mariadnoca
Moderator
Postscript: Geoff’s rich dark fruit cake won the Florence Morgan Memorial Prize for the fifth time at last month’s Royal Queensland Show. His cooking won 31 awards in total. He considers it the best show of his career.
Geoff Beattie’s Rich Dark Fruit Cake
Ingredients
2 x 350g packets raisins
3 x 350g packets sultanas
1 x 350g packet currants
60g cherries
60g mixed peel (what is this??)
120g blanched almonds
Juice of 1 orange
4 tablespoons rum
4 tablespoons sherry
500g butter
500g brown sugar
10 eggs
1 tablespoon treacle
1 dessertspoon coffee essence
2 tablespoons vanilla
1 tablespoon lemon essence
60g self-raising flour
600g plain flour
½ teaspoon ground cloves
½ teaspoon salt
2 teaspoons of mixed spice
Method
Soak fruit overnight. Cut raisins, and any large sultanas or cherries. Put the rum and sherry over the fruit, and the juice of the orange. Mix well, leaving almonds to add next day. Beat the butter and sugar until creamy. Add eggs. Beat well after each egg. Add treacle and essence. Add dry ingredients. Lastly, add fruit mixture. Mix well. Bake in a 25-28cm sq tin, lined with Glad Bake. Cook at 150°C for two hours, then reduce to 120°C for another four hours or until cooked. Wrap in heavy towel and leave to cool.
http://www.theaustralian.com.au/news/features/the-secret-ingredient-in-geoff-beatties-rich-dark-fruit-cake/story-e6frg8h6-1227055443552?nk=7274e16aa08a187e1b9d70ab268966ae
Geoff Beattie’s Rich Dark Fruit Cake
Ingredients
2 x 350g packets raisins
3 x 350g packets sultanas
1 x 350g packet currants
60g cherries
60g mixed peel (what is this??)
120g blanched almonds
Juice of 1 orange
4 tablespoons rum
4 tablespoons sherry
500g butter
500g brown sugar
10 eggs
1 tablespoon treacle
1 dessertspoon coffee essence
2 tablespoons vanilla
1 tablespoon lemon essence
60g self-raising flour
600g plain flour
½ teaspoon ground cloves
½ teaspoon salt
2 teaspoons of mixed spice
Method
Soak fruit overnight. Cut raisins, and any large sultanas or cherries. Put the rum and sherry over the fruit, and the juice of the orange. Mix well, leaving almonds to add next day. Beat the butter and sugar until creamy. Add eggs. Beat well after each egg. Add treacle and essence. Add dry ingredients. Lastly, add fruit mixture. Mix well. Bake in a 25-28cm sq tin, lined with Glad Bake. Cook at 150°C for two hours, then reduce to 120°C for another four hours or until cooked. Wrap in heavy towel and leave to cool.
http://www.theaustralian.com.au/news/features/the-secret-ingredient-in-geoff-beatties-rich-dark-fruit-cake/story-e6frg8h6-1227055443552?nk=7274e16aa08a187e1b9d70ab268966ae