This fruitcake is not an ordinary fruitcake... it is called Drunken Fruitcake! Yes, Drunken Fruitcake! Instead of brushing these fruitcakes with Cognac, Penny is generous this year to baptize these fruitcakes with Cognac.... The result is, they are "spirit filled" and we are blessing our friends and relatives with this "spirit filled" Drunken Fruitcake as Christmas Gift.
Have yourself a Merry little Christmas...!
Ingredients for Mixed Fruit:
1 kg Mixed Fruits
150 gm Cashew Nuts
150 gm Whole Almond
150 gm Strawberry Jam
2 Tablespoon Honey
Plentiful of Cognac
Mixed well and macerate for 1 week.
Ingredient for the Cake:
250gm Butter
175 gm Soft brown suger
5 Whole egg
175 gm Plain flour
75 gm Self raising flour
Leave the cake to cool then wet with Cognac.
1 kg Mixed Fruits
150 gm Cashew Nuts
150 gm Whole Almond
150 gm Strawberry Jam
2 Tablespoon Honey
Plentiful of Cognac
Mixed well and macerate for 1 week.
Ingredient for the Cake:
250gm Butter
175 gm Soft brown suger
5 Whole egg
175 gm Plain flour
75 gm Self raising flour
Leave the cake to cool then wet with Cognac.
Have yourself a Merry little Christmas by Mel Torme
OK... this it it!!
ReplyDeleteI have looked and dreamed and drooled about the other recipes but I rationalized that I couldn't find all the ingredients. But I CAN MAKE THIS ONE!! :)
Does anyone out there know how to do the conversions???
Hi Jamie,
ReplyDeleteI didn't know you use different measurement unit. Below is the recipes with converted unit.
Converted Fruit Cake Recipe
2 lb mixed dried fruits
5 oz cashew nuts, split into halves
5 oz whole almond
5 oz strawberry jam
2 tbsp honey
8 oz rum
Combine the above in a basin with cover and allow to macerate for 7 days. Stir the mixture well every day. On the day when the well macerated fruits and nuts mixture are to be used, add 2 oz plain flour (2 oz).
Beat the below ingredients till well combined, pale and light. Add egg yolks one at a time, beating well after each addition.
2 stick or 8 oz butter
6 oz soft brown sugar
5 egg
Combine and sift:
6 oz plain flour
2.5 oz self-raising flour
Add creamed mixture (butter/brown sugar/ egg) into the fruits mixture in the basin using hand. Fold in sifted flour and mix evenly.
Line the 5 tins (3" x 7") with 2 layers of grease proof paper. Wrap the outside of the tin with aluminum foil to prevent cracking. For easy storing use small rectangle tins otherwise 22cm square cake tin can be used.
Turn mixture into the prepared tins and level up evenly and then bake in a preheated oven at 150 degrees C for 1 hour 20 minutes or until a wooded skewer inserted in the center of the cake comes out clean.
Love,
Penny
Thank you so much, Penny. I was going to get Ryan to do the conversions for me...he would do the math :( and I would do the baking :) !!
ReplyDeleteI will definitely be making these fruitcakes; I'm headed to the grocery store later today to get the ingredients.
Thank you for the love, grace, and generosity you & Alan have shared with us this year. Be blessed. :)