Best Australian Fruitcake Recipes
CHRISTMAS CAKE - AUSTRALIAN
An out of this world cake that is full of Glace Fruit and nuts from the Australian Womans Weekly Cookbook. Not Cheap! but for a once in a year or that special celebration it's not just wonderful - its simply stunning
Provided by JoyfulCook
Categories Dessert
Time 3h
Yield 15-20 Slices
Number Of Ingredients 13
Steps:
- Prepare all ingredients first. Chop pineapple, apricots and dates into pieces the same size as the Brazil nuts, leave nuts whole, combine fruit and nuts in a large bowl.
- Beat eggs in a bowl until thick and creamy, add sugar, essence, rum and softened butter, beat until well combined.
- Stir into fruit mixture and add sifted flours.
- Spread mixture evenly and firmly into a large loaf pan which has been greased and lined.
- Bake at 150°C for about 2 hours.
Nutrition Facts : Calories 377.7, Fat 20.9, SaturatedFat 6.1, Cholesterol 41, Sodium 99.4, Carbohydrate 45.3, Fiber 4, Sugar 35.2, Protein 6.2
AUSTRALIAN FRUITCAKE
Make and share this Australian Fruitcake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 12
Steps:
- Combine the first 4 ingredients in a big bowl.
- Cover and cook for 5 minutes on HIGH, stirring once.
- Allow to cool slightly.
- Stir in eggs and essence.
- Add dry ingredients.
- Pour into a greased and lined 20 cm square cake tin or novel cake tin.
- Place on low rack.
- Bake for 40 minutes on LOW MIX/BAKE at 160 deg Celsius.
Nutrition Facts : Calories 4518.6, Fat 225, SaturatedFat 134.6, Cholesterol 1380.3, Sodium 2194.1, Carbohydrate 557, Fiber 23.9, Sugar 214.1, Protein 54.5
BEST BOILED FRUITCAKE
This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.
Provided by Mark Richards
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
- Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
- Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
- Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
Nutrition Facts : Calories 587.5 calories, Carbohydrate 99.4 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 621.1 mg, Sugar 38.4 g
FRESH FRUIT CAKE
Another recipe published by a favourite of mine " Jeremy Vincent ". This cake is a great way to use fresh fruit in your baking during the summer period when the fruit is cheap & plentiful . You can stay simple and use only one kind of fruit or mix different fruits together for a fruit salad effect. Before using the fruit in the batter it may be necessary to drain any excess juice from the fruit, before adding the fruit to the batter and also some fruits will benefit from a light sprinkling of lemon juice to stop browning while waiting to be incorporated into the the cake batter. Serve this cake accompanied with whipped cream or a scoop or two of vanilla ice-cream, adn I am sure you will love it.
Provided by Tisme
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT the oven to 180°C.
- Butter a 23cm cake tin, preferably one with a removable base, and sprinkle with the dried breadcrumbs.
- Dust off excess crumbs and set tin aside.
- Cream the butter and sugar together, add the eggs one at a time, beating well after each addition to incorporate the ingredients.
- Sift in the flour and baking powder together and with a wooden spoon mix the dry ingredients into the creamed mixture with the milk and vanilla paste (and almond extract if using), stirring only enough to incorporate.
- Spoon half the batter into the tin and carefully spoon in the fresh fruit on top of the batter. Then spoon the second half of the batter over the fruit. Don't worry if the batter does not completely cover the fruit. During the cooking process, it will spread and the fruit will be encased in the cake.
- Bake in a pre-heated 180C oven for 50 minutes or until a skewer inserted into the cake comes out clean.
- Remove the cake from the oven and stand for 10 minutes before releasing the sides of the cake tin.
- Serve warm or at room temperature, dusted with icing sugar.
Nutrition Facts : Calories 388.9, Fat 19.7, SaturatedFat 11.6, Cholesterol 138.2, Sodium 730.5, Carbohydrate 46.5, Fiber 0.9, Sugar 21.1, Protein 6.8
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