- 450 gms butter – cream well till fluffy
- alongwith 450 gms grain sugar till all sugar is incorporated.
- whisk 11 eggs separately till mixed.
- add the eggs a little at a time to the egg and sugar mixture.
- add 1/4 tsp vanilla essence/altrnatively can add lime zest/rum/whisky/alcohl of choice.
- sieve 550 gms of flour with 1/2 tsp of baking powder.Add 1/4 tsp dry or 20 gmcandied ginger+1/4 tsp cinnamon, nutmeg and some mixed cake spice. fold into the mixture.
- Add some blackjack, i.e caramel, with a bit of water to keep it flowing, to add some more colour and flavour.
drop in muffin trays/or cake molds..bake at 375 deg F. 12-15 mins for muffins and 45 ++mins for cake.
for fruit cake replace 250 gms or more depending on how rich you want the cake to be of flour with dried fruits. mix them with the flour.end of the process add like flour.Aslo with fruit cake its better to replace the sugar with brown sugar.gives better colour and flavour.
IMPORTANT- after baking cake, baste with alcohol liberally.it will be better, not on the same day, but a day after and so on.
the fruits can also be soaked in alcohol before,the longer the better.
Also no BLOODY TUTTI FRUTTI -good quality nuts, dates, raisins .,black currants , candied ginger, candied orange peel,chopped up.
. . . → Read More: in the century of the fruit cake or was?:””..)it muffin
