I made the cake this morning, and it looks great - the proof will be in the eating tomorrow, though! I cooked it in a sandwich tin, and it isn't a very deep cake.
I made a couple of adjustments to the recipe - I realised that there were no spices in the cake recipe, and to me a fruit cake without mixed spice or cinnamon just doesn't smell right, so I added some! I do appreciate that this was from rationing times, so perhaps they were in short supply back then, but I have plenty in the baking cupboard so it wasn't a problem to me to add some in. The smell whilst it was baking was well worth it!
The other slight change was that I used just raisins because I had a pack that needed using, rather than using mixed fruit. Because I thought that perhaps the raisins could do with some company in there, so to speak, I chucked in half a dozen chopped up cherries too.
Once it was out of the oven, in about 45 minutes, I glazed it over with some runny honey, and it looks good. The chaps will eat it tomorrow afternoon, and hopefully they will approve - fingers crossed xx
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2 comments:
I agree about adding a bit of spice to a fruit cake. And like you, I tend to use up the dried fruit I have in the jars - so often it is raisins or sultanas rather than mixed fruit.
Looking forward to hearing what your chaps think about it!
It sounds intriguing! I have a mental picture of the mixture bubbling up from the vinegar and bicarb reaction. If it meets with approval, I might have to try it out on my lot.
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