Best 3 Australian Fruitcake Recipes
Indulge in the delectable flavors of the Australian Fruitcake, a beloved holiday classic that embodies the spirit of Aussie baking. This iconic cake is a symphony of dried fruits, nuts, and warm spices, encased in a moist and tender crumb. With variations that span the vast regions of Australia, each recipe holds a unique story and a taste of home. From the traditional "Old English" Fruitcake, brimming with candied citrus peel and glace cherries, to the contemporary "Bush Tucker" Fruitcake, bursting with native Australian fruits like quandong and Davidson's plum, this article offers a diverse collection of recipes that cater to every palate. Whether you prefer a classic or a modern twist, these recipes will guide you in creating an unforgettable Australian Fruitcake that will delight your family and friends.
Let's cook with our recipes!
AUSTRALIAN FRUITCAKE
Make and share this Australian Fruitcake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 12
Steps:
- Combine the first 4 ingredients in a big bowl.
- Cover and cook for 5 minutes on HIGH, stirring once.
- Allow to cool slightly.
- Stir in eggs and essence.
- Add dry ingredients.
- Pour into a greased and lined 20 cm square cake tin or novel cake tin.
- Place on low rack.
- Bake for 40 minutes on LOW MIX/BAKE at 160 deg Celsius.
Nutrition Facts : Calories 4518.6, Fat 225, SaturatedFat 134.6, Cholesterol 1380.3, Sodium 2194.1, Carbohydrate 557, Fiber 23.9, Sugar 214.1, Protein 54.5
BEST BOILED FRUITCAKE
This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.
Provided by Mark Richards
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
- Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
- Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
- Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
Nutrition Facts : Calories 587.5 calories, Carbohydrate 99.4 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 621.1 mg, Sugar 38.4 g
FRESH FRUIT CAKE
Another recipe published by a favourite of mine " Jeremy Vincent ". This cake is a great way to use fresh fruit in your baking during the summer period when the fruit is cheap & plentiful . You can stay simple and use only one kind of fruit or mix different fruits together for a fruit salad effect. Before using the fruit in the batter it may be necessary to drain any excess juice from the fruit, before adding the fruit to the batter and also some fruits will benefit from a light sprinkling of lemon juice to stop browning while waiting to be incorporated into the the cake batter. Serve this cake accompanied with whipped cream or a scoop or two of vanilla ice-cream, adn I am sure you will love it.
Provided by Tisme
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT the oven to 180°C.
- Butter a 23cm cake tin, preferably one with a removable base, and sprinkle with the dried breadcrumbs.
- Dust off excess crumbs and set tin aside.
- Cream the butter and sugar together, add the eggs one at a time, beating well after each addition to incorporate the ingredients.
- Sift in the flour and baking powder together and with a wooden spoon mix the dry ingredients into the creamed mixture with the milk and vanilla paste (and almond extract if using), stirring only enough to incorporate.
- Spoon half the batter into the tin and carefully spoon in the fresh fruit on top of the batter. Then spoon the second half of the batter over the fruit. Don't worry if the batter does not completely cover the fruit. During the cooking process, it will spread and the fruit will be encased in the cake.
- Bake in a pre-heated 180C oven for 50 minutes or until a skewer inserted into the cake comes out clean.
- Remove the cake from the oven and stand for 10 minutes before releasing the sides of the cake tin.
- Serve warm or at room temperature, dusted with icing sugar.
Nutrition Facts : Calories 388.9, Fat 19.7, SaturatedFat 11.6, Cholesterol 138.2, Sodium 730.5, Carbohydrate 46.5, Fiber 0.9, Sugar 21.1, Protein 6.8
Tips:
- Use fresh, ripe fruit: This will give your fruitcake the best flavor and texture.
- Chop the fruit into small pieces: This will help it distribute evenly throughout the cake.
- Soak the fruit in alcohol: This will help to plump it up and give it a richer flavor.
- Use a combination of different types of fruit: This will give your fruitcake a more complex flavor and texture.
- Don't overmix the batter: Overmixing can make the cake tough.
- Bake the cake in a slow oven: This will help to prevent it from drying out.
- Let the cake cool completely before icing it: This will help to prevent the icing from melting.
Conclusion:
Australian fruitcake is a delicious and festive cake that is perfect for any occasion. It is easy to make and can be customized to your own taste. With a little bit of planning and effort, you can create a fruitcake that will be enjoyed by everyone.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
