Gingered rich fruit cake

Name: Gingered rich fruit cake
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 1 serving oil, for greasing; 100 grams each dried currant, sultanas and raisins; 225 grams each semi-dried fig and prunes, roughly chopped; 200 grams crystallised ginger; 100 grams stem ginger, from a jar, chopped; 2 Tbsps stem ginger syrup; 1 teaspoon each ground ginger and mixed spice; 2 zest lemons; 150 milliliters olive oil; 175 grams light muscovado sugar; 4 eggs; 225 grams gluten-free flour; 1 teaspoon gluten-free baking powder; 4 Tbsps apricot jam; 450 grams mixed fruit, including figs, prunes, date and apricots; 4 Tbsps Cointreau; 1 Tbsp Cointreau

Gingered rich fruit cake is Users who liked this recipe also liked Gingered Fresh Fruit Salad, Gingered Fruit with Honey Yogurt, and Broiled Star Fruit In Gingered Broth.

Instructions

Heat oven to 140C/fan 120C/gas

Equipment you will use

Oven

Lightly oil a 712cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.

Ingredients you will need

Cooking Oil

Equipment you will use

Cake Form

Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest.

Ingredients you will need

Lemon Zest

Cointreau

Fruit

Ginger

Spices

Syrup

Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.

Ingredients you will need

Baking Powder

Olive Oil

All Purpose Flour

Fruit

Sugar

Egg

Equipment you will use

Whisk

Bowl

Spoon the mixture into the cake tin.

Equipment you will use

Cake Form

Bake in the centre of the oven for 2-212 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin.

Equipment you will use

Oven

Skewers

Aluminum Foil

Remove, leaving the baking parchment in place until you decorate.

For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.

Ingredients you will need

Cointreau

Fruit

Jam

Equipment

Ingredients

Servings:

1serving

oil, for greasing 100grams

each dried currant, sultanas and raisins 225grams

each semi-dried fig and prunes, roughly chopped 200grams

crystallised ginger 100grams

stem ginger, from a jar, chopped 2Tbsps

stem ginger syrup 1teaspoon

each ground ginger and mixed spice 2

zest lemons 150milliliters

olive oil 175grams

light muscovado sugar 4

eggs 225grams

gluten-free flour 1teaspoon

gluten-free baking powder 4Tbsps

apricot jam 450grams

mixed fruit, including figs, prunes, date and apricots 4Tbsps

Cointreau 1Tbsp

Cointreau

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Fruit Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.