GINGERED RICH FRUIT CAKE
This traditional cake has been jazzed up with lots of ginger - you'd never know it's gluten-free and dairy-free. Perfect for weddings and Christmas
Provided by Good Food team
Categories Treat
Time 3h15m
Number Of Ingredients 17
Steps:
- Heat oven to 140C/fan 120C/gas 1. Lightly oil a 71⁄2cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.
- Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.
- Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21⁄2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.
- For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.
Nutrition Facts : Calories 600 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.33 milligram of sodium
LOW FAT FRUIT AND GINGER CAKE
Make and share this Low Fat Fruit and Ginger Cake recipe from Food.com.
Provided by junea
Categories Dessert
Time 4h
Yield 20 Slices
Number Of Ingredients 9
Steps:
- Put apricots,sultanas and prunes in a bowl.
- with brewed tea.
- Leave to soak for 2 hours.
- Heat oven gas 4.
- Lightly grease and line a 2 lb loaf tin.
- Put flour,baking powder,ginger,sugar, and egg in a food blender.
- Blend for 2mins.
- Add fruit and blend to mix.
- Turn into tin and level with knife.
- Bake for 11/4 hours.
- Cool before serving.
Nutrition Facts : Calories 86.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 8.2, Sodium 40.5, Carbohydrate 19.6, Fiber 0.7, Sugar 9.4, Protein 1.6
FRESH GINGER CAKE
David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his second cookbook, "Room for Dessert," is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake - much like the recipe itself - ages well, its flavors melding and deepening over time.
Provided by Amanda Hesser
Categories cakes, dessert
Time 2h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
- In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
- In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
- Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
- Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams
LOW FAT/ LOW SUGAR FRUITCAKE
Got this recipe from a work friend who likes to keep the calories down at Christmas time. Surprisingly, for a low sugar low fat Christmas style cake, it is lovely to eat.
Provided by Chrissyo
Categories Dessert
Time 11h10m
Yield 1 Fruit Cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 200 degrees Celsius.
- Mix sultanas, raisins, cherries, brandy, water and soak overnight.
- Mix pumpkin, eggs, applice juice, and milk in a bowl.
- Add soaked fruit, nuts, rinds and spices, then flours and bicarbonate of soda.
- Mix well with a wooden spoon as you add the flours.
- Spoon into a lightly greased tin.
- Bake for 10 minutes at 200 degrees C, then turn down to 180 degrees C and cook until baked through (approximately 1 hour).
- Cool on a cake wire.
- Store in the refrigerator.
Nutrition Facts : Calories 197.2, Fat 4.5, SaturatedFat 0.7, Cholesterol 35.8, Sodium 203.9, Carbohydrate 34.6, Fiber 2, Sugar 13.8, Protein 4.7
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