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For the Everyday Fruit Cake: Put all the ingredients except the fruit into a large bowl (or your mixer/food processor) – butter, eggs, milk, jam, sugar, flour, spice Beat together well, but don’t overdo it Scrape the mixture down and mix again Add the dried fruit and stir in by hand. You don’t want to break up the fruit
Jamie Oliver’s Christmas cake Course Dessert Cuisine English Serves 16 Author Jamie Oliver Magazine Ingredients 600graisins 200gcurrants 100gdried sour or glacé cherries 250gmixed dried fruits, try prunes, apricot, apples, pears finely chopped 400mlbooze, plus extra to ‘feed’ the cake (brandy, sherry, Tia Maria, rum… all work well)
This Everyday Fruit Cake is baked in a loaf tin and is almost apologetically easy. Just weigh, stir and cook. The cake uses the all-in-one method and is suitable for food processors, stand mixer or hand-mixer.
Brown sugar: Dark or light is fine. I prefer light in this recipe as dark brown sugar has a stronger flavour Flour: If you don’t have self-raising flour, use plain flour and add 2 teaspoons of baking powder. Storage: This fruit cake will keep in the fridge for at least a week.
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