Fruit cakes with caramel and almond topping

Whether you've always loved to cook or you've selected up it as a spare time activity throughout quarantine, we might venture a guess which you simply are watching for new recipes to tryout. Afterall, becoming creative at the kitchen is a superb and fulfilling way to devote time.

We've assembled all the most adored , highest ranked Fruit cakes with caramel and almond topping in our site. It is the finest of the Very Best!

We've piled up the most useful recipes . They're our loved, commented and rated 5star recipes out of our big neighborhood, all in one place. These programs, mains, desserts and even are guaranteed yummy!

How to make Fruit cakes with caramel and almond topping

  • Yield : 5
  • Prep Time : 0:30
  • Cook Time : 1:20
  • Total Time : 1:50

Ingredients

  • 320g (2 cups) sultanas
  • 250g Greek dried white figs,(see note) finely chopped
  • 150g pitted dates, finely chopped
  • 150g dried apricots, finely chopped
  • 100g glace orange peel
  • 100g blanched whole almonds, split in half
  • 150ml Grand Marnier (see note)
  • 1 orange, zested
  • 250g unsalted butter, softened
  • 275g (1 1/4 cups) caster sugar
  • 5 eggs
  • 200g (1 1/3 cups) plain flour
  • 75g (1/2 cup) self-raising flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Caramel and almond Topping

  • 440g (2 cups) caster sugar
  • 320g (2 cups) blanched whole almonds

Method

  • Step 1 Preheat oven to 150C. Grease and line the bases and sides of the cake pans with baking paper.
  • Step 2 To prepare fruit mixture for cake, combine fruits, almonds, Grand Marnier and orange zest in a bowl. Set aside.
  • Step 3 Using an electric mixer, beat butter and sugar until just combined. Add eggs, one at a time, beating until just combined after each addition. Sift flours with spices into egg mixture, add fruit mixture and stir well to combine. Spoon batter among pans, level, then bake for 1 hour and 20 minutes or until a skewer inserted into centre comes out clean. Cool for 10 minutes in pans, then turn out onto a wire rack to cool completely.
  • Step 4 To make topping, stir sugar and 2/3 cup (180ml) water in a small pan over low heat until sugar dissolves, then boil until a golden caramel colour. Add nuts, then carefully spoon over cakes. Leave for 10 minutes or until topping is hard. The cakes will keep, enclosed in plastic wrap in an airtight container in the fridge, for up to 1 month.

© Copyright 2020 Get Recipe Book - All Rights Reserved