Economical Fruitcake

DifficultyBeginner

It is beginning to look a lot like Christmas.

Fruit Cake
Yields1 Serving
Prep Time40 minsCook Time2 hrs 30 minsTotal Time3 hrs 10 mins
Ingredients:
For the Cake - Stage 1:
 250 g dates, chopped
 250 g cherries
 400 g soft brown sugar
 125 ml sherry
 500 ml water
 10 ml bicarbonate of soda
 1 kg fruit cake mix
 250 g First Choice Butter
For the Cake - Stage 2:
 4 eggs
 520 g cake flour
 2.5ml salt
 10 ml baking powder
 125 ml First Choice Amasi
 150 g pecan nuts, roughly chopped
 125 ml brandy (for pouring over cakes once out of the oven)
For the Decoration: (OPTIONAL)
 store bought marzipan (OPTIONAL)
 fondant
 royal icing
 gold leaf
Directions:
For the Cake - Stage 1:
1

Mix all the ingredients together, place in a large saucepan and simmer on low heat for 20 minutes. Stir a few times.

2

Cool completely.

For the Cake - Stage 2:
3

Preheat the oven to 140 °C. Grease and line two 22cm in diameter cake tins.

4

Beat the eggs together well and mix them into the cooled fruit mixture from stage 1.

5

Sift together the cake flour, salt and the baking powder and add it to the fruit and egg mixture. Add the First Choice Amasi and mix well to make the batter.

6

Mix in the chopped nuts.

7

Spoon the mixture into the prepared tins and bake for 2 ½ hours. (or until a skewer inserted comes out clean).

8

Pour the brandy over the cakes as soon as they come out of the oven. Cool in the tins.

9

Once cooled, remove the cake from the tins, wrap them in clingfilm and store in an airtight container for a few weeks. You can drizzle about 30 ml brandy over each cake once a week while they are maturing.

For the Decoration: (OPTIONAL)
10

Cover the top of the cake with marzipan.

11

Roll out white fondant icing and place on top of the marzipan.

12

Use cake smoothers to achieve a smooth finish.

13

Decorate with edible gold leaf and pipe dots with royal icing.

Special Note: The recipe makes 2 cakes
Economical Fruitcake
Category, Cuisine

Ingredients

Ingredients:
For the Cake - Stage 1:
 250 g dates, chopped
 250 g cherries
 400 g soft brown sugar
 125 ml sherry
 500 ml water
 10 ml bicarbonate of soda
 1 kg fruit cake mix
 250 g First Choice Butter
For the Cake - Stage 2:
 4 eggs
 520 g cake flour
 2.5ml salt
 10 ml baking powder
 125 ml First Choice Amasi
 150 g pecan nuts, roughly chopped
 125 ml brandy (for pouring over cakes once out of the oven)
For the Decoration: (OPTIONAL)
 store bought marzipan (OPTIONAL)
 fondant
 royal icing
 gold leaf

Directions

Directions:
For the Cake - Stage 1:
1

Mix all the ingredients together, place in a large saucepan and simmer on low heat for 20 minutes. Stir a few times.

2

Cool completely.

For the Cake - Stage 2:
3

Preheat the oven to 140 °C. Grease and line two 22cm in diameter cake tins.

4

Beat the eggs together well and mix them into the cooled fruit mixture from stage 1.

5

Sift together the cake flour, salt and the baking powder and add it to the fruit and egg mixture. Add the First Choice Amasi and mix well to make the batter.

6

Mix in the chopped nuts.

7

Spoon the mixture into the prepared tins and bake for 2 ½ hours. (or until a skewer inserted comes out clean).

8

Pour the brandy over the cakes as soon as they come out of the oven. Cool in the tins.

9

Once cooled, remove the cake from the tins, wrap them in clingfilm and store in an airtight container for a few weeks. You can drizzle about 30 ml brandy over each cake once a week while they are maturing.

For the Decoration: (OPTIONAL)
10

Cover the top of the cake with marzipan.

11

Roll out white fondant icing and place on top of the marzipan.

12

Use cake smoothers to achieve a smooth finish.

13

Decorate with edible gold leaf and pipe dots with royal icing.

Special Note: The recipe makes 2 cakes
Economical Fruitcake
IngredientsDirections