Name: Glacé fruit cakes with ginger syrup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: Glacé fruit cakes; 3/4 cup (105g) slivered almonds; 90 gram butter, softened; 2 teaspoon finely grated lemon rind; 3/4 cup (165g) caster sugar; 2 eggs; 3/4 cup (110g) plain flour; 1/2 cup (75g) self-raising flour; 1/3 cup (80ml) milk; 4 slice (125g) glacé pineapple, chopped coarsely; 1/3 cup (70g) red glacé cherries, halved; 1/3 cup (70g) green glacé cherries, halved; 1/3 cup (75g) coarsely chopped glacé ginger; 1/2 cup (70g) slivered almonds, extra; Ginger syrup; 3/4 cup (180ml) water; 3/4 cup (165g) caster sugar; 2 centimetre (10g) piece fresh ginger, grated

Ingredients

Glacé fruit cakes

3/4 cup (105g) slivered almonds

90 gram butter, softened

2 teaspoon finely grated lemon rind

3/4 cup (165g) caster sugar

2 eggs

3/4 cup (110g) plain flour

1/2 cup (75g) self-raising flour

1/3 cup (80ml) milk

4 slice (125g) glacé pineapple, chopped coarsely

1/3 cup (70g) red glacé cherries, halved

1/3 cup (70g) green glacé cherries, halved

1/3 cup (75g) coarsely chopped glacé ginger

1/2 cup (70g) slivered almonds, extra

Ginger syrup

3/4 cup (180ml) water

3/4 cup (165g) caster sugar

2 centimetre (10g) piece fresh ginger, grated

Method

1.Preheat oven to 160°C/140°C fan-forced. Grease 12-hole (¹/³-cup/80ml) muffin pan and line bases with baking paper.

2.Sprinkle nuts into pan holes.

3.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs one at a time. Transfer mixture to medium bowl and stir in sifted flours, milk, fruit and extra nuts. Spread mixture into pan holes.

4.Bake cakes about 25 minutes.

5.Meanwhile, make ginger syrup. Stir ingredients in small saucepan over heat, without boiling, until sugar dissolves, bring to the boil. Reduce heat and simmer uncovered without stirring for about 5 minutes or until syrup thickens slightly.

6.Remove cakes from oven and pour hot syrup over hot cakes in pan. Cool cakes in pan. Serve cakes warm or cold with cream or ice-cream.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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