Fruit Cake Slice With Lemon Icing
Recipe: #22304
December 30, 2015
Categories: Breads, Desserts, Cakes, Australian, British, Birthday, Christmas, Easter, Mothers Day Oven Bake, Vegetarian, Quick Breads, Kosher Dairy, more
"A great recipe for leftover Christmas cake or pudding. I saw this recipe on the Seven Sunrise Show and remember a friend's mum making something like years ago. She would use up her leftover Christmas pudding and cakes during the year to make this, and it tasted very nice indeed. I am not sure if this is the exact same recipe, but it sure looks close to it. This slice can be made up to 5 days ahead or freeze for up to 2 months. Thaw at room temperature, before serving."
Original is 12 servings
Ingredients
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- FOR LEMON ICING INGREDIENTS
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Nutritional
- Serving Size: 1 (86.8 g)
- Calories 323.8
- Total Fat - 18 g
- Saturated Fat - 10.8 g
- Cholesterol - 76.8 mg
- Sodium - 42 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 1.3 g
- Sugars - 30.5 g
- Protein - 3.1 g
- Calcium - 34 mg
- Iron - 0.7 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Grease a 19cm x 30cm lamington pan. Line base of pan with baking paper.
Step 2
Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Beat in apricot jam. Transfer mixture to a large bowl.
Step 3
Stir cake crumbs into egg mixture until combined, stir in flour, coconut, mixed spice and milk, in two batches. Spread mixture into prepared pan.
Step 4
Cook in a moderate oven (180C) for about 30 minutes, or until cooked when tested. Stand for 5 minutes before turning out onto a wire rack to cool.
Step 5
Lemon Icing ~
Step 6
Beat butter and lemon rind until pale in colour. Gradually beat in icing sugar mixture, and beat until smooth.
Step 7
Spread lemon icing over cold slice. Sprinkle with extra mixed spice before cutting into squares.
Tips
No special items needed.
0 Reviews
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