Cake Recipes

Cake can be made 6 months ahead, store in an airtight container in a cool place or in the refrigerator if the weather is humid.
INGREDIENTS
250g butter, softened
1½ cups (300g) firmly packed dark brown sugar
5 eggs
2¼ cups (340g) plain flour
2/3 quantity Basic Fruit Mixture
¼ cup (60ml) Grand Marnier

 INGREDIENTS

1 large block cooking chocolate, melted
1 tablespoon golden syrup
1 tin sweetend condensed milk
sprinkle of cloves
1 tin pineapple chunks
3 fresh passionfruit
3 eggwhites
1 cup self-raising flour, sifted
Lemon icing:
1 tablespoon butter, softened
2 cups icing sugar, sifted
1 teaspoon lemon juice

This is the finishing touch to our Christmas dinner. My family always claimed they didn't like fruitcake, but they love this one! For the best flavor, let it sit overnight before slicing.

Ingredients:

• 1 cup chopped candied cherries
• 1 cup chopped candied pineapple
• 2 cups chopped pecans
• 4 cups all-purpose flour, divided
• 2 cups butter or margarine, softened
• 2 cups sugar
• 6 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder

"I've been using this Fruitcakes recipe for 40 years," reports Ruth Burrus, Zionsville, Indiana. "The cakes make cute gifts."

Ingredients:

• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1-1/2 cups chopped walnuts
• 1 cup chopped dates
• 3/4 cup chopped mixed candied fruit (about 4 ounces)
• 2 eggs, separated
• 1/2 teaspoon vanilla extract
• Halved candied cherries