Jewelled Fruit, Nut & Seed Cake

Name: Jewelled Fruit, Nut & Seed Cake
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: Serves 12
Cuisine: british
Ingredients: 1 batch uncooked Hot toddy fruitcake mix (see link below); 20cm thin cake board (optional); approx 65cm length wide ribbon; 50g butter; 50g golden syrup; 2 tbsp large unsalted cashew nuts; 3 tbsp whole blanched almonds; 5 tbsp shelled pistachio; 25g Brazil nut; 85ml glacé cherry; 50g dried cranberries; 2 tbsp pumpkin seed

5.00 (3)

⏱ 210 mins 🍽 Serves 12 🌶 british ✅ Easy 🏷 Dessert

This British treat offers a beautiful alternative to traditional iced cakes. A rich fruitcake base is crowned with a glistening layer of toasted nuts, seeds and dried fruits, creating a jewel-like finish. Perfect for afternoon tea or as a dessert, it requires no marzipan or icing. The cake bakes for a total of 210 minutes and serves 12 people, keeping well for up to a week in an airtight container.

Ingredients

1 batch uncooked Hot toddy fruitcake mix (see link below)
20cm thin cake board (optional)
approx 65cm length wide ribbon
50g butter
50g golden syrup
2 tbsp large unsalted cashew nuts
3 tbsp whole blanched almonds
5 tbsp shelled pistachio
25g Brazil nut
85ml glacé cherry
50g dried cranberries
2 tbsp pumpkin seed

Method

Prepare the Hot toddy cake batter according to the linked recipe, reserving about 2 tbsp of the mixture. As the cake bakes, create the topping by melting the butter with the golden syrup. Combine this with all the nuts, dried fruit and seeds, then set it aside to allow the butter mixture to cool and thicken.
Remove the cake from the oven 30 mins before its full cooking time is complete. Carefully spread the reserved cake mix over the top using the back of a spoon. the soft surface will support it. Evenly scatter the prepared fruit and nut mix across the top. Return to the oven for the final 30 mins until the cake is fully cooked and the nuts are golden. Check by inserting a skewer through the topping into the cake. If the nuts colour before the cake is done, cover with foil and bake for another 10 mins before testing again.
Allow the cake to cool fully within the tin so the nut topping sets firmly. Gently loosen any stuck edges, then push the cake up from the tin's base. Place it on a cake board or plate, securing a ribbon around the base before serving. It can be stored in an airtight tin for up to a week.

Nutrition (per serving)

Calories681 kcal

Fat29 g

Saturates14 g

Carbs101 g

Sugars85 g

Fibre3 g

Protein8 g

Sodium244 mg

Recipe details

Skill levelEasy

CategoryDessert

Cuisinebritish