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3lbs dried mixed fruit( you can add extr cherries or mixed peel if you prefer)
1 teaspoon parisian essance
1 tablespoon coffee essance
6 eggs
bottle cooking brandy
8 oz of butter
8 oz brown sugar
10 oz self raising flour
Method
1. soak fruit in brandy ( I usually use about 1/3 to 1/2 the bottle) the longer you soak it the better I usually do it for about a week but have done for as little as 2 days
2.Line a 9" cake tine with brown paper. To do this I grease the pan with butter lightly then cut the paper to size the paper should protrude from the top of the tin by about 2-3"
4. beat butter and sugar together with an electric mixer until it is a light cream colour.
5. add beaten eggs slowly trying not to allow the mixture to curdle. If it starts to curdle add some of the flour. if it does curdle don't worry it won't effect the result.
6. turn the mixer down to slow
7. sift flour and add alternatly with the fruit while the mixer is still going slowly.
8. add essences
9. pour and or spoon the mixture into cake tin. To get the top flat drop the tin with the mixture in it from a height of about 1 foot on to the bench to level it out. Be carful that you drop it straight down otherwise it could end up on the floor.
10. if you want you can then decorate the top of the cake with blanched almonds but I don't usually do that.
11. bake in slow oven (150deg C) for 3 hours.
12. Test if cooked at bout 2 1/2hours by skewering with metal a skewer, if the skewer comes out clean the cake is done, if not cook longer
13. when cooked take out of the oven while hot and pour over most or all of the bottle of brandy.
14. Wrap in towels to keep the heat in and allow to cool slowly. This keeps the cake moist.
15. After cutting always store in an air tight container.
And that's it, enjoy.
1 teaspoon parisian essance
1 tablespoon coffee essance
6 eggs
bottle cooking brandy
8 oz of butter
8 oz brown sugar
10 oz self raising flour
Method
1. soak fruit in brandy ( I usually use about 1/3 to 1/2 the bottle) the longer you soak it the better I usually do it for about a week but have done for as little as 2 days
2.Line a 9" cake tine with brown paper. To do this I grease the pan with butter lightly then cut the paper to size the paper should protrude from the top of the tin by about 2-3"
4. beat butter and sugar together with an electric mixer until it is a light cream colour.
5. add beaten eggs slowly trying not to allow the mixture to curdle. If it starts to curdle add some of the flour. if it does curdle don't worry it won't effect the result.
6. turn the mixer down to slow
7. sift flour and add alternatly with the fruit while the mixer is still going slowly.
8. add essences
9. pour and or spoon the mixture into cake tin. To get the top flat drop the tin with the mixture in it from a height of about 1 foot on to the bench to level it out. Be carful that you drop it straight down otherwise it could end up on the floor.
10. if you want you can then decorate the top of the cake with blanched almonds but I don't usually do that.
11. bake in slow oven (150deg C) for 3 hours.
12. Test if cooked at bout 2 1/2hours by skewering with metal a skewer, if the skewer comes out clean the cake is done, if not cook longer
13. when cooked take out of the oven while hot and pour over most or all of the bottle of brandy.
14. Wrap in towels to keep the heat in and allow to cool slowly. This keeps the cake moist.
15. After cutting always store in an air tight container.
And that's it, enjoy.
...what is "parisian essence"?
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