Spiced fruit cake

Name: Spiced fruit cake
Yield: Serves 12-14
Cuisine: British recipes
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

Easy
January 2011

Easy
January 2011

Test kitchen approved

Serves 12-14
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

Nutrition: per serving

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

For 14 servings

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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

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.
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.
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.
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.
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.