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Recipes

FRUIT CAKES

All our recipes are carefully selected and tested to ensure they are easy to follow, and great to taste.

 

 

harvbull.gif (968 bytes) Traditional Fruit Cake with Royal Icing

harvbull.gif (968 bytes)Light Fruit Cake

harvbull.gif (968 bytes)Flourless Fruit Cake

harvbull.gif (968 bytes) Classic Fruit Cake

harvbull.gif (968 bytes)Apple Fruit Cake

harvbull.gif (968 bytes)Easy, Sugar free, Fruitcake

 







 
 
 










harvbull.gif (968 bytes) 
Traditional Fruit Cake with Royal Icing

Suitable for special occasions such as weddings, 
christenings or Christmas


    
  
  • Cake Ingredients
500 grams seeded raisins
250 grams sultanas
250 grams currants
50 grams glace cherries
50 grams preserved ginger
90 grams blanched almonds
75 grams mixed peel
1 tablespoon dry sherry, orange juice or coffee
1 cup (250 grams) butter
1 & 1/4 cup (250 grams) brown sugar
4 eggs
2 & 1/2 cups (275 grams) plain flour
1/4 teaspoon salt
1 teaspoon mixed spice
1/4 teaspoon bicarbonate soda

The royal icing ingredients:
750 grams almond icing
1 kilo of soft white icing
6-8 tablespoons apricot glaze (half hot water mixed with half sieved apricot jam)
1 egg white
2 cups (200-225 grams) sifted pure icing sugar
    

  
    • 




Equipment:






Equipment: 20 cm round or square cake tin lined with greased brown paper: plastic smoother: 
butterfly or bird wing crimpers (optional); a silver papered masonite board, about 32cm square
Decoration: 1-2 lengths of ribbon depending on the width; red and green colouring (paste not liquid)








Cake Directions






    
  
  1. 
  
    Preheat oven to 150C (300F).
    2. 
  
  2. 
  
    Chop raisins, cherries and almonds. Place in a large bowl with the rest of the fruit and pour over the chosen liquid (sherry etc).
    3. 
  
  3. 
  
    In a separate bowl, cream the butter and the sugar, then add the eggs one at a time. Stir in the sifted flour and spices, salt and soda. Add the prepared fruit and liquid. 
  
    4. 
  
  4. 
  
      Cook for 3 1/2-4 hours, reducing the temperature to 125C/250F after one hour.
    5. 
  
  5. 
  
    Cool the cake in the tin. Turn out and peel off the paper. 
  
    6. 
  
  6. 
  
      Store in a tin for at least one week before icing. 
  
    7. 



  NOTE: An amazing amount of heat is retained in this very rich fruitcake, and the cake is not stable until it is properly cooled. (A hint to keep the cake moist. Sprinkle a tea towel with a little brandy. When you remove paper from the cake, wrap in the towel and store like this for two days before removing the towel and placing the cake in the airtight tin.





Royal Icing Directions





    
  
  1. 
  
    Put the egg white in a small bowl, whisk well with a small electric mixer.
    2. 
  
  2. 
  
    Spoon in the sifted icing sugar a little at a time until  it is incorporated. The final texture should be of a shiny and slightly runny mayonnaise.
    3. 
  
  3. 
  
    Place a damp cloth over the bowl to prevent a crust from forming. This way it will be in condition for up to 2-3 days.
    4. 
  
  4. 
  
    Paint the cake top and sides with preheated apricot glaze.
    5. 
  
  5. 
  
