This light fruit cake should be covered and stored in a cool place for at least 3 weeks before cutting. Ice with a white chocolate ganache to which icing sugar has been added. Or just dust with icing sugar.
Ingredients
| 150 g | Pitted dates, chopped |
| 150 g | Craisins, chopped |
| 150 g | Walnuts, chopped |
| 150 g | White chocolate, chopped (Main) |
| 150 g | Light brown sugar |
| 2 | Oranges, use the finely grated rinds only |
| 300 ml | Sticky wine, eg late harvest Riesling, or orange juice |
| 3 large | Eggs, beaten |
| 1 | Apple, peeled, cored and grated |
| 2 cups | Self raising flour |
| 2 tsp | Ground cinnamon |
AdvertisementAdvertise with NZME.
Directions
- Preheat the oven to 160C. Lightly grease a 21cm round cake pan and line with baking paper.
- Combine the dried fruit, nuts, chocolate, brown sugar and rinds in a large bowl. Stir in the wine.
- Add the eggs, apple then the sifted flour and cinnamon. Pour into the prepared cake pan.
- Bake for about 1¼ hours or until a skewer inserted in the centre comes out clean. Cool and wrap in foil to store.
