Marsala-soaked fruit cake
- November 2014
- Serves about 30
- Hands-on time 25 min, oven time 3½-4 hours, plus overnight soaking
This Christmas cake, with sweet masala-soaked figs, cherries, currants and sultanas, is lighter than a traditional recipe.
- 278 kcals
- 11.2g (5.9g saturated)
- 40.9g (33.5g sugars)
You can leave the cake to mature until Christmas (feed it with more booze now and then) or, if you prefer something a little less rich, eat it straightaway.
Make the cake dairy free by leaving out the butter and greasing the tin with sunflower oil. The cake will be firmer but will still taste fantastic.
Wrap the baked cake in more baking paper, then foil. Keep in a cool, dry place for up to 3 months. Unwrap occasionally to feed it with marsala.
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