www.odlums.ie
/recipes/fruit-wedding-cake/
What you need:
Square Tin |
- |
18cm / 7" |
23cm / 9" |
Round Tin |
15cm / 6" |
20cm / 8" |
25cm / 10" |
Odlums Strong White Flour |
175g / 6oz |
225g / 8oz |
350g / 12oz |
Butter or Margarine |
125g / 4oz |
175g / 6oz |
275g / 10oz |
Dark Brown Sugar |
125g / 4oz |
175g / 6oz |
275g / 10oz |
Eggs |
3 Small |
4 Large |
6 Large |
Raisins |
225g / 8oz |
275g / 10oz |
450g / 1lb |
Sultanas |
225g / 8oz |
275g / 10oz |
450g / 1lb |
Cherries |
25g / 1oz |
75g / 3oz |
175g / 6oz |
Mixed Peel |
25g / 1oz |
75g / 3oz |
175g / 6oz |
Chopped Almonds |
1 tablespoon |
50g / 2oz |
125g / 4oz |
Ground Almonds |
1 tablespoon |
50g / 2oz |
125g / 4oz |
Rind and Juice of Lemon |
½ |
1 |
2 |
Rind and Juice of Orange |
½ |
1 |
2 |
Mixed Spice |
Pinch |
½ teaspoon |
1 |
Nutmeg |
Pinch |
½ teaspoon |
1 |
Black Jamaican Rum |
1 tablespoon |
2 tablespoons |
6 tablespoons |
Baking Time (approx) |
2 ½ - 3 hours |
3 - 3 ½ hours |
4 - 4 ½ hours |
How to:
- Preheat oven to 140°C/275°F/Gas 1. Line deep cake tins with a double layer of greaseproof paper.
- Put the raisins, sultanas, cherries, mixed peel, chopped almonds, ground almonds, rind and juice of lemon and orange into a bowl and mix well.
- Sieve the flour, mixed spice and nutmeg together in a separate bowl.
- Cream butter or margarine and sugar together in a third bowl. Add the eggs, one at a time, beating each in thoroughly and adding a little of the sieved flour with every egg, after the first.
- Fold in the remaining flour, then stir in the fruit gently but well.
- Transfer to the prepared tin, smooth the top and bake. As ovens vary, check at regular intervals.
- When baked, leave in tin to cool. When cold, prick top of cake with a skewer or a clean knitting needle and pour over the rum.
- Wrap in greaseproof paper, then tinfoil and store in a cool, dry place.
Note
- Odlums Cream Plain flour may also be used in this recipe, but the cake will have a nice flat top and will slice better if Strong White is used.
What you need:
Square Tin |
- |
18cm / 7" |
23cm / 9" |
Round Tin |
15cm / 6" |
20cm / 8" |
25cm / 10" |
Odlums Strong White Flour |
175g / 6oz |
225g / 8oz |
350g / 12oz |
Butter or Margarine |
125g / 4oz |
175g / 6oz |
275g / 10oz |
Dark Brown Sugar |
125g / 4oz |
175g / 6oz |
275g / 10oz |
Eggs |
3 Small |
4 Large |
6 Large |
Raisins |
225g / 8oz |
275g / 10oz |
450g / 1lb |
Sultanas |
225g / 8oz |
275g / 10oz |
450g / 1lb |
Cherries |
25g / 1oz |
75g / 3oz |
175g / 6oz |
Mixed Peel |
25g / 1oz |
75g / 3oz |
175g / 6oz |
Chopped Almonds |
1 tablespoon |
50g / 2oz |
125g / 4oz |
Ground Almonds |
1 tablespoon |
50g / 2oz |
125g / 4oz |
Rind and Juice of Lemon |
½ |
1 |
2 |
Rind and Juice of Orange |
½ |
1 |
2 |
Mixed Spice |
Pinch |
½ teaspoon |
1 |
Nutmeg |
Pinch |
½ teaspoon |
1 |
Black Jamaican Rum |
1 tablespoon |
2 tablespoons |
6 tablespoons |
Baking Time (approx) |
2 ½ - 3 hours |
3 - 3 ½ hours |
4 - 4 ½ hours |
How to:
- Preheat oven to 140°C/275°F/Gas 1. Line deep cake tins with a double layer of greaseproof paper.
- Put the raisins, sultanas, cherries, mixed peel, chopped almonds, ground almonds, rind and juice of lemon and orange into a bowl and mix well.
- Sieve the flour, mixed spice and nutmeg together in a separate bowl.
- Cream butter or margarine and sugar together in a third bowl. Add the eggs, one at a time, beating each in thoroughly and adding a little of the sieved flour with every egg, after the first.
- Fold in the remaining flour, then stir in the fruit gently but well.
- Transfer to the prepared tin, smooth the top and bake. As ovens vary, check at regular intervals.
- When baked, leave in tin to cool. When cold, prick top of cake with a skewer or a clean knitting needle and pour over the rum.
- Wrap in greaseproof paper, then tinfoil and store in a cool, dry place.
Note
- Odlums Cream Plain flour may also be used in this recipe, but the cake will have a nice flat top and will slice better if Strong White is used.
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