Festive fruit cake for you to enjoy
JOBURG – We think this low cholesterol fruit cake is perfect for your festive table this year.
Want to eat something that is just as good to look as it is for your body? Then HTA School of Culinary Art has the perfect delight for you to enjoy this festive season.
They are giving you a faultless recipe for a lower cholesterol fruitcake, that’s good on taste and good for the heart too.
Here is the recipe:
Ingredients
- 1kg cake mix
- 200g mixed glace fruit, chopped
- 100g candied peel
- 250ml brandy
- 250 treacle brown sugar
- 80ml oil
- 3 extra large egg whites, lightly beaten
- 30ml orange marmalade
- 60ml lemon juice
- 150g walnut, roughly chopped
- 500ml cake flour
- 125ml self-raising flour
- 5ml ground nutmeg
- 5ml ground cinnamon
- 5ml ground cloves
- 5ml mixed spices
- 60ml brandy to pour
Method
1. Mix the cake mix, glace fruit, peel, and brandy in a bowl. Cover and leave overnight. Preheat the oven to 150°C. Grease and line two 23x10x10cm loaf tins with greaseproof paper and collar of 3cm high.
2. Beat the sugar, oil, and egg whites until combined. Add marmalade and the lemon juice and beat until combined. Stir in the fruit, nuts and sifted dry ingredients.
3. Spoon the mixture into the tins, tap on a table to remove air bubbles, and smooth the surface. Bake until inserted skewer comes out clean, about 3 hours. Remove from oven and pour over the brandy.
4. Allow to cool completely before removing from the tin and greaseproof paper. Slice and serve with preserved glace fruit.
