08 March 2012

Never-fail fruit cake

Being informed that the recipe you are being given is 'never fail' is rather daunting. But it also serves to awaken the fighter within - the scent of a challenge...

Penny, KB's aunt, gave me this a couple of weekends ago. It's apparantly foolproof. I don't know if it's 100% foolproof, but it's certainly not hard. My cake didn't turn out exactly as Penny's did (combination of addin ginger to the original recipe and forgetting to cover with foil for good 30 minutes!), but I think it came out pretty damn well. Not a failure, that's for sure.

3 eggs
400g mixed fruit
100g crystalised ginger, chopped
3 cups flour
2 tsp baking powder
dash almond essence

1. Boil fruit, drain.
2. Whip eggs.
3. Place fruit and ginger in large mixing bowl, add eggs and sugar and beat.
4. Add remaining ingredients and mix to combine.
5. Pour into greased 20cm springform tin, cover with foil and bake at 180 degrees for an hour or so.

NB: Penny cooks her cake for about an hour and ten minutes. Mine took a good hour and a half. Just keep checking it, if going over an hour.

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