Fruit cake is a traditional dessert. However, there are a huge number of recipes for such cakes. Of these, you can choose the one that you like, and also turn out to be easy to prepare, not taking a lot of time.
It is necessary
-
- 2 eggs;
- 0.5 cups of sugar;
- some salt;
- 100 g butter;
- 65 g of starch (this is 4 tbsp. L. With a "slide");
- 0.5 cups flour;
- 3 teaspoons baking powder
- 1 spoonful of ground ginger;
- 1 spoonful of nutmeg;
- 1 spoon of cinnamon;
- 2 tbsp. l. cream;
- 1 spoonful of rum or brandy;
- 2 tbsp. l. cocoa;
- 0.5 cups cherries;
- one orange;
- chocolate bar;
- nuts
- candied fruit
- fruit (something to decorate the cake);
- 20 g butter;
- two tbsp. l. granulated sugar.
Instructions
Step 1
Put the butter out of the refrigerator and keep it at room temperature for a while, let it melt a little. Then beat eggs with salt and sugar until medium peaks. Cut the butter into pieces before adding the butter, so it will be easier for you to mix it into the egg mass.
Step 2
Once you've added the butter, it's time to pour in the cream or milk. Continue whisking the creamy mass and, in the process, gradually add the starch, one spoon at a time. Sift baking powder with flour, add in the same way as you did with starch.
Step 3
Next, you must grate the orange peel on a fine grater until you get an orange peel. Cut the juicy orange pulp into small pieces. Finely break the chocolate, set aside two or three slices for making the glaze. Then mix the dough with zest, cocoa, spices and cognac. The zest will add freshness to the biscuit.
Step 4
It's time to preheat the oven (the temperature should be set to 180-200 degrees). Grease a baking dish with butter, pour 2/3 of the thick mass into it, put the cherry and orange pulp, cover everything with the remaining dough. Bake until tender, then cool and turn the biscuit over. The top of the cake will thus become the base of the cake at this stage.
Step 5
While the cake is cooling, it's time to make the icing. To do this, heat the butter and cream, add the chocolate wedges, sugar and salt. Heat the resulting chocolate mass and stir constantly. As soon as it becomes thicker and more viscous, remove it from heat. Then fill the cake with it, and sprinkle it with chopped nuts, dried apricots, cherries, raspberries, strawberries, powdered sugar or candied fruits for decoration. Wrap the finished cake in foil and place in the refrigerator for a day.
