Ingredients:
360 | g | Cake flour (3 x 250 ml / 3 cups) |
2 | ml | Salt (¼ tsp) |
60 | ml | Castor sugar (¼ cup) |
80 | g | Margarine |
10 | g | Anchor Instant Yeast (1 packet) |
3 | Large eggs, beaten | |
5 | ml | Vanilla essence (1 tsp) |
125 | ml | Lukewarm milk (½ cup) |
30 | ml | Cherry liqueur (2 tbsp) |
5 | ml | Aniseed (1 tsp) |
150 | g | Fruit cake mix (1 cup) |
75 | g | Mixed peel (½ cup) |
Melted butter, to brush | ||
Icing sugar, to dust |
Method:
- Mix the flour, salt and castor sugar together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Mix the beaten egg, vanilla, lukewarm milk and liqueur together and add to the flour mixture to form soft dough. Knead the dough until smooth and elastic.
- Cover the dough with greased plastic and rest for 10 minutes.
- Knock the dough down, whilst kneading in the aniseed and the fruit, until well distributed. Cover and leave to rest for 5 minutes.
- Shape the dough into a round and place into a greased round 18 – 20 cm deep cake tin. (Line the sides with baking paper, to extend the height of the tin, if the tin is not deep enough).
- Cut a cross over the top of the round, cover with plastic and rise in a warm place for 35 – 40 minutes.
- Brush the top with melted butter/margarine and bake at 180 °C / 350 °F for 30 – 35 minutes. Dust with icing sugar.