"No, no, no, no. You need to stop!"
100g sultanas or green raisins
200g total other dried fruit (pineapple, dates, figs, cranberries)
*50-100g raw almonds if liked, I don't bother skinning them
*extra 50-100g dried fruit if you like your fruitcake to be practically
solid fruit, or for decorating.
30ml brandy (or shochu or rum or umeshu or...)
120ml ginger ale
Cut up any really huge fruits, soak in brandy and ginger ale (overnight,
or till you are ready to bake).
Preheat oven to 160C and set for 90 minutes.
20g ginger (about half a knob) shredded
Shredded zest and juice of half a lemon
2 large eggs, slightly beaten
Cream butter and sugar till white, beat in eggs. Add 1 tablespoon from
your measured flour if it looks like it's going to separate/does separate.
170g chuuriki flour (the type that has a picture of udon on the front -
or use kyouriki camellia flour in the yellow pack)
1/2 tsp baking powder
Fold flour into creamed butter/sugar/eggs, then fold in fruit and
liquid. If you used less sugar, your mixture may be dry - add a
tablespoon or two of milk.
Spoon into paper cake mold (they are silicon-coated, no need to grease),
and with the back of a spoon dipped in milk, smooth over the top. Cover
loosely with foil, butter paper etc. Into the oven with it!
When baked, cool in the mold. Not immediately, but while still warm,
pour over 50ml of ginger ale (and/or brandy if liked) , cover with a
teatowel (preferably not toweling, they stick) and pop in a plastic bag
(yep, before it's cold). Next day, pour over more ginger ale and/or
brandy if you like. Should be ready to eat the next day, but if you care
to wrap it in foil and keep it in a plastic bag for a week or two,
giving it a spoon of brandy about twice a week, you won't regret it.
My comments- for Meg's sake I have never made it with nuts so I can't tell you what it tastes like as printed. What I can tell you is that it rocks even without nuts!
I don't know what butter paper is so always cover with foil.
I don't have a paper cake case so get all crafty and fashion a little ring and bottom of paper for my two part cake tin. This works fine but is a bit fiddly. Ok, a lot fiddly!
I am not sure whether you are supposed to cover just the cake or the whole tin with foil but the former seems like it might get messy so I always do the latter and love the result.
I always take the foil off for the last 10 minutes to colour it up a bit.
And here is one I prepared earlier: