From the Kitchen of David and Jean Nale
Fruit Cake - Dark
This should be stored for a few weeks before use to improve the flavour.
120 grams Margarine
250 ml Brown Sugar
1 Tsp Lemon Essence
125 ml Molasses (Treacle)
500 ml Flour
1/2 Tsp Bicarbonate of Soda
1 Tsp Cinnamon
1/2 Tsp each of Allspice, Mace, Ground Cloves and Salt
125 ml Milk
500 ml Chopped Glacé Fruit
125 ml Chopped Candied Citron
250 ml Raisins
250 ml Pecans
Preheat the oven 325° (Gas Mark 4). Butter three bread pans, line them with foil and then butter the foil. Cream the margarine, add the sugar and beat until light. Add the lemon and eggs and beat well. Stir in the slighly warmed molasses.
Mix together the flour, soda, salt and spices and then beat this into the first mixture. Add the milk and beat until smooth. Stir in the fruit and nuts and mix well.
Bake for around an hour and a quarter, until a toothpick comes out clean. Turn out onto racks to cool. After about fifteen minutes, gently remove the foil. Allow to completely cool and then wrap well in foil and store in an airtight container.
After a few days, pour neat brandy over the loaves and allow it to soak in a bit before wrapping it again in the foil and inserting each wrapped loaf into a plastic sack.
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