Mixed Fruit Tray Bake at Yvette Branch blog

Mixed Fruit Tray Bake. This mixed fruit tray bake recipe is ideal for coffee breaks and packed lunches. Whisk the oil and sugar in a large. 250g (8oz) white marzipan, grated. 1 level tsp ground mixed spice. 350g (12oz) mixed dried fruit. Heat oven to 180°c/160°c fan/gas 4. 100g (3½ oz) soft brown sugar. Few drops of vanilla extract. Drain well then dry thoroughly on kitchen paper. Heat oven to 180c/160c fan/gas 4. 200g/7oz frozen berries (raspberries, blackberries, cherries, blueberries, blackcurrants all work well, or a mix) 50g/2oz caster sugar. Cut the cherries into quarters, put in a sieve and rinse under running water. The secret to keeping this fruit cake moist is adding freshly brewed coffee or tea to the mixed dried fruit. Butter and line a traybake tin with baking parchment, about 20 x 30cm. Gently melt the butter in a large saucepan, allow to cool for 5 minutes, then add the sugar, vanilla and eggs, then beat until smooth.

18” Fruit Tray Fredericton Coop
from www.frederictoncoop.nb.ca

Heat oven to 180°c/160°c fan/gas 4. This mixed fruit tray bake recipe is ideal for coffee breaks and packed lunches. Heat oven to 180c/160c fan/gas 4. 350g (12oz) mixed dried fruit. Grease a 30 x 23cm (12 x 9in) traybake or roasting tin then line the base with baking parchment. 200g/7oz frozen berries (raspberries, blackberries, cherries, blueberries, blackcurrants all work well, or a mix) 50g/2oz caster sugar. Grease and line a 22cm square tin with baking parchment. Drain well then dry thoroughly on kitchen paper. Stir in the flour, ground almonds and ¼ teaspoon salt. Gently melt the butter in a large saucepan, allow to cool for 5 minutes, then add the sugar, vanilla and eggs, then beat until smooth.

18” Fruit Tray Fredericton Coop

Mixed Fruit Tray Bake 1 level tsp ground mixed spice. Heat oven to 180c/160c fan/gas 4. This mixed fruit tray bake recipe is ideal for coffee breaks and packed lunches. Grease and line a 22cm square tin with baking parchment. Grease a 30 x 23cm (12 x 9in) traybake or roasting tin then line the base with baking parchment. Stir in the flour, ground almonds and ¼ teaspoon salt. 60g (2oz) glacé cherries, quartered. 350g (12oz) mixed dried fruit. 250g (8oz) white marzipan, grated. 1 level tsp ground mixed spice. Whisk the oil and sugar in a large. Heat oven to 180°c/160°c fan/gas 4. Cut the cherries into quarters, put in a sieve and rinse under running water. Butter and line a traybake tin with baking parchment, about 20 x 30cm. Drain well then dry thoroughly on kitchen paper. Gently melt the butter in a large saucepan, allow to cool for 5 minutes, then add the sugar, vanilla and eggs, then beat until smooth.

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