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21
PAge heAder.....
RECIPES
CELEBRATION FRUIT CAKE
Serves 20
INGREDIENTS
200g dried figs, roughly chopped
200g dried dates, roughly chopped
150g dried currents
150g raisins
150g sultanas
¾ cup brandy
¼ cup golden syrup
200g butter, softened
1 cup firmly packed soft brown sugar
3 x 60g eggs, lightly beaten
2 cups plain flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons golden syrup, extra
2 tablespoons brandy, extra
METHOD
1. Combine dried fruit, brandy and golden
syrup in a heavy based saucepan. Cook
on a medium heat, stirring occasionally
until fruit is warmed. Remove from heat
and transfer to a heat proof bowl. Cover
and cool for several hours or overnight.
2. Preheat oven to 160°C no fan (140°C
with fan). Grease and line a 20cm square
cake pan with two layers of baking
paper.
3. Combine butter and sugar in a bowl.
Beat on speed 8 until light and fluffy.
Add eggs, one at a time, beating until
combined. Reduce speed and add sifted
dry ingredients. Stir through fruit
mixture.
4. Spoon cake mix into prepared pan and
smooth top.
5. Bake in oven for 3-3 ½ hours or until
cooked.
NOTE
To test a fruit cake insert and small
metal knife into the cake. Cake should
not have raw mixture on it.
6. Remove cake from oven and cover cake
tightly with foil. Allow cake to cook
upside down in pan. Before serving
warm extra golden syrup and brandy
and brush over cake.
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