Floral Fruit Cake
An old-fashioned fruit cake with floral essences and Jordan almonds.
Servings: 32 people
Calories: 386kcal
Ingredients
- 455 grams butter
- 455 grams caster sugar
- 10 eggs
- 570 grams plain flour (also known as all-purpose flour)
- 455 grams raisins
- 455 grams sultanas
- 225 grams currants
- 115 grams mixed peel
- 200 grams glace cherries (halved)
- 50 grams Jordan almonds (sugared almonds)
- 1 teaspoon rose water (plus a little extra for brushing cake after cooking)
- 1 teaspoon orange blossom water (plus a little extra for brushing cake after cooking)
- 1 tablespoon rum (plus a little extra for brushing cake after cooking)
- 1 tablespoon sherry (plus a little extra for brushing cake after cooking)
- ½ teaspoon nutmeg
Instructions
- Pre-heat oven to 150 degrees celsius (fan-forced).
- Line a large round cake tin with 3 layers of baking paper.
- Beat butter until light and pale coloured.
- Add a few spoonfuls of flour and combine.
- Add sugar gradually while beating on low speed. Beat well once all sugar has been added.
- Beat 3 eggs and add to mixture. Beat to combine.
- Beat another 3 eggs and add to mixture. Beat to combine.
- Beat 4 remaining eggs and add to mixture. Beat to combine.
- Add fruit (keeping 4 halved glace cherries), spices, alcohol and essences and stir well to combine.
- Add sifted flour gradually, stirring well to combine.
- Pour mixture into the lined cake tin.
- Decorate top with flower pattern, using the Jordan almonds as petals and the glace cherries you've set aside as the middle part of the flower.
- Bake for 2 ½ -3 hours.
- Remove from oven and brush top of cake (avoiding almonds) with a little extra alcohol and essences.
- Wrap in a clean tea towel and allow to cool.
Nutrition
Calories: 386kcal | Carbohydrates: 64g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 132mg | Potassium: 334mg | Fiber: 3g | Sugar: 34g | Vitamin A: 435IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg