recipes
Traditional Fruit Cake
For a rich moist Christmas fruit cake, this recipe is sure to deliver.
makes 1 cake
30 min prep
ingredients
| ½ cups sultanas 1½ cups currants 1 cup raisins 1/3 cup mixed peel ½ cup (100g) glace cherries, halved ½ cup blanched almonds, halved ½ cup brandy 250g butter, softened at room temperature 1 1/3 cups brown sugar 4 eggs, beaten Sift together: 1 2/3 cups plain flour 1/3 cup self-raising flour ½ teaspoon nutmeg 2 teaspoons mixed spice 2 teaspoons cinnamon |
instructions
step 1
In a medium bowl combine sultanas, currants, raisins, mixed peel, glace cherries, blanched almonds and brandy, cover with cling wrap and soak fruit overnight.
step 2
Prepare a 20cm round cake tin by greasing and lining base and sides with two layers of brown paper and baking paper.
step 3
In a large bowl cream together butter and brown sugar, beat in eggs gradually until mixture is fluffy and pale. Stir in sifted flours and spice alternately with soaked fruit until well combined.
step 4
Spoon mixture into prepared tin and smooth the top. Bake in a preheated oven at 120°C for 4-4½ hours. Cool cake in the tin before removing.
recipe tip
Cake keeps well if wrapped in foil and stored in an airtight container.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1500kJ (358Cal) | |
| Protein | 4.6g | |
| Fat- Total | 13.2g | |
| - Saturated | 7.2g | |
| Carbohydrate | 50.6g | |
| - Sugars | 39.9g | |
| Dietary Fibre | 2.6g | |
| Sodium | 144mg | |
| Potassium | 422mg | |
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Traditional Fruit Cake
Traditional Fruit Cake
For a rich moist Christmas fruit cake, this recipe is sure to deliver.
ingredients
½ cups sultanas
1½ cups currants
1 cup raisins
1/3 cup mixed peel
½ cup (100g) glace cherries, halved
½ cup blanched almonds, halved
½ cup brandy
250g butter, softened at room temperature
1 1/3 cups brown sugar
4 eggs, beaten
Sift together:
1 2/3 cups plain flour
1/3 cup self-raising flour
½ teaspoon nutmeg
2 teaspoons mixed spice
2 teaspoons cinnamon
instructions
step 1
In a medium bowl combine sultanas, currants, raisins, mixed peel, glace cherries, blanched almonds and brandy, cover with cling wrap and soak fruit overnight.
step 2
Prepare a 20cm round cake tin by greasing and lining base and sides with two layers of brown paper and baking paper.
step 3
In a large bowl cream together butter and brown sugar, beat in eggs gradually until mixture is fluffy and pale. Stir in sifted flours and spice alternately with soaked fruit until well combined.
step 4
Spoon mixture into prepared tin and smooth the top. Bake in a preheated oven at 120°C for 4-4½ hours. Cool cake in the tin before removing.
makes 1 30 min prep recipe tip
Cake keeps well if wrapped in foil and stored in an airtight container.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au