Every Christmas table needs a fruit cake - make this one yours this year.
- 1 cup raisins (200 g)
- 1 cup chopped glace apricots (230 g)
- 1 cup chopped glace pineapple (200 g)
- 2 tbsp mixed peel
- ½ cup slivered almonds
- 1.5 cups plain flour (240 g)
- 1 cup caster sugar (220 g)
- 250 g unsalted butter chopped, at room temperature
- 1 tbsp finely grated orange rind
- 2 tbsp finely grated lemon rind
- 4 eggs
- ½ cup self-raising flour (80 g)
- ¼ cup sweet sherry (60 ml)
- Grease a 20cm square x 8cm-deep cake pan. Line base and sides with two layers of brown paper, then one layer of baking paper. Extend brown and baking paper 3cm above pan edges.
- Combine fruit, peel, almonds and ¼ cup of the plain flour in a large bowl. Toss to coat.
- Beat sugar, butter and rinds in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture will look curdled at this point. Transfer to a large bowl. Sift remaining flours over the top. Add sherry. Stir until combined. Stir in fruit mixture. Spoon into prepared pan. Smooth over top.
- Cook in a moderately slow oven (160C) for about 2 hours, or until a skewer inserted into centre comes out clean. Cover loosely with foil during cooking if top starts to over-brown. Remove from oven. Wrap hot cake and pan in a clean tea towel. Cool completely in pan.
Replace glace apricots and pineapple with other glace fruits for a change.
Cake can be made two weeks ahead. Wrap in plastic wrap and store in an airtight container.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||11.5 g|
|Total carbohydrates||78.2 g|
|- Sugars||48.4 g|
|Dietary fibre||2.6 g|