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I am updating one of my favourite fruit cakes. I originally published it in 2008 and I make it regularly. It is the cake my dad always requests and it never lets me down.
It is usually quite a dark, spicy cake becuase of the treacle, but I decided to make a few changes and have come out with this much blonder cake. I have to say I like them both. You can't beat a slice of it warm and slathered with butter. Mmmmmmmm.
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Yield: 1 cake
Cranberry & Apple Spice Cake
A moist, spicy cake studded with sweet cranberries.
Ingredients
- 200g butter, softened
- 1¼ cup demerara sugar
- 3 large eggs, beaten
- 1 tbsp maple syrup
- 320g/2½ cups self-raising flour
- 2 tsp mixed spice
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking powder
- 2 red apples, grated
- 225g/1½cups dried cranberries
- 75g/½ cup raisins
Instructions
1. Heat the oven to 180 c/ fan 160 f/ gas 4. Line a 8 inch round cake tin with greaseproof paper or a greaseproof liner.
2. Beat together the butter, sugar, maple syrup, eggs, flour, baking powder and spices until the mixture is pale and thick. I pop my mixture into a food processor.
3. Fold in the fruit and spoon the batter into the cake tin. Bake for around bake for 1 hour and 10 to 15 minutes until the cake is golden brown. Do the skewer test. If it comes out clean it is ready.
4. Leave to cool slightly in the tin and then move onto a wire rack to continue cooling.
2. Beat together the butter, sugar, maple syrup, eggs, flour, baking powder and spices until the mixture is pale and thick. I pop my mixture into a food processor.
3. Fold in the fruit and spoon the batter into the cake tin. Bake for around bake for 1 hour and 10 to 15 minutes until the cake is golden brown. Do the skewer test. If it comes out clean it is ready.
4. Leave to cool slightly in the tin and then move onto a wire rack to continue cooling.
Details
Cook time: Total time:
Yield: 1 cake
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