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Cherry Fruitcake

Recipe Serves 1 cake

A baked 20cm round fruit cake that is quick and easy to make, so ideal for those who are 'running late' for Christmas or any other occasion.

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Ingredients

1/4 cup chopped raisins
3/4 cup currants
3/4 cup sultanas
185g butter or margarine
1 cup caster sugar*
2 teaspoons mixed spice
1/4 cup water
1 x 300g box Creative Gourmet frozen Pitted Cherries
2 tablespoons brandy, rum or sherry, optional
3 eggs, lightly beaten
1 cup plain flour
1 1/2 cups self-raising flour

Instructions

  1. Line a 20cm round cake pan with baking paper. Preheat oven at 180ºC (fan forced at 160ºC).
  2. Place dried fruit into a saucepan with butter, sugar, spice and water. Stir over a low heat until butter has melted, bring to boil, reduce heat and simmer, stirring for a couple of minutes. Remove from heat and transfer mixture to a mixing bowl. Cool slightly.
  3. Cut frozen cherries in half and stir into mixture with brandy, eggs and flour. Spoon into cake pan. B ake on the lower shelf for 45 minutes. Reduce heat to 160ºC (fan forced 140ºC) and bake for a further 45 minutes -1 hour or until cooked through when tested with a skewer. Cool in pan. Store in an airtight container lined with baking paper.
* This is the minimum amount of sugar that can be used. Some may like a slightly sweeter cake. Brown sugar could be used for a richer cake if preferred.

 

 

 

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