Celebration Fruit Cakes

By Claire Brookman

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Mix it up this Christmas with these easy festive cakes, loaded with dried fruit and topped with rich icing.

All you have to do is throw all your ingredients of Celebration Fruit Cakes

  1. 400g butter, chopped
  2. 2 x 375g packets dried mixed fruit
  3. 2 cups dried pitted dates, chopped
  4. 1 cup pitted prunes, chopped
  5. 1 cup glace cherries, halved
  6. 1 cup dried cranberries
  7. 2/3 cup brandy
  8. 1/3 cup orange and mandarin marmalade
  9. 2 tablespoons golden syrup
  10. 1 1/2 cups firmly packed brown sugar
  11. 1 teaspoon bicarbonate of soda
  12. 6 eggs, lightly beaten
  13. 3 cups plain flour
  14. 2/3 cup self-raising flour
  15. 1 tablespoon mixed spice
  16. 1 1/3 cups pure icing sugar, sifted
  17. 2 x 500g packets ready-made white icing
  18. 2 tablespoons apricot jam, warmed, sieved
  19. 1 egg white
  20. 1/2 teaspoon lemon juice
  21. Icing snowflakes, to decorate
  22. Cachous, to decorate

The instruction how to make Celebration Fruit Cakes

  1. Grease eight 7cm-deep, 10cm round (base) cake pans. Line bases and sides with 2 layers of baking paper.
  2. To make fruit cake: Place butter, dried mixed fruit, dates, prunes, cherries, cranberries, brandy, marmalade, golden syrup and sugar in a large saucepan over medium heat. Cook, stirring, for 10 minutes or until butter has melted and sugar has dissolved. Simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir in bicarbonate of soda. Cool completely.
  3. Preheat oven to 150u00b0C/130u00b0C fan-forced. Line bases and sides with 3 layers of baking paper. Stir egg into fruit mixture. Sift over flours and mixed spice. Stir to combine. Divide evenly into prepared pans. Level tops.
  4. Divide mixture evenly between prepared pans.
  5. Bake for 2 hours or until a small sharp knife inserted in centre of each cake comes out clean (cover with foil if overbrowning). Wrap pans in foil. Turn onto a board. Cool completely.
  6. Remove cakes from pans and place on a board. Lightly dust a flat surface with 1 tablespoon of the icing sugar. Knead icing until smooth. Using a rolling pin, roll out one quarter of the icing until 8mm thick. Using a 10.5cm round cutter, cut 2 rounds from icing. Brush top of 2 cakes lightly with jam. Carefully place icing rounds on cakes pressing gently to secure. Repeat with remaining cakes and icing, re-rolling scraps.
  7. Using a fork, beat egg white in a bowl until foamy. Gradually beat in remaining icing sugar until combined. Stir in lemon juice. Spoon icing into a snap-lock bag. Snip off 1 corner. Attach snowflakes and cachous with a little icing. Allow to set. Serve.

Nutritions of Celebration Fruit Cakes

fatContent: 518.63 calories
saturatedFatContent: 13.2 grams fat
carbohydrateContent: 8.5 grams saturated fat
sugarContent: 93 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 4 grams protein
sodiumContent: 67 milligrams cholesterol

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