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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

A recipe for Cranberry and Chocolate Fruit Cake from Jacican

It is Christmas in July here at Jacican and I am trying to find the best fruitcake to finish off the meal. Do we want something classic like Christmas Cake with glace fruit or something a bit modern and different, like this recipe for Cranberry & Chocolate Fruit Cake?

Cranberry & Chocolate Fruit Cake

Ingredients

250 grams dried cranberries

160 grams sultanas

160 grams currants

250 grams seedless prunes

100 grams slivered almonds

125 ml dark rum

250 grams butter

5 eggs

200 grams dark chocolate

(I use 54% chocolate callets)

220 grams brown sugar

335 grams plain flour

1 tsp cinnamon, ground

½ tsp mixed spice, ground

35 grams slivered almonds, extra
The ingredients for Cranberry and Chocolate Fruit Cake 

Method

Soak dried fruit in rum overnight.

Soak the fruit overnight 

Cream butter and sugar until well mixed. Add eggs one at a time, beating until well combined.

Cream the butter and sugar  A mix of egg, butter and sugar 

Add fruit to cream mixture and combine. I had to change to a bigger bowl at this point. Then add the flour, cinnamon, mixed spice, and chocolate.

Add fruit to the creamed mix  Add flour to the fruit 

Mix together well.

Mix the batter together

Thoroughly line and grease a 23 cm square cake tin with 4 layers of baking paper (2 each side; 4 on the bottom). Transfer cake batter to lined tin. Sprinkle top of cake with extra slivered almonds and bake in a 150°C oven for about 2 hours.

Line a 23cm cake tin Sprinkle the cake with almonds

Enjoy!

PS. If you would like to sample this cake, it will be served with your tea and coffee as part of the Christmas in July Dinner (if I hold one), or find its way onto your cake stand as part of your High Tea at Jacican.

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