Rich Fruit Cake
|Unsweetened pitted dates||6 Ounce (175 Gram)|
|Dried prunes||4 Ounce (115 Gram,Use The No Need To Soak Variety)|
|Unsweetened orange juice||7 Fluid Ounce (200 Milliliter)|
|Treacle||2 Tablespoon (Molasses)|
|Lemon rind||1 Teaspoon, finely grated|
|Orange rind||1 Teaspoon, finely grated|
|Self rising flour||8 Ounce (225 Gram)|
|Mixed spice||1 Teaspoon|
|Seedless raisins||4 Ounce (115 Gram)|
|Sultanas||4 Ounce (115 Gram)|
|Currants||4 Ounce (115 Gram)|
|Dried cranberries||4 Ounce (115 Gram)|
|Eggs||3 Large, separated|
|Confectioners sugar||1 Tablespoon|
|Apricot jam||1 Tablespoon, softened|
|Sugar paste||6 Ounce (175 Gram)|
|Orange rind strip||1 Tablespoon|
|Lemon rind strip||1 Tablespoon|
1)Preheat oven to 325 degrees F or 170 degrees C or Gas Mark 3.
2)Take a round cake tin of 8 inch. Smear with low fat butter and line with baking parchment.
3)In a pan, place chopped prunes and dates. Add in orange juice and boil. Simmer covered for 10 minutes. Remove from heat and beat mixture to fomr puree.
4)Add in molasses or treacle and citrus rinds. Cool.
5)In a bowl, add in sifted flour and mixed spice. Toss in the husks that are retained in sieve while sifting. Add in dried fruits too.
6)Add egg yolks to date and prune puree.
7)In a separate bowl, whisk egg whites to form peaks.
8)Transfer fruit and egg yolk mixture into the dry ingredients and mix well.
9)Using a spatula, fold in the egg whites.
10)Transfer into pan and bake for 90 minutes. Let cool in tin for 10 minutes.
11)Ease cake out from pan and top with layer of jam.
12)Roll out sugar paste into thin layer on the work table dusted with icing sugar.
13)Place this sugar layer over layer of jam on cake surface and trim edges.
14)Garnish with strips of orange and lemon rind and serve.