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

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Ingredients

Method

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