- 600g mixed dried fruits containing raisins, sultanas and candid peel.
- finely grated zest and juice of 2 medium oranges
- finely grated zest and juice of 2 unwaxed lemons
- 300g unsalted butter, softened
- 300g light brown sugar
- 4 medium eggs, lightly beaten
- 350g plain flour, sifted
- 200g glacé cherries roughly chopped
- 3tbs apricot jam, sieved
- 20 glacé cherries, cut in half, for decoration, optional
This is a lighter alternative to the rich fruit cake that is often eaten at Christmas. The mixed dried fruit is soaked overnight with the zest and juice of oranges and lemons. This plumps up the fruits giving the cake a succulent zingy taste.
Will keep for a week if kept in an airtight container.
Note: As all ovens are different, these baking times are approx. This is what it took to bake in my oven at the mentioned temperatures.
In a bowl add the mixed dried fruit, grated zest and juice of the oranges and lemons. Give them a good stir. Leave to soak overnight.
Preheat the oven to 170c fan assisted. Grease and line the base and sides of a deep sided 8inch cake tin with baking parchment.
Using an electric mixer, beat together the butter and sugar until light and fluffy. Gradually add the eggs, mix until well combined, adding about 2 tbsp of the flour at intervals to help prevent curdling.
While the mixer is on a low speed, add the remaining flour. Mix until well combined.
Add the chopped cherries, soaked fruit and any residual liquid, to the mixture. Mix until fully combined, do not over mix.
Spoon the mixture onto the prepared tin, smoothing out the top of the cake. Cover the top with a sheet of baking parchment to prevent burning and bake in a preheated oven for 30 mins.
After 30 mins, reduce the oven temperature to 150c fan assisted and bake for a further 2hours & 50 mins or until baked, testing the centre of the cake, at different points with a skewer, until it comes out clean.
Leave in the tin to cool for 15 – 20 mins before transferring to a wire rack to cool completely.
Decorate with a glaze of gently warmed Apricot jam and sliced Glacé cherries. Finish with a final glaze of Apricot Jam if you wish.
Covering the cake with parchment paper or a silicone sheet whilst baking, helps prevent the cake over baking or burning on top.
Will keep for a week if kept in an airtight tin.