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You are here: Home / YPH News Update / YourKitchen with Serina & Trudi: Three Ingredient Christmas Fruit Cake

YourKitchen with Serina & Trudi: Three Ingredient Christmas Fruit Cake

December 20, 2021 By YourPlace Housing

Three Ingredient Christmas Fruit Cake

Three Ingredient Christmas Fruit CakeINGREDIENTS

  • 1 kg (6 cups) dried mixed fruit (sultanas, currants, raisins, orange peel, lemon peel and glace cherries)
  • 600ml (2½ cups) iced coffee
  • 265 g (2 cups) self-raising flour

INSTRUCTIONS – Day One:

  1. Place the mixed dried fruit into a very large bowl
  2. Add the iced coffee (or liquid substitute) and mix well
  3. Cover with plastic wrap and place into the fridge overnight

Day Two:

  1. Pre-heat the oven to 160 degrees Celsius (fan-forced) or 175 degrees (non-fan forced)
  2. Grease and line a 23cm cake tin with baking paper and set aside
  3. Stir the self-raising flour through the fruit mixture and pour into the prepared tin
  4. Place in the oven for approx. 1 hour or until the cake feels firm in the middle and a skewer comes out with a few moist crumbs on it

NOTES: Liquid substitutes – orange juice, black tea, coffee, or chocolate milk. You can also add a splash of alcohol such as brandy, whisky, sherry, dark rum, Baileys Irish Cream or Kahlua.

Cake Storage – cake can be stored for up to 1 month. Wrap in foil or place into airtight container at room temperature. To freeze, wrap cooled cake in a layer of plastic wrap and two layers of foil (up to 3 months).

Cooking Time – Cooking time can vary from 1 hour up to almost 2 hours depending on your oven. The cake is cooked if the middle is firm to the touch and a skewer inserted into the middle comes out with a few moist crumbs on it. Cover with sheet of foil over the top of the cake, if browning too much, and continue cooking.

 


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