JMP October 2020 Offers

CHRISTMAS CAKE SPECIAL
7838 Whole Glace Cherries 1kg
£4.65
Its
never
to early
to start
planning!
Recipe
Rich Fruit Cake
• 1kg mixed dried fruit
• 100g glacé cherries,
washed, dried and cut into
thirds
• 4 tbsp Cointreau, brandy,
sherry or juice from the
orange (after zesting)
• 250g soft salted butter,
plus extra for greasing
• 250g dark brown soft
sugar
• 1 tbsp golden syrup or black
treacle
• 5 medium eggs, beaten
• 250g plain flour
• 1 tsp ground mace (or
nutmeg)
• 1 tsp ground mixed spice
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• finely grated zest of 1 orange
• finely grated zest of 1 lemon
Method
1. First thing in the morning, put the mixed fruit and cherries in a
large bowl and add the Cointreau (or other liquid), stir and cover with
clingfilm, then leave until the evening.
2. In the evening, grease and line the base and sides of a 23cm
springform tin (unlike most fruit cakes, a single layer of lining paper is
sufficient for this recipe, due to the low slow bake). Preheat the oven
to 120°C, fan 100°C, gas ½.
3. Cream together the butter and brown sugar in a large bowl until
pale, light and fluffy. Add the syrup or treacle and continue to mix.
Gradually incorporate the beaten eggs, a little at a time, along with
a teaspoon of flour at each egg addition. This helps to prevent the
mixture from curdling. When all the egg has been incorporated, gently
fold in the rest of the flour, the spices and zests. Finally, fold in the
soaked fruits.
4. Transfer the mixture to the prepared tin, level the top and bake for
9-10 hours. A skewer inserted in the centre should come out. Leave
the cake to go completely cold before carefully removing from the tin.
7590 Raisins 3kg
£7.65
7839 Dried Mixed Fruit 3kg
£8.99
7532 Flaked Almonds 1kg
£8.85
8140 Ground Almonds 1kg
£8.65
7541 Walnut Halves 1kg
£8.65
7507 Sultanas 3kg
£7.45
8062 Currants 3kg
£8.95
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