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Wholemeal Fruit and Nut Cake
Recipe
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Ingredients : Makes one 20cm square cake |
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180 g
3/4 cup
3
200 g
1 cup
2/3 cup
1/2 cup
1 cup
1/2 cup
1 1/2 cups
1/2 cup
1 teaspoon
1 teaspoon
1 teaspoon
1/2 cup
Spice Nut Topping
1/4 cup
1 tablespoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon |
Unsalted butter
Soft dark brown sugar
Eggs, lightly beaten
Figs, chopped
Dried apricots, chopped
Currants
Sultanas
Walnut pieces
Sunflower kernels
Plain wholemeal flour
Self-raising flour
Ground cinnamon
Ground nutmeg
Ground all spice
Apricot nectar
Finely chopped walnuts
Sunflower kernels
Ground cinnamon
Ground nutmeg
Ground all spice |
Method :
- Preheat oven to moderate 160oC.
Brush a deep, 20cm square cake tin with melted butter or oil, line base
and side with paper, grease paper.
- Using electric beaters, beat butter,
and sugar in small mixing bowl until light and creamy.
- Add eggs gradually, beating thoroughly
after each addition.
- Transfer mixture to large mixing bowl,
add fruit, walnuts and kernels. Using a metal spoon, fold in the sifted
dry ingredients alternately with the apricot nectar. Stir until the
mixture is almost smooth.
- Spoon mixture into prepared tin;
smooth surface.
- To make Spicy Nut Topping -
Combine all the topping ingredients. Spoon mixture onto the top of the
cake, pressing it down firmly with the back of the spoon. Bake 2 1/2 to
3 hours or until skewer comes out clean when inserted in centre of cake.
Leave cake in the tin for 3 to 4 hours before turning out.
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