My cointreau soaked fruit has sat on the kitchen bench long enough ..... by angiemitchell

life · @angiemitchell · Dec 8 '18

$4.22

My cointreau soaked fruit has sat on the kitchen bench long enough .....

After three weeks of hot weather I am sure that this fruit had to be fermenting!   Time to make this cake!

Yesterday on a rainy windy day it was cake baking day in my kitchen.  Fruit cake cooking is no easy matter I have found out over the years.  It is not as easy as throwing in the butter, sugar, eggs and flour, wish it was!  One has to make sure that the consistency of the mixture is just right, not too wet and not too dry.

Another point that is worth remembering with fruit cakes is not to over stir the flour.  I learned this the hard way.   It is always satisfying to get to cooking stage.   


<center>![](https://cdn.steemitimages.com/DQmPfHfX3xL6EZUuWQN8fMkfZn7hfvhGsxhZdzp44nVFfKt/IMG_5020.jpg)</center>


I have also learned through trial and error that fruit cakes like to be cooked for a lot of hours in a slow oven.  So with this cointreau flavoured cake it was in a very slow oven for 3 1/2 hours.   It was brushed with cointreau when it came out of the oven.  Covered with alfoil and a tea-towel for the night is the last must thing to do!  

Would it win a gold medal at the Country Women's cake competition.?


![](https://cdn.steemitimages.com/DQmX3csxrBEuW59ubQYBZh1Cjhcaj3USFfexiaFUNb5FzEc/Saved%20Photo.jpeg)



Love and blessings



***


Cheers


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@linnyplant · Dec 9 '18 (edited)

If it doesn’t win the competition, Angie, then it was rigged!  

*Rigged!*

Make sure to tell them I said so okay, if you don’t win gold.  Because that clearly is a winning cake I see.  Its fruit density and the textured, bumpy top is a mark of a true cakeswoman!  

But ignoring the technical scoring, it looks yummy.  Good luck!  Lol

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@angiemitchell · Dec 9 '18

Haha, thank you, I am satisfied now that I have done it Linnyplant, I'll stick a gold elephant on my chest and feel proud of my efforts.  Have you thought you of joining the CWA Cake testing board?

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@janton · Dec 10 '18

howdy angiemitchell! Well I'm no baking expert but it sure looks perfect to me! I had no idea that you had to ferment the fruit for three weeks though! wow.

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