight. FOR FEEDING THE CAKE EACH TIME 2 Tablespoon Dark Rum 1 Tablespoon Maple Syrup Bake in a pre-heated oven at 160C for 1 hour, then reduce oven to 140C and bake for a further 1 hour until it is dark golden colour and check with a skewer that should come out clean. Baking Pan Size: Round or Square 20cm