Fruit Cake


by: Amelia

Recipe from SCS Butter


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serves: 12

50gm SCS butter

250gm brown sugar

50gm cocoa powder (optional)

300gm flour

25gm cornflour

2 tsp baking powder

5 eggs

300gm mix fruit ( soak in 1/4 cup liqueur )

100gm toasted almond ( chopped )

2 grated orange rind

1 tsp cinnamon powder

1 tsp ginger juice

1 tsp honey

1 tsp grated nut meg

Nutrition Facts
Fruit Cake

Servings Per Recipe: 12

Amount per Serving

Calories: 384

  • Total Fat: 10.6 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 77.2 mg
  • Sodium: 109.4 mg
  • Total Carbs: 68.9 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 44.2 g
  • Protein: 6.4 g

how is this calculated?

Download Nutrition Facts Widget Code


fa195b5dbbc5ef7afc4480186dd1efe7aabb060e.jpg 1.  Preheat oven to warm 120 C

2.  Cream butter and sugar until fluffy. Add in eggs one at a time.

3.  Beat well after each addition.

4.  Sieve flour, cornflour, cocoa powder, baking powder together.

5.  Add honey,ginger juice,cinnamon powder, nutmeg,orange rind to the

6.  Creamed mixture. Add flour, mix fruit, chopped almond and mix until well blended.

7.  Grease 8" cake tin, Line with double grease proof paper. Pour cake mixture

8.  Into baking tin. Bake cake at 150 c for 1 1/2 hours or until cook. Cool cake on

9.  Rack.

Cooks' note:
Decorated with sugar paste

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