Orange fruitcake

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Fruit

By Food24 November 03 2009
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Ingredients (15)

125.00 ml raisins
125.00 ml sultanas
1.00 orange — whole, quartered and pips removed
150.00 g butter
250.00 ml sugar
2.00 eggs — extra-large
500.00 ml flour — cake
5.00 ml Baking powder
1.00 ml salt
5.00 ml Bicarbonate of soda
125.00 ml sour milk
250.00 ml dates — finely chopped
SYRUP
80.00 ml sugar
125.00 ml orange juice
5.00 ml orange — zest only
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Method:

Preheat the oven to 160 ºC (325 ºF). Line a 24 cm loose-bottomed cake tin with a layer of aluminium foil.
Mince the raisins, sultanas and orange quarters until fine or chop finely in a food processor. Set aside.
Beat the butter until light and creamy. Add small quantities of the sugar at a time while beating continuously.
Add the eggs one by one, beating well after each addition. Sift together the dry ingredients.
Dissolve the bicarbonate of soda in the sour milk and add to the butter mixture, alternating with the flour mixture. Mix well. Add the fruit mixture as well as the dates and mix well. Turn the batter into the prepared tin. Bake for 1 1/2 hours or until the cake is done. The cake is done when a testing skewer comes out clean when inserted into the centre of the cake.
Meanwhile heat all the ingredients for the syrup and boil for 2 minutes. Cool the cake and pour over the syrup.
Makes a large cake.



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