Gumdrop Fruit Cake RecipeOrigin: Germany Period: Traditional |
Ingredients:
400g sugar 
Gumdrop Fruit Cake Preparation:Method:Add 1 tbsp of the butter to a non-stick pan and use to fry the nuts until browned then take off the heat and transfer to a bowl. Cream together the butter and sugar in a separate bowl until light and fluffy. Add the beaten eggs a little at a time, bating thoroughly after each addition to mix in. Now add the apple sauce and vanilla and beat in to combine. Sift together the flour, baking soda, cinnamon, nutmge, cloves and salt in a separate bowl. Reserve 140g (1 cup) of this mixtre and add the remainder to the egg and butter mix. Stir thoroughly to combine then set aside. Use a little hot water into which you should dip a pair of scissors to chop the gumdrops. Add these and the cooked nuts to the reserved flour mixture. Tos to combine then add to the prepared batter. Line two round cake tins with greased waxed paper then turn in the batter (do not fill the pans any more than 2/3 full) then transfer to an oven pre-heated to 140°C and bake for about 90 minutes, or until done (the actual time will depend on the size of the cake tin). The cake is done when the top is browned and a skewer inserted into the centre of the cake emerges cleanly. Remove the cake from the tin and take away the waxed paper. Re-wrap the cake in fresh waxed paper (this keeps in the moisture) then set aside to cool. Either serve as two cakes or sandwich the halves together and ice (frost) before serving. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Gumdrop Fruit Cake to your online bookmark site: 
|
|
More European recipes... More recipes for breads, cakes and pastries... More recipes for Cakes... More recipes for Fruit... More recipes for Eggs... More recipes for Nuts... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fruit and sugar as primary ingredients: Habanero-peach Glazed Ham Westfälischer Kohl Rainbow Mallow Eggs Preserved Gooseberry Sponge Flan Cayman Mango Chutney Lemon Cake Mix Chocolate Cake Loquat Jam Zwetschgenmus Lemon Sorbet Preserved Limes Raspberry Jelly 3-Step Blueberry Cheesecake Blackcurrant Soup with Cottage Cheese Dumplings A1 Sauce Rowan Berry Sauce Banana, Oatmeal and Chocolate Cookies Rice Krispies Easter Eggs Fruit Flan Surprise Strawberry Sorbet Blancmange Amish Country Strawberry Pie Butterscotch Sauce Strawberry Sherbet Easy Sponge Sandwich St Fillan's Fruit Pudding Greengage and Almond Tart Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
