FRUITcake

F R U I T C A K E F R U I T C A K E F R U I T C A K E F R U I T

FRUITYFRUITYFRUITYFRUITYFRUITYFRUITYCAKEYCAKEYCAKEYCAKEYCAKEY

FRUITFRUITFRUITFRUITFRUITFRUITCAKEFRUITFRUITFRUITFRUITFRUITFRUIT

FIGSANDDATESANDDRIEDFRUITANDPEELANDSPICEANDSYRUPANDTEAANDVANILLA

F       R       U       I       T       C       A       K       E

DELICIOUSFRUITCAKEFORBREAKFASTLUNCHDINNERSUPPERANDAFTERNOONTEA

CAKECAKECAKECAKECAKECAKECAKEFRUITCAKECAKECAKECAKECAKECAKECAKE

LOVELYSOFTANDSWEETANDSYRUPYCAKERICHANDDEEPANDLEADENHEAVYWITHFRUIT

CAKEFRUITCAKEFRUITCAKEFRUITCAKEFRUITCAKEFRUITCAKEFRUITCAKEFRUIT

I LOVE FRUIT CAKE

Prep time: 20 Mins (Plus overnight soaking time)

Baking time: 60 Mins

150g Pitted Dates (Roughly chopped)

150g Soft Dried (Ready to eat) Figs (Roughly Chopped)

200g Mixed Dried Fruit and Peel

100ml Strong Hot Tea (I used Assam, but whatever you prefer is fine)

125g Unsalted Butter (Softened)

150g Light Muscovado Sugar

2 Large Eggs plus 1 Yolk

1.5tsp Mixed Spice

1tsp Vanilla Extract 

1/2tsp Baking Powder

165g Plain Flour

2tbsp Golden Syrup

The first task is to soak the fruit overnight. I use Assam tea for this, as I think the rich, almost honeyed flavour works beautifully. However you can experiment if you have a preference. Chai or Ceylon, even a smokey Lapsang are all delicious alternatives. Chop the figs and dates roughly, then add to a shallow airtight container along with the mixed dried fruit and peel. Pour over the hot tea, fix the lid tightly and leave overnight, until the fruit has plumped up and the liquid has become syrupy.

The following day preheat the oven to 170C/325F/Gas 3, grease a 21cm square tin and line with baking paper. In a large bowl cream together the butter and sugar, then beat in the eggs along with the yolk. Add the mixed spice and vanilla extract, then sift in the baking powder with the flour and mix together to a smooth batter. Tip in the fruit, along with the soaking liquid and fold through until evenly combined. Spoon into your prepared tin and gently even to the edges, then bake in the centre of the oven for around 60 minutes, until a metal skewer can be cleanly removed 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 10 minutes, then carefully remove from the tin and place on a wire rack. Drizzle over the golden syrup, leave to cool completely and guess what? You've only gone and blooming finished!