~ Simmer And Stir Fruit Cake...

Assalamualaikum dan Salam Sejahtera... 

Moga pagi ni semua ceria-ceria hendaknya... Hari ni pasti ramai yang keluar bersiar-siar atau pergi membeli belah bersama keluarga tersayang kan. Diana hanya di rumah sahaja.  Tak pergi mana pun.. Tu yang ambil peluang ni nak BW puas-puas hari ni.. Heehehee... Banyak entri yang menarik Diana dah ketinggalan akhir-akhir ni nampaknya... Huhuuu...

Berbalik pula kita pada resipi yang ingin Diana kongsikan ni... ResipinyaSimmer And Stir Christmas Cake.. Ada bahan yang telah Diana tukar kepada bahan lain.. Sebab dalam resipi ni ada menggunakan brandy.. jadi Diana gantikan kepada sirap koktel buah-buahan.. Begitu juga dengan sukatan mixed dried fruits tu.. tapi tu terpulang la kepada selera masing-masing ya... 

Kalau nak nampak cantik kek ni.. Bolehlah guna loyang yang bersaiz kecil tapi tinggi.. Yang ni Diana guna loyang yang agak besar sebab nak minimumkan ketinggian kek ni.. Kalau ianya tinggi nanti anak-anak Diana tak akan sentuh pun.. Apa lagi makan kek ni sebab mereka memang kurang minat dengan kek buah macam ni.. Tapi Diana dan hubby memang suka sangat makan kek buah... Selera masing-masing kan... :). Kek ni sedap pada tekak Diana dan hubby... Ianya tak lah kering sangat dan tak juga lembab sangat... Sedang-sedang sahaja...  

Terima kasih kepada BBC Good Food kerana berkongsi resipi ni... Izinkan Diana pula kongsikannya di sini ya.. Terima kasih.. 

:: Resipi Oleh ~ Mary Cadogan @ BBC Good Food  ( TQ )

:: Olahan Oleh ~ Sky Blue's Kitchen dalam tulisan berwarna merah

SIMMER AND STIR FRUIT CAKE

Ingredients

• 175g butter , chopped
• 200g dark muscovado sugar
• 750g luxury mixed dried fruits ( one that includes mixed peel and glacé cherries ) _ ( Diana hanya bubuh 415 gm )
• Finely grated zest and juice of 1 orange
• Finely grated zest of 1 lemon
• 100ml / 3½ fl oz cherry brandy or brandy plus 4tbsp more _ ( Diana gantikan dengan 100 ml sirap koktel buah-buahan )
• 85g macadamia nuts _ ( Diana gantikan dengan biji gajus )
• 3 large eggs , lightly beaten
• 85g ground almonds
• 200g plain flour
• ½ tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• ¼ tsp ground allspice _ ( Diana tak bubuh )

Method

1. Put the butter, sugar, fruit, zests, juice and 100 ml / 3½ fl oz brandy ( gantikan brandy dengan sirap koktel buah²an )  in a large pan. Bring slowly to the boil, stirring until the butter has melted. Reduce the heat and bubble for 10 minutes, stirring occasionally.
2. Remove the pan from the heat and leave to cool for 30 minutes.
3. Meanwhile, preheat the oven to 150°C / gas 2 / fan 130°C and line the cake tin. Toast the nuts in a dry frying pan, tossing them until evenly browned, or in the oven for 8 - 10 minutes - keep an eye on them as they burn easily. When they are cool, chop roughly. 
4. Stir the eggs, nuts and ground almonds into the fruit mixture and mix well. 
5. Sift the flour, baking powder and spices into the pan. Stir in gently, until there are no traces of flour left.
6. Spoon the mixture into the tin and smooth it down evenly - you will find this is easiest with the back of a metal spoon which has been dipped into boiling water.
7. Bake for 45 minutes, then turn down the heat to 140°C/ gas 1/ fan120°C and cook for a further 1 - 1¼ hours ( about a further 1¾ hours if you have a gas oven ) until the cake is dark golden in appearance and firm to the touch. 
8. Cover the top of the cake with foil if it starts to darken too much. To check the cake is done, insert a fine skewer into the centre - if it comes out clean, the cake is cooked.
9. Make holes all over the warm cake with a fine skewer and spoon the extra 4tbsp brandy over the holes until it has all soaked in ( yang ini Diana tak buat ). 
10. Leave the cake to cool in the tin. When it's cold, remove it from the tin, peel off the lining paper, then wrap first in baking parchment and then in foil. The cake will keep in a cupboard for up to three months or you can freeze it for six months.