Eggless orange fruit cake


This recipes comes from Good Housekeeping  . I have amended it to suit my taste  . This is one of my favorite food gifts to give in the holidays , but it is super to have with a hot cup of cocoa on those cold winter days and great lightly toasted for breakfast , just because.

Adapted from Good Housekeeping

Makes an 8 inch cake

 CAKE

8 oz ( 225 g )  unsalted butter or white vegetable fat , such as Crisco

1 lb  ( 450 g ) all purpose flour

1  1/2 tsp  ( 7.5 ml ) ground pumpkin spices

6  oz  ( 175 g )  superfine sugar

8 oz ( 225 g ) mixed dried fruit

2 oz ( 50 g ) candied orange peel , chopped

2 level tsp  ( 10 ml ) baking soda

1/2 pt ( 300 ml ) milk

2 tbs ( 30 ml )  vinegar

zest of 1 orange

ICING

4 oz ( 100 g ) powdered sugar , sifted

1  1/2 (25 ml   )  tbs orange juice

Chopped candied orange peel , to decorate

CAKE

Grease a deep 8 inch (20 .5 cm ) round cake tin and line the base with parchment paper .

Rub the fat into the flour until the mixture resembles fine breadcrumbs . Stir in the spice , sugar , fruit and orange peel .

Dissolve the baking soda in the milk  , add the vinegar and orange rind then mix quickly into the dry ingredients .

Turn into pan and make a slight hollow in the centre . Bake in the oven at 375*F ( 190*C ) for about 1 hour 35 minutes or until risen and firm to the touch . Turn out and cool on a wire rack .

ICING

To make the icing , mix the icing sugar and the orange juice together and drizzle over the cake . Sprinkle with the orange peel.

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