Massive Selection for Decorative Color Coated Aluminum Coils for Curtain Wall to Cancun Manufacturers

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  • Aluminum wall art hand made. Raw Originals Art by Peter Coyne – Christmas Cake Recipe – Xmas Cake Recipe – Easy Fruit Cake Recipe. Written instructions below.

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    Ingredients for pre-soaking:
    450g currants
    175g sultanas
    175g raisins
    50g chopped glacé cherries
    50g mixed chopped candied peel
    zest of 1 orange & 1 lemon
    100ml brandy

    Step #1 – Put everything in a bowl and mix well. Cover with a cloth and leave to soak overnight.

    Step #2 – Grease a 8″/20cm cake tin & line with greaseproof paper.

    Preheat oven to 140°C / 275°F gas mark 1

    Ingredients for the cake:
    225g plain flour
    ½ teaspoon salt
    ¼ teaspoon nutmeg – freshly grated
    ½ teaspoon ground mixed spice
    225g dark brown soft sugar
    4 large eggs – beaten
    1 dessertspoon black treacle
    225g soft butter
    50g chopped nuts

    Step #3 – Sift the flour, salt and spices into a large mixing bowl.

    Step #4 – In a separate bowl, whisk together the sugar & butter until soft & fluffy. You can use a mixer or electric hand whisk.

    Step #5 – With your mixer or electric hand whisk still running, add 1 tablespoon of the beaten eggs & 1 teaspoon of the flour mix. Allow to mix well. Repeat until all the egg mixture is gone.

    Step #6 – Gently fold the rest of your flour mix into your butter & egg mixture.

    Step #7 – Gently fold in the pre-soaked fruit mixture, black treacle & chopped nuts. TOP TIP: Place a dessert spoon in a cup of hot water before using with treacle.

    Step #8 – Transfer the cake mixture into the prepared tin. Spread it out evenly with the back of a wet spoon.

    *PLEASE NOTE* If you don’t intend to decorate the cake with marzipan and icing, you can add blanched almonds to the top of the cake at this stage.

    Step #9 – Cut a 1″ hole in the centre of the two greaseproof paper discs & place on top of the cake. Bake on the lowest shelf of the oven for 4 hours until the centre of the cake springs back when pressed. Cook for another 30 minutes if it doesn’t & check again.

    Step #10 – Allow the cake to cool in the tin for 30 minutes before removing it to a wire rack to finish cooling. When cold, you can feed the cake by inserting small holes & spooning in brandy.

    Step #11 – Wrap the cake in cling film & foil. Store in an airtight container for at least two weeks if possible. You can continue to ‘feed’ the cake until you are ready to ice or eat it.

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