Spiced fruit cake

Spiced fruit cake
  • Serves icon Serves 12-14
  • Time icon Takes 15 minutes to make, 1½-2 hours to cook, plus cooling

This recipe is ideal for people who prefer a lighter Christmas or fruit cake. It’s quicker too.

Nutrition: per serving

Calories
440kcals
Fat
19.5g (8.7g saturated)
Protein
6.8g
Carbohydrates
58g (41g sugar)
Salt
0.6g
Calories
440kcals
Fat
19.5g (8.7g saturated)
Protein
6.8g
Carbohydrates
58g (41g sugar)
Salt
0.6g

For 14 servings

Ingredients

  • 250g raisins
  • 175g golden sultanas
  • 100g candied peel, finely chopped
  • 50g glacé cherries, halved
  • 150ml whisky
  • Grated zest of 2 oranges
  • 200g butter, at room temperature, plus extra for greasing
  • 180g soft light brown sugar
  • 4 large free-range eggs
  • 275g self-raising flour
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • ½ tsp ground cloves
  • 1 tsp ground ginger
  • Splash of milk (optional)
  • 100g blanched almonds, plus extra to decorate
  • Apricot jam to glaze

Method

  1. Preheat the oven to 160°C/fan140°C/gas 3. Put the dried fruit, peel, glacé cherries, whisky and zest in a pan. Warm through for a few minutes, then set aside to cool.
  2. Grease and line a 23cm cake tin. Beat the butter with a hand whisk, or in a food processor, until soft. Add the sugar and beat until pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition. In a clean bowl, sift the flour and baking powder with the spices, then fold into the butter mixture. Add the soaked fruit and almonds. If the mixture is a little thick, add a bit of milk until the dough reaches a dropping consistency.
  4. Spoon the mixture into the tin, smooth the top, then decorate with the extra almonds. Bake for 1-1½ hours until a skewer inserted into the centre comes out clean. Allow to cool in the tin before turning out.
  5. Melt a good dollop of apricot jam with a splash of boiling water and brush over the cake for a glossy finish. Serve with a glass of mulled wine, if you like.

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