Light and fruity Christmas cake

Food24
Makes 1 cake serving Preparation: 15 mins By Food24
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Ingredients (15)

350 g glacé cherries
280 g canned pineapple rings — drained
120 g Turkish dried apricots
100 g almonds — flaked
75 g almonds — ground
350 g sultanas
250 g butter — softened
lemons — grated rind
250 g castor sugar
5 eggs — large
250 g flour — self-raising
for decorating the cake:
50 g almonds — blanched
50 g glacé cherries
For the glaze:
100 g icing sugar
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Method:

(image: free food photos)

Preheat the oven to 160°C. 

Grease and line a 23cm baking
tin, make sure that your lining comes up the sides about 5cm above the top of
the tin.

Quarter each cherry, rinse and
drain well.
 

Chop up the drained pineapple,
then dry the cherries and pineapple well on absorbent 
paper.

Cut up the apricots into
raisin-sized pieces.
 

Mix the cherries, pineapple,
apricots, almonds (flaked and ground) and sultanas in a large bowl and set
aside. 

In a separate large bowl beat
the butter, zest, sugar together until creamy.
 

Add the eggs one at a time,
beating between each addition.
 

Stir in the flour, then stir in
all the fruit and nuts.

Turn the mixture out into your
cake tin, use the remaining cherries and almonds to decorate the top of
your cake. 

Place the tin in the oven for 2
¼ hours.
 

The cake should be firm to the
touch, a skewer should come out clean and the cake should be a golden brown
colour.
 

If the cake I getting a bit
dark on the top and not cooked through yet, cover the top with foil and turn
down the heat slightly.

Remove from the oven and leave
to cool in the tin for at least 30 min.
 

After that, you can turn it out
and leave it to cool completely.
 

Glaze the cake with a glace
icing, by mixing the icing sugar with a little water, to get a thin icing and
drizzling it over.
 

Finish off with a festive
ribbon.

 

Recipe
reprinted with permission of 
Julie Donald.

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