Audrey’s Fruit Cake
- Anthony Sive
- Sep 17, 2023
- 1 min read
Updated: Dec 3, 2023
A bit different and delicious
Ingredients
1 cup each of the following:
Walnuts (or pecan nuts)
Almonds
Glace cherries
Raisin
Currents
Sultanas
¼ cup mixed peel (or more if you like)
450g castor sugar
500g plain flour
225g softened butter
4 large eggs, separated (about 200g)
2 teaspoons baking powder
1 tablespoon brandy
1 teaspoon each of the following:
Mixed spice
Cinnamon
Lemon essence
Vanilla essence
Almond essence
Method
Set oven to 165C.
Grease and paper line a loaf tin (270x135x125).
Cream butter and sugar, add egg yolks and essences and then the sifted dry ingredients.
Beat egg whites to stiff peaks and fold gently into mixture.
Roll fruit and nuts in flour and fold into mixture. The batter must be stiff.
Press the mixture into the tin with milk-soaked hands.
Blanched almonds can be used to decorate the top of the cake.
Bake for two hours covering the cake after one hour.
Here is the recipe as written by Audrey:
It sounds like a delicious recipe! To achieve a more moist and golden texture, here are some tips and adjustments you can make to the recipe:
1. Increase Butter or Moisture Content:
- Increase the amount of softened butter to add more moisture to the cake. An extra 50-100g of butter could make a significant difference.
2. Adjust Flour Amount:
- Reduce the amount of plain flour slightly. This can help in achieving a lighter texture.
3. Use Buttermilk or Yogurt:
- Consider substituting a portion of the butter with buttermilk or plain yogurt. This adds moisture and tenderness to the crumb.
4. Add More Eggs:
- Increase the number of eggs or use larger eggs. Eggs contribute to moist…