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CHOOSE YOUR FLAVOUR PROFILE
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  • Light
  • Fruity
  • Nutty
  • Spiced
  • Caramel
  • Chocolate
Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Moist Fruit Cake
Moist Fruit Cake
Cakes

Moist Fruit Cake

4.5
20 mins
4 hours
Hard
12

Delicious Chelsea moist fruit cake - chock full of fruit. Enjoy!

Keep my screen awake
  • Ingredients
  • Method
Ingredients
  • 2 ¼ cups (380g) raisins
  • 3 cups (480g) sultanas
  • 1 cup (146g) currants
  • 1 cup (250g) chopped glace cherries
  • 1 ½ cup (250g) coarsely chopped prunes
  • ⅓ cup Chelsea Golden Syrup
  • ½ cup brandy
  • Finely grated rind of 1 orange
  • 250g butter, softened to room temperature
  • 1 cup firmly packed Chelsea Dark Cane Sugar
  • 5 eggs, lightly beaten
  • 1 ½ cups plain flour
  • 2 tsp mixed spice
  • 1 Tbsp brandy, as an optional extra
Chelsea Products in Recipe
Golden Syrup

Golden Syrup

Chelsea Golden Syrup in the...
Dark Cane Sugar

Dark Cane Sugar

A moist, dark brown sugar...
Reviews
18

What did you think of this recipe?

Method
Combine fruit, Golden Syrup, brandy and rind in large bowl; cover and allow to macerate overnight.
Preheat oven to 140ºC conventional. Line base and sides of deep 20cm square cake pan with 3 thickness baking paper. Allow paper to come 5cm above the sides of the pan.
Beat butter and dark cane sugar with electric mixer until creamy. Add eggs, beating well between each addition. The mixture will curdle slightly - don't be concerned as it does not affect the end result.
Add macerated fruit to butter mixture. Add sifted plain flour and mixed spice to butter mixture and mix thoroughly. Spoon into pan and drop pan on bench to allow mixture to disperse evenly in pan.
Bake cake for 4 hours. Cover loosely with foil if cake starts to over brown on top (this may happen around ½ way through the cooking time). Quarter turn pan in oven several times during baking to avoid it browning unevenly.
Remove cake from oven; brush with extra brandy. Allow to cool in pan.
Wrap in plastic and then foil and store in cool dark place. Store in airtight container in fridge on hot summer days.
Reviews
18

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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