Tag Archives | fruit cake

my favourite fruit and nut cake

My farourite easy fruit and n ut cake

If I’m not making my super easy boiled fruit cake with stout and I want to go all the way, I make my all time favourite fruit cake with loads of fruit and nuts. I especially love whole cherries in a fruit cake. It makes me feel like I’ve hit the cake jackpot. I also believe that fruit cake is not only there for Christmas or other special celebrations. Its my favourite kind of cake for any tea time.  Continue Reading →

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easy stout fruit cake

easy stout fruit cake

I have adapted my maternal grandmothers never-fail, easy boiled fruit cake recipe and added Castle Chocolate Milk Stout which gives it a lovely depth of flavour. The slight bitterness offsets this sweet cake beautifully. I also can’t believe how easy it is to make and is now my go-to recipe for fruit cake and will be what I make this Christmas.  Continue Reading →

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light fruit cake: my christmas cake

a lovely light nutty fruit cake

It’s hard to decide what  my absolute favourite cake is, as cake for me is it’s own food group.  I love cake. Fruit cake is definitely very high up on this list.

I prefer a slightly lighter cake with lots of fruit and nuts. And from a convenience perspective I could not be bothered to boil all the fruit. I tried this recipe last year for christmas and it was exactly the way I like it so I made it again at the end of October on stirring Sunday (the Sunday you are supposed to bake your christmas cake for optimum maturation prior to Christmas).  Ok I’ve gone a bit over this but it doesn’t matter, it made it to my birthday and became the ‘official’ cake.

recipe:

  • 230g golden sultanas (you could also use raisins or both)
  • 180g candied pineapple – coarsely chopped
  • 100g candied orange – slices coarsely chopped
  • 50g crystalised ginger chopped
  • 230g whole cherries
  • 50g whole almonds toasted
  • 50g brazil nuts
  • 50g cashew (or pistachio)
  • 50g hazelnuts (toasted skins off)
  •         Total = 200g nuts (any mix and I dont always toast)
  • 230g cake flour sifted
  • 230g caster sugar
  • 230g butter – room temp
  • Zest and juice of half a lemon
  • Zest and juice of half an orange
  • 4 large eggs
  • Pinch salt
  • 60ml (1/4 cup brandy) – plus more

how to make:

  • preheat oven to 140 degrees
  • double line a 20cm round cake tin
  • Mix all fruit and nuts in bowl with a little of the flour to prevent sticking together
  • Cream the sugar and butter in a  mixer
  • Add zest
  • Add the eggs one at a time – mix well after each addition
  • Add the remaining flour & salt (i always sift my flour when baking)
  • Stir in fruit and nuts, lemon and orange juice and brandy
  • bake for 2 ¾ – 3 hours or until when a skewer is inserted into the cake it comes out clean
  • when cooled turn the cake out and sprinkle with brandy
  • wrap tightly and store in an airtight container until ready to serve
  • I sprinkle on a bit of brandy about every 10 days or so

When I made the cake I had enough ingredients to make another, so I used the same ‘cake part’ ingredients, and then I just added around 200gms of any nut I had plus more raisins and cherries than the recipe called for.  I also used a mix of candied fruit (pear, apricot etc) and it turned out wonderfully and was extremely fruit and nutty.  I loved it!

nice with a few bubbles at brunch

slice of fruit cake

sliced

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