Jo's fruit ring cake

Recipe from: 5/18/2000 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • SYRUP
  • 250
    ml
    white sugar
  • 190
    ml
    orange juice
  • 10
    ml
    orange rind, finely grated
  • CAKE
  • 250
    ml
    butter
  • 250
    ml
    white sugar
  • 2
    extra-large eggs
  • 500
    ml
    cake flour
  • 2
    ml
    salt
  • 160
    ml
    buttermilk
  • 5
    ml
    bicarbonate of soda
  • 125
    ml
    walnuts or pecan nuts, coarsely chopped
  • 30
    ml
    mixed candied peel
  • 250
    ml
    dates, finely chopped
  • 30
    ml
    cake flour
 

Method

+/- 75 min
 
Prepare the syrup well beforehand so you can chill it before spooning it over the hot cake. Heat all the syrup ingredients over low heat until the sugar has dissolved. Bring to the boil and simmer for 1 minute. Remove from heat and cool. Chill in fridge. Preheat oven to 180 ºC and grease a 27 cm, loose-bottomed ring tin with butter or spray with non-stick spray. Cream the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition. Sift the cake flour and salt together. Add 250 ml (1 c) of flour to the butter-egg mixture together with half the buttermilk. Dissolve bicarbonate of soda in remaining buttermilk. Fold in until just mixed. Add the remaining flour and the rest of the buttermilk. Fold in lightly. Mix the nuts, peel and dates with the 30 ml (2 T) cake flour and add to the batter. Mix lightly. Spoon into the prepared tin, level the top and bake for 45-55 minutes until done or a testing skewer comes out clean. Prick the hot cake with a skewer, and then spoon the chilled syrup over the top. Return the cake to the oven and bake for a further 20 minutes until the syrup is completely absorbed. Remove from the oven and cool completely. This cake freezes very well. Makes one medium cake.
 

Read more on: bake
 

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