![]() ![]() In another large bowl, use a wooden spoon to cream together the butter and sugar until light and fluffy, then incorporate the eggs, once at a time, then the vanilla extract and almond essence. ![]() In a large bowl, mix together the self-rising flour, ground almonds, baking powder, mixed spice, and lemon zest until well combined. Transfer the fruit (including any leftover alcohol) to a food processor and blend a little, keeping a few chunks throughout. Reduce the heat and continue to stir until it is of a syrupy consistency with no sugar lumps. At this stage, gradually stir in 100ml of freshly boiled water. Heat the demerara sugar in a saucepan on a medium heat until it dissolves fully and turns dark caramel color. ![]() Once the fruit has soaked, preheat the oven to 300☏ and line two 8-in loose-bottomed cake tins with greaseproof baking paper. Cover with a lid, or cling film and set aside in a cool, dark place to soak for 5 days, giving it a stir every day. Put all the dried fruit in a large bowl and pour over the cherry brandy, rum, and Angostura bitters. ![]()
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