Any-occasion Cake
This traditional British fruit cake is a versatile treat, ideal for afternoon tea or as a dessert. Dried fruits and citrus zests are marinated in sherry overnight for deep flavour. The batter, enriched with butter, eggs, and ground almonds, bakes slowly into a dark golden, moist cake. It yields 12 slices and can be served plain or decorated to suit any event.
Ingredients
- 450g dried mixed fruit
- 100g raisin
- 100g glacé cherries
- grated zest 1 lemon
- grated zest 1 orange
- 150ml medium sherry
- 175g soft brown sugar
- 100g plain flour
- 50g self-raising flour
- 50g ground almonds
- 1 tsp mixed spice
- 175g butter softened
- 3 eggs
Method
- Combine the dried fruit, raisins, glacé cherries, and grated zests in a bowl. Pour the medium sherry over them and allow to soak overnight. Prepare a deep 20cm cake tin by greasing and lining it with a double layer of baking parchment. Preheat your oven to 140C/fan 120C/gas 1.
- In a large mixing bowl, combine the soft brown sugar, plain flour, self-raising flour, ground almonds, and mixed spice. Add the softened butter and eggs, mixing until combined. Should the mixture appear to curdle, incorporate a little extra plain flour. Fold in the marinated fruit, leaving behind any unabsorbed sherry. Transfer the batter to the prepared tin, smoothing the top and creating a slight dip in the centre.
- Place the tin in the middle of the oven and bake for 2½ hrs. The cake is ready when it turns a dark golden brown and a skewer inserted into the centre comes out clean. Should the surface colour too rapidly, cover it with a sheet of baking parchment. After baking, let the cake rest in the tin for about 10 mins before transferring it to a wire rack to cool completely. Enjoy it plain or add your preferred icing or decoration.
Nutrition (per serving)
Calories414 kcal
Fat16 g
Saturates8 g
Carbs63 g
Sugars53 g
Fibre2 g
Protein5 g
Sodium164 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisinebritish
