Recipes from professional Chef Tallyrand:

RICH FRUIT CAKE FOR CHRISTMAS CAKE

This week's recipe is for a rich fruit Christmas cake. This is a recipe that I have stuck by over the years, despite trying many others. It has always worked well for me, I play around from time to time by adding more flavourings, brandy etc, but it is still the same trustworthy cake. I hope it works as well for you and delights the family and friends as it has mine.

Ingredients for Rich Fruit Cake

sultanas	125	gm
currants	125	gm
raisins	125	gm
mixed peel (candied)	125	gm
almonds (optional)	125	gm
grated carrot	125	gm
butter	125	gm
sugar	200	gm
water	125	ml
brandy	50	ml
salt	1/4	tsp
bicarbonate of soda	1	tsp
flour	225	gm
cinnamon	1/4	tsp
nutmeg	1/4	tsp
ground ginger	1/4	tsp
mixed spice	1/4	tsp
eggs	4	pc

How to make Rich Fruit Cake

1. Place the butter, sugar and water into a large thick based pan and boil until a caramel stage is reached
2. Stir in the dried fruit and mix well
3. Add the brandy, salt and bicarbonate of soda
4. Mix the spices into a paste with a little water and add to the mixture
5. Stir in the sifted flour
6. Finally stir in the beaten eggs
7. Place the mixture into 20cm x 5cm round cake tin greased and lined with greaseproof paper
8. Bake in a pre heated oven at 100°C for 3 ½ hours
9. Remove from oven, allow to cool for 10 minutes before removing from cake tin and cool on a wire rack

Royal Icing for Rich Fruit Cake

icing sugar	400	gm
egg whites	3	pc
glycerine	2	drops

1. Sieve the icing sugar twice
2. Mix in the egg whites and the glycerine
3. Beat the mixture with a wooden spoon until the mixture is stiff and can support itself

Chef's Tip

Royal icing is the traditional covering of wedding, and other celebration cakes. It dries very hard. With a little patience and artistic skills it can be fashioned to any form and with the addition of a little food colouring it can satisfy any creative calling.

Enjoy your Rich Fruit Cake and bon appetit . . . . .

Published 20 November 2000