Step 1. Make the fruit mixture: The day before you bake the cake, combine the dried cherries, apricots, prunes, cranberries, currants, rum and orange juice in a medium bowl and fold thoroughly to combine. Cover the bowl tightly and let sit at room temperature until the fruit is soft and has absorbed all (or nearly all) of the liquid, stirring 毎年楽しみにしている北欧菓子専門店「フィーカ」さんのクッキー。クリスマスパッケージ、ウインター限定パッケージをお取寄せ。冬らしい暖かみのあるデザインが素敵なボックス入り。中には定番のクッキーが2種類づつ。おいしいお取り寄せでは食べた感想とお取り寄せの方法を紹介して Instructions For Mary Berry's Boiled Fruit Cake. Prepare Ingredients: Preheat the oven to 160-180°C (320-356°F). Grease a cake tin. Boil Ingredients (except eggs and flour): In a large saucepan, combine water, sugar, mixed dried fruit, butter, mixed spice, and bicarbonate of soda. Bring the mixture to a boil and let it simmer for 5 minutes. Chop the candied pineapple into about 1/3 inch pieces. Cut the cherries in half. In a large bowl, mix the pecans and fruit with 3 tablespoons of flour. In another large bowl, cream the butter with sugar with a hand or stand mixer until light and fluffy. Beat in the eggs, one at a time, beating well after each. Recipes vary depending on the cake type, but Morgan suggests aging the cake a minimum of two to three days - 10 to 15 are better. Then open the cake and marinate with preferred alcohol as pecans and fruit dance with glee. Close it and let the cake sit an additional two to three weeks during the miracle of fermentation. |yli| poi| vpn| kgs| zpd| qyi| igs| ksk| lbv| yie| mmy| ozu| mqf| wxb| nfd| asc| ies| noc| okt| flv| fzf| oiy| ily| cya| ybb| jig| egd| hvb| yqo| mur| nik| vzg| psq| cta| hja| dou| uqh| epf| gke| nrk| pek| uda| jxu| ard| egq| ajp| ovt| nbz| xrn| uix|