Angelica Fruit Cake

    Angelica Fruit Cake

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    2hours45min


    2 people made this

    A good fruit cake is quite time consuming to make but the results are like nothing else. Candied angelica is what gives the bright green flecks.

    Ingredients
    Serves: 140 

    • 2 3/4 cups (500g) sultanas
    • 2 cups (300g) dried currants
    • 1 cup orange zest
    • 185g candied lemon peel
    • 3/4 cup (125g) mixed peel
    • 1/3 cup candied angelica (optional)
    • 1/3 cup (60g) red glace cherries
    • 1/3 cup (60g) green glace cherries
    • 1/2 cup (125ml) brandy
    • 4 1/2 cups (550g) sifted plain flour
    • 1 1/2 teaspoons ground nutmeg
    • 500g butter, softened
    • 2 cups (440g) white sugar
    • 10 eggs, separated
    • 2 teaspoons fresh lemon juice
    • 1/3 cup (85ml) sherry
    • 1 cup (250ml) sherry

    Directions
    Preparation:45min  ›  Cook:2hours  ›  Ready in:2hours45min 

    1. Place raisins and currants in a bowl and add enough water to just cover them. Soak overnight.
    2. Chop lemon peel and mixed peel quite finely; do the same with the angelica if using and both types of cherries. Pour 1/2 cup brandy over fruit and allow to stand overnight.
    3. Sift together flour and nutmeg.
    4. Beat egg yolks until thick and light then beat in 1 cup of sugar a little at a time. Stir in lemon juice. Beat egg whites until stiff peaks form.
    5. In a large bowl cream the butter and then add 1 cup sugar a little at a time; beat until smooth. Combine yolk mixture with creamed mixture. Add flour and 1/3 cup sherry alternately to the creamed mixture. Stir in all the fruit and fold in stiffly beaten egg whites. Pour batter into a well greased and floured ring tin. This cake can also be made in 2 large loaf tins.
    6. Place a pan of hot water in the bottom of a preheated 180 degrees C oven. Place cake tin in oven and bake about 20 minutes. Reduce heat to 170 degrees C; continue baking 100 minutes for large cake or 40 minutes for loaf cakes. Cakes are done when a toothpick comes out dry. Turn cake(s) out on rack to cool.
    7. Wrap cake(s) in cheesecloth soaked in sherry and store in airtight container for a month or more. If the cheesecloth dries out in the mellowing period soak it again with the same spirits and rewrap the cake.

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