Click on the image, above to submit to Pinterest.
Pennywise Fruit Cake
Pennywise Fruit Cake is a traditional British recipe for a lighter and more economical version of the traditional Christmas cake, ideal for anyone on a tight budget. The full recipe is presented here and I hope you enjoy this classic British version of: Pennywise Fruit Cake.
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Serves:
16
Rating: 
Tags : Spice RecipesHerb RecipesBaking RecipesCake RecipesBritish Recipes
This is a lighter and more economical version of the traditional Christmas cake. It is not as rich as other Christmas cakes and will not store as long. However, it does improve on keeping and should be made about 2 weeks before Christmas for best results.
Pennywise Fruit Cake: A British recipe for a lighter and more economical version of the traditional Christmas cake, ideal for anyone on a tight budget.
Ingredients:
225g small prunes, pitted and chopped
225g currants
50g mixed peel, chopped
50g glacé cherries, quartered
50g dates, chopped
300ml cold tea
100g soft brown sugar
50g chopped nuts
275g self-raising flour
50g ground rice
1 tsp mixed spice (pumpkin pie spice)
100g butter, melted and cooled
2 eggs, beaten
Method:
Combine the fruit, mixed peel and cherries in a bowl. Pour over the cold tea, cover and set aside to soak over night.
The following morning, fold in the sugar and the nuts.
Sift together the flour, ground rice and mixed spice into a bowl then stir into the fruit mixture. Pour in the butter and add the beaten eggs then stir the ingredients well together.
Turn the resultant batter into a 20cm square or 23cm round cake tin that's been greased and lined with a double thickness of baking parchment (this should emerge 5cm above the tin).
Level the cake batter, leaving a slight hollow in the centre then transfer to an oven pre-heated to 180°C and bake for 60 minutes. At this point, reduce the oven temperature to 150°C and continue baking for 2 hours. Cover the cake with foil for the final hour of cooking to prevent the top from burning. The cake is done when a skewer inserted into the centre emerges cleanly.
Remove from the oven and allow to cool for 10 minutes on the tin. After this time, carefully turn the cake out onto a wire rack and set aside to cool completely.
When cold, wrap in a layer of greaseproof (waxed) paper and then a double layer of kitchen foil. Store in an air-tight tin. The cake can be served immediately, but is best if allowed to mature for at least 2 weeks before decorating and serving.
Find more Christmas Recipes Here
