I can definitely see this in a magazine. @monikozi Try the black pepper, it gives fruit cake a little lift especially when drinking tea with it. Although I didn’t get an invite Jak does a pretty good fruit cake.
Now I'm curious... @wakelys
Is this a suitable recipe and method?
75 Gram Raisins (3 oz)
75 Gram Currants (3 oz)
100 Gram Caster sugar (4 oz)
75 Gram Butter (3 oz)
150 ml Water ( ¼ pint)
225 Gram Self-raising flour (8 oz)
1/2 Teaspoon Ground ginger
Large pinch Ground cloves
1/2 Teaspoon Finely ground black pepper
4 Tablespoon Milk
1 Egg, beaten
Put the fruit, sugar, butter and water in a saucepan and bring to the boil. Simmer for 10 minutes, then leave to cool slightly. Put the flour, spices and pepper in a bowl and gently stir in the fruit mixture, milk and the egg. Mix thoroughly without beating.
I grind pepper into the soaking fluid and leave over night. I add a couple more twists to the flour and spice with a shake of ginger. I have tried a twist of pepper on the top of the cake before baking, but that was a tad too much!!!
I've baked as a round cake and as a tray bake, both work well. Sue @wakelys has to take credit for the pepper, I'd never have thought it!
@monikozi Try the black pepper, it gives fruit cake a little lift especially when drinking tea with it. Although I didn’t get an invite Jak does a pretty good fruit cake.
Is this a suitable recipe and method?
75 Gram Raisins (3 oz)
75 Gram Currants (3 oz)
100 Gram Caster sugar (4 oz)
75 Gram Butter (3 oz)
150 ml Water ( ¼ pint)
225 Gram Self-raising flour (8 oz)
1/2 Teaspoon Ground ginger
Large pinch Ground cloves
1/2 Teaspoon Finely ground black pepper
4 Tablespoon Milk
1 Egg, beaten
Put the fruit, sugar, butter and water in a saucepan and bring to the boil. Simmer for 10 minutes, then leave to cool slightly. Put the flour, spices and pepper in a bowl and gently stir in the fruit mixture, milk and the egg. Mix thoroughly without beating.
I grind pepper into the soaking fluid and leave over night. I add a couple more twists to the flour and spice with a shake of ginger. I have tried a twist of pepper on the top of the cake before baking, but that was a tad too much!!!
I've baked as a round cake and as a tray bake, both work well. Sue @wakelys has to take credit for the pepper, I'd never have thought it!