Christmas Fruit Cake

Christmas Fruit Cake

Christmas Fruit Cake

45 minutes

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Details
  • Serving Size:   36
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   4 Points
Cuisine
  • dessert
Comments
Ingredients
  • 250 grams Butter
  • 125 grams Sugar
  • 4 Eggs
  • 200 grams Plain flour (sifted with baking powder)
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Mixed spice
  • 500 grams Mixed dried fruit
  • 100 grams Pitted prune- cut to small pieces
  • 100 grams Walnut- chop to small pieces
  • 2 tablespoons Rum
  • 2 tablespoons Orange juice
  • 1 Orange zest from orange
  • 1 teaspoon Vanilla extract
  • Line a 8" square cake tin with layers of parchment paper, bottom and sides of cake tin
Instructions

Ingredients: Line a 8" square cake tin with two layers of parchment paper, bottom and sides of cake tin

G Butter

G Sugar

Eggs

G Plain flour (sifted with baking powder)

Tsp Baking powder

Tsp

Mixed spice

Mixed dried fruit

G Pitted prune - cut to small pieces

G Walnut - chop to small pieces

Tbsp Rum

Tbsp Orange juice

Orange zest from one orange

Tsp Vanilla extract

In a large bowl add mixed dried fruit and pitted prune together with 8 tbsp of rum and mix well, cover with cling wrap until next day.

Beat butter and sugar till light and fluffy, slowly add in rum, orange juice, orange zest and vanilla extract, mix well.

Add eggs, one at a time and scrape bowl.

Add 1/4 portion of flour to the mixed dried fruit. Slowly add 3/4 portion of flour and mixed spice to butter mixture, mix well. Stop machine.

Pour in mixed dried fruit and chopped walnut, mix well with a rubber spatula then pour into cake tin. Bang tin on table once to settle the content.

Bake at preheated oven at 160C for 1 1/2 hour. **After about 30-40 mins when the cake starts to turn brown, cover cake with foil loosely on top and continue baking.

Pour 3-4 tbsp of rum on to Fruit Cake as soon as it comes from the oven.

Leave cake to cool, turn out from cake tin and wrap with cling wrap and store in the fridge.

Pour 2-3 tbsp of rum on cake every three days until it is ready to serve or giveaway as Christmas gift.

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