Tuesday, December 12, 2006

Recipe - Chrissy Cake

I remembered on Flickr I said I would share this recipe. So here it is - ENJOY!

Super Rich Chocolate Drambuie Fruit Cake

1 quantity of mixture makes 1 23cm round cake and 6 individual cakes. Or one larger cake - a deep 25cm round or deep 23cm square cake pan. Can be made 3mths ahead - store in the fridge.

375g sultanas

375g raisins, chopped

250g currents

250g pitted prunes, chopped

250g pitted dates, chopped

125g mixed peel

140g red glace cherries, quartered

340ml Drambuie

1/3 cup honey

1tbsp grated lemon rind

250g butter

300g black sugar (eg: dark muscavado cane sugar)

6 eggs

90g dark chocolate, grated

125g pecans, chopped (plus extra whole for topping cake)

2 cups plain flour

1 cup SR flour

1/4 cup cocoa

Combine fruit, 1 cup of the Drambuie, honey and rind in a very large bowl. Cover and stand overnight or several days (I usually do it for more than a week).

Grease a 6-hole (3/4 cup capacity) Texas muffin pan, and line the base and sides of a deep 23cm round or deep 19cm square cake pan with 2 layers of paper, bringing the paper 5cm above edge of pan.

Cream butter and sugar in a large bowl with electric mixer until just combined. Add eggs one at a time, beating only til combined between additions.

Stir in fruit mixture, chocolate, nuts. Add sifted dry ingredients in 2 batches. Mix well.

Place level 3/4 cup of mixture into each hole of the prepared muffin pan. Spread remaining mixture into prepared cake pan. Decorate tops with extra pecans.

Bake muffins in very slow (120 celcius) oven for about 1 1/2 hours.

Bake round cake in slow (150 celcius) oven for about 3 hours.

Bake the large cake in slow oven for about 4 1/2 hours.

Brush hot cakes with remaining Drambuie, cover hot cakes tightly with foil, cool in pans.

Suitable to freeze. Not suitable to microwave.


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