Royal Fruit Cake

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This impressive recipe is fit for royalty!

about 10 - 12 servings

Medium 120 Minutes

Ingredients

Ingredients

For the recipe  Royal Fruit Cake

For the Cake:

240 g Dates stoned
50 g Sultanas
200 g Unsalted Butter cut into pieces
300 g Light Muscovado Sugar
25 g Stem Ginger chopped
3 ml Dr. Oetker Sicilian Lemon Extract (2-3 drops)
200 g Plain Flour
7.5 g Dr. Oetker Baking Powder (1 ½ tsp)
250 g Cooking Apples peeled, grated or chopped
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
2 Medium Eggs

For the Decoration:

200 g Dr. Oetker Ready to Roll White Fondant Icing
200 g Dr. Oetker Ready to Roll Marzipan
40 ml Honey
100 g Icing Sugar
Dr. Oetker Ready to Roll Coloured Fondant Icing

preparation

Preparation

Royal Fruit Cake

Step 1: Preheat oven to 160ºC fan oven 140ºC. Grease a 6” round cake tin or 2lb loaf tin.

Step 2: Sieve the flour and Baking Powder together.

Step 3: Place the dates and sultanas in a bowl and cover with boiling water.

Step 4: Melt the butter and sugar together in a saucepan and allow to cool slightly. Beat the eggs, ginger, Sicilian Lemon Extract and Vanilla Extract into the butter and sugar.

Step 5: Drain the dates and chop finely. Add to the saucepan and mix well.

Step 6: 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.

Step 7: Dust the top with icing sugar to serve. Or 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.

Step 8: Allow to dry and cover with a layer of Dr. Oetker Ready To Roll White Icing. Use Dr. Oetker Designer Icing in Red and Blue to draw a Union Jack on your cake...or just some regal writing! Most importantly have fun decorating your Queen Elizabeth Cake! Cake lasts a week stored in an airtight container (delicious from the fridge) or for one month frozen.

Nutritional Information for the recipe Royal Fruit Cake

Per Serving Per 100 g / ml
Energy 3316 kJ
792 kcal
1503 kJ
359 kcal
Fat 21.73 g 9.83 g
Carbohydrate 142.59 g 64.52 g
Protein 11.62 g 5.26 g

preparation

Preparation

Royal Fruit Cake

Step 1: Preheat oven to 160ºC fan oven 140ºC. Grease a 6” round cake tin or 2lb loaf tin.

Step 2: Sieve the flour and Baking Powder together.

Step 3: Place the dates and sultanas in a bowl and cover with boiling water.

Step 4: Melt the butter and sugar together in a saucepan and allow to cool slightly. Beat the eggs, ginger, Sicilian Lemon Extract and Vanilla Extract into the butter and sugar.

Step 5: Drain the dates and chop finely. Add to the saucepan and mix well.

Step 6: 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.

Step 7: Dust the top with icing sugar to serve. Or 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.

Step 8: Allow to dry and cover with a layer of Dr. Oetker Ready To Roll White Icing. Use Dr. Oetker Designer Icing in Red and Blue to draw a Union Jack on your cake...or just some regal writing! Most importantly have fun decorating your Queen Elizabeth Cake! Cake lasts a week stored in an airtight container (delicious from the fridge) or for one month frozen.

Nutritional Information for the recipe Royal Fruit Cake

Per Serving Per 100 g / ml
Energy 3316 kJ
792 kcal
1503 kJ
359 kcal
Fat 21.73 g 9.83 g
Carbohydrate 142.59 g 64.52 g
Protein 11.62 g 5.26 g
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