BRAZIL NUT FRUIT CAKE RECIPES

Steps:

• In a large mixing bowl, add eggs, applesauce and mix until smooth.
• Add spice cake mix and mix until just combined.
• In a separate bowl, mix together candied fruits, nuts, flour until nuts and fruits are properly coated.
• Stir this fruit and nut mixture (along with any excess flour) into the cake batter gently. Do not rigorously mix!
• Pour batter into 2 greased and floured or lined loaf pans (Dimensions: 8x4).
• Bake at 275 degrees F for about 1 hour 45 min or until an inserted toothpick in the center comes out clean. Keep a close eye from the 1 hour 30 minutes point.
• Remove from oven and allow it to cool completely.
• Run a knife along the sides of the cakes and remove from pan.
• Enjoy as is or top with frosting, syrup or glaze. Enjoy!

Steps:

• Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking parchment.

  In a food processor, whizz together the flour, ginger, cinnamon, bicarbonate of soda and butter until it resembles fine breadcrumbs. Set aside.

  Put the golden syrup, black treacle, light brown sugar and diced stem ginger in a pan. Heat gently until all the sugar has dissolved, then cook for another minute over a high heat and remove.

  Beat the eggs and milk into the syrup mixture, then mix into the flour and butter mixture. Pour into the cake tin and bake for 45 minutes.

  Meanwhile, stir the ginger syrup and 2 tablespoons boiling water into the icing sugar until smooth. Remove the cake from the oven and allow it to cool for 10 minutes, then pierce all over with a skewer. Pour over the icing sugar mixture and leave to set before serving.

   

  Cook's tip: if you have leftover slices that are going slightly stale, use them in a gingery version of a bread and butter pudding. Just switch white bread slices with the ginger loaf slices and sprinkle chopped crystallised ginger over them instead of sultanas.