Festive Australian Fruit and Nut Cake
This stunning festive cake is a delightful centerpiece for any holiday table, brimming with a vibrant mix of glace fruits and crunchy nuts. Inspired by traditional Australian recipes, this cake features a luxurious combination of glace pineapple, apricots, cherries, and a bounty of whole walnuts and almonds, ensuring every slice is a celebration of flavors and textures. Perfect for Christmas or any special occasion, this cake is not just a treat, it's an experience that brings joy and warmth to your gatherings. Each bite is a delicious reminder of the season's bounty and a testament to the love and effort that goes into every homemade dessert.
N/A
Servings
205
Calories
13
Ingredients
Ingredients
Glace pineapple
125 g (Chop into pieces.)
Glace apricot
125 g (Chop into pieces.)
Dates, stoneless
250 g (Chop into pieces.)
Glace cherries, green and red
250 g (Leave whole.)
Whole blanched almonds
125 g (Leave whole.)
Brazil nuts, whole
250 g (Leave whole.)
Eggs
2 (Beat until thick and creamy.)
Light brown sugar
1/4 cup (Measure out.)
Vanilla essence
2 teaspoons (Measure out.)
Rum
1 tablespoon (Measure out.)
Butter, softened
90 g (Soften at room temperature.)
Plain flour
1/2 cup (Sift before use.)
Self-rising flour
1/4 cup (Sift before use.)
Instructions
1
Preheat your oven to 150°C (300°F) and prepare a large loaf pan by greasing it and lining it with baking paper.
2
Begin by chopping the glace pineapple, glace apricot, and stoneless dates into pieces roughly the same size as the whole Brazil nuts. Place all the chopped and whole fruits and nuts in a large mixing bowl.
3
In a separate bowl, beat the eggs until they are thick and creamy. Gradually add the light brown sugar, vanilla essence, rum, and softened butter, mixing well until all ingredients are fully incorporated.
4
Pour the egg mixture into the bowl with the fruit and nuts, and combine thoroughly. Gently fold in the sifted plain and self-rising flour until just combined, being careful not to overmix.
5
Transfer the mixture into the prepared loaf pan, spreading it evenly and pressing it down gently to ensure it's compact.
6
Bake in the preheated oven for approximately 2 hours, or until a skewer inserted into the center comes out clean.
7
Remove the cake from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve, ideally accompanied by a cup of tea or coffee.
Nutrition Information
10.5 g
Fat
25 g
Carbs
2.5 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Festive Australian Fruit and Nut Cake?
It is a stunning holiday centerpiece cake filled with a vibrant mix of glace fruits, such as pineapple, apricots, and cherries, and crunchy whole nuts like walnuts and almonds.
What oven temperature is required for this recipe?
The oven should be preheated to 150°C (300°F).
How long does the Festive Australian Fruit and Nut Cake need to bake?
The cake takes approximately 2 hours to bake, or until a skewer inserted into the center comes out clean.
Which glace fruits are included in this cake?
The recipe calls for glace pineapple, glace apricot, and green and red glace cherries.
What types of nuts are used in this recipe?
This cake features whole blanched almonds and whole Brazil nuts.
Do I need to chop all the fruits and nuts?
You should chop the glace pineapple, apricot, and dates into pieces, but the glace cherries, almonds, and Brazil nuts should be left whole.
How many eggs are needed for the batter?
The recipe requires 2 eggs, which should be beaten until they are thick and creamy.
Does this fruit cake contain alcohol?
Yes, the recipe includes 1 tablespoon of rum for added flavor.
What kind of sugar is used in the Australian Fruit and Nut Cake?
The recipe uses 1/4 cup of light brown sugar.
What flour should I use for this cake?
You will need a combination of 1/2 cup plain flour and 1/4 cup self-rising flour, both of which should be sifted.
How should I prepare the loaf pan?
You should grease a large loaf pan and line it with baking paper to prevent the cake from sticking.
How long should I let the cake cool after baking?
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
What is the best way to serve this cake?
Once cooled, slice the cake and serve it, ideally accompanied by a cup of tea or coffee.
How many calories are in a serving of this cake?
There are approximately 205 calories per serving.
What is the fat content per serving?
Each serving contains about 10.5 grams of fat.
How many carbohydrates are in a slice?
Each serving contains 25 grams of carbohydrates.
How much protein does a serving provide?
There are 2.5 grams of protein per serving.
Should the butter be melted before mixing?
No, the butter should be softened at room temperature, not melted, and then beaten with the sugar and eggs.
What is the total number of ingredients used?
This recipe uses a total of 13 ingredients.
Are the dates used in this recipe pitted?
Yes, the recipe specifies using stoneless (pitted) dates.
Can I use vanilla essence in this recipe?
Yes, you should add 2 teaspoons of vanilla essence to the egg and sugar mixture.
Is this recipe suitable for Christmas?
Absolutely, it is specifically designed as a festive holiday treat and a traditional Christmas centerpiece.
How should the fruit and nut mixture be added to the pan?
Transfer the mixture to the pan, spread it evenly, and press it down gently to ensure it is compact.
What kind of cherries should be used?
The recipe recommends using a mix of both green and red glace cherries.
Is this a traditional Australian recipe?
Yes, this cake is inspired by traditional Australian fruit and nut cake recipes common for festive seasons.
Do I need to sift the plain flour?
Yes, the instructions state to fold in sifted plain flour and self-rising flour.
What size should the chopped fruits be?
The chopped glace pineapple, apricot, and dates should be roughly the same size as the whole Brazil nuts.
Can I use salted butter?
The recipe specifies softened butter; typically, unsalted is used in baking unless otherwise noted, but softened is the primary requirement.
Is there a lot of flour in this cake?
No, it is a fruit-heavy cake with only 1/2 cup of plain flour and 1/4 cup of self-rising flour.
What are some tags for this recipe?
Common tags include christmas cake, australian dessert, festive baking, and holiday treat.