This bake is lighter than the standard wealthy fruitcake and is a clean canvas to ice and adorn as you want
- Preparation and cooking time
- Prep:30 minutes
- Prepare dinner:1 hr and 25 minutes
- Straightforward
- Serves 12
- Freezable (Un-iced)
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Elements
- 140g golden sultana
- 4 tbsp sherry
- 250g pack butter, softened, plus additional for greasing
- 250g mild comfortable brown sugar
- 1 tsp vanilla extract
- 3 giant eggs, overwhelmed
- 200g plain flour
- 1 tsp baking powder
- 100g floor almond
- 50g toasted flaked almond
- 140g dried apricot, chopped
- 140g combined peel
- zest and juice 1 lemon
- zest and juice 1 orange
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Methodology
- STEP 1
Combine the sultanas and sherry and put aside for 1 hr to soak.
- STEP 2
Warmth oven to 160C/140C fan/gasoline 3. Grease a deep, 23cm loose-bottomed cake tin, and line the bottom and sides with a double layer of baking parchment that comes about 2.5cm above the edges of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla collectively till pale and fluffy. Beat within the eggs one after the other.
- STEP 3
Stir within the flour, baking powder, and the bottom and flaked almonds. Subsequent, add the soaked sultanas with any remaining sherry, the dried apricots, the combined peel, and all of the zest and juice. Scrape into the cake tin, smoothing out the floor.
- STEP 4
Bake on the center shelf of the oven for 1 hr 25 minutes. Poke with a skewer within the centre to verify it’s cooked – if the skewer comes out with any raw combination caught to it, bake for 10 minutes extra earlier than checking once more. Cool within the tin. Embellished, or wrapped in greaseproof paper and foil, the cake will preserve for as much as a month.