Recipe

Apricot, Orange And Walnut Stuffing Recipe

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Ingredients

1 ts Ground cardamom
2 ts Freshly grated nutmeg
250 g Unsalted butter
1 1/2 c Sultanas
5 Eggs
1/2 ts Bi-carbonate of soda
3/4 c Cointreau
1/8 ts Ground cloves
1/3 c Self-raising flour
3/4 c sliced glace orange peel
1 tb Grated lemon zest
1 tb Golden syrup
1/2 c Whole blanched almonds
1/4 c Water
2 c Dried apricots; sliced
1 c Brown sugar
2 c Dried white figs; sliced
1/2 ts Ground allspice
3/4 c sliced glace or crystallized ginger
2 ts Cinnamon
1 3/4 c Flour

Directions

Step #1 1.
Step #2 Place fruit, water, liqueur, sugar & butter into a large saucepan.
Step #3 Bring slowly to the boil, stirring every once in awhile, until sugar is dissolved.
Step #4 Reduce heat, simmer, covered, for 15 mins.
Step #5 Set aside & cool.
Step #6 This mixture should be left for at least 3 days and can be left for up to 2 weeks.
Step #7 Make sure the lid is well secured to prevent the liquid evaporating.
Step #8 2.
Step #9 Line a 23cm cake tin with a double layer of Glad Bake.
Step #10 Pre-heat oven to 130deg.
Step #11 --.
Step #12 3.
Step #13 Break eggs into a large mixing bowl & beat lightly with the syrup & lemon zest until mixd.
Step #14 4.
Step #15 Sift flours, spices & bi-carbonate of soda.
Step #16 Add this mixture to the eggs with the fruit & stir well.
Step #17 Spoon into prepared tin and smooth the surface.
Step #18 Cover the top this with almonds.
Step #19 5.
Step #20 Bake in oven for approximately 1 1/2 to 2 hrs, or until the cake is cooked when tested with a wooden skewer.
Step #21 remove this from oven and as soon as possible brush with 1 tbsp of liqueur.
Step #22 Follow instructions from the Fruit Cake Notes.
Step #23 Fruit Cake Notes: 1.
Step #24 Choose good quality dried fruit & nuts - check that nuts are fresh without the taint of rancidity.
Step #25 For a fine texture in the cake, cut all fruit to the size of a sultana.
Step #26 Any combination of fruit can be used - it must be equal weight to that used in the recipe.
Step #27 Make sure the flavours are complimentary.
Step #28 Soak fruit, if necessary, at least overnight.
Step #29 Cover fruit while soaking to prevent evaporation of liquid.
Step #30 2.
Step #31 Lining the tin - use brown paper, greaseproof paper or Glad Bake.
Step #32 It is best to use 2 layers.
Step #33 3.
Step #34 Butter - use unsalted butter.
Step #35 4.
Step #36 Eggs - large hen's eggs or duck's eggs can be used.
Step #37 60g.
Step #38 hen's eggs are used in these recipes, so if using duck's eggs, weigh them in their shell for the equivalent weight to hen's eggs.
Step #39 5.
Step #40 Sugar - when white sugar is required, use caster sugar.
Step #41 For a darker colour, use brown or black sugar, golden syrup or treacle.
Step #42 Artificial dark colour can be added with Parisien essence but it has no flavour.
Step #43 6.
Step #44 Alcohol - Medium sherry, whisky, dark rum, brandy or orange-flavoured liqueur (Cointreau or Grand Marnier) are the usual flavours for fruit cakes.
Step #45 Brush 1-2 tbsps over the cake as soon as possible it is removed from the oven.
Step #46 Then cover the cake firmly with a double layer of aluminium foil while the cake is still hot and leave aside until completely cold.
Step #47 7.
Step #48 Tapping - After putting mixture in the tin & smoothing the surface, drop the tin 3 times to remove air bubbles.
Step #49 8.
Step #50 Cooking - Times are difficult to estimate because we all use different ovens.
Step #51 If the cake is becoming too dark, lower the temperature & cover with some brown paper.
Step #52 If using a convection oven, use low fan speed or no fan.
Step #53 Fruit cakes are best cooked slowly on low temperature.
Step #54 9.
Step #55 Storage - When the cake is completely cold, remove this from the tin but leave the Glad Bake intact & wrap in a double layer of plastic wrap.
Step #56 Do not leave foil in contact with the cake as the alcohol will pit the foil.
Step #57 Then wrap the cake in an old clean towel & store this in a cool, dark, dry place this in the pantry.
Step #58 Once the cake has been cut, store this in a well-sealed container.
Step #59 Do not store this in the refrigerator - this may cause the sugars to crystallize.
Step #60 --.
Enjoy the Apricot, Orange And Walnut Stuffing recipe

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