EASY FRUITCAKE RECIPE - BBC GOOD FOOD
This easy fruit cake by one of our younger readers, Bree Hamilton, is simple, uses storecupboard ingredients and is perfect for a quick winter pick-me-up
Provided by Good Food team
Categories Dessert
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment.
- Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool.
- When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.
Nutrition Facts : Calories 505 calories, FatContent 23 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 45 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium
RICH FRUITCAKE RECIPE - BBC GOOD FOOD
This fruitcake slices into 50-80 small pieces if you use it for a wedding or christening. It's delicious eaten straight away, or poked with a few holes and fed with brandy
Provided by Sophie Godwin – Cookery writer
Categories Dessert
Total Time 3 hours 20 minutes
Prep Time 50 minutes
Cook Time 2 hours 30 minutes
Yield 80
Number Of Ingredients 16
Steps:
- The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak up the alcohol.
- Heat oven to 160C/140C fan/gas 3. Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string.
- Sift the flour, spices, cocoa powder and ½ tsp salt together. Mix a third of this mixture into the soaked fruit. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Fold in half the remaining flour mixture. Once mixed, fold in the fruit mixture followed by the remaining flour mixture.
- Spoon into the prepared tin, smoothing the top with a palette knife. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. When a skewer inserted into the centre comes out clean, it’s ready.
- Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three months.
Nutrition Facts : Calories 180 calories, FatContent 5 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium
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