Celebration (Fruit) cake
This is THE best fruit cake
recipe. It was used as the wedding cake for the wedding of Adam and Juliana.
Because the Thermomix makes such light work of chopping the large amount of
fruit, Joy was able to have a couple of practice goes to get the moisture
content exact. The finished product was delightful. Barrie has the problem of
having to eat the remains of 2 cakes that are each fantastic in their own right.
Incidentally the wedding cake is
now in our wine cellar awaiting a Christening re-appearance.
This recipe is from 'The Australian Women's
Weekly Christmas Cook Book' 1968 and has been made in the Thermomix by Joy but specific
Thermomix instructions have not yet been prepared
cups plain flour
½ teaspoon mixed spice
2oz. blanched almonds
2 cups lightly packed brown sugar
1 tablespoon golden syrup or
2 ounces chocolate melted
brandy or sweet sherry
½ teaspoon bicarb. soda
1 teaspoon hot water
6 eggs separated
extra cherries and almonds for decoration
Sift together the flour, salt and spice, divide
Chop fruits finely and mix with one half of the
flour mixture, add the chopped almonds.
Cream butter and brown sugar add golden syrup and
egg yolks one at a time, beating well.
Melt chocolate when cool add to egg yolk mixture.
Mix in remainder of flour.
Fold fruit mixture into egg-yolk-and-butter
batter, add soda which has been dissolved in the hot water, then the brandy or
Lastly fold in stiffly beaten egg whites.
Mix all together, fill into 10"
cake tin that has been lined with 1 thickness of white paper and 2 of brown
paper. Bake in slow oven about 3½ to 4 hours.
If cake is to be served un-iced,
add a pretty decoration of blanched almonds and cherries on top of cake before
baking. After baking cool in tin. Then remove paper and store until required in
cool dark place wrapped in towel.