Wednesday, September 05, 2007

FRUIT LOAF WITH FRESH LIME AND GINGER


Anyone for a slice of cake? This fruit cake is light, moist and has a lovely lime icing. The unusual thing about this particular cake is that you simply throw everything into a bowl and mix. By doing this the fruit won't sink to the bottom of the cake. If you decide to make it the 'proper' way, then as I found out, the fruit all sinks to the bottom of the cake.
Lucy Young has put stem ginger into this cake and it is a wonderful match with the limes.
I've made this cake several times and sometimes use Nigella Lawson's Malibu icing instead of the suggested one here. Below I have also given the recipe for this.
Lucy Young wrote this book for the Aga but also gives instructions for conventional cookers. Lucy works for Mary Berry and helps run Mary's Aga workshops.


SECRETS FROM A COUNTRY KITCHEN BY LUCY YOUNG

ISBN 0091896754 - Page 180

Makes 2 cakes.

175g self-raising flower, 100g soft butter, 100g caster sugar, 3 eggs - beaten, 50g raisins, 50g glace cherries - quartered, washed and dried well, 150g sultanas, 4 bulbs stem ginger - finely chopped, finely grated zest of 2 limes.

1. You will need two 450g (1 lb) loaf tins, greased and base lined.
2. Preheat the oven to 160ºC/325ºF/Gas 3.
3. Measure all the ingredients for the cakes into a large bowl. Mix well until smooth. Divide between the two loaf tins, and level the tops.
4. Bake in the preheated oven for about 45-50 minutes until golden brown or test if cooked by inserting a skewer into the middle of the cake, if it comes out clean the cake is cooked. Leave to cool in the tins.

FOR THE ICING

100g icing sugar - sieved, 2 tablespoons lime juice, 1 bulb stem ginger - chopped,
finely grated zest of 1 small lime.
Simply mix the icing sugar and lime juice together until smooth. Spread over the top of the cakes. Garnish with ginger down the centre and arrange lime zest over the top.

Recipe taken from How to be a Domestic Goddess by Nigella Lawson - Page 23.

MALIBU ICING (slightly adapted)

125g instant royal icing
1 tablespoon Malibu
1 tablespoon water

Simply mix together until smooth and pour over the cake.

4 comments:

Kelly-Jane said...

What a beauty that cake is! and I like your spin with Malibu icing.

Lucy Young's Spag Bol from this book is the one I make since trying it, actually must make it soon, thanks for the reminder :)

Nora B. said...

Your cake looks incredible! My kind of cake. And yes, I would like a slice, but it's probably all finished by now. ;-) This recipe is great - so quick to make from the sound of it. Thanks for the recipe. The icing sounds yumm!

Jeena said...

What a beautiful cake recipe I bet it tasted delicious. I would love to do a link exchange with you, I have added your link to my blog already. :)

Margaret said...

Jeena - what a great link exchange!

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