Preparation time is 15minutes
Total time is 15minutes
Serve is for 14 people
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Difficulty level: 3 out of 4
15 Ingredients
- 2 oranges, grated zest and juice
- 1 lemon, grated zest
- 300grams raisins
- 500grams dried tropical fruit, chopped
- 1tablespoons candied ginger, chopped
- 3tablespoons brandy
- 260grams butter, softened (save 10g for greasing)
- 250grams light brown sugar
- 100grams soya flour
- 125grams rice flour
- 1teaspoons ground pumpkin pie spice
- 75grams ground almonds
- 4 eggs, beaten
- 284grams dried fruit (to decorate)
- 2tablespoons apricot jelly, sieved and warmed (to decorate)
Description
This tropical fruit cake recipe is packed with citrusy flavours with a little spicy kick from the ginger. Moist and light, this is best served with a hot cup of tea.
Method
Step 1 of 5
Mix together the orange zest and juice, lemon zest, raisins, dried fruit, and ginger in a bowl and pour over the brandy. Stir well, cover, and allow to soak overnight.
Step 2 of 5
Grease and line an 17 cm square or an 20cm round deep cake pan Wrap and tie a double thickness of brown paper or newspaper around the outside of the pan to come 5 cm above the rim.
Step 3 of 5
Beat together the butter and sugar in a bowl until light and fluffy. Sift together the flours and spice in a separate bowl and stir in the ground almonds. Gradually add the eggs to the creamed mixture, adding a little flour mixture if it begins to curdle. Fold in the remaining flour mixture and the soaked fruit and any juice.
Step 4 of 5
Spoon the mixture into the prepared pan and place in a preheated oven, 190°C, for 1½-2 hours or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven, remove the paper, and transfer to a wire rack to cool.
Step 5 of 5
Decorate the cooled cake with the dried fruit or nuts and glaze with the apricot jelly.
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