Dance of Joy! And Fruitcake!
Jul. 27th, 2013 04:23 pmI have sucessfully imported most of my old email files. I now have much, though not all, of my email right back to September 1st, 1999. Yeah... I am totally a geek. My email archive is nonsensical in its size. Also embarrassing to see how bad a writer I was and what kind of a person I was back then. But I kept them to remind myself of a very important thing. No one else remembers. I doubt most of these people remember who I am. But here is a copy of a newsgroup mail I saved from David Morgan-Mar of Irregular Webcomic fame.
2 cups raisins 1 cup sultanas (white raisins) (substitute glace cherries for some of the above if you prefer)
410g jar fruit mince (14.4 ounce, this is just fruit**, and maybe some vegetable shortening, mushed up - this seems to be something not well known in North America - make your own substitute if you can't get it, by just partially blending some fruit. ** raisins, currants, citrus peel, mostly)
200g butter (7 ounces) 1/4 cup brandy 1 cup brown sugar 1/2 teaspoon sodium bicarbonate
3 eggs 1 1/2 cups plain white flour 3 teaspoons mixed spice (cinnamon, nutmeg, etc) extra 1/4 cup brandy
1. Grease a deep 20cm (8 inch) round springform cake pan. Line the base and sides with baking paper, leaving paper extending 5cm (2 inches) above the pan rim.
2. Combine all fruit, butter, brandy, sugar in a large saucepan. Stir over low heat until butter melts and sugar dissolves. Simmer covered for 5 minutes. Remove from heat and stir in sodium bicarbonate. Pour into large mixing bowl and let cool.
3. Add eggs, flour, spice and mix well. Pour into cake pan.
4. Bake at 150C (300F) for about 1 hour 45 minutes. It is better to bake longer than shorter. If the top gets too brown, cover with aluminium foil and keep baking. Test with a skewer - when it comes away clean the centre is done.
5. Poke a few holes in the hot cake with skewer and pour over extra brandy.
6. Let cool, then wrap in foil and store in an airtight container for up to 2 months before eating. Or you can eat it straight away.
I usually make a double batch in a 28cm (12 inch) pan, because it gets eaten so quickly.
I remember making this recipe that year for Christmas and it was good. Very good.
2 cups raisins 1 cup sultanas (white raisins) (substitute glace cherries for some of the above if you prefer)
410g jar fruit mince (14.4 ounce, this is just fruit**, and maybe some vegetable shortening, mushed up - this seems to be something not well known in North America - make your own substitute if you can't get it, by just partially blending some fruit. ** raisins, currants, citrus peel, mostly)
200g butter (7 ounces) 1/4 cup brandy 1 cup brown sugar 1/2 teaspoon sodium bicarbonate
3 eggs 1 1/2 cups plain white flour 3 teaspoons mixed spice (cinnamon, nutmeg, etc) extra 1/4 cup brandy
1. Grease a deep 20cm (8 inch) round springform cake pan. Line the base and sides with baking paper, leaving paper extending 5cm (2 inches) above the pan rim.
2. Combine all fruit, butter, brandy, sugar in a large saucepan. Stir over low heat until butter melts and sugar dissolves. Simmer covered for 5 minutes. Remove from heat and stir in sodium bicarbonate. Pour into large mixing bowl and let cool.
3. Add eggs, flour, spice and mix well. Pour into cake pan.
4. Bake at 150C (300F) for about 1 hour 45 minutes. It is better to bake longer than shorter. If the top gets too brown, cover with aluminium foil and keep baking. Test with a skewer - when it comes away clean the centre is done.
5. Poke a few holes in the hot cake with skewer and pour over extra brandy.
6. Let cool, then wrap in foil and store in an airtight container for up to 2 months before eating. Or you can eat it straight away.
I usually make a double batch in a 28cm (12 inch) pan, because it gets eaten so quickly.
I remember making this recipe that year for Christmas and it was good. Very good.