ROD RECIPES 01/11/2009 National Hot Toddy Day Hot toddy fruitcake
HOT TODDY
Hot toddy is a name given to a mixed drink that is served hot, believed to have
originated in the 18th century to make the taste of scotch more palatable
source is wikipedia.com
Hot toddy fruitcake
FOR THE CAKE
200ml hot, strong black tea (use any type)
3 tbsp whisky
3 tbsp good-quality orange marmalade , thin or medium shred
700g mixed dried fruits
100g mixed peel
100g glacé cherries (natural colour)
225g butter
225g golden caster sugar
4 eggs , beaten
225g plain flour
1 tsp ground mixed spice
1 tsp ground cinnamon
finely grated zest 1 lemon
TO FEED THE CAKE
2 tsp caster sugar
50ml hot black tea
1 tbsp whisky (or use orange juice if you prefer)
Mix the hot tea, whisky and marmalade in a large bowl until the marmalade
melts. Stir in all of the dried fruit, peel and cherries, then cover and leave
to soak overnight. Next day, heat oven to 160C/fan 140C/gas 3 and grease and
double-line a 20cm round, deep cake tin with non-stick baking paper. Using
electric beaters, cream together the butter and sugar until fluffy. Add the
eggs a little at a time, beating well after each addition, then fold in the
flour and spices, followed by the lemon zest and soaked fruit. Add any liquid
that hasn't been absorbed by the fruit, too. Spoon into the prepared tin, level
the top, then bake for 1½ hrs. Turn the oven down to 140C/fan 120C/gas 1 and
bake for another 1½ hrs or until a skewer inserted into the centre of the cake
comes out clean. Cool on a wire rack in the tin. While the cake is still warm,
use the skewer to pepper the cake with holes, poking it all the way down.
Dissolve the sugar in the tea, add the whisky or orange juice, then spoon over
the surface. If you're making the cake ahead of time, feed it with a fresh swig
of hot toddy every week, but take care not to make the cake soggy. Can be kept
for a month well-wrapped in an airtight container in a cool, dry place. If
short on time, the cake can be made the same day that you decorate it.
inversion Chart
source is bbcfood.com
God Bless, Marla
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