Carnival Fruit and Nut Cake

Carnival Fruit and Nut Cake is an excellent, mildly sweet and easy to make
cake. It has nuts, such as Brazil nuts and walnuts along with lots of dried and
candied fruits such as dates, raisins, red and green glace cherries, glace
apricots and glace pineapple. This healthy cake is made without butter and all
the ingredients are held together only with flour and beaten eggs. Add this
cake to your home-baking Christmas tradition and enjoy every mouthful of this
festive cake.

Servings: 15

Author:

Prep Time
30 minutes

Cook Time
1 hour

Cooling time
2 hours

Total Time
3 hours, 30 minutes

Course:

Dessert

Cuisine:

Australian

Keywords:

cake Christmas Cake Festive Cake Fruit and nut cake

Instructions

1 Preheat the oven to 150°C.
2 Grease and line the base and sides of a 9 inch x 4 inch loaf pan with vegetable
oil or melted butter. If you are using a silicon loaf pan, use the same size
pan. Spray the silicon pan with non-stick vegetable spray. It is not necessary
to line the silicon pan.
3 In a large bowl, using your hands combine the nuts, fruits and sugar making sure
the raisins are well separated if they are stuck together. Sift the flour,
baking powder, mixed spice and salt over the fruit and nut mixture. Add the
desiccated coconut. Combine well using your hands.
4 In a medium bowl, beat eggs, vanilla extract and brandy until light and creamy
(about 3 minutes) and fold into fruit mixture. Spoon mixture into the prepared
pan. Press mixture down with the back of a spoon. Bake for 1 hour. Check if the
centre of the cake is cooked with the skewer test. The skewer should come clean
with just a few moist crumbs. If the cake is undercooked, cook for a further 5
to 10 minutes or until cooked when tested.
5 Remove from oven and set aside in the pan for 15 minutes. Remove cake from pan
and place on a cooling rack with the right side up until completely cool. To
store, first wrap in two layers of cling wrap. Then wrap it in two layers of
foil. Store in a cake tin in a cool and dry place for two to three weeks or in
the refrigerator for two months. This cake cuts best after two days. Use a
serrated knife and make thin slices. You may cut each slice into triangles if
you prefer as shown in the photo.

Carnival Fruit and Nut Cake

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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