18 August, 2015
Easy Fruit Cake
Easy Fruit Cake
Makes: 1 x 20cm round cake or 18 standard cupcakes
Ingredients:
- 1kg mixed dried fruit, seeds & nuts
- 620ml orange juice
- 2 cups SR flour
Method:
- Soak the dried fruit only overnight in the orange juice (or for a minimum of 4 hours)
- Preheat the oven to 180 degree Celsius
- Add in the nuts, seeds and flour, use a wooden spoon to combine the ingredients well
- Pour mixture into a greased 20cm square cake tin or well greased silicon muffin trays
- For the cake cook for approximately 1 hour or until golden on top and a skewer comes out clean
- For the muffin cakes cook for approximately 30-45 minutes or until golden on top and a skewer comes out clean
Recipes Notes:
- You can vary this recipe by changing the orange juice to another juice or a flavoured iced tea of your choice
- For a richer creamier cake change the juice to milk based drink like chocolate milk or iced coffee
- Delicious heated and served with custard, whipped cream or ice-cream as a delicious dessert.
- Store in an airtight container below 27 degrees for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.