Score! She made them again! Today!

12/17/2005 01:08:00 PM

Golden Fruit Cake

Golden Fruit Cake is a rich, buttery, light cake, ideal for the festive season and a nic change from the traditional style of fruit cake.

250g sultanas
125g mixed peel
60g slivered almonds
125g glacé cherries
125g glacé pineapple
125g glacé apricots
125g glacé ginger
250g butter
1 teaspoon grated lemon rind
1 cup castor sugar
4 eggs
1 1/2 cups plain flour

Line a deep, 20cm round cake tin with three layers of greaseproof paper, bringing paper 5cm above edge of tin. Combine sultanas, peel and almonds in bowl, add chopped glacé fruit. Cream butter, lemon rind and sugar; beat in eggs one at a time. Stir into fruit mixture, then stir in sifted flour. Spread mixture evenly in tin, decorate top with almonds if desired. Bake in slow oven for 3 hours or until cooked when tested.
Cool, covered in tin. When cold, refrigerate in airtight container for up to 3 months.

My mum soaks the dried fruit in rum, makes the cake in muffin tins and cooks them for a much shorter time. Also, we don't bother with that wrapping and waiting crap, we just dig straight in!


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