    Ice it with the 
  royal icing.
    6. 











harvbull.gif (968 bytes)Light Fruit Cake
Cake Ingredients



    
  
  • 125 grams Glace pineapple
    • 
  
  •  500 gms Sultanas
    • 
  
  • 250 grams  Glace cherries (red & green)
    • 
  
  •  250 grams  Almonds
    • 
  
  • 1 & 1/2 cups Self 
  raising Flour
    • 
  
  • 1 cup plain Flour
    • 
  
  •  1/2  teaspoon Baking powder
    • 
  
  • 1/2 cup (125 grams)  Butter
    • 
  
  • 1  cup Sugar 
  
    • 
  
  •  1/4  teaspoon Nutmeg
    • 
  
  • 5 Eggs
    • 
  
  •  1/2 Lemon -- juice & rind
    • 
  
  •  1/2 Orange -- juice & rind
    • 
  
  •  1/2 teaspoon Rose ext
    • 
  
  •  1/2 teaspoon Almond ext
    • 




Directions



    
  
  1. 
  
    Preheat oven to 140C (275F).
    2. 
  
  2. 
  
    Clean sultanas, slice pineapple thinly, halve cherries.
    3. 
  
  3. 
  
    Mix and sift flour, baking powder and spice and add half to prepared fruit.
    4. 
  
  4. 
  
    In a large bowl, cream butter and gradually beat in sugar. 
  Add eggs and beat well.
    5. 
  
  5. 
  
    Fold other half of flour mixture into creamed mixture alternately  with juices and beat well.
    6. 
  
  6. 
  
    Add fruit to to creamed mixture. Combine mixture till thoroughly blended.

                 
    7. 
  
  7. 
  
    Split almonds and add to mixture, saving some whole for top. Add 
  flavorings.
    8. 
  
  8. 
  
    Pour mixture into cake 
  pan which has been lined with 3 thicknesses of newspaper, with top layer of greased wax paper.
    9. 
  
  9. 
  
    Cook cake for approximately 3 hours or 
  until cake mixture is firm when pressed.
    10. 
  
  10. 
  
    Cool on cake rack until thoroughly cold.  Wrap in foil and store in cake tins.

                 
    11. 









 
 
 








harvbull.gif (968 bytes)Flourless Fruit Cake



Cake Ingredients




  
    
    
  • 500 grams minced fruit
    • 
    
  • 2 Cups Dried Mixed Fruit
    • 
    
  • 1 Cup  Dried Apricots (No-Soak) -- chopped
    • 
    
  • 1 Cup Dried Figs (No-Soak) -- chopped
    • 
    
  • 1 Cup Walnut -- pieces
    • 
    
  • 1/2 Cup Glace Cherries -- halved
    • 
    
  • 8 to 10 Cups Cornflakes (gluten free if required) -- crushed
    • 
    
  • 4 Large Eggs -- lightly beaten
    • 
    
  • 450 grams Canned  Evaporated Milk
    • 
    
  • 1 Tsp  Allspice
    • 
    
  • 1 Tsp Baking Powder
    • 
    
  • Mixed Glace Fruits -- chopped to decorate
    • 
  





Directions



    
  
  1. Preheat oven to 150C (300F). Grease a 25 cm 
  (10 in) round cake tin. Line the base and sides with a double thickness of greaseproof paper and grease the paper.
    2. 
  
  2. Put all ingredients into a large mixing bowl. Beat together well.
    3. 
  
  3. Turn into the prepared tin and smooth the surface with the back of a spoon.
    4. 
  
  4. Cook in the centre of the oven for about 1 
  & 3/4 hours, or until skewer inserted in the centre of the cake comes out clean.  
  
    5. 
  
  5. Allow the cake to cool in the tin for 10 min. then turn out on to a wire rack, peel off the lining paper and leave to cool completely.
    6. 
  
