Gingered Rich Fruit Cake Recipes
GINGERED RICH FRUIT CAKE
This traditional cake has been jazzed up with lots of ginger - you'd never know it's gluten-free and dairy-free. Perfect for weddings and Christmas
Provided by Good Food team
Categories Treat
Time 3h15m
Number Of Ingredients 17
Steps:
- Heat oven to 140C/fan 120C/gas 1. Lightly oil a 71⁄2cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.
- Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.
- Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21⁄2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.
- For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.
Nutrition Facts : Calories 600 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.33 milligram of sodium
DARK RICH FRUITCAKE
This is a dark cake with spots of colour from the glace cherries. This recipe has been in the family for about 100 years now, and may be what you are looking for!
Provided by Frank Butcher
Categories Dessert
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 24
Steps:
- Day One -Wash and scald raisins to plump.
- Drain and dry well.
- Place all fruit and almonds into a large bowl.
- Sprinkle spices over fruit and add the lemon and orange rind and juice. Stir in the rum and let stand overnight, stirring occasionally.
- Day Two -Cream butter.
- Gradually add sugar, bea ting well after each addition.
- Add egg yolks one at a time, beating well after each addition.
- Add flavourings.
- Add 1 cup of flour to fruit and nut mixture. Toss to coat well.
- Add remaining flour alternately with cold coffee to the creamed mixture. Stir in fruit mixture. Beat the egg whites until stiff peaks form.
- Fold into batter.
- Pour batter into 3 pans which have been lined with two thicknesses of brown paper and the top layer greased and dusted with flour.
- (We used tube/funnel pans.) Bake at 275F for 2 1/2 to 3 1/2 hours or until a cake tester comes out clean from the centre. Cool cakes completely in the pans on cake racks.
- Remove from pans and peel off paper.
- Wrap cakes in cheesecloth (moistened with rum); then in foil.
- Keep in a cool place for four to six weeks to allow the flavours to join.
- NOTES: Grandma used to open the foils and re-moisten the cheesecloth at least once in the ripening process.
- (By drizzling in about 2 Tbsp rum There is note of timings for different fruit cake pans.
- (I think originally the recipe would make one each of the 4, 6 and 8 inch pans.) 4x4 - 2 1/2 hours 6x6 - 3 hours 8x8 - 3 1/2 hours or until tests clean - in a 2750F Oven.
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