Tuesday, February 3, 2009

Golden orange and apricot fruitcake

Makes 4 loaf cakes

* 250g unsalted butter, softened
* 1 1/4 cups (275g) caster sugar
* 5 eggs
* 1 1/2 cups (225g) plain flour
* 1/2 cup (75g) self-raising flour
* 2 tsp powdered gelatine
* 500g assorted sliced glace fruit, to decorate
Fruit mixture
* 300g sultanas
* 250g dried Greek white figs, finely chopped*
* 150g glace pear or quince, finely chopped
* 150g glace apricots or peaches, finely chopped
* 100g glace orange peel, finely chopped
* 100g blanched almonds, halved
* 200ml Grand Marnier or other orange-flavoured liqueur
* Finely grated rind of 1 orange
* 1 tsp vanilla extract

1. For fruit mixture, combine all ingredients in a bowl. Cover and stand at room temperature overnight.
2. Preheat oven to 150C. Grease 4, 8 x 18cm loaf tins, then line bases with baking paper.
3. Using an electric mixer, beat butter and sugar until just combined. Add eggs, 1 at a time, beating until just combined. Sift flours over cake mixture. Add fruit mixture and stir well to combine. Spoon batter among prepared tins. Smooth tops then bake for 1 hour 20 minutes. Stand cakes in tins for 10 minutes before turning out on to a wire rack to cool. Once cool, wrap in plastic wrap and store in an airtight container in the fridge for up to 1 month.
4. To decorate, sprinkle gelatine over 1/3 cup water in a small heatproof cup. Place cup in a saucepan of simmering water and stir until dissolved. Top cakes with slices of glace fruit then brush with gelatine mixture. Stand for 30 minutes to set.

Notes & tips
* You will need to start this recipe the day before you want to bake it.
* Dried white figs are available at most supermarkets, greengrocers and health food stores, or substitute regular figs.
* Serving tip: This is a lighter-style cake, wonderful paired with cream and berries, or transported for a Christmas picnic. For a stunning Christmas lunch finale, consider making individual serves in dariole moulds.

Notebook: - Page 134
Recipe by Sophia Young


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