Granny Anne’s Fruit Cake

A wonderful take on the classic fruit cake for the festive season from Monday Morning Cooking Club's Lynn Niselow.

A Festive Season Recipe from Monday Morning Cooking Club’s Lynn Niselow.

Granny Anne’s Fruit Cake
Votes: 3
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12 serves 10 minutes
Cook Time
90 minutes
Servings Prep Time
12 serves 10 minutes
Cook Time
90 minutes
Granny Anne’s Fruit Cake
Votes: 3
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12 serves 10 minutes
Cook Time
90 minutes
Servings Prep Time
12 serves 10 minutes
Cook Time
90 minutes
Ingredients
Servings: serves
Units:
Instructions
  1. Preheat the oven to 160℃ (320℉). Grease and line a 22cm (8 1/2 inches) springform cake tin.
  2. Put mixed dried fruit, sultanas, dates, figs, cherries, ginger, butter, sugar and water into a large heavy based saucepan. Bring to the boil, stirring from time to time, and simmer for 10 minutes. Remove from the heat and put the mixture into a large bowl and allow to cool
  3. Once the mixture has cooled slightly, add the bicarbonate of soda, and mix very well. Add the eggs, flour, cinnamon and mixed spice.
  4. Mix together and pour the cake batter into the prepared cake tin. Sprinkle the blanched or flaked almonds over the batter and bake for 1¼ hours or until a skewer inserted in the cake comes out clean.
  5. Remove the cake from the oven and immediately pour the brandy over the hot cake. Allow to cool before removing from the tin.
NOTE
  1. We love the Buderim Baby Stem Ginger in Syrup. You may substitute any preserved ginger in sweet syrup. You will need at least a 300 g jar. Alternatively, steep 100g uncrystallized ginger in ¼ cup golden syrup for 30 minutes before using.

IMG_2681

[box]

Monday Morning Cooking Club is now on YouTube! Have you subscribed to our new recipe channel yet?

Are you interested in our recipes?
Don’t miss out on our original collection in “Monday Morning Cooking Club
and our latest collection in “The Feast Goes On

Did you love this post? Want to keep up with the Monday Morning Cooking Club girls? Click here!

[/box]

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn

Leave a Reply

Your email address will not be published.

Now for Something Sweet

Social Media

Recently

Instagram

Many of you know I have been on the growing 'don't buy Tassie salmon' bandwagon since reading Richard Flanagan's book Toxic about a year ago. It was shocking to see the state of the industry, and even more shocking that we thought we were eating something that was really good for us. This just-released video has strengthened my resolve (which I have to admit was waning as I am not sure how much impact we have all had) to continue and to spread the word.

Please share this post, or any post supporting this stand, it is such an important message - especially for those of us who used to love eating Tassie salmon.

And sadly this also applies to all the smoked salmon from Tassie including @huonsalmon which we all used to love.

Click on the link in our profile for the original @neighbours_of_fish_farming video. 🙏🏻 @joostbakker for posting the video, that's where I first saw it.

I have been buying NZ king salmon @regalsalmonnz @orakingsalmon and @alpinesalmon (Mt Cook, NZ, can buy at @harrisfarmmarkets) and exploring many other fish options. Check out @goodfishproject for an excellent guide to what we should be buying here in Aus.

We also need to rally the big buyers in Aus - @colessupermarkets @woolworths_au to stop buying farmed Tassie salmon until the industry has been cleaned up.

(btw when we were in beautiful Tassie last year, not one restaurant we went to served salmon. Doesn't that say something?)

Lisa x
...

478 78

Facebook

Categories

Recipes

MMCC Related

Related Posts