2/3 cop golden raisings (sultanas) 1/2 cup raisins 3 tablespoons currants 2 tablespoons mixed peel 1/2 cup light brown sugar 7/8 cup orange juice 1 egg, lightly beaten generous 3/4 cup all-purpose (plain) flour generous 3/4 cup whole-wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg
Place the dried fruit, peel and sugar in a bowl. Pour over the orange juice and let soak for 8 hours or overnight.
Add the egg and the dry ingredients and beat thoroughly to combine. Spoon the mixture into a lined loaf-tin (we use a double thickness of paper).
Bake for 50+ minutes at 170 C in a fan oven (alter temperature and time accordingly; we check it after 50 minutes, but it normally needs a few minutes extra).
Remove the loaf-tin from the oven; turn out the cake after 2-3 minutes onto a wire rack.
We vary the precise fruit and spice mixtures. Creatrix presses a few halved pecans into the top, or sprinkles chopped hazlenuts. The top of the cake may burn; you can use a double layer of greaseproof for part of the cooking time to prevent this.
This gives both of us a reasonable slice Monday - Friday, with sometimes a bit left over for the weekend. It keeps very well for a week; I don't think we've ever had any left after that.
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Date: 2006-10-01 08:37 am (UTC)1/2 cup raisins
3 tablespoons currants
2 tablespoons mixed peel
1/2 cup light brown sugar
7/8 cup orange juice
1 egg, lightly beaten
generous 3/4 cup all-purpose (plain) flour
generous 3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Place the dried fruit, peel and sugar in a bowl. Pour over the orange juice and let soak for 8 hours or overnight.
Add the egg and the dry ingredients and beat thoroughly to combine. Spoon the mixture into a lined loaf-tin (we use a double thickness of paper).
Bake for 50+ minutes at 170 C in a fan oven (alter temperature and time accordingly; we check it after 50 minutes, but it normally needs a few minutes extra).
Remove the loaf-tin from the oven; turn out the cake after 2-3 minutes onto a wire rack.
We vary the precise fruit and spice mixtures. Creatrix presses a few halved pecans into the top, or sprinkles chopped hazlenuts. The top of the cake may burn; you can use a double layer of greaseproof for part of the cooking time to prevent this.
This gives both of us a reasonable slice Monday - Friday, with sometimes a bit left over for the weekend. It keeps very well for a week; I don't think we've ever had any left after that.