Wholemeal Fruit and Nut Cake Recipe

Wholemeal Fruit and Nut Cake Recipe

Ingredients : Makes one 20cm square cake

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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