YUMMY FRUIT CAKES

GOLDEN FRUIT CAKE 

Golden Fruit Cake is rich, and buttery. light cake, ideal for the festive season and a nice change from the traditional style of fruit cake 

• 250g sultanas 
• 125g mixed peel 
• 60g slivered almonds 
• 125g glace cherries 
• 125g glace pineapple 
• 125g glace apricots 
• 125g glace ginger 
• 250g butter 
• 1 teaspoon grated lemon rind 
• 1 cup castor sugar 
• 4 eggs 
• 1½ cups plain flour 

Line deep. 20cm round cake tin with three layers of greaseproof paper, bringing paper 5cm above the edge of the tin. Combine sultanas, peel, and almonds in a bowl, and add chopped glace fruit. Cream butter, lemon rind, and sugar, beat in eggs one at a time Stir into fruit mixture, then stir in sifted flour. Spread mixture evenly in tin, and decorate the top with almonds if desired. Bake in a slow oven for 3 hours or until cooked when tested Cool, covered in tin. When cold, refrigerate in an airtight container for up to 3 months 

BOILED PINEAPPLE FRUIT CAKE 

• 470g can of crushed pineapple 
• 500g mixed fruit 
• 125g butter 
• 1 cup sugar 
• 1 teaspoon mixed spice 
• 1 teaspoon bicarbonate of soda 
• 2 eggs 
• 1 cup plain flour 
• 1 cup self-raising flour

Line a deep 20cm round cake tin with two thicknesses of greaseproof paper, bringing paper 5cm above the edges of the tin. Combine undrained pineapple and chopped fruit. butter, sugar, spice, and soda in the pan. Stir over heat until sugar is dissolved, boil, and boil uncovered for 3 minutes. Allow it to become cold. When cold, add eggs and sifted flour, and mix well. Spread into prepared tin. Bake in a moderately slow oven for 1 1/2 to 2 hours. Cover, and leave in tin until completely cold Remove from tin, leave lining paper intact Refrigerate in an airtight container for up to a week 

Cake MELT - AND - MIX FRUIT CAKE 

• 1 1/2 kg mixed fruit 
• ½ cup sherry, rum, whisky, or brandy 
• 1 Granny Smith apple 
• 1 tablespoon honey or golden syrup 
• 1 cup brown sugar, firmly packed 
• 250g butter 
• 4 eggs 
• 1 1/2 cups plain flour
• 1/2  cup self-raising flour 
• 1 teaspoon mixed spice 

Place chopped mixed fruit in a large basin, add sherry, peeled and coarsely grated apple, honey, sugar, and eggs mix well with a wooden spoon or hand to break up any large clumps of fruit Add cooled, melted butter, and sifted flour, and spice: mix thoroughly Place in deep 23cm round or deep 20cm square cake tin lined with three sheets of greaseproof paper Bring paper 5cm above edge of tin Bake in slow oven 3 1/2 hours or until cooked when tested. Remove from oven, brush evenly with about 2 tablespoons of extra sherry, cover tightly with aluminum foil, and leave until cold. Remove from tin, leaving lining paper intact. Refrigerate in plastic food wrap for at least 6 months.

Also Read: RICH CHRISTMAS CAKES