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The recipes for Two South African Fruit Cakes

Two South African Fruit Cakes

Here's two scrumptious South African fruit cake recipes. One with booze, and one without...

Traditional South African Fruit Cake (contains alcohol)

This is a traditional fruit cake that doesn’t take forever to make! It’s an easy recipe with a delicious result.

Ingredients:
250g fruit cake mix
50g mixed citrus peel
50g halved red glace cherries
50g flaked almonds
100g butter
125ml orange juice
5ml brandy essence
100g brown sugar
1 tsp bicarbonate of soda
1/2 tsp mixed spice
1 extra large egg
1/4 cup sherry
1/4 cup milk
100g cake flour

Method:
Preheat the oven to 180C and line a 15cm x 7cm deep cake tin with wax paper.
In a large pot, combine the fruit cake mix, citrus peel, cherries, almonds, butter, orange juice, brandy essence, sugar, bicarb and mixed spice. Mix together well and bring to the boil. Reduce heat and allow to simmer for approximately 5 minutes, stirring continuously.
Remove from the heat and allow to cool.
Beat the egg with the sherry and milk and then fold the flour into the egg mixture.
Add the fruit mixture and mix well to combine.
Spoon into the cake tin and bake for 40-45 minutes or until the end of a metal or wooden skewer comes out clean when inserted into the middle of the cake.
Decorate as desired.
(We used icing sugar, walnuts, pecan nuts and whole cherries to decorate)

Light Fruit Cake (non alcoholic)

A light fruit cake recipe– not dark and heavy like traditional fruit cakes but still wonderfully delicious and a perfect accompaniment for any formal occasion.

Ingredients:
2 eggs
2 cups flour
¾ cup brown sugar
1 ½ tsp baking powder
½ cup vegetable oil
½ cup milk
½ cup cherries
½ cup dried cranberries
½ cup raisins
½ cup sultanas
¾ cup pecan nuts

Method:
Preheat the oven to 150°C
Beat the eggs for 1-2 minutes
Add the oil, sugar, milk and sifted dry ingredients and mix well until the mixture is smooth and creamy.
Now add the fruit and nuts and stir through until mixed evenly throughout the mixture.
Bake in a loaf tin (greased and lined with wax paper) for 1hour 45 minutes at 150°C.

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