Glace Fruit Cake

    Glace Fruit Cake

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    This is an excellent light fruit cake with a mix of glace fruits. It can be cooked in other size pans, just make sure the pans are filled no more than 3/4 full.

    Serves: 24 

    • 500g glace cherries, halved
    • 5 glace pineapple rings, finely chopped
    • 6 cups (550g) sultanas
    • 1 1/2 cups mixed peel
    • 1 cup (150g) almonds
    • 1 cup (125g) plain flour
    • 500g butter, softened
    • 2 cups (440g) white sugar
    • 6 eggs
    • 1 teaspoon vanilla essence
    • 1/4 cup orange juice
    • 5 cups (625g) plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 6 almonds, split

    Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

    1. Preheat oven to 135 degrees C. Line the bottom and sides of two greased loaf tins. Grease the paper.
    2. In a large bowl stir together cherries, pineapple, raisins, mixed peel, 1 cup almonds and 1 cup flour. Mix until fruit is coated with flour.
    3. In another large bowl cream the butter and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans, filling each pan 3/4 full. Arrange split almonds over tops.
    4. Bake for about 3 hours until toothpick comes out clean. Cover with foil if top gets too dark while baking.

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