A fruitcake is the perfect family treat during the festive season. Although they can be daunting to bake, Sasko has the perfect solution for time-strapped moms and novice bakers – a recipe that is easy to follow and doesn’t take a lot of preparation time. Because Sasko has been around for more than 80 years, it understands the importance of giving South Africans the sustenance they need without compromising on taste.
- 200g butter, softened, plus extra for greasing
- 200g dark muscovado sugar
- 3 extra-large eggs
- 1 tbsp golden syrup
- 200g Sasko Self-raising Wheat Flour
- 2 tsp mixed spice
- 1 tsp baking powder
- 2 apples, grated (about 100g each)
- 300g mixed sultanas and raisins
- pecan nuts and glacé cherries, to decorate
- Preheat oven to 180°C.
- Butter and line the bottom of a deep, round 20cm-diameter cake pan with greaseproof paper.
- Using an electric hand beater, beat the butter and sugar together in a large bowl until it’s thick and pale.
- Add the eggs and golden syrup and beat for 1 minute.
- Sift in the flour, mixed spice and baking powder. Mix well.
- Add the grated apples and sultanas and raisins, and gently fold in until evenly combined.
- Spoon the batter into the prepared pan and bake for 50 minutes to 1 hour or until the cake is dark golden and springy to the touch, and has shrunk away from the pan slightly. A skewer or knife inserted into the centre of the cake will come out clean when it’s ready.
- Cool completely before decorating with pecan nuts and glacé cherries.
* Baking the cake sooner rather than later not only eliminates stress during your holidays but will also allow for the flavours of the fruit and spice to really mature.
* If you ice your Sasko cake, you can either keep it wrapped up in an airtight container for up to a week after icing it, or it can be frozen for up to a month before being iced if you’re really good at prepping for the holidays!