Golden Syrup
Chelsea Golden Syrup in the...
Details page sections
Cakes
Moist Fruit Cake
20 mins
4 hours
Hard
12
Delicious Chelsea moist fruit cake - chock full of fruit. Enjoy!
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- Ingredients
- Method
Ingredients
- 2 ¼ cups (380g) raisins
- 3 cups (480g) sultanas
- 1 cup (146g) currants
- 1 cup (250g) chopped glace cherries
- 1 ½ cup (250g) coarsely chopped prunes
- ⅓ cup Chelsea Golden Syrup
- ½ cup brandy
- Finely grated rind of 1 orange
- 250g butter, softened to room temperature
- 1 cup firmly packed Chelsea Dark Cane Sugar
- 5 eggs, lightly beaten
- 1 ½ cups plain flour
- 2 tsp mixed spice
- 1 Tbsp brandy, as an optional extra
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
18
What did you think of this recipe?
Lyn
How long does this cake keep out of the fridge.
5
Lachlan
Beautiful cake. First time I have made it. Followed the recipe to the letter and it turned out magnificent. Will make this from now on. It is very well received. 5 stars.
5
Shane
Like my grandmother used to cook easy recipe and delicious . Very easy to get a great result
5
Linda
I have made this fruit cake several times. I don't cook it for 4 hours as I believe it becomes too dry. I cook it for around 3 hours on 150. I also only use 1 third of a cup of sugar as with all that golden syrup and fruit it would be far too sweet with a cup of sugar as well. It is perfect with way less sugar as is most cakes. I always now at least half the amount of sugar and they always turn out better. I only gave 4 stars because it needed to be changed with cooking time and sugar content.
4
Natalie
Macerate the fruit for 2 days. Replace golden syrup with a little ginger syrup (maybe 2 tbsp) Reduce the sugar to loose 3/4 cup. Add 1 tsp baking powder. Add 1 tsp allspice. Extra orange rind. Cook 3 hours 40 mins.
3
Shane s
Like my grandmother used to cook easy recipe and delicious . Very easy to get a great result
5
SandyB
Having turned on the oven and lined my baking tin, just wondering whether I should turn the oven off while I wait for fruit to soak overnight?
CHELSEA SUGAR: Thanks for your feedback! We have updated the recipe now :)
5
Fruit Cake!!!
It is very amazing. We made this cake at my birthday and enjoyed it very much.
5
Method
Combine fruit, Golden Syrup, brandy and rind in large bowl; cover and allow to macerate overnight.
Preheat oven to 140ºC conventional. Line base and sides of deep 20cm square cake pan with 3 thickness baking paper. Allow paper to come 5cm above the sides of the pan.
Beat butter and dark cane sugar with electric mixer until creamy. Add eggs, beating well between each addition. The mixture will curdle slightly - don't be concerned as it does not affect the end result.
Add macerated fruit to butter mixture. Add sifted plain flour and mixed spice to butter mixture and mix thoroughly. Spoon into pan and drop pan on bench to allow mixture to disperse evenly in pan.
Bake cake for 4 hours. Cover loosely with foil if cake starts to over brown on top (this may happen around ½ way through the cooking time). Quarter turn pan in oven several times during baking to avoid it browning unevenly.
Remove cake from oven; brush with extra brandy. Allow to cool in pan.
Wrap in plastic and then foil and store in cool dark place. Store in airtight container in fridge on hot summer days.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
18
What did you think of this recipe?
Lyn
How long does this cake keep out of the fridge.
5
Lachlan
Beautiful cake. First time I have made it. Followed the recipe to the letter and it turned out magnificent. Will make this from now on. It is very well received. 5 stars.
5
Shane
Like my grandmother used to cook easy recipe and delicious . Very easy to get a great result
5
Linda
I have made this fruit cake several times. I don't cook it for 4 hours as I believe it becomes too dry. I cook it for around 3 hours on 150. I also only use 1 third of a cup of sugar as with all that golden syrup and fruit it would be far too sweet with a cup of sugar as well. It is perfect with way less sugar as is most cakes. I always now at least half the amount of sugar and they always turn out better. I only gave 4 stars because it needed to be changed with cooking time and sugar content.
4
Natalie
Macerate the fruit for 2 days. Replace golden syrup with a little ginger syrup (maybe 2 tbsp) Reduce the sugar to loose 3/4 cup. Add 1 tsp baking powder. Add 1 tsp allspice. Extra orange rind. Cook 3 hours 40 mins.
3
Shane s
Like my grandmother used to cook easy recipe and delicious . Very easy to get a great result
5
SandyB
Having turned on the oven and lined my baking tin, just wondering whether I should turn the oven off while I wait for fruit to soak overnight?
CHELSEA SUGAR: Thanks for your feedback! We have updated the recipe now :)
5
Fruit Cake!!!
It is very amazing. We made this cake at my birthday and enjoyed it very much.
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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