Aunt Priscilla’s Pineapple Fruitcake / I-Fruitcake yaphayinaphu ka-Anti Priscilla

Pineapple-cake.jpg

Leli khekhe lehla esphundu, lilula, eakhiwe ngezithelo liswakeme alingaboli!

Yenza isitsha sekhekhe esisodwa esiphakathi nendawo ubukhulu

Shisisa uhhavini ube-160°C

Gcoba ubeke isitsha sekhekhe esiyithini esiyindilinga noma esiyisikwele esi-20cm

This great tasting, light, moist fruit cake needs no aging!

Makes 1 medium-sized cake

Preheat oven to 160°C

Grease and line 20 cm round or square cake tin


Izithako

1 inkomishi kafulawa onesikhukhumezi

1 inkomishi kafulawa wekhekhe

1 ithisipuni yabhayikhabhu (bicarbonate of soda)

1 ½ amathisipuni ezipayisi ezixubile (mixed spices)

Usawoti

1 ithini elincane (440g) lajusi waphayinaphu ogayiwe

3 ½ wezinkomishi zezithelo ezixubile ezomisiwe (500g)

1 wenkomishi yashukela omhlophe noma yashukela onsundu

½ wenkomishi yebhotela noma yemajarini (125g)

2 amaqanda, ashaywe kancane

Ama-almonds ahlutshiwe okuhlobisa

¼ inkomishi yebrendi yokuthela phezulu (uma uthanda)

Ujamu wamaprikoti obushelelezi wokugcoba phezulu

Ingredients  

1 cup self raising flour

1 cup cake flour

1 teaspoon bicarbonate of soda

1½ teaspoons mixed spice

A pinch of salt

1 small tin (440g) crushed pineapple with juice

3 ½ cups mixed dried fruit (500 g)

1 cup white or brown sugar

½  cup butter or margarine (125g)

2 eggs, lightly beaten

Blanched almondsto decorate

¼  cup brandy to pour over (optional)

Smooth apricot jam for glazing

 

 

 


Indlela yokwenza

  1. Sefa ufulawa onesikhukhumalisi, ufulawa wekhekhe, ubhayikhabhu, ama-mixed spice kanye nosawoti. Beka eceleni.
  2. Hlanganisa uphayinaphu, izithelo, ushukela nebhotela noma nemajarini kwisosipani elinesinqe esishona phansi eliphakathi nendawo ubukhulu. Shisisa ugoqoze njalo kuze kuncibilike ushukela. Kuyeke kancane emlilweni bese upheka kungamboziwe imizuzu e3 - 5. Beka eceleni inhlanganisela ukuze iphole.
  3. Hlanganisa amaqanda ashayiwe nenhlanganisela epholile yezithelo ezixubile.
  4. Faka izithako ezomile bese uzihlanganisa (fold in) kahle.
  5. Faka inhlanganisela ngesipuni epanini lekhekhe elilungisiwe uyifake ngokulingana.
  6. Hlobisa ngama-blanched almonds bese ubhaka ku-160°C isikhathi esingange-1 ½ noma kuze kube okuhloma phakathi kuphuma kumsulwa.
  7. Khipha kuhhavini bese uvuvuzela ibrendi ngokulingana phezu kwekhekhe.
  8. Ukuhlobisa, penda ikhekhe phezulu nasemaceleni ngojamu wamaprikoti oncibilikisiwe bese usonga ngeRibhini likaKhisimusi noma iribhini olithandayo lizungeze ikhekhe.
  9. Ligcine esitsheni esivala ngci NOMA uligoqe ngephepha le-cellophane bese ulisonga ngeribhini likaKhisimusi njengesipho.

Method 

  1. Sift self-raising flour, cake flour, bicarb, mixed spice and salt. Set aside.
  2. Mix pineapple, fruit, sugar and butter or margarine in a medium-sized heavy-based saucepan. Heat, stirring continuously until sugar has dissolved. Bring to a simmer and cook uncovered for 5 minutes. Set mixture aside to cool.
  3. Mix the beaten eggs into the cooled fruit mixture. 
  4. Add dry ingredients and fold in well.
  5. Spoon mixture into prepared cake pan and spread evenly. 
  6. Decorate with blanched almonds and bake at 160°C for about 1 ½ hours or until skewer inserted into the centre comes out clean. 
  7. Remove from oven and drizzle brandy evenly over the top of the cake. 
  8. To decorate paint the top and sides with melted apricot jam and wrap Christmas Ribbon or ribbon of choice around the cake.
  9. Store in airtight container or wrap in a cellophane parcel and tie with Christmas ribbon. 

 

 

 

 

 

Amathiphu

  1. Ukugwema ikhekhe lingashi, beka imagazini ewugqinsi eshalofini ngaphansi kwethini. Uma ikhekhe lisheshe lishintsha umbala onsundungokushesha, mboza ngephepha lekhadibhodi.
  2. Le nhlanganisela ingahlukaniswa phakathi kwamathini amabili angu-15cm ukuze kuphume amakhekhe amabili amancane. Bhaka isikhathi esincane – esicishe silingane nehora.
  3. Ukubhaka ngokulingana – goqa indwangu yezitsha yekhishi ibe nobude obuliinganayo nokuzika kwesitsha esiyithini, yisonge ngaphandle kwesitsha esiyithini bese uyibopha ngentambo.

Tips

  1. To prevent the cake from burning place a thick magazine on the oven shelf under the tin. If the cake starts to brown too quickly cover with a piece of card board.
  2. This mixture can be divided between two 15 cm cake tins to make 2 small cakes. Bake for less time – about an hour.
  3. For even baking roll up an old kitchen dish cloth to the same length as the depth of the tin, wrap it around the outside of the tin and tie with string. 

 

 


Uwahluba kanjani ama-almonds ahlaza:

Ukuzihlubela ama-almonds akho kushibhile kunokuthenga ahlutshiwe estolo. Bilisa amanzi ebhodweni elincane. Faka ama-almonds akho ahlaza emanzini abilayo. Cwenga ama-almonds ngokushesha esitsheni sokucwenga bese uwahlambulula ngamanzi abandayo ukuze aphole. Sula ngokumbambatha ama-almonds ngethawula lephepha. Sebenzisa iminwe yakho uputshuze kahle uhlube isikhumba sawo.

How to blanche raw almonds:

Blanching your own almonds is more cost-effective than buying the skinless kind at the grocery store. Bring a small pot of water to a boil. Place your raw almonds into the boiling water. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel. Use your fingers to gently squeeze the almonds to loosen the skin from them.