Eggless Cakes

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Eggless Cakes

Light Dried Fruit Cakes

Tutti-frutti Cake.

Preheat the oven to 160C/325F/gas mark 3

Use a 450g/1 lb loaf tin.

Grease and line the loaf tin. Beat the butter and sugar together until light and creamy. Add the sour cream and beat thoroughly. Fold in the sieved flour, and then the lemon rind. Mix thoroughly. Turn the mixture into the tin and bake for 50-60 minutes, until well risen and nicely browned. Leave ten minutes to firm up , then turn out and cool on a wire tray.

Filling. Cut the cake into three even layers. Make the filling by beating the cream cheese with 1 tbs. of cream, the icing sugar and the juice, until it is quite smooth. Spread this over two layers, sprinkle with chopped glacé fruit and sandwich the cake back together again. Lift on to an oblong plate.

Icing. Melt the carob for the icing with the coffee, butter and 2 tbs. of water, stirring slowly until smooth. Allow to cool before beating in the remaining cream so that it is thick enough to coat the cake. Chill if necessary to speed up the process. Place a third of the icing in the piping bag, spread the remainder neatly over the cake. Pipe a small border round the base and top of the cake, using the smaller pipe. Lightly whip the remaining cream and then pipe slightly larger whirls, using the larger pipe. Place a piece of cherry on each whirl.