The last few crumbs of the Christmas cake have been scooped out of the tin and the festive board packed away until next year.
But we love a good fruit cake, so we are not hanging around until December for the next slice of fruit laden, moist cake.
This one was inspired by one of Sue's Christmas presents - a selection of teas from Whittard Of Chelsea. It's light, gluten free and so full of fruit I reckon you could count it as one of your #fiveaday. As you can see from the photos, the cake tin was not lined, simply greased and dusted with ground almonds and despite the cake's inherent gooeyness it came out a treat.
But we love a good fruit cake, so we are not hanging around until December for the next slice of fruit laden, moist cake.
This one was inspired by one of Sue's Christmas presents - a selection of teas from Whittard Of Chelsea. It's light, gluten free and so full of fruit I reckon you could count it as one of your #fiveaday. As you can see from the photos, the cake tin was not lined, simply greased and dusted with ground almonds and despite the cake's inherent gooeyness it came out a treat.
120g butter
60g granulated sugar
60g light soft brown sugar
2 eggs
1 tea bag - I used a Spice Imperial one, but any black tea will work
200ml boiling water
120g mixed dried fruit; sultanas and cherries is a great combination
80g ground almonds
40g chestnut flour (you can use self raising flour instead)
60g granulated sugar
60g light soft brown sugar
2 eggs
1 tea bag - I used a Spice Imperial one, but any black tea will work
200ml boiling water
120g mixed dried fruit; sultanas and cherries is a great combination
80g ground almonds
40g chestnut flour (you can use self raising flour instead)
Put the teabag in a jug and add the boiling water. Leave to steep for 10 minutes.
Remove the teabag and add the dried fruit. Leave to steep until the tea is cold. Strain off the liquid, which, incidentally makes a terrific drink, and reserve the fruit.
Pre-heat the oven to 170ºC
Grease a 8½" cake tin and dust with flour or ground almonds. You can tip any excess into the cake mix.
Beat the butter and sugars until light and fluffy. Add the eggs and mix thoroughly.
Fold in the almonds and flour and then stir in the steeped fruit.
Spoon the mixture into the prepared cake tin and bake for 20 minutes. Leave to cool for 10 minutes, then turn out onto a cooling rack. Perfect with a cup of tea.
And while you drink your tea and eat your cake, have a read of this article about fruit cake by Mayukh Sen
Remove the teabag and add the dried fruit. Leave to steep until the tea is cold. Strain off the liquid, which, incidentally makes a terrific drink, and reserve the fruit.
Pre-heat the oven to 170ºC
Grease a 8½" cake tin and dust with flour or ground almonds. You can tip any excess into the cake mix.
Beat the butter and sugars until light and fluffy. Add the eggs and mix thoroughly.
Fold in the almonds and flour and then stir in the steeped fruit.
Spoon the mixture into the prepared cake tin and bake for 20 minutes. Leave to cool for 10 minutes, then turn out onto a cooling rack. Perfect with a cup of tea.
And while you drink your tea and eat your cake, have a read of this article about fruit cake by Mayukh Sen
Netherton Foundry Shropshire 2018 ©
No comments:
Post a Comment