Mock fruit cake

Ideas
0 serving Prep: 45 mins, Cooking: 1 hr 15 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (25)

SYRUP
100.00 ml orange juice
25.00 ml brandy
65.00 ml rum
125.00 ml castor sugar
CAKE
250.00 g butter
200.00 g sugar
30.00 ml cornflour
2.00 eggs — large
125.00 ml coconut milk
100.00 ml banana — mashed
100.00 ml carrots — grated
100.00 ml pumpkin — cooked
100.00 ml dates — chopped
100.00 ml ginger — glazed or glacé, chopped
50.00 g almonds — slivers, toasted
35.00 g flour — cake
5.00 ml vanilla — essence
300.00 g flour — brown bread
3.00 ml cinnamon — ground
2.00 ml nutmeg — ground
2.00 ml mixed spice — ground
3.00 ml Bicarbonate of soda
decoration — GROUPING
125.00 g glacé fruit
25.00 ml icing sugar
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Method:

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.



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