Get ahead this Christmas and make this easy twist on a traditional boiled fruit cake.
Ingredients
- 75g butter, melted
- 1/3 cup brown sugar
- 200g dried apple slices
- 400g tin condensed milk
- 400g tin pie apple
- 375g mixed dried fruit
- 125g butter
- 1 tsp cinnamon
- 1 tsp bicarb soda
- 2 eggs
- 1 1/2 cups self-raising flour
Method
-
Step 1Preheat oven to 160C. Grease and line a 22cm cake tin. Combine melted butter and brown sugar, and pour in prepared tin.
-
Step 2Arrange 8 -9 dried apple slices over the caramel in the base of the tin. Set aside.
-
Step 3Chop the remaining dried apple. Add to a medium saucepan with the condensed milk, pie apple, dried fruit, 125g butter and cinnamon. Cook over gentle heat for 5 minutes, stirring continuously to ensure it doesn't stick on the bottom. Turn off the heat and stir through bicarb soda. Set aside to cool.
-
Step 4Beat eggs in a large bowl. Add cooled fruit mixture and stir to combine. Fold through flour.
-
Step 5Pour batter into the prepared tin over caramel and apple circles. Bake for 40 minutes, then remove from the oven and cover with a piece of foil. Return to the oven and bake for a further 40 minutes until a skewer inserted into the centre comes out clean. Slide a knife between the tin and the cake to loosen, then up-end onto a plate. Peel off baking paper, dust with icing sugar and serve.
Recipe Notes
This cake will keep for a few weeks in an airtight container.
The upside-down effect makes for a pretty decoration on the top but isn't necessary. If you prefer, just cook the cake batter as stated in step 5 and leave right way up.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (1)
JOIN THE CONVERSATION
Log in Register