Ring Mold With Glace Fruit Recipe

Ring Mold With Glace Fruit is very yummy. The yogurt and sugar cane syrup combination gives the Ring Mold With Glace Fruit a mouth watering taste.


Health IndexAverageCuisine


 Golden raisins2 Ounce (Sultanas)
 Grand marnier1⁄2 Cup (8 tbs)
 Butter3 Ounce
 Natural yogurt1 Cup (16 tbs)
 Milk1⁄4 Cup (4 tbs)
 Sugar syrup1⁄2 Cup (8 tbs)
 Active dry yeast1 1⁄2 Teaspoon
 All purpose flour5 Ounce
 Mixed glace fruit7 Ounce
 Butter1 Tablespoon (For Greasing)
 Confectioner's sugar6 Ounce
 Orange juice1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3872 Calories from Fat 797

% Daily Value*

Total Fat 90 g139.2%

Saturated Fat 53 g264.9%

Trans Fat 0 g

Cholesterol 640.9 mg

Sodium 609.3 mg25.4%

Total Carbohydrates 690 g230.2%

Dietary Fiber 11.1 g44.4%

Sugars 383.2 g

Protein 44 g87.9%

Vitamin A 63.6% Vitamin C 108.3%

Calcium 55.6% Iron 70.5%

*Based on a 2000 Calorie diet


Rinse the raisins (sultanas) under plenty of cold running water.
Pat dry on kitchen paper.
Add half of the Grand Marnier.
Coarsely chop 6 oz (175 g/6 oz) of the glace fruit.
Melt the butter in a bowl for 1 minute on HIGH.
Whisk the eggs in a bowl and add the yogurt, milk, cane sugar syrup and melted butter.
Sift the yeast and flour over the mixture and stir well.
Add the raisins (sultanas) and chopped glace fruit.
Grease the base and sides of a 10 inch (25 cm) ring mold (mould) and pour in the mixture.
Smooth the surface.
Microwave, uncovered, on HIGH for 10 minutes.
When the cake begins to shrink from the sides of the mold (mould), remove from the oven and leave to stand for 5 minutes.
Mix 2 oz (50 g/2 oz) of confectioners' (icing) sugar with 1/4 cup (4 tablespoons) of the orange juice and 2 (1) tablespoons of Grand Marnier.
Pour over the cake and leave to cool.
When the cake has cooled completely, turn out on to a platter.
Mix the remaining confectioners' (icing) sugar with the remaining grand marnier and orange juice into a thick runny paste.
Pour over the ring mold (mould) and spread equally over top and sides with a metal spatula.
Cut the remaining glace fruits into decorative shapes and place on the frosting (icing) before it hardens.