Put the mixed dried fruit, apricots, cherries and ginger in a large bowl and mix. Pour over the brandy, cover and allow to stand overnight
Preheat the oven to 150°C. Grease and line the base and sides of a 20cm round or 23cm square cake tin, with 2 layers of baking paper
Put the sugar, oil, egg whites and vanilla in a bowl and beat until smooth. Add the almonds, marmalade and orange juice. Stir through the dried fruit mixture
Sift the flours and spices into a bowl, then fold in the fruit. Spoon the mixture into the prepared cake tin, then tap the tin on the bench to remove any air bubbles. Smooth the surface of the cake
Wrap several layers of newspaper around the outside of the tin and secure with string to stop the outside of the cake from burning
Bake on the middle rack of the oven for 3 – 3 ½ hours, or until a skewer comes out clean when inserted in the centre. Loosely cover the top of the cake with baking paper if it starts to darken too much during cooking. Cool completely, then cover with icing and top with frosted fruit
To make the icing – blend all ingredients together until smooth
To make the frosted fruit – brush the fruit with egg white, roll in caster sugar and allow to dry
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
Cake
1 kg
mixed dried fruit
150 g
glace apricots, chopped
150 g
glace cherries, chopped
50 g
glace ginger, chopped
250 ml
brandy
1 cup
brown sugar
2 tbsp
oil
3
eggs whites, lightly beaten
1 tsp
vanilla essence
100 g
almonds, blanched, chopped
1 tbsp
marmalade
60 ml
orange juice
2 cups
flour
1/2 cup
self-raising flour
2 tbsp
mixed spice
Icing
1
egg white
2 tsp
lemon juice
1/2 cups
icing sugar, sifted
Frosted fruit
500 g
fresh fruit, eg berries, grapes, cherries
2
egg whites, lightly beaten
2 tbsp
caster sugar
Per serve
Energy
1592kJ
Total Fat
3.7g
Saturated Fat
0.4g
Protein
3.9g
Total Carbohydrate
81g
Dietary Fibre
4.1g
Sodium
72mg
Method
Put the mixed dried fruit, apricots, cherries and ginger in a large bowl and mix. Pour over the brandy, cover and allow to stand overnight
Preheat the oven to 150°C. Grease and line the base and sides of a 20cm round or 23cm square cake tin, with 2 layers of baking paper
Put the sugar, oil, egg whites and vanilla in a bowl and beat until smooth. Add the almonds, marmalade and orange juice. Stir through the dried fruit mixture
Sift the flours and spices into a bowl, then fold in the fruit. Spoon the mixture into the prepared cake tin, then tap the tin on the bench to remove any air bubbles. Smooth the surface of the cake
Wrap several layers of newspaper around the outside of the tin and secure with string to stop the outside of the cake from burning
Bake on the middle rack of the oven for 3 – 3 ½ hours, or until a skewer comes out clean when inserted in the centre. Loosely cover the top of the cake with baking paper if it starts to darken too much during cooking. Cool completely, then cover with icing and top with frosted fruit
To make the icing – blend all ingredients together until smooth
To make the frosted fruit – brush the fruit with egg white, roll in caster sugar and allow to dry
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
Method
Put the mixed dried fruit, apricots, cherries and ginger in a large bowl and mix. Pour over the brandy, cover and allow to stand overnight
Preheat the oven to 150°C. Grease and line the base and sides of a 20cm round or 23cm square cake tin, with 2 layers of baking paper
Put the sugar, oil, egg whites and vanilla in a bowl and beat until smooth. Add the almonds, marmalade and orange juice. Stir through the dried fruit mixture
Sift the flours and spices into a bowl, then fold in the fruit. Spoon the mixture into the prepared cake tin, then tap the tin on the bench to remove any air bubbles. Smooth the surface of the cake
Wrap several layers of newspaper around the outside of the tin and secure with string to stop the outside of the cake from burning
Bake on the middle rack of the oven for 3 – 3 ½ hours, or until a skewer comes out clean when inserted in the centre. Loosely cover the top of the cake with baking paper if it starts to darken too much during cooking. Cool completely, then cover with icing and top with frosted fruit
To make the icing – blend all ingredients together until smooth
To make the frosted fruit – brush the fruit with egg white, roll in caster sugar and allow to dry
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
