Fruit cake recipes: boiled fruit, chocolate, with oil

1. Boiled Fruit Cake Recipe

Ingredients:

500 g (l lb) mixed cake fruit
125 g (4.5 oz) dates, chopped
1 small pkt mixed peel
1 cup water
1 cup sugar
125 g (4.5 oz) margarine
1 teaspoon bicarbonate of soda
2 eggs, beaten
2 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons almond essence
1/4 cup brandy
125 g (4.5 oz) Brazil nuts, chopped
75 g (2.25 oz) almond slivers
1 small pkt cherries, chopped

Method:

Heat water, sugar and margarine until sugar is melted.
Add fruit cake mix, dates and mixed peel and boil for 20 minutes.
Stir in the bicarbonate of soda while hot. Leave to cool.
When quite cold, mix in the rest of the ingredients.
Pour mixture into two paper lined bread tins.
Bake at 160°C (325°F) for about 1 hour.
Alternately, microwave at 60% power for 18-20 minutes.

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 2. Chocolate Fruit Cake Recipe

Ingredients:

1 cup seedless raisins
1 can peach slices, drained and chopped
2 cups self raising flour
2 cups sugar
1 teaspoon bicarbonate of soda
pinch salt
3 tablespoons cocoa
125 g (4.5 oz) margarine
1 cup cold water
2 eggs, beaten
1 cup buttermilk
1 teaspoon vanilla essence

Method:

Sift together the dry ingredients.
Melt margarine, add water and mix into the dry ingredients.
Mix eggs, milk and vanilla. Add to the mixture and beat well.
Stir in the fruit.
Bake at 180°C (350°F)  for 40 minutes.

Icing:

2 tablespoons margarine
250 g (1/2 lb) icing sugar
2 tablespoons cocoa
buttermilk

Melt margarine and add icing sugar and cocoa - fairly stiff.
Add enough buttermilk to change to pouring consistency.
Can be spread on cake while still warm or when cold.

3. Fruit Cake made with oil

Ingredients:

2 eggs
1/2 cup oil
3/4 cup brown sugar
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon mixed spice
1/2 cup milk
1 1/2 cups currants
1/2 cup seedless raisins
1/2 cup sultanas
60 g (2 oz) mixed peel or 1/2 cup marmalade

Method:

Beat the eggs, add oil, sugar and sifted dry ingredients.
Add enough milk to make a dropping consistency.
Wash and dry the fruit and mix well with the batter.
Bake in a paper-lined tin at 150°C (300°F) for 1 1/2 hours.

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Posted in: Recipes by on February 19, 2012 @ 12:39 pm

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