Easy-peasy fruit­cake

BBC Good Food - - Instant Recipe Finder -

This lighter ver­sion of a clas­sic fruit­cake still has plenty of fes­tive spice and juicy fruit.

SERVES 14-16 PREP 30 mins plus soak­ing COOK 3 hrs EASY 4 tbsp rum or brandy

1 or­ange, zested and juiced 600g mixed dried fruit (sul­tanas, raisins, apri­cots, cher­ries, cran­ber­ries)

200g but­ter, very soft

200g golden caster sugar

4 eggs

50g ground al­monds

200g plain flour

100g pe­can nuts or whole skinned al­monds, chopped

100g can­died peel, chopped 75g crys­tallised or can­died gin­ger, chopped

For the dec­o­ra­tion apri­cot jam (warmed and sieved) or apri­cot glaze can­died pineap­ple, can­died an­gel­ica, glacé cher­ries (a mix­ture of red, green and yel­low if you can find them), crys­tallised gin­ger

1 Put the rum, or­ange juice and zest and mixed dried fruit in a bowl and stir. Leave to soak overnight.

2 Heat oven to 170C/150C fan/gas 31 /2. Dou­ble line a 20cm tin with bak­ing parch­ment. Beat the but­ter and sugar to­gether un­til the mix­ture is light and fluffy. Whisk in the eggs one by one, then fold in the al­monds and flour. Add a pinch of salt and fold in the soaked fruit and any re­main­ing liq­uid in the bowl, along with the nuts, can­died peel and gin­ger. Spoon the mix­ture into the tin and level the sur­face.

3 Bake for 1 hr, turn the oven down to 150C/130C fan/gas 2 and bake for a fur­ther 2 hrs. Check the cake to see if it is pulling away from the sides of the tin and feels firm on top. If you need to, keep cook­ing for an­other 15 mins. Cool in the tin. If stor­ing in the tin, wrap it tightly first. Will freeze for up to two months.

4 To dec­o­rate the cake, brush it with the apri­cot jam or glaze and ar­range your choice of can­died fruit on top. Will keep in a sealed con­tainer for up to three weeks.

GOOD TO KNOW 1 of 5-a-day

PER SERV­ING 420 kcals • fat 18g • sat­u­rates 7g • carbs 55g • sug­ars 44g • fi­bre 3g • pro­tein 5g • salt 0.4g

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