Page 52 - Kenwood Cook Book

Gingerbread

USING ‘K’ BEATER Melt butter, treacle and sugar together in
12 oz flour a saucepan and allow to cool. Sift the
4 oz butter flour, salt and spice into the bowl.
2 oz brown sugar Making a well in the centre, add the
8 oz treacle or syrup treacle mixture and egg, nearly all the
1 egg milk and mix well on speed 2. Lastly
1 level tsp bicarbonate of dissolve the soda in a little milk and add
soda to mixture, mixing it till well combined
2 tsp ground ginger and mixture is smooth.
¼ pt milk Pour into an 8” square tin and bake in a
pinch salt slow oven (300º-350ºF) for 1-1¼ hours.

Rich Fruit Cake

USING ‘K’ BEATER Prepare a 9” cake tin by lining with a
’For Christmas or Birthdays’ double thickness of greased paper.
10 oz plain flour Warm the bowl and ‘K’ beater.
8 oz butter Place the butter and sugar and grated
7 oz brown moist sugar rinds in the bowl, switch to minimum
4 large or 5 medium eggs speed until ingredients have combined
2 oz almonds, chopped then increase to 2. Cream until light and
4 oz glacé cherries fluffy, switch off, add treacle and turn to
2-4 oz mixed peel speed 2 again. Add the eggs, one at a
1-1½ lb dried fruit time, thoroughly beating each.
1 tbsp black treacle Reduce speed to minimum, tip in all the
¼ tsp nutmeg sifted flour, salt, spices and soda, then
¼ tsp cinnamon the fruit and nuts. Switch off as soon as
¼ tsp mixed spice ingredients are incorporated and turn
¼ tsp bicarbonate of soda into the tin. Bake in a slow oven (300ºF)
½ tsp salt for 1 hour then slightly reduce heat
2 tbsp brandy, rum or sherry (275ºF) for 2¼ hours.
grated rind of 1 orange When the cake is cold, turn upside
down, pierce with a skewer, in several
places, and pour on the brandy, rum or
sherry. When this has soaked in turn the
cake the right way up, wrap in
greaseproof paper and place in an
airtight tin.
Cover with marzipan and royal icing,
using amounts given on page 86.
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