  6. Decorate with the chopped glace fruits.
    7. 









harvbull.gif (968 bytes)
Classic Fruit Cake

  

    
Cake Ingredients

  

  

    
    
      
  • 1kg mixed dried fruit 
    • 
      
  • 1/2 cup red glace cherries, halved 
    • 
      
  • 1 cup pitted dried dates, finely chopped 
    • 
      
  • 1 cup firmly packed brown sugar 
    • 
      
  • 200g (3/4 cup) butter, chopped 
    • 
      
  • 2 teaspoons finely grated orange rind 
    • 
      
  • 1/2 cup orange juice 
    • 
      
  • 1 teaspoon mixed spice 
    • 
      
  • 1/2 teaspoon bicarbonate of soda 
    • 
      
  • 2/3 cup brandy 
    • 
      
  • 3 eggs, lightly beaten 
    • 
      
  • 1 3/4 cups plain flour 
    • 
      
  • 1/4 cup self-raising flour 
    • 
      
  • 1/4 cup blanched whole almonds 
    • 
      
  • warmed apricot jam, to serve
    • 
    

  

  

    
Directions

  

  

    
    
      
  1. 
      
    Preheat oven to 160C/140C fan-forced. Grease a 
      6cm-deep, 22cm (base) round cake pan. Line with 3 layers of baking paper, 
      leaving a 5cm overhang. 
    2. 
      
  2. 
      
    Place dried fruit, cherries, dates, sugar, butter, 
      orange rind, orange juice, mixed spice, bicarbonate of soda and 1/2 cup 
      brandy in a saucepan over medium heat. Cook, stirring, for 8 to 10 minutes 
      or until sugar dissolves and butter melts. Bring to the boil. Reduce heat 
      to low. Simmer, covered, for 10 minutes. Remove from heat. 
    3. 
      
  3. 
      
    Transfer to a bowl. Cool completely. 
    4. 
      
  4. 
      
    Add egg to dried fruit mixture. Stir until just 
      combined. Sift flour over mixture. Stir to combine. Spoon mixture into 
      prepared pan. Smooth surface. Tap pan on bench top to settle mixture. 
      Arrange almonds around edge of mixture. Bake for 3 hours to 3 hours 30 
      minutes, covering with foil after 2 hours, or until a skewer inserted into 
      the centre comes out clean. Drizzle over remaining brandy. Wrap pan in 
      foil, then in a tea towel. Cool completely. Brush cake top with jam. 
      Serve.
    5. 
    

  










harvbull.gif (968 bytes)Easy, Sugar free, Fruitcake



Cake Ingredients




  
    
    
  • 1 & 1/2  cups Chopped candied fruit
    • 
    
  • 1/2  cup Raisins
    • 
    
  • 1/4  cup Rum or cold coffee
    • 
    
  • 1 & 1/4  cups self raising flour
    • 
    
  • 3/4 cup Splenda granular sweetener
    • 
    
  • 2 teaspoons Baking powder
    • 
    
  • 1 1/2  teaspoons Cinnamon
    • 
    
  • 1/2  teaspoon Nutmeg
    • 
    
  • 1/2  teaspoon Allspice
    • 
    
  • 1/2  teaspoon Salt
    • 
    
  • 2  Eggs
    • 
    
  • 1/2  cup Unsweetened applesauce
    • 
    
  • 1/4  cup Vegetable oil
    • 
    
  • 1/2  cup Coarsely chopped nuts (e.g. Pecans,walnuts)
    • 
  





Directions



    
  
  1. 
  
    Combine candied fruit, raisins and rum. Let stand 
  for 30 minutes or until most of the liquid is absorbed.
    2. 
  
  2. 
  
    Preheat oven to 180C (350F).  Grease a medium loaf 
  pan.
    3. 
  
  3. 
  
    Mix flour, splenda, baking powder, cinnamon, nutmeg, allspice and salt. 
  Set aside.
    4. 
  
  4. 
  
    Whisk together eggs, applesauce and oil until smooth. Stir in 
  the fruit mixture, and the flour mixture and nuts until blended.
    5. 
  
  5. 
  
    Spread evenly in the loaf pan.  
    6. 
  
  6. 
  
    Cook for 45 to 50 minutes or until tester inserted in centre comes out clean. 
  
    7. 
  
  7. 
  
    Cool in pan 10 minutes.  Remove from pan and cool on rack. Wrap well and refrigerate.
    8.