All proceeds of the R450<\/strong> benefit\u00a0Butterfly House<\/strong>, a community resource centre in the Drakenstein District \u2013 aimed at creating a hopeful future, and\u00a0Helpende Handjies<\/strong>\u00a0in Montagu. Both NGO\u2019s run feeding schemes for children, as part of their programmes.<\/p>\n<\/blockquote>\n KWV, Sasko, Moir\u2019s, Montagu Snacks and Lactalis are on board for another year and with their continued support the team can bake 2 000 cakes this year, 800 more than previously.<\/strong><\/p>\n Order online at www.mynhardt.co.za or e-mail to\u00a0cake@mynhardt.co.za\u00a0or whatsapp Cedrick 084\u00a0916 4506.<\/p>\n<\/blockquote>\n If you’d like to make the cake in your own home, this is the tried-and-tested recipe Mynhardt Joubert uses for his annual Festive Fruitcake Charity Drive. While quite effortless to make, the result is a rich, dark cake – the perfect blend of fruit and nuts in a cake batter with brown sugar and real butter at its base. Its shiny glac\u00e9 cherries, nuts, plumped-up dried fruit, dates, golden sultanas and welcoming cinnamon represent the best of Christmas traditions.<\/p>\n Ideally the cake should be baked at least a month in advance for the flavours to develop. See the baking tips below for more fruitcake wisdom.\u00a0It makes 1 x 25 cm cake.<\/p>\n Ingredients<\/strong><\/span><\/p>\n Method<\/strong><\/span><\/p>\n Mynhardt and Vytjie\u2019s fruitcake wisdom:<\/strong><\/span><\/p>\n The first rule of Mynhardt\u2019s legendary fruitcake is to use quality ingredients, as each ingredient supports the other. \u201cSo don\u2019t compromise, especially not with the butter,\u201d he says.<\/p>\n Here are some of the most frequently asked questions when it comes to the most royal of all celebration cakes:<\/p>\n How long ahead should I bake a fruitcake?<\/span> <\/strong><\/p>\n Who intends to bake a fruit cake and keep it for a decade? While it can last that long, you would want to make it ahead a few months or weeks. As the batter is dense and candied fruit and nuts don\u2019t spoil, the cake will be shelf-stable for weeks, months even when properly wrapped and stored at room temperature. Then again, if you didn\u2019t get round to baking it beforehand, a day or two will be okay.<\/p>\n How come some people don\u2019t eat fruitcake?<\/span> <\/strong><\/p>\n It always come as a surprise when people say they have a love-hate relationship with fruitcake. Most likely they\u2019ve only tasted shop-bought fruitcake made with cheap ingredients, inferior dried fruit and no love.<\/p>\n They might complain about overbearing spices. Using too much easily overpowers the fruit and nuts. Mixed spice contains cloves, allspice and nutmeg \u2013 rather go for the warmth and familiarity of cinnamon and vanilla. If you want some punch, get adventurous with the floral notes of cardamom, ginger, even caraway seeds.<\/p>\n Is it essential to soak the fruit overnight?<\/strong> <\/span><\/p>\n With Mynhardt\u2019s method of simmering the mixed fruit and nuts for a few minutes it\u2019s not necessary to soak the fruit overnight. Simmering, rather than soaking ensures an even more moist and flavourful cake.<\/p>\n How do I prevent the dried fruit and nuts from sinking to the bottom?<\/span> <\/strong><\/p>\n With this tried-and-tested recipe it\u2019s unlikely to happen. When not using the boiling method, it\u2019s recommended to lightly toss the fruit and nuts in cake flour before stirring it into the batter. This prevents it settling at the bottom.<\/p>\n Why are some fruitcakes so crumbly?<\/span> <\/strong><\/p>\n Most likely the balance of fruit to the cake batter is out of whack. Too much sugar can make a cake crumble when cut, while too little will make it dense – that\u2019s why it\u2019s essential to carefully measure the ingredients.<\/p>\n How to prevent fruitcake from burning?<\/span> <\/strong><\/p>\n Why ripen a fruitcake?\u00a0<\/span> <\/strong><\/p>\n How should I store fruitcake?<\/span> <\/strong><\/p>\n\n
Mynhardt\u2019s Festive Fruitcake Recipe<\/span><\/h3>\n
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