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To recipe list
Last Minute Fruit Cake
This makes a beautiful cake with a great texture, and it really is ideal as a last-minute Christmas cake!
- 1.25kg mixed dried fruit (sultanas, currants, peel etc)
- 200g butter
- 3/4 cup brown sugar, firmly packed
- 1/2 cup sherry
- 1/2 cup water
- 2 tsp grated orange peel
- 1 tsp grated lemon peel
- 1 tbsp golden syrup
- 6 eggs, beaten
- 1 tsp Gluten Free Goodies Baking Powder
- 1/2 tsp baking soda
- 2 1/4 cups (360g) Gluten Free Goodies Cake and Biscuit mix
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- blanched almonds and glace cherries to decorate
Line a 25cm round tin with paper, extending 2 – 3cm above the edge.
Combine fruit, butter, water, sugar and sherry and stir over a low heat until butter and sugar melt.
Simmer, covered, for 10 minutes
Turn off heat and add golden syrup and grated rinds.
COOL to room temperature.
Add dry ingredients and eggs. Blend well
Spread into tin and decorate the top with blanched almonds and glace cherries.
Bake in the centre of the oven at 180C for one hour, then reduce to 175 for a further 1 to 1 1/2 hours, until done when tested with a skewer. (if you have an electric oven, you may want to set the temperatures a little lower – this has been developed using a gas oven)
Cool in tin.
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