From the Anchor Yeast Kitchen
Fruit Cake
Prep 2 hr
Baking Time
35–40 mins
Total 2 hr 40 mins
Makes 1 Cake
easy
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By
Anchor Yeast Kitchen
Traditional Fruit Cake an all time Christmas favourite
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Ingredients
420
g
Cake Flour
( 3½ Cups )
3
ml
Salt
( ½ tsp )
125
ml
Sugar
( ½ Cup )
5
ml
Bicarbonate of Soda
( 1 tsp )
5
ml
Mixed spice
( 1 tsp )
5
ml
Cinnamon
( 1 tsp )
3
ml
Nutmeg
( ½ tsp )
125
g
Margarine/Butter
10
g
Anchor Instant Yeast
( 1 packet )
250
ml
Lukewarm water
( 1 Cup )
60
ml
Brandy
( ¼ Cup )
2
Large eggs, beaten
5
ml
Almond Essence
( 1 tsp )
60
ml
Mixed peel ( ¼ Cup ) or mixed fruit cake mix
75
g
Seedless raisins
( 125 ml )
125
ml
Chopped nuts
Cherries
Glacé fruit
( to decorate )
Sugar water
( to glaze )
Method
Mix flour, salt, sugar, bicarbonate of soda and spices together and rub the margarine in with the fingertips. Add the Anchor Instant Yeast and mix.
Mix the lukewarm water, beaten egg and almond essence together and add to the flour mixture to form a batter. Mix the dough well for 5 minutes until well developed.
Cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down whilst adding the mixed peel, raisins and nuts. Work until the fruit is distributed throughout the dough.
Place the dough into a greased 20 cm-round-cake tin, cover with greased plastic and rise in a warm place for 25 – 30 minutes. Decorate with nuts, cherries and glacé fruit.
Bake in a preheated oven at 180 ºC / 350 ºF for 35 – 40 minutes, or until golden brown. Brush top and sides with a sugar water glaze. Cool and cover well with glad wrap.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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