A little while ago some friends set me a challenge to come up with a recipe for a white chocolate and cranberry Tiffin, as we had seen some sitting seductively on a counter in a cafe, where we were having lunch. What I didn’t admit […]
Month: November 2017
This is a nice, moist fruit cake whose flavour improves on keeping for a couple of days. This is my cake of choice when I’m baking for a holiday as it travels and lasts well. Goes exceedingly well with a nice cuppa.
Happy baking x
- 175g butter, plus extra for greasing
- 450g mixed dried fruit
- grated zest and juice of 1 orange
- 175g light muscovado sugar
- 200ml Guiness
- 1 teasp bicarbonate of soda
- 3 large eggs, beaten
- 300g plain flour
- 2 teasp mixed spice
- 2 tbsp flaked almonds
- 2 tbsp Demerara sugar
Heat oven to 160°C/Fan 140°C/Gas 2. Butter and line the base of a 20cm round cake tin. Put the butter, dried fruit, orange zest and juice, muscovado sugar and guiness in a large pan. Bring slowly to the boil, stirring until the butter has dissolved, then simmer for 15 minutes.
Cool for 10 minutes, then stir in the bicarbonate of soda. The mixture will foam up, but this is normal.
Stir the eggs into the pan, then sift in the flour and spice, then mix well. Pour into the prepared tin, smooth down with the back of a spoon and sprinkle with the flaked almonds and demerara sugar. Bake for 1¼-1½ hours. Cool in the tin for 15 minutes, then turn out and cool on a wire rack.
This is another great dish which is good for sharing. I love having different bowls of food, set out across the table, where people can just help themselves and try different things. It’s such a sociable way to eat and engage with each other. I […]