Fruit And Nut Cake

Ingredients list for Fruit And Nut Cake

• 2 tablespoons Mixed Peel chopped
• 1/4 cup Glazed Cherries chopped
• 1/2 cup Walnut kernels chopped
• 215 grams Butter
• 1 tablespoon Fresh bread crumbs (white)
• 1 cup Castor sugar (caster sugar)
• 3 Eggs separated
• 2 cups Refined flour (maida)
• 2 teaspoons Baking powder
• 1 1/2 teaspoons Mixed spices ground
• 2 tablespoons Milk
• for dusting Icing sugar

Method

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease an eight-inch cake tin with a little butter.
2. Coat the tin with fresh white breadcrumbs, shaking to remove any excess crumbs. Place the remaining butter, sugar and one fourth cup of water in a pan.
3. Heat gently, stirring occasionally, until melted. Boil for three minutes or until syrupy, then allow to cool. Whisk the egg whites until stiff.
4. Sift flour with baking powder and ground mixed spice. Add mixed peel, cherries and walnut kernels to the flour mixture and stir well.
5. Add egg yolks and mix. Pour the cooled syrup into the bowl and whisk till cloudy. Gradually fold in the egg whites, using a rubber spatula, until the mixture is evenly blended.
6. Add milk and mix. Pour into the prepared cake tin and bake in the preheated oven for fifty to sixty minutes, or until the cake springs back when pressed.
7. Turn out and cool on a wire rack. Dust the cake thickly with icing sugar, slice and serve.
8. Chef's Tip
9. Makes one (900 grams) 8-inch round cake. To dust the cake with icing sugar, hold a sieve with icing sugar over the cake and lightly tap till desired thickness of topping is reached.

Nutrition Info