Australian Fruitcake Recipes

FRESH FRUIT CAKE

Fresh Fruit Cake image

Another recipe published by a favourite of mine " Jeremy Vincent ". This cake is a great way to use fresh fruit in your baking during the summer period when the fruit is cheap & plentiful . You can stay simple and use only one kind of fruit or mix different fruits together for a fruit salad effect. Before using the fruit in the batter it may be necessary to drain any excess juice from the fruit, before adding the fruit to the batter and also some fruits will benefit from a light sprinkling of lemon juice to stop browning while waiting to be incorporated into the the cake batter. Serve this cake accompanied with whipped cream or a scoop or two of vanilla ice-cream, adn I am sure you will love it.

Provided by Tisme

Categories Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

125 g butter
125 g sugar
3 eggs
200 g self-raising flour
2 teaspoons baking powder
2 tablespoons milk
2 cups fresh fruit, chopped & peeled, if necessary, such as peaches, plums, apples, pears and drain excess juice from fr
1 teaspoon vanilla bean paste
1 teaspoon almond extract (especially if using peaches)
butter, and breadcrumbs for preparing the tin

Steps:

PREHEAT the oven to 180°C.
Butter a 23cm cake tin, preferably one with a removable base, and sprinkle with the dried breadcrumbs.
Dust off excess crumbs and set tin aside.
Cream the butter and sugar together, add the eggs one at a time, beating well after each addition to incorporate the ingredients.
Sift in the flour and baking powder together and with a wooden spoon mix the dry ingredients into the creamed mixture with the milk and vanilla paste (and almond extract if using), stirring only enough to incorporate.
Spoon half the batter into the tin and carefully spoon in the fresh fruit on top of the batter. Then spoon the second half of the batter over the fruit. Don't worry if the batter does not completely cover the fruit. During the cooking process, it will spread and the fruit will be encased in the cake.
Bake in a pre-heated 180C oven for 50 minutes or until a skewer inserted into the cake comes out clean.
Remove the cake from the oven and stand for 10 minutes before releasing the sides of the cake tin.
Serve warm or at room temperature, dusted with icing sugar.

Nutrition Facts : Calories 388.9, Fat 19.7, SaturatedFat 11.6, Cholesterol 138.2, Sodium 730.5, Carbohydrate 46.5, Fiber 0.9, Sugar 21.1, Protein 6.8

QUICK AND EASY BRITISH FRUITCAKE

Quick and Easy British Fruitcake image

A quick and easy fruit cake for tea time that tastes best fresh out of the oven. You can use any mixed dried fruit you like, including cherries. [Recipe originally submitted to Allrecipes.co.uk]

Provided by Tessaann

Categories World Cuisine Recipes European UK and Ireland English

Time 1h10m

Yield 8

Number Of Ingredients 9

Ingredients

1 ¾ cups self-rising flour
½ cup unsalted butter
1 ¼ cups dried mixed fruit
½ cup white sugar
1 tablespoon white sugar
1 teaspoon mixed spice
5 tablespoons milk
1 egg
2 tablespoons light brown sugar, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 56.1 g, Cholesterol 54.5 mg, Fat 12.7 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 7.7 g, Sodium 367.6 mg, Sugar 17.9 g