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Dead-Easy Fruit Cake
Could also be called fruit-cake-in-a-hurry.
A month ago, browsing the web, I came across a phrase something like this:
“Fruitcake is essentially dried fruit held in the minimum amount of batter”.
Made sense to me!
Out the window went all the mother-knows-best complications of eggs, Demerara sugar, vanilla extract etc.
In came, essentially, pancake batter.
[Optional] In a bowl, melt half a cup of butter 1 cup plain white sugar 1 cup jam (any sort, or a mixture of leftovers) 2 cups flour (any sort, or a mixture of leftovers) 1 teaspoon soda (why?) 1 cup water 3 cups mixed fruit (or mixed fruit mixed with raisin sultanas, currants, the left over handful of dried blueberries, flakes of candied ginger left over from the party, etc.)
Pour into a greased baking tin (I use safflower or similar oil)
Bake at 375 for 60-90 minutes.
The traditional test is to insert and withdraw a skewer; if the batter sticks to it, the cake is not done, but my mother was correct on this one – you must be very fast, if you leave the oven door open your cake may “fall”.
Toronto, Friday, August 14, 2015 1:16 PM
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