Sunday, January 9, 2011

Light Citrus and Blueberry Fruitcake

A zesty fruitcake with a fresh appeal for the New Year. You can be flexible with the dried fruit measurements to use up any leftover ingredients from Christmas cake, pudding, and pie cooking.

For a delicious twist, serve hot with a dash of cream.

Light Citrus and Blueberry Fruitcake
3/4 cup candied peel
3/4 cup sultanas
3/4 cup currants
3/4 cup almond meal
1 cup frozen blueberries
2 tbsp treacle
2 cups SR flour
1 tsp mixed spice
90g margarine
3/4 cup firmly packed brown sugar
4 eggs
Blanched almonds for decorating cake top

  1. Preheat oven to 140 degrees. Grease and line large springform cake tin.
  2. Combine dried fruit, blueberries, and treacle in large bowl.
  3. In another bowl, combine flour, almond meal and spice.
  4. In a third bowl, beat margarine with brown sugar until light and fluffy. Add eggs, one at a time.
  5. Fold flour mix into beaten margarine mix.
  6. Then add fruit mix and gently fold in as well.
  7. Pour cake mix into tin and spread mix out evenly. Top with blanched almonds.
  8. Bake at 140 degrees for about 90 minutes or until skewer tests clean.

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