Small Traditional New Zealand Fruit Cake
Ingredients:
250g mixed dried fruit (e.g., raisins, sultanas, currants, chopped dried apricots)
65g butter
½ cup (110g) brown sugar
½ cup (125ml) strong black tea (hot)
1 tablespoon golden syrup or honey
½ teaspoon vanilla extract
1 teaspoon mixed spice
½ teaspoon ground cinnamon
½ teaspoon baking soda
1 large egg, beaten
¾ cup (115g) plain flour
¼ cup (40g) self-raising flour
½ teaspoon baking powder
Optional: ¼ cup chopped nuts or glace cherries for decoration
Instructions:
1. Prepare the Fruit Mixture
In a medium saucepan, combine the mixed dried fruit, butter, brown sugar, tea, golden syrup, vanilla, mixed spice, cinnamon, and baking soda.
Bring to a gentle boil, stirring until the butter melts and sugar dissolves.
Simmer for 5 minutes, then remove from heat and allow to cool to room temperature (about 30 minutes).
2. Preheat the Oven
Preheat your oven to 150°C (300°F).
Line a 15cm (6-inch) square or round cake tin with baking paper.
3. Combine the Ingredients
Once the fruit mixture has cooled, stir in the beaten egg.
Sift the plain flour, self-raising flour, and baking powder into the mixture. Fold gently until just combined.
4. Bake the Cake
Pour the batter into the prepared cake tin. Smooth the top with a spatula.
If desired, decorate the top with chopped nuts or glace cherries.
Bake for 1 to 1 ½ hours, or until a skewer inserted into the center comes out clean.
5. Cool and Serve
Let the cake cool in the tin for 15 minutes before transferring it to a wire rack.
Store in an airtight container. It tastes even better after a few days as the flavors develop.
Large Traditional New Zealand Fruit Cake
Ingredients:
500g mixed dried fruit (e.g., raisins, sultanas, currants, chopped dried apricots)
125g butter
1 cup (220g) brown sugar
1 cup (250ml) strong black tea (hot)
2 tablespoons golden syrup or honey
1 teaspoon vanilla extract
2 teaspoons mixed spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 large eggs, beaten
1 ½ cups (225g) plain flour
½ cup (75g) self-raising flour
1 teaspoon baking powder
Optional: ½ cup chopped nuts or glace cherries for decoration
Instructions:
1. Prepare the Fruit Mixture
In a large saucepan, combine the mixed dried fruit, butter, brown sugar, tea, golden syrup, vanilla, mixed spice, cinnamon, and baking soda.
Bring the mixture to a gentle boil over medium heat, stirring until the butter melts and the sugar dissolves.
Simmer for 5 minutes, then remove from heat and let cool to room temperature (about 30 minutes).
2. Preheat the Oven
Preheat your oven to 150°C (300°F).
Line a 20cm (8-inch) square or round cake tin with baking paper.
3. Combine the Ingredients
Once the fruit mixture has cooled, stir in the beaten eggs.
Sift the plain flour, self-raising flour, and baking powder into the mixture. Fold gently until just combined.
4. Bake the Cake
Pour the batter into the prepared cake tin. Smooth the top with a spatula.
If desired, decorate the top with chopped nuts or glace cherries.
Bake for 1 ½ to 2 hours, or until a skewer inserted into the center comes out clean.
5. Cool and Serve
Let the cake cool in the tin for 15 minutes before transferring it to a wire rack.
Store in an airtight container for up to 2 weeks. It tastes even better after a few days as the flavors develop.
Here’s the halved version of the traditional New Zealand fruit cake recipe: