![]() ![]() Cool the cake for 45 minutes in the tin, then remove it to a wire rack to finish cooling. Bake in the centre of the oven for 3 hours without opening the door, then cover the cake with a double thickness of greaseproof paper and continue to bake it for a further 30 minutes or until the centre feels springy when lightly touched. ![]() Then spoon the mixture into the prepared tin, levelling the surface with the back of the spoon. Now gradually fold in the fruit mixture until it is evenly distributed. **Please note: ALL Delia's recipes have been written and tested using conventional oven temperatures, please refer to your handbook for fan-assisted**Īll you need to do is measure out the flour, sugar and butter into a very large bowl, then add the eggs and either whisk or beat with a wooden spoon until everything is evenly blended. When you're ready to bake the cake, pre-heat the oven to gas mark 1, 275☏ (140☌). After that, allow everything to cool completely, then pour the mixture into a large jar with a lid or an airtight plastic container and leave it in the fridge for seven days, giving it a little shake from time to time. Now stir and bring the mixture up to simmering point, then, keeping the heat low, simmer very gently, without a lid, for 15 minutes. One week before you intend to bake the cake, measure out the whiskey, bitters and 3 tablespoons of water into a large saucepan, then roughly chop the prunes, cherries and almonds and finely dice the mixed candied peel.Īdd these, along with the rest of the pre-soaking ingredients, to the pan, ticking them as you go to make sure nothing gets left out. Christmas: Cakes, Icings and Toppings (25)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |