Post by Sylvia on May 25, 2009 9:47:15 GMT -6
The current Prince of Wales, Prince Charles, is into organic products in a big. I've never used organic flour, or Twinings tea, this cake still tastes wonderful without them.
Prince of Wales Fruit Tea Cake
Makes 8 Portions
Initially you will have to soak the fruit in tea for a couple of hours
12 oz/350g mixed dried fruit (i.e. figs, apricot, prunes, candid orange peel), roughly chopped.
4 fl oz/125ml tea made from tea leaves if you have them
8 oz/225g self-raising flour (the Prince of course prefers organic flour)
3 1/2 oz/100g butter, softened.
3 1/2 oz/100g soft brown sugar.
1 egg, beaten
After soaking the fruit for 2 hours Preheat the oven to 160oC/325oF.
Grease a 6 in/15cm spring-form tin and line with baking parchment.
Sift the flour into a bowl. In a separate bowl, cream the butter and sugar, then mix in the tea-soaked fruit. Reserve the tea.
Fold in alternately the flour and the egg until completely incorporated. (Add tea to slacken the mixture of necessary).
Fill the cake tin and bake for 1 hour, covering, if necessary with buttered paper or foil to prevent it scorching.
Test with a skewer, when the skewer comes out clean, cool in the tin for 30 minutes and then turn out onto a wire rack to cool completely.
Sylvia
Prince of Wales Fruit Tea Cake
Makes 8 Portions
Initially you will have to soak the fruit in tea for a couple of hours
12 oz/350g mixed dried fruit (i.e. figs, apricot, prunes, candid orange peel), roughly chopped.
4 fl oz/125ml tea made from tea leaves if you have them
8 oz/225g self-raising flour (the Prince of course prefers organic flour)
3 1/2 oz/100g butter, softened.
3 1/2 oz/100g soft brown sugar.
1 egg, beaten
After soaking the fruit for 2 hours Preheat the oven to 160oC/325oF.
Grease a 6 in/15cm spring-form tin and line with baking parchment.
Sift the flour into a bowl. In a separate bowl, cream the butter and sugar, then mix in the tea-soaked fruit. Reserve the tea.
Fold in alternately the flour and the egg until completely incorporated. (Add tea to slacken the mixture of necessary).
Fill the cake tin and bake for 1 hour, covering, if necessary with buttered paper or foil to prevent it scorching.
Test with a skewer, when the skewer comes out clean, cool in the tin for 30 minutes and then turn out onto a wire rack to cool completely.
Sylvia