Chocolate Fruit Cake (UK)

Nigella Lawson Recipe

INGREDIENTS
Makes: about 10 slices

350 grams prunes
250 grams raisins
125 grams currants
50 grams piece candied orange peel
175 grams soft unsalted butter
175 grams dark brown muscovado sugar
175 millilitres runny honey
125 millilitres tia maria or other coffee liqueur
2 – 3 oranges (juice and zest)
1 teaspoon mixed spice
4 tablespoons cocoa
3 large eggs (beaten)
150 grams plain flour
75 grams ground almonds
½ teaspoon baking powder
½ teaspoon bicarbonate of soda

METHOD
Preheat the oven to gas mark 2/150°C/300°F. Line the sides and bottom of a 20cm / 8-inch round, 9cm / 3½ inch deep, loose-bottomed cake tin with a double layer of baking parchment. Before proceeding any further, read the following which explains how to do it if you need the encouragement. The paper should come up higher than the sides of the tin; think of a lining that’s twice as deep as the tin. Cut out two circles of paper, and two very long rectangles that will fit along the sides of the tin coming up from it like a top hat. Before you put the rectangular cut-out paper in, fold one long side in of both pieces, as if turning up a hem of about 2cm / 1 inch, and then take some scissors and snip into this hem, at intervals of about 2cm / 1 inch – as if you were making a rough frill. Grease the tin, lay one circle on the bottom and get one of your long pieces, then fit with the frilly edge along the bottom, which you press down to sit flat on the circle to hold it in place. Press the paper well into the sides, and repeat with the second piece. Now place the second circle of paper on the bottom of the tin, but on top of the two pressed-down frilly edges, which will also help to hold the pieces around the edge in place. Finally, wrap the tin with brown parcel paper, again making it higher than the sides, and tie it in place with kitchen twine.
Put the fruit, butter, sugar, runny honey, Tia Maria, orange juice and zests, spice and cocoa into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer for 10 minutes, and then take off the heat and leave to stand for 30 minutes.
After the 30 minutes are up, it will have cooled a little (though you could leave it for longer if you wanted). Add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda, and stir with a wooden spoon or spatula, however you like, to combine.
Pour the fruit cake mixture into the prepared cake tin. Place in the oven and bake for 1¾–2 hours, by which time the top of the cake should be firm but will have a shiny and sticky look. If you insert a cake tester into the centre of the cake it will still be a little gooey in the middle.
Put the cake on a cooling rack. It will hold its heat and take a while to cool, but once it has, unmould it from the tin and, if you don’t want to eat it immediately (and like any fruit cake it has a very long life), wrap it in baking parchment and then in foil and place in a tin.

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Conversion Table For Recipes

http://www.pookapages.com/conversion_table_for_recipes.htm

Temperature

100 C = 212 F
110 C = 225 F
130 C = 250 F = Gas 1/2
140 C = 275 F = Gas 1
150 C = 300 F = Gas 2
170 C = 325 F = Gas 3
180 C = 350 F = Gas 4
190 C = 375 F = Gas 5
200 C = 400 F = Gas 6
220 C = 425 F = Gas 7
230 C = 450 F = Gas 8
240 C = 475 F = Gas 9

Weights

10g = 1/2 oz
20g = 3/4 oz
25g = 1 oz
50g = 2 oz
100g = 3 oz
150g = 5 oz
250g = 6 oz
300g = 10 oz
400g = 14 oz
450g = 1 lb
500g = 1lb 2 oz

Butter, Shortening, Cheese and Other Fats

1 tbsp = 1/8 stick = 1/2 oz = 15g
2 tbsp = 1/4 stick = 1 oz = 30g
4 tbsp = 1/2 stick = 2 oz = 60g = 1/4 cup
8 tbsp = 1 stick = 4 oz = 115g = 1/2 cup
16 tbsp = 2 sticks = 8 oz = 225g = 1 cup
32 tbsp = 4 sticks = 16 oz = 45og = 2 cups

Flour (unsifted)

1 tbsp = 1/4 oz = 8.75g
4 tbsp = 1 1/4 oz = 35g = 1/4 cup
5 tbsp = 1 1/2 oz = 45g = 1/3 cup
= 2 1/2 oz = 70g = 2/3 cup
= 3 1/2 oz = 90g = 3/4 cup
= 5 oz = 140g = 1 cup

Granulated Sugar

1 tsp = 1/6 oz = 5 g
1 tbsp = 1/2 oz = 15g
4 tbsp = 1 3/4 oz = 45g = 1/4 cup
5 tbsp = 2 1/4 oz = 75g = 1/3 cup
= 3 1/2 oz = 100g = 1/2 cup
= 7 oz = 200g = 1 cup

