Processor fruit cake

processor fruit cake
2H 30M



1.Wash fruit under cold water, drain well. Chop butter, place in medium saucepan with fruit, golden syrup, sugar and sherry. Stir over medium heat, without boiling, until sugar dissolves. Bring to the boil. Remove from heat, stir in soda. Cool.
2.Preheat oven to 150°C (130°C fan forced). Grease deep 20cm (8-inch) round cake pan, line base and sides with baking paper.
3.Blend or process fruit mixture, in several batches, until smooth, transfer to large bowl. Stir in lightly beaten eggs, sifted flours and spice. Pour mixture into pan, smooth surface. Decorate cake with nuts.
4.Bake cake about 2 hours. Brush hot cake with extra sherry, cover with foil, cool cake in pan.

You can turn this into an ‘eggless processor fruit cake’, if you like. Omit the eggs, and increase the golden syrup by 1 tablespoon to ⅓ cup (155g). The cake doesn’t keep quite as well without eggs, about 5 days, but will freeze for 3 months.


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