Cool the cake for 45 minutes in the tin, then remove it to a wire rack to finish cooling. Bake in the centre of the oven for 3 hours without opening the door, then cover the cake with a double thickness of greaseproof paper and continue to bake it for a further 30 minutes or until the centre feels springy when lightly touched. Then spoon the mixture into the prepared tin, levelling the surface with the back of the spoon. Now gradually fold in the fruit mixture until it is evenly distributed. **Please note: ALL Delia's recipes have been written and tested using conventional oven temperatures, please refer to your handbook for fan-assisted**Īll you need to do is measure out the flour, sugar and butter into a very large bowl, then add the eggs and either whisk or beat with a wooden spoon until everything is evenly blended. When you're ready to bake the cake, pre-heat the oven to gas mark 1, 275☏ (140☌). After that, allow everything to cool completely, then pour the mixture into a large jar with a lid or an airtight plastic container and leave it in the fridge for seven days, giving it a little shake from time to time. Now stir and bring the mixture up to simmering point, then, keeping the heat low, simmer very gently, without a lid, for 15 minutes. One week before you intend to bake the cake, measure out the whiskey, bitters and 3 tablespoons of water into a large saucepan, then roughly chop the prunes, cherries and almonds and finely dice the mixed candied peel.Īdd these, along with the rest of the pre-soaking ingredients, to the pan, ticking them as you go to make sure nothing gets left out. Christmas: Cakes, Icings and Toppings (25)
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