New Zealand Summer Fruit Cake Food

NEW ZEALAND SUMMER FRUIT CAKE

Steps:

• Blend the flour and sugar together. Add the melted butter, vanilla and eggs. Pour the mixture into a greased, loose-bottomed 24cm cake tin.
• Place the fruit on top of the cake, piling it up and pressing down a little. Sprinkle with cinnamon and sugar and bake 180C classic bake for 1 hour.
• *You can substitute the seasonal fruit for another can of drained fruit, such as pears, if desired. Serve warm with a mixture of whipped cream and unsweetened plain yoghurt.
• ** You can cream the softened butter and sugar if desired and add eggs/vanilla and then dry ingredients - it takes a little longer but does produce a slightly better result - just depends on time and inclination!

SAFFRON FRUIT CAKE

Steps:

• Preheat the oven to 180C/350F and grease a square cake pan, lining the bottom with greaseproof paper.
• In a pestle and mortar, grind the saffron with some of the sugar (you get the best yellow colour that way), alternatively, soak in 2tbsp of boiling hot water.
• Bring the dried fruit to the boil in a pan of water, once boiling point is reached, turn off the heat and drain the fruit well using a sieve. Return to the pan and add the butter until it has melted perhaps over a low heat if necessary.
• Add the saffron (including water if soaking method used) sugar and eggs and mix thoroughly then sift in the flour, salt and baking powder.
• Mix well but do not over work the mixture then pour into the cake pan.
• Bake for 30mins or until browned on top, then reduce heat to 160C/300F, cover with foil and bake for a further 20 minutes.
• Allow to cool for 15 minutes before turning out to cool completely on a wire rack.
• Now thats special.

NEW ZEALAND LOLLY LOG CAKE

Steps:

• Melt butter, stir in condensed milk, cool.
• Stir in Fruit Puffs (cut into four) and crushed biscuits.
• Shape into log and cover with coconut.
• Refrigerate.

EASY SUMMER FRUIT CAKE

Steps:

• Line a baking pan with baking paper.
• Mix the eggs with the oil, add the sugar and the orange juice, followed by the fruit and the dry ingredients.
• Bake at 350 degrees F for 45-50 minutes, or until a skewer comes out clean.
• Keep refrigerated and use within two days- if it lasts that long.

SUMMER FRUIT CAKE

Steps:

• To make cake: Preheat oven to 350-degrees F.
• Grease and flour 9x13-inch pan.
• Combine flour-salt in bowl.
• Beat eggs-vanilla in large bowl.
• Add flour mixture to egg mixture.
• Stir in remaining ingredients (fruit-raisins).
• Pour into prepared pan.
• Bake for 40-45 minutes or toothpick comes out clean.
• While cake is baking make glaze: Combine all glaze ingredients (sugar-baking soda) in large saucepan over medium heat.
• Bring to boil and simmer for 5 minutes, stirring constantly.
• Remove from heat.
• Stir in vanilla.
• When cake is done, remove from oven and poke entire surface of cake with a toothpick.
• Pour glaze over hot cake slowly.

CHRISTMAS WHITE FRUIT CAKE

Steps:

• Stir some flour into fruit mixture so it doesn't stick together. I use a little (like a tablespoon from the 2 1/4 cups for the cake).
• Cream the butter, sugar and eggs.
• Mix together the dry ingredients and add to the creamed ingredients.
• Stir in the fruit and nuts (I usually omit the nuts) and add more fruit to make up the volume.
• Bake in a 300oF oven for an hour, but check the cake for doneness with a wooden tooth pick to make sure it is cooked.
• My mother's only directions are: bake at 300oF for a little longer than an hour and mix together like a cake.