Any Occasion Chocolate Mud Cake
Use Orchard Almond Flavoured Paste as a foundation to Orchard White Icingto enhance the rich flavour of this mouth watering Chocolate Mud Cake. Before you start, grease and lightly flour a 24cm round cake tin and stand aside.
250g unsalted butter 150g dark chocolate, grated2 cups brown sugar 1 cup hot water (or 1 and 1/3cups if not using whisky)¾ cup whisky1 tablespoon instant coffee powder 1½ cups plain flour, sifted¼ cup self raising flower, sifted¼ cup cocoa2 eggs lightly beaten
Combine chocolate, butter, sugar, water, whisky and coffee in a double saucepan and cook gently, stirring until smooth. Allow to cool to lukewarm. Add flour, cocoa, eggs and fold in.Bake in a moderate oven 180ºC (350ºF) for 1 hour. Allow to cool overnight. Once iced, usecake within 24 hours.
Rich Fruit Cake
250g (8oz) sultanas500g (1lb) currants250g (8oz) raisins125g (4oz) glace cherries60g (2oz) mixed peel1 tablespoon grated orange rind1 tablespoon grated lemon rind2 tablespoon lemon juice1/2 cup brandy500g (1lb butter)1 ½ cups sugar 4 cups plain flour 1 cup self-raising flour 8 eggs pinch salt
Place sultanas, currants, roughly chopped raisins, halved cherries, chopped mixed peel,orange and lemon rind, lemon juice and brandy in a large bowl and mix well. Cover, leaveovernight. Cream butter and sugar until fluffy, add eggs one at a time, beating well after eachaddition. Stir in fruit mixture, add sifted flours and salt. Mix well.Place mixture in deep 25cm (10in) well greased cake tin which has been lined with twosheets of brown paper and one sheet of greaseproof paper. Bake in low oven for approximately 3 hours or until cake is cooked when tested with skewer.
Light Fruit Cake
1½ cups plain flour 200g dates, pitted130g raisins¼ tsp powdered cloves¾ tsp powdered ginger ¾ tsp powdered cinnamon