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Made a rich fruit cake yesterday for the bottom tier of a wedding cake I've got on order for August.
I remembered to leave the1,1/2lbs unsalted butter out so that it was nice and soft. Remembered to take the eleven organic, free eggs out of the fridge so they were at room temperature. Weighed and measured everything with my usual attention to detail. Mixed and blended just the right amount of spices and dried fruits. Baked it for five and a half hours on gas mark 2, giving it a quarter turn every hour to ensure even cooking (my oven can be a bit temperamental).
Result, one beautiful, twelve inch, round, flat-topped, non-cracked rich fruit cake.
Trouble is the bride wants a SQUARE ONE!!!!!
Make up the bed for Major C**k-Up!
I remembered to leave the1,1/2lbs unsalted butter out so that it was nice and soft. Remembered to take the eleven organic, free eggs out of the fridge so they were at room temperature. Weighed and measured everything with my usual attention to detail. Mixed and blended just the right amount of spices and dried fruits. Baked it for five and a half hours on gas mark 2, giving it a quarter turn every hour to ensure even cooking (my oven can be a bit temperamental).
Result, one beautiful, twelve inch, round, flat-topped, non-cracked rich fruit cake.
Trouble is the bride wants a SQUARE ONE!!!!!
Make up the bed for Major C**k-Up!
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