Friday, August 08, 2008

Marie's English Cake

All of this thinking about a cookbook has me in the mood to actually cook. No one faint or anything. Here's another recipe from Toby. I left her note to me at the top. I actually do conversions a lot because I have some European cookbooks, but I haven't had a chance to look at this. I'll adjust it if necessary, but I'll have to test it to check out the issue..he he he.....

Heather,
I made a small change in the Intro. I haven't altered anything in the recipe itself, but would like to point to a conversion issue. The original recipe calls for 200 grams raisins and 100 grams each of candied cherries and citron. There are 450 grams to a pound, so the measures are a bit off. I don't think this really matters. It will only make the cake more fruity, and that much better! But I do think it would be preferable to give the quantities in cups and spoons. Only I'm not able to do it. Can you?

Marie's English Cake

This is a dry, no fuss fruit cake that I first tasted at a brunch hosted by my friend Marie and have been baking for years. The recipe makes a smallish cake. For a larger cake, you can add 50% to each of the ingredients and bake for a bit longer.

1/2 lb raisins soaked in
2 tablespoons brandy
1/2 lb walnuts
1/4 lb. candied cherries
1/4 lb. citron
7 tbsp self raising flour
5 tbsp sugar
2 eggs

Mix together and bake for about 3/4 hour in 180* oven. For drier cake that can be sliced thin, leave in oven with the heat turned off.

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