I love fruit cake almost more than anything else. It's just so satisfying! With this one I've used both ground and chopped hazelnuts, as well as some grated apple and cinnamon to give the whole thing an extra delicious dimension. You can find ground roasted hazelnuts relatively easy these days, both online and in some supermarkets. The rest is relatively standard fare, although try to get the nicest dried fruit you can as it will make a big difference!
Prep time: 20 Mins
Baking time: 65-70 Mins
200g Unsalted Butter (Softened)
200g Light Muscovado Sugar
3 Large Eggs
100g Ground Roasted Hazelnuts
115g Plain Flour
1tsp Baking Powder
1 Large Dessert Apple (Peeled, cored and grated)
350g Dried Mixed Fruit
50g Blanched Hazelnuts (Roughly Chopped)
So here we go again! Preheat the oven to 180C/350F/Gas 4, grease a deep and loose bottomed 20cm baking tin and double line with baking paper. In a mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Toss in the ground hazelnuts, then sift in the flour, baking powder and cinnamon. Mix together, then add the grated apple and fruit and mix again to a smooth consistent batter. Spoon into your prepared tin, then scatter over the chopped hazelnuts and press gently into the surface.
Bake in the centre of the oven for around 65-70 mins, until a metal skewer comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven, leave in the tin for 20 mins, then carefully turn out onto a wire rack, peeling off the baking paper as you go. Once the cake is cool you are ready to slice and serve. Nommmmmmmmmm!