I would like to show you all my Welsh Fruit Cake , and, why not, I would like to show you how to cook it. My dad loves it, and I love it as well. It's tasty, stylish, and, when cooked right, you can keep it in a dark closet or a filthy corner for up to ONE MONTH.
There's nothing much I can say about it, all I can do is to wish you luck, keep my fingers crossed an get back to the kitchen!
Let's get started!
Step 1: Gathering!
* 600gr self-rising flour,
* 150gr white sugar,
* 150gr black sugar,
* 1 tea spoon baking powder,
* 1 tea spoon bicarbonate.
* 1/2 l. of water,
* 100gr walnuts (chopped or not),
* 150gr raisins,
* 150gr candied peeles,
* 200gr butter,
* 3 tablespoons of honey.
Step 2: Mixing!
*The sugar (both kinds),
*The baking powder,
In another pot, boil:
*The candied peeles,
Let it boil for two minutes, then take it out of the fire.
Step 3: Combining!
Mix this with the dry ingredients until you obtain a more-or-less homogeneous mixture.
And now starts the fun part!! Buahahahaha!
Step 4: Baking!
First you'll have to choose a mold. The best for this job are savarin ring molds, but any mold will do.
NOTE: if you want to make Welsh Cupcakes, you might have to cook less time, and they won't last as much time as big cakes.
Butter the mold you've chosen and take it to moderate oven. It will take around 30-45 minutes, but it might be ready before or after that time. You'll know by sticking a knife in the center, if it is clean when you take it out, it means your cake is ready.
Let it cool down, then wrap it in parchment paper. Avoid plastic bags, cling film and other sinthetic wrappings, in order to let the humidity out. However, do wrap them, otherwise it will dry too quickly.
Step 5: Eating!
I hope you like it, because I certainly do.
Ribbon not icluded.