Rich Fruit Cake Recipe
Ingredients
| 175 g/6 oz unsweetened pitted dates | ||
| 115 g/4 oz no-need-to-soak dried prunes | ||
| 200 ml/7 fl oz/3/4 cup unsweetened orange juice | ||
| Molasses | 2 Tablespoon | |
| 1 tsp finely grated lemon rind | ||
| Orange rind | 1 Teaspoon, finely grated | |
| Whole wheat flour | 225 Gram | |
| Mixed spice | 1 Teaspoon | |
| 115 g/4 oz seedless raisins | ||
| 115 g/4 oz golden sultanas | ||
| 115 g/4 oz currants | ||
| 115 g/4 oz dried cranberries | ||
| Eggs | 3 Large, separated | |
| Icing (confectioner's) sugar, to dust | ||
| Apricot jam | 1 Tablespoon, softened (TO DECORATE:) | |
| 175 g/6 oz sugarpaste | ||
| Strips of orange rind | ||
| Strips of lemon rind | ||
Directions
GETTING READY
1)Preheat oven to 325 degrees F or 170 degrees C or Gas Mark 3.
2)Take a round cake tin of 8 inch. Smear with low fat butter and line with baking parchment.
MAKING
3)In a pan, place chopped prunes and dates. Add in orange juice and boil. Simmer covered for 10 minutes. Remove from heat and beat mixture to fomr puree.
4)Add in molasses or treacle and citrus rinds. Cool.
5)In a bowl, add in sifted flour and mixed spice. Toss in the husks that are retained in sieve while sifting. Add in dried fruits too.
6)Add egg yolks to date and prune puree.
7)In a separate bowl, whisk egg whites to form peaks.
8)Transfer fruit and egg yolk mixture into the dry ingredients and mix well.
9)Using a spatula, fold in the egg whites.
10)Transfer into pan and bake for 90 minutes. Let cool in tin for 10 minutes.
SERVING
11)Ease cake out from pan and top with layer of jam.
12)Roll out sugar paste into thin layer on the work table dusted with icing sugar.
13)Place this sugar layer over layer of jam on cake surface and trim edges.
14)Garnish with strips of orange and lemon rind and serve.
1)Preheat oven to 325 degrees F or 170 degrees C or Gas Mark 3.
2)Take a round cake tin of 8 inch. Smear with low fat butter and line with baking parchment.
MAKING
3)In a pan, place chopped prunes and dates. Add in orange juice and boil. Simmer covered for 10 minutes. Remove from heat and beat mixture to fomr puree.
4)Add in molasses or treacle and citrus rinds. Cool.
5)In a bowl, add in sifted flour and mixed spice. Toss in the husks that are retained in sieve while sifting. Add in dried fruits too.
6)Add egg yolks to date and prune puree.
7)In a separate bowl, whisk egg whites to form peaks.
8)Transfer fruit and egg yolk mixture into the dry ingredients and mix well.
9)Using a spatula, fold in the egg whites.
10)Transfer into pan and bake for 90 minutes. Let cool in tin for 10 minutes.
SERVING
11)Ease cake out from pan and top with layer of jam.
12)Roll out sugar paste into thin layer on the work table dusted with icing sugar.
13)Place this sugar layer over layer of jam on cake surface and trim edges.
14)Garnish with strips of orange and lemon rind and serve.
Chef
