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
From Michelle Schopes Organic blog please check it out!!!
Ange’s Fruit Cake
As per her blog,
(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
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.
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.
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.
Love Ms Fat Booty Bakes