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Contemporary Fruit Cake

LUCKY RECIPES >
Contemporary Fruit Cake
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INGREDIENTS

CAKE

  • 125g salted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • 3 large eggs, at room temperature
  • ½ cup Greek yoghurt
  • ¾ cup plain flour
  • ½ cup Lucky Almond Meal
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 Tbsp cocoa
  • 2 Tbsp orange zest

 

FOR THE FRUIT

  • 1 cup Lucky Mixed Fruit
  • 1/3 cup Lucky Crumbed Walnuts
  • 1/3 cup brandy
  • 1/3 cup apple juice

 

ICING

  • 1 large packet ready to roll fondant
  • Orange marmalade or preferred jam

LUCKY NUTS IN THIS RECIPE

Crumbed Walnuts
Lucky Mixed Fruit

METHOD

  1. To begin the cake start 1-7 days before you want to bake it. Place mixed fruit, walnuts, brandy and apple juice into a bowl, cover and leave in a dark place to soak for up to 1 week (minimum 24 hours).
  2. Preheat oven to 170ºC. Grease and line a 7 inch/18 cm cake tin. Set aside.
  3. Add butter and sugars to a mixing bowl. Using electric beaters, cream together for 2-3 minutes.
  4. Add eggs one at a time, beating in between. After all eggs have bean added beat mixture on medium for 30 seconds.
  5. Add Greek yoghurt and fold into the batter.
  6. Sift in flour, baking powder, spices and cocoa and fold until just combined.
  7. Strain fruit (discard liquid) and add fruit and orange zest to the cake batter. Fold through until just combined then transfer to the lined tin. Bake for 60 minutes or until ready when checked with a skewer. Allow cake to cool completely in the tin.
  8. Once cake has cooled remove from the tin. Roll out fondant as per packet instructions. Brush cake with marmalade, then cover in fondant. Cut off excess icing. Decorate as desired or enjoy as is. Store in an air tight container in the pantry.

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LUCKY RECIPES

  1. To begin the cake start 1-7 days before you want to bake it. Place mixed fruit, walnuts, brandy and apple juice into a bowl, cover and leave in a dark place to soak for up to 1 week (minimum 24 hours).
  2. Preheat oven to 170ºC. Grease and line a 7 inch/18 cm cake tin. Set aside.
  3. Add butter and sugars to a mixing bowl. Using electric beaters, cream together for 2-3 minutes.
  4. Add eggs one at a time, beating in between. After all eggs have bean added beat mixture on medium for 30 seconds.
  5. Add Greek yoghurt and fold into the batter.
  6. Sift in flour, baking powder, spices and cocoa and fold until just combined.
  7. Strain fruit (discard liquid) and add fruit and orange zest to the cake batter. Fold through until just combined then transfer to the lined tin. Bake for 60 minutes or until ready when checked with a skewer. Allow cake to cool completely in the tin.
  8. Once cake has cooled remove from the tin. Roll out fondant as per packet instructions. Brush cake with marmalade, then cover in fondant. Cut off excess icing. Decorate as desired or enjoy as is. Store in an air tight container in the pantry.
  1. To begin the cake start 1-7 days before you want to bake it. Place mixed fruit, walnuts, brandy and apple juice into a bowl, cover and leave in a dark place to soak for up to 1 week (minimum 24 hours).
  2. Preheat oven to 170ºC. Grease and line a 7 inch/18 cm cake tin. Set aside.
  3. Add butter and sugars to a mixing bowl. Using electric beaters, cream together for 2-3 minutes.
  4. Add eggs one at a time, beating in between. After all eggs have bean added beat mixture on medium for 30 seconds.
  5. Add Greek yoghurt and fold into the batter.
  6. Sift in flour, baking powder, spices and cocoa and fold until just combined.
  7. Strain fruit (discard liquid) and add fruit and orange zest to the cake batter. Fold through until just combined then transfer to the lined tin. Bake for 60 minutes or until ready when checked with a skewer. Allow cake to cool completely in the tin.
  8. Once cake has cooled remove from the tin. Roll out fondant as per packet instructions. Brush cake with marmalade, then cover in fondant. Cut off excess icing. Decorate as desired or enjoy as is. Store in an air tight container in the pantry.