Name: Golden fruit cake
Cook time: 210 min
Total time: 210 min
Yield: 16
Ingredients: 250 gram butter, chopped coarsely; 1 teaspoon lemon rind, grated; 1 cup (220g) caster (superfine) sugar; 4 eggs; 1 1/2 cup (240g) sultanas; 3/4 cup (125g) mixed peel; 1/2 cup (70g) slivered almonds; 2/3 cup (140g) glacé cherries, quartered; 1/2 cup (115g) glacé pineapple, coarsely chopped; 1/2 cup (125g) glacé apricots, coarsely chopped; 1/2 cup (115g) glacé ginger, coarsely chopped; 1 1/2 cup (225g) plain (all-purpose) flour

Ingredients

250 gram butter, chopped coarsely

1 teaspoon lemon rind, grated

1 cup (220g) caster (superfine) sugar

4 eggs

1 1/2 cup (240g) sultanas

3/4 cup (125g) mixed peel

1/2 cup (70g) slivered almonds

2/3 cup (140g) glacé cherries, quartered

1/2 cup (115g) glacé pineapple, coarsely chopped

1/2 cup (125g) glacé apricots, coarsely chopped

1/2 cup (115g) glacé ginger, coarsely chopped

1 1/2 cup (225g) plain (all-purpose) flour

Method

1.Preheat oven to 150°C (130°C fan forced). Line a deep 20cm (8-inch) round cake pan with 3 layers of baking paper, extending paper 5cm (2 inches) above side of pan.

2.Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Transfer to a large bowl, stir in fruit, then sifted flour.

3.Spread mixture evenly into pan. Bake about 2¾ hours or until cooked when tested.

4.Cover hot cake with foil, wrap in a clean towel, cool in pan overnight.

This cake can also be made in a deep 18cm (7¼-inch) square cake pan.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%