FRUIT PASTRY CAKE
from "edible moments" - http://edible-moments.blogspot.com/2010/06/fruit-packed-cake-pastry.html
Provided by ellie3763
Categories Breakfast
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Wash, cut (chunks or slices, as desired) and drain fruits. Toss with a bit of sugar if desired. Set aside.
- Grease (with butter) and flour the side of a 9" round pan or a 8" square pan and line the base with parchment paper.
- With an electric mixer, cream butter, sugar and yogurt till light and fluffy.
- Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled.).
- Add vanilla extract and zest. Mix to combine.
- Sieve over flour and baking powder and mix till smooth. (To avoid getting flour all over my work surface, I mixed the flour into the batter using a spatula, just a few strokes will do, then I used the electric mixer to mix the batter till smooth.).
- Pour batter into prepared pan and smooth out the top with a spatula.
- Arrange fruits on top, don't press the fruits down into the batter. Decorate the fruits as desired.
- Bake in pre-heat oven at 180degC for 60-70 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned.
- Leave the cake to cool in the pan for about 5~10 minutes Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired.
Nutrition Facts : Calories 220.9, Fat 8.2, SaturatedFat 4.7, Cholesterol 70.8, Sodium 98.3, Carbohydrate 32.7, Fiber 0.6, Sugar 16, Protein 4.1
FESTIVE FRUIT & NUT CAKE
This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 2h40m
Yield Cuts into 12-16 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
- Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.
- While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
- Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
- To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.
Nutrition Facts : Calories 780 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.67 milligram of sodium
BEST EVER FRUIT CAKE
This is an absolute delicious fruit cake!
Provided by watty018
Time 2h20m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Put the sugar, sultanas, currants, raisins, water, cherries, butter or margarine, salt into a saucepan, bringing it to the boil and simmer for 20 minutes
- Pour into a mixing bowl and allow to cool. Pre heat the oven to 170 degrees / Gas Mark 3
- Grease and line with grease proof paper a 20 cm round cake tin
- Add the egg to the cooled fruit mixture and stir in well. Add the flour and mix well
- Turn into the prepared cake tin, smooth the top and arrange optional almonds on the top.
- Bake for 1.25 - 1.50 hours until risen and golden brown. Cool slightly before turning out. The cake improves with keeping.
CLEAR FRUIT GLAZE FOR CAKES
I knew this recipe wouldn't be here at Zaar because it's very very old. It came from my ex-boyfriend's Aunt Suzie. She was different from the rest of the family (she a Baptist, they were Catholic) which made her the black sheep. She and I got along like peas and carrots. I commented that I loved to cook and she gave me this recipe. It was her husband's grandmother's recipe. She said it was his favorite.
Provided by Redneck Epicurean
Categories Dessert
Time 15m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Bring the sugar and 1/2 cup juice to a boil.
- Dissolve the cornstarch in the remaining juice. Add to the boiling juice and cook till thick.
- Stir in the corn syrup. Bring back to a boil and remove from heat.
- Cool and drizzle over cake.
Nutrition Facts : Calories 554.7, Sodium 3.2, Carbohydrate 143.5, Fiber 0.1, Sugar 109.8
THE ULTIMATE CLASSIC FRUIT CAKE
This is an Eric Lanlard recipe-the French pastry chef who made Madonna's wedding cake and the Beckham children's birthday cakes. Don't be put off by the list of ingredients, it really isn't that bad, and the results are amazing. This is truly the king of fruit cakes. I ice it and use it as my Christmas cake every year, and un-iced throughout the year! My father-in-law claims it is the best fruit cake he has ever eaten (he's 75 and eaten a few!) and my husband and 3 year old go mad for it. It freezes perfectly, even if its iced, so no need to worry about the size of it.
Provided by Noo8820
Categories Dessert
Time 2h25m
Yield 16 serving(s)
Number Of Ingredients 22
Steps:
- Place raisins in a bowl. Add enough grand Marnier/Cointreau to cover them. Cover bowl and leave for 24 hours.
- Preheat oven to 150°C.
- In a large bowl, using a wooden spoon, cream together the butter and sugar.
- Add the eggs one at a time. If mixture looks a bit like splitting, add a little flour.
- Add sifted flour, mixed spice, cinnamon, nutmeg, lemon juice and Grand Marnier. Mix together.
- Gently fold in soaked raisins, dried chopped apricots, sultanas, chopped peel, cherries, walnuts and hazelnuts.
- Spoon the cake mix into 2 greased and lined 22cm spring form tins.
- Bake cakes for 2 1/2 hours to 3 hours.
- Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.
- ICING: Gently heat jam until spreadable. Spread over top and edges of cake.
- Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.
- Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.
Nutrition Facts : Calories 838, Fat 34.7, SaturatedFat 14, Cholesterol 116.5, Sodium 64.8, Carbohydrate 135, Fiber 8.8, Sugar 87.5, Protein 10.9
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