Everyday Fruit Cake Recipe

Easy Fruit Loaf Cake Neils Healthy Meals

WebApr 6, 2023 · Instructions. Preheat oven to 180C and grease and line a 20cm x 12.5cm / 8” x 5” loaf tin with greaseproof paper. Sift all the dry ingredients the flour, baking powder and …

Rating: 4.9/5(15)

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Everyday Fruit Cake Everyday Cooks

WebOct 20, 2017 · Put all the ingredients except the fruit into a large bowl (or your mixer/food processor). 125 g butter at room temperature, 3 large …

Rating: 4.5/5(258)
1. Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
2. Put all the ingredients except the fruit into a large bowl (or your mixer/food processor).(Butter, eggs, milk, jam, sugar, flour, spice)

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Everyone Loves This Fruitcake EatingWell

WebSep 19, 2023 · Directions. Position rack in center of oven; preheat to 275 degrees F. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6 …

Rating: 4/5(1)
1. Position rack in center of oven; preheat to 275 degrees F. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour.
2. Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.
3. Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.
4. Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.

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Healthy Christmas Fruit Cake Nourish Every Day

WebNov 30, 2020 · Preheat your oven to 150 C. Line a 20 cm cake tin (preferably spingform) with baking paper along the base and sides. …

Rating: 4.8/5(27)
1. Start by soaking the fruit. Fill your kettle and pop it on to boil while you organise all the dried fruit into a large bowl. If you're using larger fruit like dates and apricots, roughly chop them up first (my quick tip: snip them with kitchen scissors - it will save you so much time!). Pour the hot water over the fruit and allow to sit for 10 to 15 minutes to soften and then drain and allow to cool to room temperature (get on with your cake prep while this is happening).
2. Preheat your oven to 150 C. Line a 20 cm cake tin (preferably spingform) with baking paper along the base and sides.
3. Combine the almond flour, coconut flour, bicarb, salt, mixed spice and cinnamon in a large mixing bowl. Zest the orange and roughly chop the walnuts, and add the zest and walnuts to the bowl too. Keep the orange.
4. In a separate bowl, whisk together the eggs, melted butter (or coconut oil), vanilla and amaretto (or extra orange juice if you aren't using liqueur). Squeeze in the juice of the orange (doesn't matter if some pulp goes in).

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