My favourite fruit and nut cake
User Reviews
0
0 reviews
Unrated
My favourite fruit and nut cake
Report
My favourite luxury fruit and nut cake with a light sponge.
Share:
Ingredients
- 230 grams golden sultanas or raisins or both
- 150 grams pineapple coarsely chopped, candied
- 100 grams candied orange peel coarsely chopped
- 50 grams crystallised ginger chopped
- 230 grams Cherry whole
- 50 grams almonds toasted, whole
- 50 grams brazil nuts
- 50 grams cashews or pistachios
- 50 grams hazelnuts toasted, skins removed
- 230 grams cake flour sifted
- 230 grams caster sugar
- 230 grams butter room temperature
- lemon zest and juice of 1/2 lemon
- orange zest and juice of 1/2
- 4 egg large, free-range
- salt a pinch
- 60 ml brandy plus extra for sprinkling
Instructions
- Preheat the oven to 140 °C. Double-line a 20-cm round cake tin with baking paper.
- In a bowl, combine all the fruit and nuts with a little of the flour to prevent them from sticking together.
- Cream the castor sugar and butter in the bowl of an electric mixer, then mix in the zest. Add the eggs, one at a time, making sure to mix well after each addition. Add the remaining flour and salt. Stir in the fruit and nuts, lemon and orange juice, and brandy.
- Bake for 2 & 3/4–3 hours or until a skewer inserted into the cake comes out clean. When cool, turn the cake out and sprinkle with brandy. Wrap tightly in aluminium foil and store in an airtight container until ready to serve.
Notes
- Fruit cake can be stored for months if correctly stored.
- See the instructions above on how to properly preserve a fruit cake.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
