How to Bake Fruit Dripping Cake

How to Bake Fruit Dripping Cake

Serves: 4-6

Preparation time: overnight

Cooking time: over 2 hours

Ingredients needed to make Fruit Dripping Cake:

For the cake:

  • 8 oz mixed dried fruits
  • 8 oz whole meal flour
  • 4 eggs, slightly beaten
  • 3 ½ oz clarified beef dripping
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • 8 fl oz water
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • 5 oz soft brown sugar
  • Butter, for greasing

For the Seville orange marmalade:

  • 1 lb 4 oz Seville oranges, halved and pulp scooped out
  • 2 lb 6 oz granulated sugar
  • Juice of 1 lemon
  • 2 pint 4 fl oz water

Cooking instructions for Fruit Dripping Cake:

  • To prepare the cake, pour the beef dripping into a pan and stir in the mixed fruits as well as sugar.
  • Pour in water and bring the mixture to a boil over moderate heat, while stirring regularly.
  • Turn off the heat and set aside overnight to soak.
  • Next day, warm up your oven to 365 degrees F.
  • Grease a small loaf tin with small knob of butter and line with a sheet of parchment paper; set aside.
  • Sift the flour into a large mixing bowl and stir in the bicarbonate of soda, ground spices and baking powder until well combined.
  • Pour in the fruit mixture, along with the soaking liquid and stir them all together until mixed thoroughly.
  • Crack the eggs into it, one at a time, and beat them into the mixture after each addition, until fully incorporated.
  • Tip it into the prepared pan and smooth out its surface with a spatula.
  • Bake in the oven for 1 ¼ hours or until the cake is baked through and its surface turns golden brown.
  • Take it out of the oven and set aside for half an hour to cool.
  • Flip it over onto a wire rack and continue to cool it to room temperature.
  • To make the marmalade, toss the orange pulp into a food processor and pulse it into a smooth puree.
  • Strain it through a fine sieve to smooth it out further and pour it into a pan.
  • Slice the orange rind into thin juliennes, after getting rid of any pith, and set aside.
  • Pour the water as well as lemon juice into the pan with orange juice and throw in the orange peel strips.
  • Cook the mixture over medium heat until it starts boiling and bring it down to a simmer.
  • Continue to simmer for an hour or until the peel softens and the sauce thickens considerably.
  • Stir in sugar until it is completely dissolved and bring it back to a boil.
  • Continue to boil for 10 minutes, while skimming off any froth that may accumulate on the surface, at intervals.
  • Cook until the mixture reaches a jelly-like consistency when cooled and remove from heat; set aside to cool completely.
  • Carve out thick slices from the cake and spread a large dollop of orange marmalade onto each slice.
  • Serve and have fun.

Image credit: Wikimedia Commons

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