Never-Fail 5 Ingredient Fruit Cake
(Great Aunt May’s recipe)
Makes 1 x 24cm cake
500g (750ml) mixed dried fruit
175g (250ml) Natura Molasses Sugar
125g salted butter
250g (500ml) self-raising flour
1 large egg
Grease and double-line a 24cm-cake tin. Preheat the oven to 180 degrees Celcius. Placed dried fruit, sugar and 375ml water in a saucepan with the butter and allow to simmer for 25 minutes. Allow to cool. Stir in the flour and egg and mix well.
Pour into a triple-lined greased 24cm cake tin and bake for 1 ½ – 2 hours on the lowest oven shelf until a skewer inserted comes out clean. Allow to cool completely.
Spices and Flavourings: Mixed spice, vanilla, cinnamon, nutmeg, clove – add as much as you like (about 3 tsp in total should do it)
Nuts: Subsitute some of the dried fruit for hazelnuts, pistachios, almonds, pecans or walnuts
Fruit: Orange or lemon zest, chopped candied fruit or cherries – just make sure to remove a portion of the mixed dried fruit and replace it with the same amount.
Spiced Ginger Biscuit Houses
100g self-raising flour
2 tsp mixed spice
a pinch of salt
1 tbsp milk
75g salted butter
2 tbsp candied peel, finely chopped or Christmas fruit mince (optional)
Preheat the oven to 180C. Line a baking tray with greaseproof paper. Mix together the dry ingredients then add the wet ingredients and combine to form a dough (you can do this in a stand mixer using the dough or paddle attachment). Turn the dough onto a lightly floured surface and roll out to 1/2 cm thick.
Cut out house shapes using a sharp knife then place on a baking tray. Bake for 15-20 minutes or until golden brown. Allow to cool completely before icing.
1 egg white, beaten
260g (500ml) Natura Demerara Icing Sugar, sifted
squeeze of lemon juice
To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir before placing in a piping bag.
Pipe the frosting onto the biscuits in patterns (you can make more colourful houses by using sweets and sprinkles) and allow to dry thoroughly. Then use spread the remaining royal icing around the outside of the cake and stick the houses in place. Dust with extra icing sugar to serve.
there is such a fruit cake stigma, but this one sounds so.. tame and delicious. maybe i’ll just have to spring one on my family (; and i love how you styled all these shots (and the typography for “merry christmas” is amazing!).
I grew up with my Mom’s homemade fruit cake and have always enjoyed it! I love this idea with the the gingerbread houses… do you have a cookie pattern or dimensions available so they’ll fit an 8 inch round cake? Thanks for the post :)))
Does the royal icing sets dry? can i grind my own demerara sugar to make demerara icing or is icing sugar made differently? i rem.reading that icing sugar has some cornflour in it..thanks for helping 🙂
Yes, the royal icing does dry on the cookies. You can buy demerara icing sugar over on my online shop here: https://thekatetin.com/product/natura-sugars-demerara-icing-sugar/
hi kate, sorry i cant buy the demerara icing at the moment as the airflights have been affected due to Omicron variant. Is it different if i grind my own in the meantime?