To make this 4 ingredient fruit cake you will need a bowl in order to soak the fruit overnight. You will also need to cover the bowl with cling film.
Try and use a large bowl that is big enough to mix the whole cake batter in, otherwise you will need to transfer the fruit to a larger bowl after it has been soaked.
You will need a spring form cake tin that is around 9 inches in size. Grease and line the tin with parchment paper.
You don’t need a whisk, a stand mixer or an electric hand whisk to make this cake. All you need is a sieve and a spoon.
This is a very simple recipe with only 4 ingredients. However, if you want to make sure that it comes out perfectly, follow these tips and tricks.
Soaking the Fruit – You have to be patient when you are soaking the fruit. You cannot rush this step as it is very important that the fruit is moist. If the fruit is too dry, then it could burn. The moisture from the fruit also gives moisture to the cake, preventing it from being too dry.
Sifting the Flour – This is a very simple cake batter with limited ingredients. If there are lumps in the flour then you will end up with bits of flour in the cake that haven’t cooked properly. Make sure you use a sieve to sift the flour as you are adding it to the fruit to ensure that your cake has no lumps.
Mixing – The fruit and the flour need to be very well combined. Make sure you stir the ingredients well so that all of the flour is mixed in and all of the fruit is coated.
Browning the Cake – Some people like their fruit cake to have a nicely browned surface. This will go sticky once the cake has cooled down. It is difficult to control the browning of the cake and to stop it from burning. If you cover the cake with foil half way through cooking, this should prevent the top from browning too much.
Checking the Cake – To check if the cake is cooked give the tin a gentle wobble. The cake should be firm and shouldn’t wobble. You can also gently press the top of the cake to check for firmness. You can also use a wooden skewer and insert it into the centre of the cake.
There are lots of options for decorating this fruit cake. Here are some ideas.
Dusting – A very simple decoration is to dust the cake with icing sugar once it has completely cooled.
Nuts – You could add nuts to the top of the cake around 30 minutes before it is fully cooked. Alternatively you can decorate the cake with caramelised nuts after it is cooked.
Glaze – You could make a simple glaze out of icing sugar and water. You could also add almond flavouring or orange flavouring.
Frosting – A thick, creamy frosting would be a decadent way to decorate this cake. In fact, our Perfect Buttercream would be a good option.
Recipe by Dylan ColeCourse: DessertCuisine: Home Baking
Servings
10
servings
Prep time
10
minutes
Cooking time
1
hour
30
minutes
Calories
383
kcal
Ingredients
6cups (1kg) 6Mixed Dried Fruit
2.5cups (600ml) 2.5Almond Milk
2.75cups (415g)2.75Gluten Free Self-Raising Flour
1.5tsp1.5Mixed Spice
1tbsp1Brandy, Sherry or Rum (optional)
Icing Sugar – to dust (optional)
Directions
The first step of this recipe needs to be completed the day before you want to actually bake the cake. Place all of the dried fruit into a large bowl and add the almond milk. Cover with cling film and leave to soak in the refrigerator for 24 hours.
When you are ready to finish preparing and baking the cake, preheat the oven to 320 degrees fahrenheit. Prepare your baking tin by greasing it and lining it with parchment paper.
Take the bowl of soaked fruit out of the fridge. Ideally, you will have used a bowl that is large enough to mix the cake batter in. If not, you will need to transfer the fruit into a larger bowl. The fruit mixture will be wet as not all of the milk will have been absorbed. If you are transferring the fruit to a new bowl make sure you don’t leave behind any of the milk.
Add the gluten free self raising flour and the mixed spice to a sieve and gradually sift it into the fruit mixture, stirring it in with a spoon. Keep stirring until all of the ingredients are nicely combined.
Once the ingredients are combined, pour the cake mix into your prepared tin. Use the back of a spoon to smooth the top so that it creates a nice even surface.
Put the tin in the oven and bake it for 1 hr and 15 minutes. Remove the cake and see if it is cooked- the center of the cake should be firm when you press it gently and it shouldn’t wobble. If you aren’t sure whether the cake is done, insert a wooden skewer into the center and see if it comes out clean. If the skewer is wet or has any cake mix on it then the cake is not cooked. If necessary, put the cake back in the oven for another 15 minutes or so.
Once the cake is cooked, you can brush it with sherry, brandy or rum if you want to. This step is optional and it does add an additional ingredient. If you want to stick to a simple 4 ingredient fruit cake then skip this step.
Let the cake cool down completely before you remove it from the spring form tin. Once the cake is cooled you have the option to decorate it. You can dust it with icing sugar if you choose, or make a glaze or a frosting.
When it comes to great places to eat in Australia, the list really is endless. There are so many different restaurants, cafés, and chains to try that you really are spoiled for choice. From Italian food, to Japanese food, to a good ‘ole rump steak, the food options are endless.
This is why I decided to set up my blog, Eatability, to share the best food and drink spots in Australia with as many people as possible. Hi, my name is Dylan Cole, and I moved to Australia five years ago from England, UK.
Through this blog, I will be sharing and recommending some of my favorite places you need to visit, such as where to find the best pizza in Adelaide, and the best bakery in Brisbane. Whatever food you are fancying, I have got you covered!
