English Dried Fruit Cake

February 1, 2015

Fruit Cake has never been a favourite of mine; that is to say, I’m just not attracted to those fluorescent green or red or yellow bits of mystery fruit. Being curious by nature, and trusting Rose’s palette, I read through her recipe and discovered that I didn’t have to suffer through all those bits of fake fruit. I was also pleased at the simplicity of the assembly: no stand mixture or special equipment, just a wooden spoon and an old rectangle pan. Great!

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Ingredients

Volume Grams Ounces

Instructions

TOAST THE PECANS

I love my perforated tray as it allows the air to circulate and toast the nuts evenly.

Chopped dried golden raisins, apricots, prunes and black currents before they are soaked.

PREPARE THE APPLES AND DRIED FRUIT

Fun.

I think this batter looks as good as the finished cake.

MAKE THE CAKE BATTER

After the butter and the sugar were blended, I realized I needed to switch to a bigger saucepan because I failed to accommodate for the apples and eggs. Just more dishes. Once it all came together, the mixture was quite delicious looking.

BAKE THE CAKE

Fun.

Me and my husband Rick after soaking the cake! Rum, ginger brew, lime, cinnamon and clove.

English Dried Fruit Cake, The Finer Cookie.

WHAT ARE THE ALPHA BAKERS? : Here’s how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum’s newly published The Baking Bible. Each week we post our experiences on our blog sites: our successes, our failures, our likes and dislikes. The recipes are scheduled in advance so that everyone will be baking the same recipe at the same time. Unfortunately, no recipes can be shared in my Alpha Bakers posts due to publishing restrictions, but if you love to bake, THE Baking Bible is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.