Scroll Up

Orange Toffee Fruit Cake

Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd

Orange Toffee Fruit Cake


Ingredients:  (Serves 6-8)
3 cups dried fruit & peel mix
½ cup orange Cognac
1½ cups fresh orange juice
Zest from 2 fresh oranges
2 cups self-raising flour
½ teaspoon sea salt - to taste


Method:
In a large bowl, stir the orange Cognac, orange juice and the dried fruit mix together.
Stir through to coat thoroughly.
Cover and set aside overnight.

Preheat the oven to 160°C - 180°C (320°F – 356°F)
Grease and line a round cake tin.

Sift the flour and sea salt into the fruit mixture.
Add the fresh orange zest.
Folding through until fully incorporated.

Evenly pour the cake batter into the lined baking tin.
Bake for 1½ - 2 hours, or until a test skewer comes out cleanly.

Remove the cake from the tin and place onto a wire rack.
Allow to cool to room temperature.

Garnish:
Decorate the cake with the cooled candied orange peel.(See below)
Gently drizzle the hot toffee over the cake. (See below)


Candied Orange Peel

Ingredients:
Peel from one large orange
2½ cups water
1½ cups caster sugar
¼ teaspoon orange oil essence (optional)


Method:
Slice the orange thinly, and then carefully remove the peel from around the fruit.
(Try not to get too much of the white pith.)

Cut the peel in half, and then in half again, to make short ribbons.
Line a baking tray with baking paper and set aside.

In a medium sized heavy base saucepan, add the water, sugar and orange oil essence.
Stir over high heat until the sugar has dissolved and the mix starts to boil.
Add the orange peel.
Stirring gently, allow boiling on high heat for about 30-40 minutes, or until the liquid has thickened to a syrup and the orange peel looks translucent.

Remove from the heat.
Place the translucent orange peel pieces on the baking tray.

Allow to cool to room temperature.
Place into the refrigerator to harden the peel.


Toffee

Ingredients:
1 cup caster sugar


Method:
Heat the sugar, on low heat, in a large heavy-base frying pan until it melts and starts to colour.
Do not stir.
Once the sugar becomes dark in colour, the toffee is ready to pour over the cake.



See what else I have for you

Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Orange Toffee Fruit Cake (Recipes for Home & Restaurant) by Nadine Lloyd