Two layered fruit cake

Two layered fruit cake


2 people made this

About this recipe: Don't be put off by the long list of ingredients in this recipe. The cake is easy to make and tastes fantastic. It's lightly spiced, dotted with fruit and nuts and filled with a citrus icing.

Darlene Coleman

Makes: 1 2 layer 23cm cake

  • 125g plain flour
  • 450g raisins
  • 225g butter
  • 400g caster sugar
  • 6 eggs, separated
  • 375g plain flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 250ml milk
  • 75g desiccated coconut
  • 115g chopped pecans
  • 400g caster sugar
  • 350ml hot water
  • 4 teaspoons plain flour
  • 1 lemon, peeled, seeded and finely chopped
  • 2 large oranges, peeled, segmented and cut into bite-sized pieces
  • 450g desiccated coconut
  • 115g pecan halves
  • 250g cocktail cherries, halved

Prep:45min  ›  Cook:25min  ›  Extra time:3hr cooling  ›  Ready in:4hr10min 

  1. Dredge the raisins in 125g flour.
  2. Preheat oven to 180 C / Gas 4. Butter and flour two 23cm round tins.
  3. Sieve together the flour, baking powder, cinnamon, cloves and nutmeg.
  4. In a large bowl, cream together the butter and sugar; add egg yolks and beat until smooth. Mix in flour mixture in parts alternately with milk. Stir in coconut, pecans and raisins.
  5. In a clean bowl, beat egg whites until stiff peaks form. Fold into batter and then pour batter into prepared tins.
  6. Bake for 25 minutes or until done. Cool layers on wire racks.
  7. In a medium saucepan, combine the sugar, water, flour, lemon and oranges. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool and then ice cake. Alternate pecan halves and cherries around top of cake to form a pinwheel.

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