Celebration Fruit Cake Recipes

BUNDT CAKE FRUIT CELEBRATION

Steps:

• Prepare and bake cake mix according to package directions for a 10 inch Bundt pan. Allow to cool completely.
• Cover cake with cream cheese frosting. Pour pie filling over frosted cake.

CELEBRATION FRUIT CAKE

Steps:

• Preheat the oven to 180C/fan
• Transfer the soaked fruit mixture to a pan and let it heat to boiling point. When it starts to bubble take off the heat and allow to cool for a few minutes.
• While the fruit mixture is cooling grease and line a 20cm round deep cake tin
• Mix the butter and sugar with an electric mixer so that it becomes light and fluffly. Add the fruit mixture to this along with the spices. Give it a good mix with the electric mixer
• Now add the two cups of flour and the two eggs to the fruit mixture but stir this with a wooden spoon as quickly as you can
• Transfer the mixture to the tin and make a slight dip in the centre of the cake.
• Put the cake in the middle of the oven for 1 hr 15 minutes. Check the cake after 1 hour by placing a skewer in the cake. If it comes out clean then the cake is ready and take it out of the oven. Leave to go cold before taking off the greaseproof paper. If you want to marzipan and ice this cake turn it upside down - you will have a completely flat cake to work with.

RICH FRUITCAKE

Steps:

• The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak up the alcohol.
• Heat oven to 160C/140C fan/gas 3. Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string.
• Sift the flour, spices, cocoa powder and ½ tsp salt together. Mix a third of this mixture into the soaked fruit. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Fold in half the remaining flour mixture. Once mixed, fold in the fruit mixture followed by the remaining flour mixture.
• Spoon into the prepared tin, smoothing the top with a palette knife. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. When a skewer inserted into the centre comes out clean, it's ready.
• Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three months.