Christmas cake with frosted fruit

A stunning fruit cake

A stunning fruit cake
SERVES 30
TIME TO MAKE 2+ hours
MEAL TYPE Dessert
SERVES 30
TIME TO MAKE 2+ hours
MEAL TYPE Dessert

Method

  1. 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
  2. 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
  3. 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
  4. 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
  5. Wrap several layers of newspaper around the outside of the tin and secure with string to stop the outside of the cake from burning
  6. 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
  7. To make the icing – blend all ingredients together until smooth
  8. 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
  • 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
  • egg white
  • 2 tsp
    lemon juice
  • 1/2 cups
    icing sugar, sifted
  •  
    Frosted fruit
  • 500 g
    fresh fruit, eg berries, grapes, cherries
  • 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

  1. 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
  2. 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
  3. 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
  4. 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
  5. Wrap several layers of newspaper around the outside of the tin and secure with string to stop the outside of the cake from burning
  6. 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
  7. To make the icing – blend all ingredients together until smooth
  8. 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.