Jelly drop fruit cake

    Jelly drop fruit cake


    8 people made this

    About this recipe: A deliciously different fruit cake, which is perfect for Christmastime. It's moist, warmly spiced and dotted with jelly drops, raisins and pecans.

    Makes: 2 23x13cm loaves or 1 26cm tube cake

    • 225g butter
    • 400g caster sugar
    • 2 eggs, beaten
    • 500g plain flour
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 350g apple sauce
    • 1 teaspoon bicarbonate of soda
    • 1 tablespoon hot water
    • 1 teaspoon vanilla extract
    • 450g jelly drops
    • 435g raisins
    • 110g chopped pecans
    • 15g butter

    Prep:45min  ›  Cook:2hr  ›  Ready in:2hr45min 

    1. Preheat oven to 170 C / Gas 3. Line two 23x13cm loaf tins or one 26cm tube cake tin with greased baking parchment.
    2. Sieve together the flour, cinnamon, cloves, nutmeg and salt.
    3. Cut the jelly drops in quarters. Fry the pecans in the 15g butter. Mix pecans, raisins and jelly drops together and roll in 100g flour mixture.
    4. In a large bowl, cream together 225g butter and caster sugar. Mix in beaten eggs. Mix in the flour and spice mixture alternately with the apple sauce. Dissolve bicarbonate of soda in hot water and stir into batter. Stir in the vanilla. Stir in nuts, jelly drops and raisins.
    5. Bake for 2 hours. The baking time for the tube cake tin should be about 30 to 40 minutes longer. Test about 10 minutes before the longer time. You may not get a clean skewer, but you will be able to tell if it is the jelly drop or batter. Cool. Wrap in foil.

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