Resep: Bercita Rasa ENGLISH FRUIT CAKE Classic,rich & delicious

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ENGLISH FRUIT CAKE Classic,rich & delicious. Resep ENGLISH FRUIT CAKE Classic,rich & delicious. The success of this deliciously rich, moist cake lies in soaking the dried mixed fruits in strong dark tea the evening before; the tea adds a subtle depth of flavor to the cake. For this reason, you will need a little planning to allow time to soak the fruits.

ENGLISH FRUIT CAKE Classic,rich & delicious Fruit Cake matures like a good cheese, its flavour improving with age. The cake is hand made, still following the original recipe and using no artificial colours or flavours. This is the ultimate fruit cake recipe to serve at Christmas dinner this year. Kamu dapa memasak ENGLISH FRUIT CAKE Classic,rich & delicious melalui 12 ingredients dan 16 tutorialnya. ikuti proses mengerjakannya.

Ingredients of ENGLISH FRUIT CAKE Classic,rich & delicious

  1. Inilah 600 gr dari Mixed Fruit (Cherry,kismis,cranberry,sultana,sukade,prune,almond,mete,kenari,dll).
  2. Siapkanlah 4 sdm dari Rhum/Brandy/Jus Apel kemasan.
  3. Inilah 25 gr dari Tepung terigu.
  4. Kamu perlu dari Bahan 2 :.
  5. Kamu perlu 150 gr dari Butter (aku pake Anchor).
  6. Siapkanlah 40 gr dari Gula Pasir butiran halus.
  7. Kamu perlu 40 gr dari Gula Palem.
  8. Inilah 125 gr dari Tepung (kunci/segitiga).
  9. Inilah 1 sdt dari Baking Powder.
  10. Kamu perlu 1 sdt dari Kayu Manis bubuk.
  11. Inilah 1 sdt dari Bumbu Spiku bubuk.
  12. Kamu perlu 3 butir dari Telur.

This is a wonderful, rich traditional fruit cake from Mary Berry, and can be made up to three months in advance. Spoon the cake mixture into the prepared cake tin, making sure there are no air pockets. Once filled, smooth the surface with the back of a spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake). Classic fruit cake made with soaked unsweetened dried fruit.

ENGLISH FRUIT CAKE Classic,rich & delicious langkah-langkahnya

  1. First: Rendam buah2an kering dalam Rhum/brandy/jus apel kemasan minim 2 jam/semalaman.--tiriskan baluri tepung terigu sampai rata. ------- Kocok butter+gula sampai lembut putih mengembang+creamy :).
  2. Turunkan kecepatan mixer,Masukkan telur Satu persatu jarak 1 menit/telur..
  3. Turunkan kecepatan mixer,masukkan tepung terigu sambil terus dikocok sampe rata aja..
  4. Matikan mixer,lastttt masukkan semua buah2an kering,aduk rata aja pakai spatula yah...
  5. Adonan yang terbentuk kentall.
  6. Tuang dalam loyang persegi,oven selama 40 menitan dengan suhu 180 derajat..(suhu oven beda2 sesuaikan sendiri,lakukan test tusuk).
  7. Taraaa mengembang dengan cantikk:) dan ndak kempes tetep kokoh khas buttercake,ada nice crack nya juga...
  8. Kalau di negara asalnya,fruitcake ini wajib di inapkan 1-2malem dalam alumunium foil/plastic wrap sambil disemprotin Rhum/Kirsch/Brandy sampai merasuk+lembab+richh cakenya pada saat disajikan nanti :D.
  9. Tapi karena disini pasukannya ganas ganas..+penasaran pengen tau dalemnya,alhasil panas2 dipotong dann bbrp gompel2#lagulama xixixi.
  10. Uenak pake bangettt.cocok buat para Fans berat buah2an kering kayak dirikuu..omG langsung maem 4 slice pdhl guede2,demi dapetin sensansi kletus2 masem buahnya!.
  11. English fruit cake ini memang special,ga heran selalu jadi salah 1 jenis Christmas Cake wajib di Barat sono :D.
  12. Cakenya memang padatt ya karena itu cocok disiram Liquor/Rhum. Next time time coba ya yang versi kekinian,yang ala putel kutel dikocok pisah :D.
  13. Gurihnya butter berpadu dengan aroma rempah2 dan gula palem..ditambah asem manis buah2an keringnya :D waaaah...
  14. Buah2an kering bisa pake macem2 yah.. misalnya Cherry,Kismis,Cranberry,Sukade,Manisan jeruk kering,Sultana,Prune bahkan Almond Mete Kenari :D.
  15. Yummyy :).
  16. .

A festive, flavorful, and moist fruit cake to enjoy all holiday season. This family recipe will make you a fruit cake convert! This post is sponsored by All-Clad. This will make sure your cake has a nice brown color on top but without any tress of burning/blackening. Cover the top of the cake loosely with a double layer of greaseproof paper.

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