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Category: Special Occasions
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.
