You will need
¾ cup (180 ml) boiling water
1 rooibos tea bag
2 T (30 ml) lemon juice
250 g fruit cake mix
3 extra large eggs, at room temperature
¾ cup (180 ml) canola oil
¼ cup (60 g) butter, melted
¾ cup (180 ml) fresh full cream milk, warmed
1 x 580 g Ina Paarman’s Red Velvet Cake Mix
1 x 250 g Ina Paarman’s Vanilla Icing Kit
¼ cup (60 ml) fresh lemon juice
± 3 T (45 ml) water
raspberries
holly leaves
Method
Cake
Pour the boiling water over the tea bag in a medium mixing bowl. Allow to draw.
Squeeze out the tea bag and add lemon juice and the fruit mix. Mix thoroughly, cover with clingfilm and microwave for 2 minutes on high.
Leave to stand for at least 30 minutes to hydrate the fruit and cool the mixture.
Spray and oil a 26 cm bunt pan or butter and line a 22 cm x 5 cm cake pan with baking paper.
Adjust the oven rack to one shelf below the middle position and preheat the oven to 170°C.
Beat the eggs together with the oil and melted butter for 1 minute. Add the warmed milk and beat in. Add half the dry Cake Mix and all the fruit and any remaining liquid. Stir in lightly. Fold in the remaining dry Cake Mix and blend. Pour mixture into prepared pan. Bake for ±1 hour.
Leave to cool in the pan for 10 minutes. Turnout and leave to cool on a wire rack.
Lemon Water Icing
Mix icing with lemon juice and water until the icing is a thick runny consistency.
Drizzle the icing over the cake.
Leave to stand for an hour or two to give the icing time to firm up.
Garnish with berries and holly leaves.
