Aunt Petunia's Fruit Cake Recipe | My Harry Potter Kitchen (Recipe #12)
We're back with another My Harry Potter Kitchen recipe as part of the YouTube series where I'm reading through the Harry Potter books creating Harry Potter themed recipes for each item of food and drink that's mentioned! Last week we created Mrs Figg's Chocolate Fig Cake Recipe.
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Our foodie journey continues in Chapter Three of Harry Potter and the Philosopher's Stone - 'The Letters From No One' so let's see what's up next
""Petunia, they're not like you and me," said Uncle Vernon, trying to knock in a nail with the piece of fruit cake Aunt Petunia had just brought him"
Cake is back on the menu this week, and although Petunia's version was hard enough to be used as a DIY tool, I thought we'd create something slightly more edible for our latest Harry Potter cake.
This fruit cake recipe is an easy Christmas cake alternative that is light, fluffy and packed full of soft fruit. Better yet it doesn't require any maturing so you can make it on the same day you're planning to eat it!
Aunt Petunia's Fruit Cake Ingredients:
for the fruit cake sponge:
4oz dark soft brown sugar
4oz caster sugar
8oz self-raising flour
1 tsp mixed spice
1 tsp vanilla extract
300g mixed fruits
100g glace cherries
for the glaze:
1 tbsp honey
1 tbsp hot water
Light Fruit Cake Method:
To make the light fruit cake recipe begin by placing the butter and sugar into a bowl and beating on a medium speed for 2-3 minutes until pale and fluffy. (Wizard Tip! I've used half dark brown for the caramel flavour, and half caster sugar for the texture).
Crack the eggs into a jug and whisk together until combined before mixing into the butter and sugar a bit at a time. (Wizard Tip! If the mixture begins to curdle add in a tablespoon of the flour to bind it together)
Add in the flour, mixed spice and vanilla and then mix on a slow speed until just combined.
Cut the cherries in half and then add into the cake mix, along with the dried mixed fruits and fold through.
Grease and line a baking tin and then pour in the cake mix using a spatula to level it off. Bake in the oven at 180c (350F) for 35-40 minutes. (Wizard Tip! You'll know if ready once a skewer, inserted into the middle, comes out clean)
While the cake is still warm, mix the honey and hot water in a bowl and then generously brush over the top of the cake to give it a nice glossy finish.
Even if you're not a fan of the traditional Christmas fruit cake I'd definitely recommend giving this a go! It's a refreshing twist that is suitable for you to enjoy all year round.
I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!