Pollyfrog
Ingredients
20 slice(s)
Cake Mixture
- 250 grams softened butter
- 250 grams Dark Brown Sugar
- 4 eggs, at room temperature
- 190 grams plain flour
- 110 grams almond meal
- 1/4 cup dark rum
Fruit Mixture (soaking)
- 1 kg sultanas
- 300 grams currants
- 100 grams glace cherries, quartered
- 250 grams glace fruits, orange, pineapple, peach, apricot, chopped
- 375 grams raisins, chopped
- 600 grams pitted, dried dates, chopped
- 3/4 cup fig jam
- 1 level tablespoon grated orange and lemon rind
- 1 1/2 level tablespoon ground ginger
- 1 1/2 level tablespoon ground cinnamon
- 2 cups ginger beer
- 1 cup dark rum
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6
3h 15min
Preparation 45minBaking/Cooking -
7
medium
Preparation -
8
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Recipe is created forTM 31
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9
Recipe's preparation
1. Add sultanas and currants to a large bowl. Set aside.
2. Add raisins to TM bowl 4 secs, speed 4. Check if raisins are chopped scrap bowl and repeat if necessary - 3 secs, speed 4.
3. Add pitted dates to TM bowl 5 secs speed 4. Check if dates are chopped scrap bowl and chop again 5 secs speed 4 if necessary. Set aside in large bowl.
4. Quarter glace cherries by hand (TM chops them to much). Set aside in large bowl.
5. Add chopped glace fruit by hand (to expensive to chop in TM as chops it to much). Set aside in large bowl.
6. Place skin of lemon and orange (without pith) into TM bowl grate 15 secs speed 6. Scrap bowl and repeat if necessasry. Set aside in large bowl.
7. Add fig jam, cinnamon, ground ginger, ginger beer and dark rum to large bowl. Stir to combine all ingredients. Cover bowl with lid and let soak overnight or 3 - 7 days. Stir occasionally.
Cake Mixture:
Pre-heat oven to 150 degrees celcius or 130 degrees celcius (fan forced)
1. Place softened butter and brown sugar into TM bowl mix 30 secs, speed 5. Scrap bowl and mix again 10 secs, speed 5.
2. Add eggs one at a time until combined with motor running 50 secs, speed 3 until all eggs are mixed in.
3. Add almond meal mix 10 secs, speed 4.
4. Add plain flour, ground cinnamon, mixed spice mix 30 secs, speed 4.
Transfer to a large bowl. Mix in 1/2 the fruit mixture and place in prepared tin (lined with 2 layers of brown paper and baking paper) - see further information. Smooth the top place blanced almonds on top if desired. Bake for 2 - 2 1/2 hours or until cooked when tested.
Brush top of hot cake with extra rum. Cover the hot cake with foil and a clean tea towel. Allow to cool overnight in tin.
When cooled turn cake out leaving lining in place. Store in a airtight container in a cool, dry place until needed.
Fruit Mixture (soaking)
Accessories you need
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Spatula TM5/TM6
buy now
Tip
Line a 25 cm square or round tin with 2 layers on baking paper and brown paper. Allow paper to over hang in tin by 5 cms.
The fruit mixture makes two Christmas cakes or 1 cake and 1 pudding. I've only every made two christmas cakes.
This recipe is from Australian Women's Weekly Magazine November,2014. I've been making a similar recipe from Australian Women's Weekly for years and thought I would try this for a change.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentturned out fabulous - rich,
turned out fabulous - rich, moist and fruity.