Glacé Fruit Triem is a traditional South African recipe for a classic rich fruit cake containing plenty of glace fruit along with dried fruit in the mix and which makes an excellent alternate Christmas cake. The full recipe is presented here and I hope you enjoy this classic South African version of: Glacé Fruit Triem.
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This cake is a Western Cape institution. It's a classic Afrikaans triem (a buttery cake) that includes the glacé fruit that the British introduced to the Cape. Indeed, the Western Cape is a major producer of glacé fruit even today.
Halve the cherries and chop the glacé fruit. Place in a bag, add 2 tbsp flour and shake the fruit to coat them in the flour (this will help prevent the fruit from sinking as the cake bakes).
In a large bowl, cream together the sugar and butter until light and fluffy. Add the beaten eggs, a little at a time, beating thoroughly to combine after each addition. Now add the oil, golden syrup and vanilla, beating well to combine.
Sift together the baking powder, salt, flour and spices into another bowl, then add to the liquid ingredients, mixing well to combine. Finally fold in the fruit and the nuts.
Pour the resultant batter into a loose-based springform cake tin that's been well greased and lined on its base. Transfer to an oven pre-heated to 180°C and bake for 45 minutes. Now reduce the oven temperature to 160°C and bake for 45 minutes more, or until a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool in the tin for 15 minutes before carefully transferring to a wire rack to cool completely.
This makes an excellent alternative base for a Christmas, birthday or wedding cake.
