I had some Fruisana fruit sugar, and had a mooch at their site to see if there were any nice cake recipes. I found this one
http://www.fruisana.com/cms/connect/fruisana/en/recipes/cakes/Celebration+Cake.htm and converted the recipe. It was a big hit, very yummy.
I've left the original instructions and added the TM instructions afterward, in case others find seeing the conversion process helpful.
Ingredients:
115g Butter
110g Fruisana Fruit Sugar (or normal sugar)
3 medium eggs, beaten
1tsp Vanilla essence
140g Plain flour
2tsp Cornflour
1stp Ground almonds
250g Currants
250g Sultanas
100g Glacé Cherries
juice and zest of 1 lemon
40g Mixed peel
1. Cream together the margarine (I used butter) and Fruisana until pale.
Weigh in almonds, and grind (Speed 7 / 20 seconds), then tip out and reserve. Add butter and sugar, Speed 5 / 15 seconds
2. Slowly add the eggs and vanilla essence.
Just put them in, then Speed 5, 15-20 seconds
3. Add the flour, cornflour and almonds and continue beating.
Speed 5, 20 seconds (suspect I could have combined steps 2 and 3. Will try next time.)
4. Mix in the currents, sultanas, cherries, lemon juice and zest and mixed peel until the fruits are evenly distributed throughout the mixture.
Speed 5, 15 seconds
5. Place the mixture into a greased and lined 8 inch square tin.
6. Bake at 150oC, gas mark 2, 300oF for approximately 1˝ hours until the cake is lightly golden and when tested, a skewer comes out clean. (I split it into 2 loaf tins and cooked in Remoska, but I'm sure their timing is right - it's the only thing I haven't tested though
)
NB: In my usual way, I didn't read the recipe correctly and so hadn't ground the almonds in advance. So my cake was nut free
Of course, now I have 2 jugs I could have just ground them in the other one, hurray! Should save my bacon in the MANY times when baking that I forget to make caster sugar or whatever in advance
)
