Mock fruit cake

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 27
Servings 0
Time 45 minutes

Ingredients

  • SYRUP
  • 100
    ml
    orange juice
  • 25
    ml
    brandy
  • 65
    ml
    rum
  • 125
    ml
    castor sugar
  • CAKE
  • 250
    g
    butter
  • 200
    g
    sugar
  • 30
    ml
    cornflour
  • 2
    large eggs
  • 125
    ml
    coconut milk
  • 100
    ml
    mashed banana
  • 100
    ml
    finely grated carrot
  • 100
    ml
    cooked pumpkin, cooled and well drained
  • 100
    ml
    chopped dates
  • 100
    ml
    chopped glazed ginger or glacé fruit mix
  • 50
    g
    almond slivers, toasted
  • 35
    g
    cake flour
  • 5
    ml
    vanilla essence
  • 300
    g
    brown bread flour
  • 3
    ml
    ground cinnamon
  • 2
    ml
    ground nutmeg
  • 2
    ml
    mixed spice
  • 3
    ml
    bicarbonate of soda
  • DECORATION
  • 125
    g
    whole glacé fruit
  • 25
    ml
    icing sugar
 

Method

1 hour 15 minutes
 
1. SYRUP: Bring all the ingredients to the boil over medium heat and stir until sugar has dissolved. Set aside to cool. 2. CAKE: Cream butter and gradually add sugar and cornflour. Beat until light. Add eggs one at a time, beating well after each addition. 3. Add coconut milk to butter mixture alternately with banana, carrot and pumpkin. Shake dates, ginger or glacé fruit, nuts and cake flour in a plastic bag until well coated. Fold into the batter with the essence. 4. Sift remaining dry ingredients and gently fold into the batter. Spoon into a greased and lined 20 cm baking tin and bake in a preheated oven at 180 ºC for 1 1/4 hours. 5. Remove from the oven and pour over chilled syrup. Allow to soak for 5 minutes before removing the cake from the tin. Stand for 1 to 2 days before serving. 6. Decorate with glacé fruit and dust with icing sugar. Makes a 20 cm cake.
 

Read more on: bake
 

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