Cherry fruit cake

Recipe from: 5/18/1995 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • CAKE
  • 140
    g
    butter
  • 190
    ml
    soft brown sugar
  • 250
    g
    mixed dried fruit, chopped
  • 100
    g
    glacé cherries, chopped
  • 2
    ml
    salt
  • 425
    ml
    water
  • 625
    ml
    cake flour
  • 7
    ml
    mixed spice
  • 15
    ml
    baking powder
  • 2
    eggs, whisked
  • TOPPING
  • 15
    ml
    honey
  • 15
    ml
    sugar
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Line the base of a 20 cm loose-bottomed tin with wax paper and grease well. Place the butter, sugar, dried fruit and glacé cherries in a saucepan with salt and water. Bring to the boil and simmer for 4 minutes, stirring occasionally, then cool. (To cool quickly, turn the mixture into a mixing bowl a place in a dish with cold water.) Sift the dry ingredients together and fold in the cooled dried fruit mixture, alternating with the whisked eggs. Turn into the prepared tin and spread evenly. Bake for about 1-1 1/2 hours or until a testing skewer comes out clean. Cool the cake for 20 minutes in the tin before turning out onto wire rack. Brush the top of the cake with honey and sprinkle with sugar. Cool completely before serving. Makes a medium-sized cake.
 

Read more on: bake  |  fruit
 

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