CAKE AND FRUIT RECIPES RECIPES

Name: Fruit & nut topping for Christmas cake
Total time: 15 min
Yield: 12
Ingredients: 50 g apricot jam; 250 g glacé or dried fruits whole or cut into large strips; pecans; walnuts; almonds; pine nuts

FRUIT & NUT CAKE TOPPING | FRUIT RECIPES | JAMIE OLIVER ...

Fruit & nut cake topping | Fruit recipes | Jamie Oliver ... image

This fruity cake topping jazzes up any Christmas cake recipe and looks really tempting and festive!

Total Time 15 minutes

Yield 12

Number Of Ingredients 6

Ingredients

50 g apricot jam
250 g glacé or dried fruits whole or cut into large strips
pecans
walnuts
almonds
pine nuts

Steps:

1. Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little.
2. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps.
3. Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.

Nutrition Facts : Calories 218 calories, FatContent 15.0 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 2.4 g protein, CarbohydrateContent 17.1 g carbohydrate, SugarContent 17.01 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

LEMON DRIZZLE CAKE RECIPE | FRUIT RECIPES | JAMIE OLIVER ...

Lemon Drizzle Cake Recipe | Fruit Recipes | Jamie Oliver ... image

If anything's worth taking a little tea break for, it's a wedge of this classic lemon drizzle cake

Total Time 50 minutes

Yield 8

Number Of Ingredients 11

Ingredients

115 g unsalted butter softened
115 g caster sugar
4 large free-range eggs
180 g ground almonds
30 g poppy seeds
2 lemons zest and juice of
125 g self-raising flour sifted
100 g caster sugar
90 g lemon juice
225 g icing sugar
1 lemon zest and juice of

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper.
2. Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, poppy seeds, the lemon zest and juice and the sifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden. You can check to see if the cake is cooked by poking a cocktail stick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.
3. Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.
4. To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the ‘drizzle’ effect! Give it a helping hand with a spoon if you want.

Nutrition Facts : Calories 284 calories, FatContent 14.1 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 32.4 g carbohydrate, SugarContent 27.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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This is my SIL, Becky's, Great Great Uncle Lee A. Harley's Dark Fruit Cake recipe. It has also won several blue and red ribbons at the South Carolina State Fair in the 60s and 70s. It is a 7 pound cake. Becky says this one is her favorite! She also says that her Great Great Uncle Lee was a very sweet Christian man who loved the Lord. Before he started baking cakes he was a candy machine vendor and he had a following of children who would come to meet him every week when he came to fill the machines and he would give them gum and tell them about Jesus and his love for them. Enjoy!
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NOTE 3: I also searched the Sauer's web site and they do not have a "cake spice" which is why I have made the assumption that "all spice" is what is meant. It may be that they used to have a spice with that name, but they no longer do. You, can, of course, choose any spice you like. AND more than a box of spice seems like an awful lot -- I consulted with Becky and she says it is a 7 pound cake so should be correct. (Also: If you cannot find the right one -- you may wish to try this group of Cake Spice Ingredients: Cinnamon, Star Anise, Ginger, Cloves, Allspice and Nutmeg -- I leave the amounts to your own choosing. You may prefer more of one than another.)

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DARK FRUIT CAKE | JUST A PINCH RECIPES

NOTE 3: I also searched the Sauer's web site and they do not have a "cake spice" which is why I have made the assumption that "all spice" is what is meant. It may be that they used to have a spice with that name, but they no longer do. You, can, of course, choose any spice you like. AND more than a box of spice seems like an awful lot -- I consulted with Becky and she says it is a 7 pound cake so should be correct. (Also: If you cannot find the right one -- you may wish to try this group of Cake Spice Ingredients: Cinnamon, Star Anise, Ginger, Cloves, Allspice and Nutmeg -- I leave the amounts to your own choosing. You may prefer more of one than another.)

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FRUIT & NUT CAKE TOPPING | FRUIT RECIPES | JAMIE OLIVER ...

This fruity cake topping jazzes up any Christmas cake recipe and looks really tempting and festive!
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 218 calories per serving

1. Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little.
2. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps.
3. Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.

See details

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LEMON DRIZZLE CAKE RECIPE | FRUIT RECIPES | JAMIE OLIVER ...

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Calories 284 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 20cm springform cake tin with greaseproof paper.
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3. Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.
4. To make your icing, sift the icing sugar into a bowl and add the lemon zest and juice, stirring until smooth. When your cake is almost cool, put it on a serving plate and pour the icing carefully over the top. If you pour it on to the middle of the cake, then let gravity disperse the icing down the sides, you get the ‘drizzle’ effect! Give it a helping hand with a spoon if you want.

See details

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See details

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