Low Fat Fruit And Ginger Cake Recipes

Steps:

• Heat oven to 140C/fan 120C/gas 1. Lightly oil a 71⁄2cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.
• Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.
• Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21⁄2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.
• For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.

Steps:

• Put apricots,sultanas and prunes in a bowl.
• with brewed tea.
• Leave to soak for 2 hours.
• Heat oven gas 4.
• Lightly grease and line a 2 lb loaf tin.
• Put flour,baking powder,ginger,sugar, and egg in a food blender.
• Blend for 2mins.
• Add fruit and blend to mix.
• Turn into tin and level with knife.
• Bake for 11/4 hours.
• Cool before serving.

Steps:

• Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
• In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
• In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
• Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
• Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.

Steps:

• Preheat oven to 200 degrees Celsius.
• Mix sultanas, raisins, cherries, brandy, water and soak overnight.
• Mix pumpkin, eggs, applice juice, and milk in a bowl.
• Add soaked fruit, nuts, rinds and spices, then flours and bicarbonate of soda.
• Mix well with a wooden spoon as you add the flours.
• Spoon into a lightly greased tin.
• Bake for 10 minutes at 200 degrees C, then turn down to 180 degrees C and cook until baked through (approximately 1 hour).
• Cool on a cake wire.
• Store in the refrigerator.