Right!
I have put the dried fruit in a bowl and poured in the Cognac. It has been transferred to the fridge, where it will stay until I get home from work tomorrow, when it will be taken out and allowed to reach room temperature(Whatever that means..no matter how hot or cold a room is, it is ALWAYS room temperature!)
Any how, tomorrow night sees the start of the serious stuff!!
The mixing, beating, folding, cake tin lining, and last but not least, the cooking!
First we need to put the butter and sugar into the mixer and beat on medium to high speed till the mixture is light and fluffy, then add the eggs, one at a time, and continue beating on high speed. This introduces air bubbles into the mixture, resulting in a lighter cake.
Next I shall remove the bowl from the mixer and gently fold in the rest of the ingredients by hand.
(Doing this bit by hand, and very gently, helps retain the air we introduced earlier.)
Now add the alcohol and lemon juice and stir till the mixture just about drops from the spoon. (You can add more alcohol if the consistency isn't quite right.
Now turn on the oven to preheat to a temp of around 160 degrees if you're using electrickery, gas would be around mark 2, but don't quote me on that!!
While the oven is warming up we need to line the tin with greaseproof paper.
Cut a circle to fit the inside of the tin. then, cut a strip of paper about 3" higher than the tin. Fold around 1/2" of this strip along the length and then cut diagonally to the fold. These slits ensure that the paper will bend around the inside of the tin easily, reducing the possibility of air pockets.
Grease the inside of the tin very lightly with butter, then place the strips, with the slit 1/2" fold at the bottom and firmly press it against the inside of the tin. Next, take the circle of paper and place it in the tin to cover the folded part of the strips.
There, that was easy wasn't it??
Now we pour the mixture into the tin, making sure it is level, then make a slight depression in the middle so that as the cake rises, it will be almost flat.
Place it in the oven and cook on 160(Gas Mark2) for 2 hrs. then reduce the heat to 150(Gas mark 1ish) and cook for a further 1&1/2 to 2hrs. To test if it is cooked thoroughly, insert a thin bladed knife into the centre of the cake. If it comes out clean, the cake is cooked. if there is any mixture sticking to the knife, then a little more cooking time is needed.
When cooked, remove from oven and allow to cool in the tin.
More tomorrow......
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