ASIAN FRUIT CAKE RECIPE RECIPES

Steps:

• Dedge the raisins in 1 cup flour.
• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round pans.
• Sift together the flour, baking powder, cinnamon, clove, and nutmeg.
• In a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. Mix in flour mixture in parts alternately with milk. Stir in coconut, pecans, and raisins.
• In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, and then pour batter into prepared pans.
• Bake for 25 minutes, or until done. Cool layers on wire racks.
• In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool, and then ice cake. Alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.

Steps:

• Place all the dried fruit, cherries, peel, alcohol, spice and zest in a large pan. Squeeze over the orange juice and bring to the boil. Tip into a large bowl and stir in the orange essence. Cool, then cover and set aside for 2-4 days (the longer it's left, the better the flavour), stirring daily.

  When ready to bake, butter a 25cm springform round cake tin and line with 2 layers of baking parchment. To protect the cake during cooking, wrap the outside of the tin with a few sheets of brown paper and secure with string. Preheat the oven to 140°C, fan 120°C, gas 1.

  Sift the flour twice into a large bowl. Place the butter and sugar in a separate large bowl and beat with an electric hand mixer until light and fluffy. Beat in the eggs, one at a time, until combined. Fold the flour in gently with a large metal spoon, then fold in the soaked fruits. Spoon into the tin and level.

  Cut a piece of brown paper to fit just over the cake and cut a 50p-sized hole in the centre. Place on the cake to prevent over-browning. Bake for 3½-4 hours, or until a skewer inserted into the cake comes out clean. Cool on a wire rack and store in an airtight container until ready to decorate.