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Oil and fruit cakes

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

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By ian holliday 27 Mar 2012 19:48	Oil and fruit cakes My partner loves fruit cake - but has high cholesterol. Her doctor suggested using canola (rapeseed) oil in place of the butter that Delia loves. So, how do I cook a decent rich fruit cake with rapeseed oil instead of butter? Is it just a weight for weight replacement? Or do I need to make allowance for the reduced viscosity of oil v butter? Ian Reply Quote
By janjam 28 Mar 2012 00:11	Fruit cakes Have you thought of making tea breads. Most of them I've come across don't have butter in, instead they have the fruit soaked in tea. If you wish can post some recipes in my profile. Reply Quote
By ian holliday 28 Mar 2012 19:56	Tea cake I hadn't thought of tea cake - a recipe or two would be most useful, please. I admit that I was hoping to find a really rich cake - some of the tea cakes I have tried have been rather spare on the fruit! Reply Quote
By queen of puds 28 Mar 2012 20:50	fruit cakes I have a recipe for a boiled fruit cake that does have quite a lot of butter, but this recipe I found online (Joy of Baking site) has far less (only a couple of ounces) & if the picture is anything to go by, it might be quite good. I think I might also try substituting the butter weight for the oil (1g = 1ml) to see what difference it makes. Link: http://www.joyofbaking.com/BoiledFruitCake.html Reply Quote
By carolannt 14 Apr 2012 15:28	Oil and fruit cake recipe NEWMARKET FRUIT CAKE 2-3 Eggs - depending on size 4 fl oz Milk 4 fl oz Sunflower or Rape Seed Oil or similar 8 oz Self Raising Flour 12 oz Mixed Fruit (I also put in some chopped cherries) 4 oz Brown Sugar 1 teaspoon Mixed spice Small amount of Demerara Sugar I find that using a little more oil makes for a less crumbly cake. Mix all together in a bowl – this should be a sloppy mixture. Pour into a greased/lined 2 lb loaf tin. Sprinkle top with a little Demerara sugar. Cook for approximately 1 &"189; hours at Gas 3 or 150 fan oven. I usually make double the amount and freeze one. Reply Quote