For the recipe Queen Elizabeth Cake
|240 g||Dates (stoned)|
|200 g||Unsalted butter|
|300 g||Light Muscovado Sugar|
|25 g||Stem Ginger (chopped)|
|2 ml||Dr. Oetker Sicilian Lemon Extract (2-3 drops)|
|200 g||Plain Flour|
|1.5||Dr. Oetker Baking Powder Sachets x 1.5|
|250 g||Cooking Apples (peeled & chopped)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|100 g||Icing Sugar to dust before serving|
|200 g||Dr. Oetker Ready to Roll White Fondant Icing|
|200 g||Dr. Oetker Ready to Roll Marzipan|
|150 g||Apricot Jam|
|100 g||Dr. Oetker Ready to Roll Coloured Fondant Icing|
Preheat oven to 160ºC fan oven 140ºC. Grease a 6" round cake tin or 2lb loaf tin.
Sieve the flour and Dr. Oetker Baking Powder together.
Place the dates and sultanas in a bowl and cover with boiling water.
Melt the butter and sugar together in a saucepan and allow to cool slightly.
Beat the eggs, ginger, Dr. Oetker Lemon Extract and Dr. Oetker Vanilla Extract into the butter and sugar. Drain the dates and chop finely. Add to the saucepan and mix well.
Stir in the apple and flour, then spoon into the tin and bake in the oven for about 1hr 15 mins until well risen. A skewer inserted should come out clean, with a few crumbs. Leave to cool in the tin.
Dust the top with icing sugar to serve.
To decorate your Elizabeth Fruit Cake in a patriotic style brush the cake with Dr. Oetker Apricot Glaze, then cover with a layer of Dr. Oetker Natural Marzipan.
Allow to dry and cover with a layer of Dr. Oetker Ready To Roll White Icing.
Use Dr. Oetker coloured Regal-Ice Icing to decorate your cake.
This cake lasts a week stored in an airtight container (delicious from the fridge) or for one month frozen.
|Per Serving||Per 100 g / ml|
|Fat||18.54 g||10.42 g|
|Carbohydrate||106.55 g||59.86 g|
|Protein||10.69 g||6.00 g|