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Associate.com - Share Your Recipe!

Recipe Name: Apricot, Fig And Spice Christmas Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Cup(s) Dried Apricots, chopped
2 Cup(s) Dried white figs, chopped
3/4 Cup(s) Chopped glace or
Crystallized Ginger
1 1/2 Cup(s) Sultanas
3/4 Cup(s) Chopped glace orange peel
3/4 Cup(s) Cointreau
1/4 Cup(s) Water
1 Cup(s) Brown sugar
250 Gram(s) Unsalted butter
5 Eggs
1 Tablespoon(s) Golden syrup
1 Tablespoon(s) Grated lemon zest
1 3/4 Cup(s) Flour
1/3 Cup(s) Self-raising flour
2 Teaspoon(s) Cinnamon
2 Teaspoon(s) Freshly grated nutmeg
1 Teaspoon(s) Ground cardamom
1/2 Teaspoon(s) ground allspice
1/8 Teaspoon(s) Ground cloves
1/2 Teaspoon(s) Bi-carbonate of soda
1/2 Cup(s) Whole blanched almonds
Directions:
Place fruit, liqueur, water, sugar and butter into a large saucepan.
Bring slowly to the boil, stirring occasionally, until sugar is
dissolved. Reduce heat, simmer, covered, for 15 minutes. Set aside and
cool. This mixture should be left for at least 3 days and can be left
for up to 2 weeks. Make sure the lid is well secured to prevent the
liquid evaporating. Line a 23cm cake tin with a double layer of Glad
Bake. Pre-heat oven to 130deg.C. Break eggs into a large mixing bowl
and beat lightly with the syrup and lemon zest until combined. Sift
flours, spices and bi-carbonate of soda. Add this mixture to the eggs
with the fruit and stir well. Spoon into prepared tin and smooth the
surface. Cover the top with almonds. Bake in oven for approximately 1
1/2 to 2 hours, or until the cake is cooked when tested with a wooden
skewer. Remove from oven and immediately brush with 1 tablespoon of
liqueur. Follow instructions from the Fruit Cake Notes. Fruit Cake
Notes: Choose good quality dried fruit and nuts - check that nuts are
fresh without the taint of rancidity. For a fine texture in the cake,
cut all fruit to the size of a sultana. Any combination of fruit can
be used - it must be equal weight to that used in the recipe. Make
sure the flavours are complimentary. Soak fruit, if necessary, at
least overnight. Cover fruit while soaking to prevent evaporation of
liquid. Lining the tin - use brown paper, greaseproof paper or Glad
Bake. It is best to use 2 layers. Butter - use unsalted butter. Eggs ~
large hen's eggs or duck's eggs can be used. 60g. hen's eggs are used
in these recipes, so if using duck's eggs, weigh them in their shell
for the equivalent weight to hen's eggs. Sugar - when white sugar is
required, use caster sugar. For a darker colour, use brown or black
sugar, golden syrup or treacle. Artificial dark colour can be added
with Parisien essence but it has no flavour. Alcohol - Medium sherry,
dark rum, whisky, brandy or orange-flavoured liqueur (Cointreau or
Grand Marnier) are the usual flavours for fruit cakes. Brush 1-2
tablespoons over the cake immediately it is removed from the oven.
Then cover the cake firmly with a double layer of aluminium foil while
the cake is still hot and leave aside until completely cold. Tapping -
After putting mixture in the tin and smoothing the surface, drop the
tin 3 times to remove air bubbles. Cooking - Times are difficult to
estimate because we all use different ovens. If the cake is becoming
too dark, lower the temperature and cover with some brown paper. If
using a convection oven, use low fan speed or no fan. Fruit cakes are
best cooked slowly on low temperature. Storage - When the cake is
completely cold, remove from the tin but leave the Glad Bake intact
and wrap in a double layer of plastic wrap. Do not leave foil in
contact with the cake as the alcohol will pit the foil. Then wrap the
cake in an old clean towel and store in a cool, dark, dry place in the
pantry. Once the cake has been cut, store in a well-sealed container.
Do not store in the refrigerator - this may cause the sugars to
crystallize. Converted by MC_Buster. Per serving: 4652 Calories
(kcal); 228g Total Fat; (46% calories from fat); 62g Protein; 527g
Carbohydrate; 1482mg Cholesterol; 396mg Sodium Food Exchanges: 11 1/2
Grain(Starch); 4 Lean Meat; 0 Vegetable; 10 1/2 Fruit; 43 Fat; 9 1/2
Other Carbohydrates Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4868
Calories From Fat: 2343
Total Fat: 267.9g
Cholesterol: 1467.5mg
Sodium: 481.7mg
Potassium: 4527.1mg
Carbohydrates: 571.7g
Fiber: 37.6g
Sugar: 359.1g
Protein: 80.6g


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