Fruit cake steps

Australian Women’s Weekly NZ - - GET READY FOR CHRISTMAS -

1. Lin­ing a round cake pan

Cut lengths of brown and bak­ing pa­per to line the side of the cake pan, over­lap­ping ends slightly. Make a 2cm fold; snip pa­per up to the fold (Step 1A, be­low). Trace the base of pan onto pa­per; cut out pa­per slightly in­side the marked cir­cle. Po­si­tion in pan. Lightly grease the pan to hold the pa­per in place. Po­si­tion the pa­per around side of the pan, with the snipped fold at the bot­tom (Step 1B). The mul­ti­ple lay­ers of pa­per will in­su­late the cake and pre­vent it from burn­ing dur­ing the long cook­ing time.

2. Pre­par­ing the cake mix­ture

Place ba­sic fruit mix in a large bowl. Stir in the melted but­ter and lightly beaten eggs. Sift the flour and bak­ing soda over the fruit mix­ture in bowl (Step 2) and fold in dry in­gre­di­ents to com­bine. Make sure the mix­ture is well in­cor­po­rated.

3. Fill­ing the cake pan

Drop spoon­fuls of fruit cake mix­ture around the edge of the cake pan (or in the cor­ners if us­ing a square pan) to hold the bak­ing pa­per in po­si­tion (Step 3A), then add the rest of the mix­ture. Fruit cakes of­ten end up with air pock­ets be­cause the mix­ture is heavy and doesn’t flow. So push the mix­ture into the pan to elim­i­nate any air pock­ets, then level top with the back of a spoon or a spat­ula (Step 3B).

4. Set­tling the cake mix­ture

Hold the pan with both hands and bang it down hard on the bench or drop the pan from about 20cm (Step 4). Do this a cou­ple of times to set­tle the mix­ture and get rid of large air bub­bles.







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