![]() Mum always used Fairy Cooking Margarine, much cheaper, and the results were still delicious. It will come out clean if the cake is cooked. Insert a skewer into the cake to check it is cooked. Place the mixture in the cake tin and bake for 90 minutes. Then add the flours and mix well to combine. Printable Recipe 1 (18. Combine cake mix, Jell-O, apricot nectar juice (3/4 cup), lemon extract, shortening, flour and eggs in a large mixing bowl: mix well. When mixture has cooled, add the cold pumpkin and then the eggs and beat in gently until mixture is smooth. If it doesn't froth up, it means the bicarb of soda is probably stale and won't work properly.Īt this stage preheat your oven to 160 degrees F. Keep stirring gently until the frothing dies down. Remove saucepan from the heat and add the bicarbonate of soda. Bake 35-45 minutes or until golden brown and a toothpick inserted in the middle of the. Combine on low, then switch to medium and mix for 2 minutes. Use a mixer to combine the cake mix, sugar, apricot nectar, oil and eggs. Place the mixed fruit, sugar, syrup, butter, and apricot nectar in a large saucepan.īring to the boil, stirring continuously, and then simmer gently for 10 minutes.This will plump up the fruit beautifully. Preheat the oven to 325 degrees and grease and flour a 10-cup to 12-cup Bundt pan. (4 oz.) each of sultanas, chopped dates,and chopped raisins in the 500g.)ġ cup well drained cooked pumpkin, mashed and cold (I cook this the day before and refrigerate) I really enjoy baking a fruit cake in Winter, with the delicious and nostalgic aromas wafting through the house and the oven warming up the kitchen.ĥ00g (16 oz.) dried Mixed Fruit ( or include 125g. A can of Apricot Nectar contains two cups of nectar so it is cost effective for me to make two cakes at the same time. Apricot juice or nectar can be drunk on its own or used in. Nectar typically refers to a syrupy, sweet liquid, whereas juice is thin and runny. The word nectar may be used to describe this type of fruit juice because apricots are not very juicy, so their juice tends to be thicker than most fruit juices. I buy the most economical mixed fruit available, preferably one with glace cherries in it though. Apricot nectar is the juice of an apricot. I've increased the amount of mixed fruit and added a cup of Apricot Nectar, a tip I saw on the back of a Sunbeam mixed fruit packet, resulting in a very moist cake which cuts beautifully. This one is based on the pumpkin fruit cake my Mum used to make. It is not often used but has antioxidant and digestive properties like. The king of fruits has sweet and sour nectar that can make for a fantastic apricot nectar substitute. I think it is a good idea to have a boiled fruit cake recipe in your cooking repertoire when planning ahead for morning and afternoon teas, or homemade lunchbox treats etc. If you plan on using the apricot nectar in a recipe and are looking for a viable alternative, apple juice might be just what you need. They take a little while to make, however they are very simple to do. Boiled fruit cakes are a great standby to have on hand in case of people dropping in for a cuppa without much warning or if you are busy and won't have time to do much cooking.
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