MRS. ROBINSON’S FRUIT CAKE

MRS. ROBINSON’S FRUIT CAKE

The season for making fruit cakes is still an opportunity. We had this really deliciousness on Christmas and really no exaggeration, is delicious delicious!! This winter recipe can be done even after Christmas! you will just LOVE IT!! Of course being a fruit cake has a lot of fruit, which here in England is the way a fruit cake is, normally I do not like so much fruit because I do not find the bread in the cake, ha! well… this time I had no complains only yummy expressions with every beat!. Just a piece of heaven! Here is how you make it. Please remember to go to the recipe for the quantities and ingredients.

 

After you boil the dried fruit and mix with the other ingredients leave cool and pour the mix in the tin

 

 

Instead greasing the tin I opted for baking paper

 

 

Bake and… at this point your home will have a irresistible fragrance, yummi! once ready leave it cool…

 

 

In the meantime you can make the icing

 

 

It is my first try to make a Nativity, didn’t really know how to make the figures although

really wanted to make the Nativity 🙂

 

Finally after the icing sprinkled some icing sugar on the top. And around the cake added

some silver eatable beads for the festive touch and then of course, the final touch… the Nativity!

Oh boy!… this is a piece of heaven!!

 

 

MRS. ROBINSON'S FRUIT CAKE

January 8, 2018
: Medium

By:

Ingredients
  • 125 g/4 oz Margarine
  • 175 g/6 oz sugar, dark brown, light or white
  • 175 g/6 oz Currants
  • 175 g/6 oz Sultanas
  • 50 g/2 Candied peel
  • 225 ml/8 fl or water
  • 1 level tablespoon Bicarbonate of Soda
  • 1 heaped teaspoon of mixed spice
  • 2 beaten eggs
  • 125 g/4 oz plain flour, wholewheat or white
  • 125 g/4 oz self raising flour, wholewheat or white
  • Pinch of salt
Directions
  • Step 1 Place Margarine, sugar, currants, sultanas, peel, water, bicarbonate of soda and mixed spice in a pan, bring to boil and simmer 1 minute. Pour into a large mixing bowl. Allow to cook.
  • Step 2 Line an 18 cm/7 inch square of 20 cm /8 inch round rin, or use loaf tins if preferred, with greased, grease-proof paper.
  • Step 3 Add eggs, flours and salt to cooled mixture, mix well, pour into tin.
  • Step 4 Bake in the center of a moderate oven. Gas 4, 350º F, 180º C, for 1 1/2 hours.
  • Step 5 Brush egg-white oven top and sides of cake. Leave to dry before icing. To be doubly sure, give cake a second coat of egg-white and allow to dry before icing.

 




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