Tuesday, 22 October 2013

VRUGTEKOEKE

                                                              

VRUGTEKOEK

500g droevrugtekoekmengsel
375ml water
250ml sagte bruin suiker
125g margerien
5ml koeksoda
2 eiers (geklits)
250ml ongesif afgemeet koekmeelblom
5ml bakpoeier
2ml sout
180ml pro nutro (gewone)
30ml soet sjerrie

VERSIERSEL

1 eierwit
2ml sitroensuur of 2 druppels asynsuur.
ongeveer 300ml versiersuiker (gesif)

Verhit die vrugtemengsel, water, bruin suiker en margarine saam in 'n kastrol tot kookpunt en kook dit 20min lank. Haal van die stoof af, roer die koeksoda by en laat die mengsel heeltemaal afkoel. Roer die eiers by die afgekoelde mengsel.
Smeer 'n diep ronde koekpan van 20cm deursnee. Voer die boom en wand van die pan met 'n dubbel lag waspapier uit. Voorverhit die oond tot 160C.
Sif die koekmeelblom, bakpoeier en sout saam. Voeg die pronutro by en meng. Voeg hierdie mengsel by die vrugte mengsel en meng goed. Skep die beslag in die koekpan en maak dit gelyk. Bak die koek 1 1/2 uur,
Gooi die sjerrie oor wanneer die koek uit die oond kom en laat die koek 10 min lank in die pan afkoel. Keer dit op 'n draadrak uit, Laat die koek heeltemaal afkoel en draai dit dan in was of btterpapier eb aluminiumfoelie toe. Bewaar 3-4 weke om ryp te word.

VERSIERSEL

Klits die eierwit liggies in 'n mengbak. Voeg die sitroensuur - of asynsuur by. Klop die versiersuiker teelepel vir teelepel by todatdie regte dikte verkry is. Om te toets, steek 'n mes daarin en trek dit weer uit; dit moet 'n sagte spitsie vorm.
Smeer die versiersel glad op die koek met 'n mes wat in warm water gedoop is. Of u kan die koek grof daarmee versier soos op die foto.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/10/vrugtekoeke.html
   


EASIEST FRUITCAKE EVER!

1 kg Mixed Fruit Mixture
2 cups Fruit Juice
2 cups Self Raising Flour

Preheat oven to 130C.
Soak fruit in juice for 2 hours or overnight.
Stir flour into soaked fruit mixture and mix well.
Put into large lined baking tin.
Bake for 2 hours in the bottom of your oven on 130C.
Remove and leave to cool.
Put into container or wrap in foil.
Keep for 2-3 days before cutting.
I absolutely ADORE cherries, so I used 600 g mixed fruit mixture. Then I added 200g red cherries, 200g
green cherries.
I also used 1 cup orange juice, 1 cup brandy instead of 2 cups fruit juice. http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/10/vrugtekoeke.html


 


Holiday Fruit Cake



Submitted by Kangabear
Fruit cake gets a bad rap, but this one is quite tasty. Perfect for the holidays. Enjoy my friends

Ingredients
1/2 package of raisins
1/2 cup of butter
1 cup of sugar
2 eggs
2 cups of flour
2 tsp. of cinnamon
1 tsp. of cloves
1/2 tsp. of baking soda
1 tsp. of baking powder
1 cup of juice from raisins
nuts
citron
cherries
lemon peel
orange peel
pineapple.

Cook raisins a few minutes at a boil; save 1 cup of juices. Cream butter; add sugar. add one egg at a time, beating after each addition. Add sifted flour, spices, and dry ingredients. Add the raisin juice, raisins, and as much dried fruit and nuts as you like. Bake at 350 for 45 - 60 minutes. Test with a fork..
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/10/vrugtekoeke.html

Glazed fruit and nut topping:
2 cups dried fruit, such as apricots, prunes, glacé cherries, to decorate
1 cup pecan nuts, to decorate
1/2 cup apricot jam
2 tbsp brandy

To decorate, arrange dried fruit and nuts in desired pattern on the surface of the cake. In a saucepan, heat apricot jam and brandy together and stir until smooth to make glaze. Paint the glaze over the fruit and nuts and leave to set.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/10/vrugtekoeke.html