Breville SHM2, Руководство пользователя

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recipes
Rich Fruit Cake
• 225g plain flour (sifted)
• 200g softened butter (plus extra for greasing tin)
• 200g dark brown sugar
• 4 large free range eggs lightly beaten
• 900g mixed dried fruit
• 150g glacé cherries (halved)
• 2tbsp black treacle
• 1 tbsp marmalade
• ½ tsp mixed spice
• ¼ tsp nutmeg
• ¼ tsp vanilla essence
• ¼ tsp salt
• 3 tbsp brandy (optional)
• Blanched almonds to decorate if not icing (optional)
1. Heat the oven to 150°C.
2. Lightly grease a 20cm (8in) round tin or 18cm (7in) square sandwich tin and line with
greaseproof paper.
3. Sieve the flour, salt and spices into a bowl.
4. Cream the butter and sugar in the mixing bowl on a medium speed for about 2
minutes or until it’s pale in colour. Then add the treacle, marmalade and vanilla
essence until the mixture is well mixed, light and smooth.
5. Add the eggs a little at a time and mix well (add a tablespoon of flour if the mixture
starts to curdle). Add a tablespoon of flour with the last of the eggs.
6. Fold in the remaining flour until well mixed and then add the dried fruit and glacé
cherries and mix until well combined.
7. Put the mixture into the prepared cake tin, smoothing the top and create a hollow in
the centre to help level the cake when it rises
8. If you are not icing the cake and are using the almonds, place them lightly on the top
of the cake in your desired pattern. Do not press them into the mix as they may sink
into the cake.
9. Place in the oven for a minimum of 3 hours. Don’t be tempted to open the oven door
to check your cake.
10. Test with a skewer in the centre of the cake, if it comes out clean it is ready if not
bake for another hour checking with a skewer approximately every 20 minutes.
11. When the cake’s ready remove it from the oven and leave it in the tin to cool for
approx 15–20 minutes.
12. Remove the cake from the tin and place it on a wire rack. Leave it to fully cool down.
13. If you are using brandy, make some fine holes in the top of the cake with a skewer
and pour the brandy over the top allowing it to soak into the cake.
14. If you are preparing the cake in advance, wrap it in foil or greaseproof paper and
store it in an airtight container.
15. For a rich, moist cake spoon 2–3 tbsp of brandy over the cake each week until it’s
ready to be eaten.