With Sarah King
Serves 10 - 12
This classic fruit cake with a light warm flavour. Make your cake 1 - 2months before Christmas, this will allow the cake to set and the flavours to develop.
1.5 kg store bought fruit cake mix (or you can create any mix of sultanas, raisins, currants, dried apricot, cranberries, mixed peel, glace cherries with ½ cup brown sugar)
1 orange zest and juice
440gm can crushed pineapple
200gms dairy free margarine
1 cup sugar
1 teaspoon vanilla essence
1 3/4 cups flour
1/2 cup ground linseed
1 teaspoon baking powder
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a large bowl soak the fruit mix, zest, juice and pineapple as long as possible, overnight works well.
Preheat oven to 150C. Grease or line a large cake tin or Texan muffin tins with baking paper.
Add all the ingredients and using a wooden spoon mix until well blended together.
Bake for 1 1/2 to 2 hours or until is a dark golden brown and it feels firm to touch in the centre.
Leave to cool in the tin for around 1/2 hour then cool on a wire rack. Texan muffin size cakes will take around 3/4 hour.
Store in an airtight tight container. This cake will keep for up to 2 months.
(Broadcast 29 November 2012)