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| Health and medical information for consumers, quality assured by the Victorian government (Australia). |
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Cake - christmas with frosted fruit
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 Wrap in greaseproof paper and foil. Store in a cool dark place.
Dairy free
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Preparation time: 30 minutes
Cooking time: 180 minutes
Serves: 30
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Ingredients:
1 kg mixed dried fruit
150 g glace apricots, chopped
150 g glace cherries, chopped
50 g glace ginger, chopped
250 ml brandy
1 cup soft brown sugar
2 tablespoons safflower oil
3 eggs white, lightly beaten
1 teaspoon vanilla essence
100 g blanched almonds, roughly chopped
1 tablespoon lime ginger marmalade
60 ml orange juice,
2 cups plain flour
1/2 cup self-raising flour
2 teaspoons mixed spice
Icing
1 egg white
2 teaspoons lemon juice
1/2 cup pure icing sugar, sifted
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Frosted fruit
500 g mixed fresh fruit, (eg firm berries, cherries, grapes)
2 egg whites, lightly beaten
2 cups caster sugar
Method:
1. Put the mixed dried fruit, apricots, cherries and ginger in a large bowl, and mix. Pour over the brandy, cover and stand overnight.
2. Preheat the oven to 150°C. Grease and line the base and sides of a 23cm square cake tin with two layers of thick brown paper and finish with one layer of non - stick or baking paper.
3. Put the sugar, oil, egg whites and vanilla in a bowl and beat until smooth. Add the almonds, marmalade and orange juice. Stir through the dried fruit mixture.
4. Sift the flours and spice into a bowl, then fold in the fruit. Spoon the mixture into the prepared tin, then tap the tin on the bench to remove any air bubbles. Smooth the surface of the cake with damp hands. Wrap several layers of newspaper around the outside of the tin and secure with string to stop the outside of the cake from burning.
5. Bake on the middle shelf of the oven for 3 - 3 ½ hours or until a skewer comes out clean when inserted in the centre. Loosely cover the top of the cake with baking paper if it starts to darken too much during cooking.
6. Cool cake in tin on top of a cooling rack. When cold remove paper then ice and decorate. If cake is not used straight away, store wrapped in greaseproof paper and foil in a cool dark place.
7. To make the icing -- Blend all ingredients together until smooth.
8. To make the frosted fruit -- Brush the fruit with egg white, roll in caster sugar and allow to dry on a cooling rack. Fruit will last well for a week but will need to be replaced after that time.
9. Decorate with icing and frosted fruit before serving.
Contributed by:
(Logo links to further information)
Source: Heart Foundation, Deliciously Healthy Cookbook
This recipe was originally published as: Christmas cake with frosted fruit
Recipe publication date: 11/29/2002
Last reviewed: 27/07/2009
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