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Golden Fruitcake
By : Rehana KhambatyCategory : Egg, Bhurji and other dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Preheat the oven to 140�C and prepare a 26-cm cake tin.
- Mix the pineapple, cherries, apricots and sultanas.
- Cream the butter and castor sugar until pale yellow.
- Add lemon juice and rind and beat well. Beat in eggs, one by one, beating well after each addition.
- Sift the flour on top followed by ground almonds.
- Fold in lightly. Stir in fruit and chopped nuts.
- Turn the mixture into the prepared tin, arrange the whole nuts on top and bake for 3 hours or until the cake is baked through and a testing skewer inserted in the centre of the cake comes out clean. Cool on a wire rack.
- Wrap tightly in aluminium foil and store in an air tight container.
- Ice just before serving with a soft icing made with icing sugar and milk.
- Decorate with silver balls.
Ingredients:
� cup - glazed pineapple pieces, chopped
1 cup - glace cherries, halved
� cup - dried apricots, chopped
1 cup - sultanas
250 ml - butter
1 cup - castor sugar
1 - lemon juice and grated rind
4 - extra large eggs
330 ml - self raising flour
100 ml - ground almonds
180 ml - blanched almonds or pecan nuts, coarsely chopped
� cup - glazed pineapple pieces, chopped
1 cup - glace cherries, halved
� cup - dried apricots, chopped
1 cup - sultanas
250 ml - butter
1 cup - castor sugar
1 - lemon juice and grated rind
4 - extra large eggs
330 ml - self raising flour
100 ml - ground almonds
180 ml - blanched almonds or pecan nuts, coarsely chopped
For the Icing:
1 cup - icing sugar, sifted
a few drops milk
silver balls for decoration
RECIPES BY REHANA KHAMBATY
