Fruit cake made with cranberries, dried cherries, ground pistachio and orange zest
- 185g soft, unsalted butter
- 170g light brown sugar
- 225g plain flour
- 1 tsp baking powder
- 1/4 tsp fine salt
- 3 tbsp apricot jam
- 3 large eggs (approx 180g)
- Zest of 2 large oranges
- 1 tsp ground cardamom
- 150g dried cranberries
- 100g dried cherries
- 100g dried apricots
- 150g mixed peel
- 100g currants
- 100g ground pistachios
- 4 tbsp whole milk, room temperature
- 70g blanched almonds (soaked in boiling water for 8 minutes and dried)
- For the glaze
- 4 tsp whole milk
- few grates of orange zest
- 2 tsp caster sugar
- pinch of ground cardamom
- Pre-heat the oven to 160c fan or 180c oven. Grease and double line a deep, loose bottom 18cm cake tin with baking paper.
- In a stand mixer with the paddle attachment (or a large bowl and a hand mixer), beat the butter for a few minutes on medium speed until soft and pale.
- Add the sugar and orange zest and beat for several minutes on medium speed until pale and fluffy.
- Add the apricot jam and beat for a further 2 minutes.
- In a medium sized bowl, add the flour, baking powder, ground pistachios, salt and cardamom and whisk for 20 seconds.
- Add 1 egg and 1/3 of the flour mixture and beat for 1 minute on medium speed.
- Add the 2nd egg and another 1/3 of the flour, beat again, then do the same for the last egg and remaining flour.
- Add the milk and beat once more until you have a smooth, slightly thick batter.
- Add all the fruit and using a large spatula or wooden spoon, fold the fruit through the batter so it’s evenly combined.
- Spoon the mixture into the prepared cake tin, making sure to fill all the gaps. Tap the cake tin on the counter a few times to make sure there are no gaps without mixture. Use the back of a spoon or offset spatula to make the top flat and even.
- Arrange the blanched almonds over the top, starting from the oustide in a circle and moving towards the middle. Press each almond slightly so it’s sitting halfway in the batter.
- Bake in the centre of the oven for 50 minutes. After 1hr decrease the temperature to 140c fan or 160c oven and bake for a further 50 minutes.
- Make a thick circle out of scrunched foil or baking paper and place over the top of the cake, continue to bake for another 20-30 minutes or until a toothpick comes out clean, there may be a few slightly wet crumbs attached but this is fine. Ovens may very so keep an eye on browning.
- Remove from the oven and place on a wire rack to cool.
- While the cake is still hot from the oven, make the glaze. In a small saucepan, add the milk, orange zest, sugar and cardamom. Heat only until the sugar has dissolved and brush over the entire top of the cake, making sure to use all the glaze.
- Leave to cool fully, then wrap tightly in cling film and leave for 1-3 days before unwrapping and cutting into the cake.
This cake keeps very well, make sure to keep it wrapped tightly in cling film and it will last several weeks.
Try serving a slice with some salted maple butter? In a small bowl, add 50g soft butter, 30ml maple syrup and a pinch of flakey salt, beat together and spread a little over the slice of cake.
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