Preparation time is 45minutes
Cook time is 2hours 10minutes
Total time is 2hours 55minutes
Serve is for 16 to 20 people
Difficulty level: 3 out of 4
19 Ingredients
- 100grams mixed peel, cut
- 200grams raisinis (for the nut and dried fruit mixture)
- 50grams self-raising flour
- 1teaspoons mixed spice
- 150grams plain flour
- 175grams unsalted butter
- 2tablespoons black treacle
- 200grams cherries, halved (for the nut and dried fruit mixture)
- 100grams glace ginger
- 100grams ready-to-eat stoned dates, roughly chopped
- 1teaspoons ground cinnamon
- 1/2teaspoons ground cloves
- 1/2teaspoons ground ginger
- 1/2teaspoons nutmeg, freshly grated
- 200grams unrefined dark muscovado sugar
- 100grams ground almonds
- 4 eggs, lightly beaten
- 100grams mixed nuts, roughly chopped (for the nut and dried fruit mixture)
- 150milliliter apple juice
Nutrition per serving
1300kJ
Protein
5.6grams
Sugars
30.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 150°C or gas mark
Step 2 of 5
For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the sugar dissolves and butter has melted. Bring up to the boil, then remove from the heat and set aside.
Step 3 of 5
Into a large bowl, add the flours, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.
Step 4 of 5
Bake in the oven for 2 hours, or until the top is both golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-15 minutes) springy to the touch. Transfer on to a wire rack and allow to cool completely in the tin. Once cool, remove the cake from the tin and place on to a large plate or stand (or wrap in baking paper, followed by a layer of foil and store for up to three days until ready to serve).
Step 5 of 5
To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with icing sugar.
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