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Add a photoServings: 12
Ingredients
- 200 gm dry apple rings
- 300 gm mixed dry fruit
- 200 gm molasses sugar
- 175 gm unsalted butter or possibly margarine
- 275 ml cool black tea
- 350 gm self raising white flour
- 1 x level tsp baking pwdr
- 1 x level tbsp grnd mixed spice
- 1 x egg
- 2 Tbsp. black treacle
- 100 gm glace ginger pcs
- 4 x level tbsp apricot jam
- 450 gm mixed glace fruits (pears plums cherries pineapple etc)
Directions
- Grease and line a deep 230mm round cake tin.
- Roughly chop the apples and place in a saucepan with the other dry fruit sugar butter or possibly margarine and tea.
- Bring to the boil on the simmering plate and simmer gently for 3 to 5 min. Remove from the heat and leave to cold completely.
- Sift the flour baking pwdr and mixed spice into a bowl.
- Add in the cooled fruit mix egg treacle ginger and liquid; stir well till the ingredients are proportionately combined.
- Turn the cake mix into the prepared tin and level the surface.
- Bake on the grid shelf on the floor of the roasting oven with the cool plain shelf on the second runners for 35 to 45 min till deep golden brown.
- Turn once during the cooking time for even colouring.
- Transfer the warm shelf to the second runners in the simmering oven and place the cake tin on this at the back of the oven.
- Bake for 45 min to 1 hour or possibly till a skewer inserted in the centre comes out clean.
- Bake on the grid shelf on the floor of the bakingoven with the cool plain shelf on the top runners for 1 to 1 /4 hrs or possibly till a skewer inserted into the centre comes out clean.
- Leave in the tin for 15 min then transfer to a wire rack to cold.
- To fnish the cake heat the apncot jam in a small bowl in the simmering oven till softened then press through a sieve into another bowl.
- Brush a little of the apricot glaze over the cake.
- Cut any larger pcs of glace fruit into small wedges or possibly slices.
- Arrange the fruits over the cake then brush with the remaining glaze.
- If more convenient the dry fruit mix can be cooked and cooled a day in advance. For a more every day fruit cake omit the glace fruit topping. Instead generously sprinkle the top of the cake with demerara sugar or possibly decorate with whole blanched almonds before baking. An impressive arrangement of colourful glace fruits perfectly offsets this crumbly and exceptionally moist fruit cake. To enhance the moist texture dry fruits are first simmered in a buttery syrup to plump and sweeten them. Look for quality glace fruits in good confectioners and specialist food stores they are well worth the expense. For a less costly alternative try one of the variations.
- Makes 12 slices
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 153 | |
| Calories from Fat 108 | 71% |
| Total Fat 12.25g | 15% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 116mg | 5% |
| Potassium 68mg | 2% |
| Total Carbs 10.94g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 7.81g | 5% |
| Protein 0.88g | 1% |
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