MOIST CURDLE RECIPES

Steps:

• Place dried fruit, golden syrup, brandy and rind in a large bowl cover and stand overnight.
• Grease a deep 20cm square cake pan, line with 3 layers of paper, allow paper to come 5cm above the sides of the pan.
• Cream butter and sugar in small bowl with electric mixer until creamy, Add eggs one at a time, beat well between each addition. The mixture may curdle but this will not affect the end result.
• Add soaked fruit, flour and mixed spice to butter mixture and mix thoroughly.
• Spoon mixture into pan and drop pan onto bench to settle contents.
• Bake at 140°C for 4 hours turning pan a quarter turn several times through the cooking time to allow it to cook evenly,.
• If the cake starts to over brown on top, cover lightly with foil.
• Remove cake from oven when cooked and brush top with extra brandy, allow to cool in pan.
• When cool remove from pan and wrap in clear plastic and store in a airtight tin or wrap in foil.

Steps:

• Preheat oven at 170C/325F/Gas 3. Grease and line three 7 inch baking tins.
• Using the paddle attachment or hand mixer, cream butter and sugar until pale and fluffy. (about 8 minutes)
• In the meantime, combine eggs and vanilla and give a gentle whisk, set aside.
• Once the butter and sugar mixture is pale and fluffy, slowly add the eggs beating on lowest speed until combined. Do not worry if it curdles.
• On low speed or by hand using a spatula, gently fold in the sifted flour, baking powder and baking soda. Do not over mix.
• Slowly add the buttermilk and give a quick stir just to combine.
• Divide batter into prepared tins and level it out to ensure an even bake.
• Bake in the preheated oven at 170C/325F/Gas 3 for 30-35 minutes. Check for readiness at the 30th mark by gently pressing the tops down, if they spring back up, they are done.
• Let cool in the baking tins for 10 minutes, then transfer onto a cooling rack to cool completely.