Other Equivalents

Breadcrumbs

Dry: 3/4 cup = 4 oz = 115g
Fresh: 2 cups = 4 oz = 115g

Brown Sugar: 1 1/2 cups = 1 lb = 450g

Confectioners’ or Icing Sugar: 4 cups = 1 lb = 450g

Egg Whites: 1 = 2 tbsp and 8 = 1 cup

Egg Yolks: 1 = 1 tbsp and 16 = 1 cup

Nuts

Chopped: 3/4 cup = 4 oz = 115g
Ground: 1 cup loosely packed = 4 oz = 115g

Vegetables:

Sliced Carrots and other roots: 3 cups = 1 lb = 450g
Puréed Carrots and other roots: 1 1/3 cups = 1 lb = 450g
Onions, sliced: 1 1/3 cups = 1 lb = 450g
Potatoes, raw, sliced or chopped: 3 cups = 1 lb = 450g
Spinach: 1 1/2 cups = 1 lb = 45og

Ounces to grams: multiply by 28.35
Teaspoons to milliliters: multiply by 5
Tablespoons to milliliters: multiply by 15
Fluid ounces to millilitres: multiply by 0.24
Cups to litres: multiply by 0.24
Fahrenheit to Celsius: subtract 32, multiply by 5 and divide by 9

COOKING TERMS

I hope this will be a fairly comprehensive list of British cooking terms and their equivalents. If you find any I’ve missed, let me know and I’ll add them to the list icon_biggrin.gif

I also recommend www.foodsubs.com as an excellent resource when it comes to finding substitutes.

British terms are on the left and American terms on the right.

A

aubergine = eggplant
ale = a beer stronger than most lagers sold in the U.S.

B

bap = a bun, similar to what you’d use for a hamburger but bigger and also used for sandwiches
bangers = sausage (when used in bangers & mash you want a nice, thick, meaty one)
beetroot = beet
bicarbonate of soda = baking soda
biscuit = cracker or cookie
braising steak = chuck steak
broad bean = fava bean
bully beef = corned beef

C

candy floss = cotton candy
caster sugar = superfine granulated (to make your own, whizz regular granulated in a blender for a minute)
chicory = endive
chipolata = small pork sausage
chips = french fries
cling film = plastic wrap
collops = meatballs
coriander leaves = cilantro
corn flour = corn starch
cos = romaine lettuce
courgette = a small zucchini (nothing like the size of zucchinis that are often grown in U.S. gardens)
crisps = potato chips

D

demerara = sugar light brown cane sugar
desiccated coconut = shredded coconut
devonshire dream = a particular type of clotted cream
digestive biscuits = similar to graham crackers
double cream = heavy cream

E

endive = chicory
essence = extract

F

fairy cake = cupcake
finnan haddie = smoked haddock
french bean = green bean

G

gammon = ham (a cooked joint that is eaten hot, often with pineapple)
glacé = candied
golden syrup = similar to light corn syrup
greaseproof paper = wax paper
grill = broil
griller = broiler

H

ham = bought cold and thinly sliced
hob = stovetop
hundreds and thousands = sprinkles

I

icing sugar = confectioners’ sugar

J

jacket potato = baked potato
jelly = jello

K

king prawns = jumbo shrimp

M

mangetout = snow peas
marmite = a brand name for a yeast extract that Brits love to spread on their toast. You will either love it or hate it. Marmite can also be a flavouring on things like Twiglets, a type of snack food.
marrow = squash that looks like a giant zucchini
mince = ground meat

N

neeps = mashed turnips (the yellow kind, rutebega)

O

offal = variety meats (liver, heart, kidney)

P

pine kernels = pine nuts
pips = seeds
prawns = a large shrimp
pudding = dessert
pudding rice = used specifically for desserts like rice pudding, short-grained, arborio may make an acceptable substitute
punnet = basket, as in strawberries or blueberries, usually a pint in America

R

rasher = slice (most often used in terms of bacon)
rocket = argula

S

self raising flour = all-purpose flour with baking powder
shandy = beer with lemonade
sharon fruit = persimmon
sherbet = powdered candy
silverside = beef cut from the rump
silver beet = swiss chard
single cream = light cream
spring onion = scallion/green onion
squash = liquid concentrate, which makes a fruity drink when diluted (kind of like koolaid)
stoned = seeded
strong flour = bread flour or hard-wheat flour
sultanas = golden raisins
swede = yellow turnip (rutebega)
swiss roll tin = jelly roll pan

T

tatties = potatoes
treacle = similar to molasses

W

wholemeal flour = wholewheat flour