Quick Easy Fruit Wine Cake Recipes

Steps:

• 1. Combine all ingedients. Mix with electric beater about 5 minutes at medium speed.
• 2. Pour batter into greased angel food, or bundt cake pan.
• 3. Bake at 350 degrees about 45 minutes. Cool in pan 5 minutes before turning out on rack. Sprinkle with powdered sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
• Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
• Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.

Steps:

• Preheat oven to 350.
• Beat together all the ingredients together.
• Pour batter in greased 13x9 inch cake pan.
• Bake for 30 minutes.
• Cool cake.
• Best served with fresh whipped cream.
• (These are the same directions on the box. The only difference is the substitution of white wine for water).

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

Steps:

• Preheat the over to 350F (180C). Butter an 8x8 baking dish.
• In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more.
• Add the flour (and baking powder if using) and wisk together just until the flour disappears and there are no more lumps, about 45 seconds, no more. The batter will be quite thick and there won't be a lot of it.
• Spread the fruit over the bottom of the dish and spread the batter over. It will barely cover the fruit and it'll look like it's not enough, but it will be great. Alternatively you can mix the fruit with the batter.
• Bake for 45-55 minutes depending on your oven. A toothpick inserted into the cake should come out clean when the cake is ready.

Steps:

• Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.
• Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.
• Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it's pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months.
• To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.