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‘The Best Fruit Cake I’ve Ever Eaten’, says my Husband!

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A really good fruit cake is hard to come by these days, especially all year round! I have been searching for a great recipe and may have stumbled upon it. I find the best recipes are always word of mouth, or friends of a friend.

I attended a styling class by Kara Rosenlund and it was run by Megan Morton who has styled and photographed many magazines, homes, food etc. After our session I told her I was a food blogger and she told me to checkout Michelle Schoeps Organic food blog to see what I think! And I absolutely fell in love with it. Without sounding to stalker-ish we have similar lives and I connected with her blog immediately. I’ve made a few of her recipes however the fruit cake (which was a friends of hers recipe) is truly outstanding! It’s not a 45 minute cake it’s more like a 24hr preparation cake, but hey, that’s the price you pay for good fruitcake.

Xx Ms Fat Booty Bakes xx

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Recipe
From Michelle Schopes Organic blog please check it out!!!
http://michelleschoepsorganic.blogspot.com.au/

Ange’s Fruit Cake
As per her blog,
You’ll need:
(she recommends all ingredients should be sulphate free, organic or bio-dynamic – if you can I say).
500g of either sultana’s or Raisins (Ange prefers Thompson’s Raisin’s)
1/2 a packet of pitted prunes – chopped to roughly the same size as the sultana’s
1 small handful of apricots – chopped to roughly the same size as the sultana’s
(about 700g of dried fruit all up)
1 cup of apple juice or brandy I used rum
1 cup of water
125g unsalted butter
1 cup of rapdura sugar or coconut sugar – maybe a little less (because the fruit is very sweet)
1 tablespoon of sticky stuff, ie: apricot jam, agave, malt, honey
1 teaspoon of bi-carb dissolved in 1 tablespoon of boiling water
Any tin will work, you’ll just have to adjust cooking time
Activated almonds to decorate

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How to make:
Pre-heat oven to 160c fan forced – low and slow
Soak the sultanas, prunes and apricots in the brandy/juice and water overnight.
In the morning add the unsalted butter to the soaked fruit in a saucepan with the sugar and tablespoon of ‘sticky stuff’.
Bring to the boil, then turn the heat off.
Mix the bi-carb in boiling water and let it do it’s stuff – don’t stir.
In the mean time do something else she says! Go for a walk! She swears this is the trick.
Come home and it should have cooled.

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Once cooled add the whisked eggs – stir.
Then sift in the flour.
Then beat the shit out of it – so there are no flour bubbles in the mix.
Pour into a lined baking tin, decorate with almonds and cook for 1 – 1.5 hours depending on your oven.(closer to 1.5 hours)
It’s ready when it’s ready or when it looks like below pics and its firm to touch.

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Everyone had this fruitcake and was a hit with the kids. If you do not want to use alcohol she recommends apple juice as an alternative.

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Love Ms Fat Booty Bakes

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