Saturday, 30 November 2013

Fruit cake - melting method - update

Having blogged about my old Stork recipe here, I thought it was time actually to bake it. I couldn't resist a few minor changes - the dried fruit included chopped crystallised ginger and sliced dried apricots, I used tea instead of water, and I sprinkled a handful of flaked almonds on the top for the look of the thing. I used a teaspoon of baking powder with my plain wholemeal flour, as I didn't have self-raising. I cooked it for an hour and a quarter which was less than the minimum time in the recipe. This is the result.

Fruit cake by the melting method

It's definitely overdone, by at least a quarter of an hour. I would say start testing after 45 minutes. The mixture was very stiff, which may be a result of the ginger and apricots absorbing more of the water, and a couple more tablespoons of water would make it more workable.

We sampled the cake, and Tim thought it was excellent, but I thought it rather too sweet for my taste. The moist fruit means that the cake is not too dry. The fruit certainly did not sink!

Just a small slice please!


Tim said...

The texture improved greatly after 2-3 days.

Colin and Elizabeth said...

That slice looks jolly good to me!

Pollygarter said...

It's still going and improves with keeping every day.