Golden Syrup
Chelsea Golden Syrup in the...
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Cakes
Moist Fruit Cake
20 mins
4 hours
Hard
12
Delicious Chelsea moist fruit cake - chock full of fruit. Enjoy!
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- 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
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
23
What did you think of this recipe?
Shane s
Like my grandmother used to cook easy recipe and delicious . Very easy to get a great result
5
SandyB
Having turned on the oven and lined my baking tin, just wondering whether I should turn the oven off while I wait for fruit to soak overnight?
CHELSEA SUGAR: Thanks for your feedback! We have updated the recipe now :)
5
Fruit Cake!!!
It is very amazing. We made this cake at my birthday and enjoyed it very much.
5
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.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
23
What did you think of this recipe?
Shane s
Like my grandmother used to cook easy recipe and delicious . Very easy to get a great result
5
SandyB
Having turned on the oven and lined my baking tin, just wondering whether I should turn the oven off while I wait for fruit to soak overnight?
CHELSEA SUGAR: Thanks for your feedback! We have updated the recipe now :)
5
Fruit Cake!!!
It is very amazing. We made this cake at my birthday and enjoyed it very much.
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or Olivani Spread)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened (or Olivani Spread)
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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