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.
|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|
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- 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.