Boiled fruit cake

Chef Rudo Kandiero

PREVIOUS articles focused on achieving a balanced diet using the Eatwell Guide.

This week, we introduce food commodities. Zimbabwe is fortunate to have an abundance of organic foods, whose production is marked by minimum use of pesticides and chemicals.

Seasonal foods are locally produced and spend minimal time in transit. They are better for the environment, more affordable, add variety to our meals and support local agriculture.

Meat

Meat is a versatile and easy-to-prepare food that provides essential proteins and iron to our diet. Proper handling and preparation are crucial for both safety and quality. Meat should be kept refrigerated or frozen for longer storage. A wide variety of meat is available, including beef, pork, lamb and poultry.

The general first step in meat preparation is to allow it to come to room temperature before cooking. This ensures even cooking. It is recommended to defrost meat slowly in the refrigerator overnight, rather than at room temperature, to maintain food safety.

As the festive season approaches, it is time to start preparing for Christmas feasts. This week, we will begin with the traditional Christmas fruit cake, which will be aged for several weeks before Christmas to develop its flavour. It requires at least three hours of preparation time and serves 10.

Ingredients

250g butter;

185g old-fashioned sugar/brown sugar;

One kilogramme mixed dried fruit;

125ml sweet sherry/brandy;

185g self-rising flour;

125g plain flour;

One teaspoon cinnamon;

Mixed peel (lemon, orange zest, half cup);

Six tablespoons black treacle;

Four tablespoons blackjack/molasses;

One teaspoon mixed spice;

Four eggs

Method

1. Preheat the oven to 180°C (350°F/gas mark 4). Grease and line a nine-inch round cake tin.
2. Combine butter/oil, sugar, mixed fruit, brandy, molasses and treacle in a saucepan. Stir over low heat until the butter melts and the sugar dissolves. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Sift the flours, mixed spice and cinnamon into a large bowl. Create a well in the centre.
4. Add the eggs and fruit mixture to the well, then mix well.
5. Pour the batter into the prepared tin and smooth the surface. Bake for one or one-and-a-quarter hours, or until a skewer inserted into the centre comes out clean.
6. Drizzle quarter cup of brandy or sherry over the hot cake.
7. Let the cake cool in the tin for an hour before turning it out.
8. Wrap the cake tightly in cling film and foil paper. Store in a dry place. Douse with brandy once a week until the last week before Christmas.

Food safety guidelines

Clostridium botulinum produces toxins. Its sources include soil, fish intestines, contaminated water, dust, fruits, vegetables, honey, animal feed, manure, inadequately processed fermented foods and vacuum-packed foods, as well as garlic in oil mixtures.

Symptoms include high fever, dizziness, dry mouth, speaking and breathing difficulty, and nerve paralysis.

Control measures involve thermal processing, acidification, refrigeration, salting during curing, discarding bulging cans and their contents, hot holding and drying.

Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on: 0772748509.