09-16-2002, 03:10 PM
I know I posted this as part of a thread almost a year ago, but I think it's worth re-posting under it's own thread as it's about the time where you might want to look into creating something like this (or at least start out collecting the necessary ingredients - especially the glace fruits, a very challenging task)
1.5kg of dried fruit mix
100g pecan nut halves
1 large lemon (zested and juiced)
whole blanched almonds
5 tbsp brandy
11oz plain flour
1 tbsp ground cinnamon
2 oz ground almonds
9 oz dark brown sugar
9oz unsalted butter at room temperature
2 tbsp blackstrap molasses (black treacle)
5 large eggs gently beaten
Starting the night before you decide to bake
Mix together the dried fruit, lemon peel and juice, the nuts and brandy in a bowl.
Cover tightly and leave overnight to macerate.
On the baking day
Grease an 8/9" springform pan and line with doubled over parchment paper. Tie a doubled over brown (heavyweight/industrial) paper, wider than the depth of the springform pan around the outside of the pan and secure with butchers twine.
(You want to make a large funnel extending upwards from the pan - doubling it's depth).
Place the rack in the centre of the oven and preheat to 275 degrees F
Very important - In one bowl, double sift together the flour and cinnamon.
In another large mixing bowl combine the ground almonds, sugar, butter, treacle/molasses and eggs.
Bring the dry mixture (flour and cinnamon) to the large mixing bowl containing the almonds, eggs etc and mix well. Beat together until it is smooth and has a glossy appearance.
This will take about 3-5 minutes.
Gently fold in the macerated dried fruit mix, including all liquids until it is evenly blended.
Spoon this mixture into the prepared baking tin and smooth the surface.
DO NOT SLAM THE BAKE TIN ON THE COUNTER TOP. OTHERWISE THE FRUIT WILL SINK TO THE BOTTOM - very bad wink
Make a depression in the centre of the cake (using the back of a ladle) to allow the top/centre to rise slower than the sides and thus avoid cracking.
Gently place the pan onto the centred shelf in the pre-heated oven and bake for 4-5 hours.
30 minutes before the end of the baking test for doneness using a skewer pushed in the centre of the cake. It should come out clean when the cake is ready.
Remove cake from the oven and place on rack and allow to cool completely.
DON'T PEEEEEEEEK. LEAVE IT ALONE...... smile
Once fully cooled, gently remove cake from pan, wrap well in a double layer of either greaseproof/parchment paper and then wrap again in aluminum foil.
..depending on whether you like alcohol or not in your cake, you can periodically (I'd say once every two/three weeks or so) add the spirit of your choice by gently unwrapping, and brushing the top of the cake with the liqour, allowing it to absorb before adding more. BE CAREFUL NOT TO MAKE IT TOO WET though....
Store in a cool dry place until ready to decorate (if you want to...)
This is a very rich cake.
Andrew smile
<font size=-1>[ This Message was edited by maczippy on 2002-11-15 1446 ]</font>
1.5kg of dried fruit mix
100g pecan nut halves
1 large lemon (zested and juiced)
whole blanched almonds
5 tbsp brandy
11oz plain flour
1 tbsp ground cinnamon
2 oz ground almonds
9 oz dark brown sugar
9oz unsalted butter at room temperature
2 tbsp blackstrap molasses (black treacle)
5 large eggs gently beaten
Starting the night before you decide to bake
Mix together the dried fruit, lemon peel and juice, the nuts and brandy in a bowl.
Cover tightly and leave overnight to macerate.
On the baking day
Grease an 8/9" springform pan and line with doubled over parchment paper. Tie a doubled over brown (heavyweight/industrial) paper, wider than the depth of the springform pan around the outside of the pan and secure with butchers twine.
(You want to make a large funnel extending upwards from the pan - doubling it's depth).
Place the rack in the centre of the oven and preheat to 275 degrees F
Very important - In one bowl, double sift together the flour and cinnamon.
In another large mixing bowl combine the ground almonds, sugar, butter, treacle/molasses and eggs.
Bring the dry mixture (flour and cinnamon) to the large mixing bowl containing the almonds, eggs etc and mix well. Beat together until it is smooth and has a glossy appearance.
This will take about 3-5 minutes.
Gently fold in the macerated dried fruit mix, including all liquids until it is evenly blended.
Spoon this mixture into the prepared baking tin and smooth the surface.
DO NOT SLAM THE BAKE TIN ON THE COUNTER TOP. OTHERWISE THE FRUIT WILL SINK TO THE BOTTOM - very bad wink
Make a depression in the centre of the cake (using the back of a ladle) to allow the top/centre to rise slower than the sides and thus avoid cracking.
Gently place the pan onto the centred shelf in the pre-heated oven and bake for 4-5 hours.
30 minutes before the end of the baking test for doneness using a skewer pushed in the centre of the cake. It should come out clean when the cake is ready.
Remove cake from the oven and place on rack and allow to cool completely.
DON'T PEEEEEEEEK. LEAVE IT ALONE...... smile
Once fully cooled, gently remove cake from pan, wrap well in a double layer of either greaseproof/parchment paper and then wrap again in aluminum foil.
..depending on whether you like alcohol or not in your cake, you can periodically (I'd say once every two/three weeks or so) add the spirit of your choice by gently unwrapping, and brushing the top of the cake with the liqour, allowing it to absorb before adding more. BE CAREFUL NOT TO MAKE IT TOO WET though....
Store in a cool dry place until ready to decorate (if you want to...)
This is a very rich cake.
Andrew smile
<font size=-1>[ This Message was edited by maczippy on 2002-11-15 1446 ]</font>