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Traditional British Fruitcake Recipe
Ingredients:
- 200g mixed dried fruit (raisins, sultanas, and currants)
- 100g glacé cherries, halved
- 100g mixed nuts, roughly chopped
- 250g dark brown sugar
- 175g unsalted butter, softened
- 3 large eggs
- 250g plain flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking powder
- Zest of 1 lemon
- Zest of 1 orange
- A splash of brandy or orange juice
Method:
- Preheat your oven to 150°C (130°C for fan ovens) and line a 20cm round cake tin with baking parchment.
- In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy. This should take about 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Then stir in the brandy or orange juice.
- Sift together the flour, baking powder, cinnamon, and nutmeg in a separate bowl. Gradually fold this into the butter mixture.
- Now, gently mix in the dried fruit, glacé cherries, nuts, and the zests of lemon and orange until evenly distributed.
- Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for approximately 1.5 hours or until a skewer inserted in the centre comes out clean.
- Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
For a festive touch, once cooled, wrap the cake in marzipan and royal icing, or simply dust with icing sugar. This rich fruitcake improves with age, so don’t hesitate to make it a few weeks in advance! Enjoy each slice with a warm cup of tea during the chilly months.
Sourdough Cinnamon Raisin Bagels Recipe
For those who appreciate the delightful balance of sweet and savoury, these sourdough cinnamon raisin bagels offer a comforting twist on the classic bagel. The process may take a bit of time, but the rewards are well worth it.
Start by revitalising your sourdough starter, ensuring it’s bubbly and active. In a large mixing bowl, combine 500g of strong white bread flour with 300ml of water, 100g of your lively starter, and a pinch of salt. Mix until a shaggy dough forms, then fold in 150g of plump raisins and a generous tablespoon of ground cinnamon.
Allow the dough to rise for several hours or overnight in a cool place until it has roughly doubled in size. Once risen, divide the dough into equal portions. Roll each piece into a ball, then poke a hole through the centre and gently stretch to form a bagel shape.
After a short rest, prepare a pot of boiling water infused with a touch of honey for a glossy finish. Boil each bagel for about a minute on each side before transferring them to a baking tray lined with parchment. Bake in a preheated oven at 220°C (200°C for fan ovens) for around 20 minutes, or until golden brown.
Let them cool slightly before devouring them fresh with a smear of butter or cream cheese. The combination of sourdough tang, sweet cinnamon, and juicy raisins promises a delightful start to your day. Enjoy!
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