Glacé fruit and nut cake

Glacé fruit and nut cake

By
From
Sweet
Serves
8-10

I love this classic fruit and nut cake, which is an adaptation of a family recipe. I’ve always liked glacé fruit, but you do need to buy the good-quality sort. My favourite way to eat a slice of this is spread with just a little bit of unsalted butter.

Ingredients

Quantity Ingredient

For the cake

Quantity Ingredient
225g butter, plus extra for greasing
225g caster sugar
1 vanilla pod, split and seeds scraped
4 large eggs
100g ground almonds
275g self-raising flour
125g sultanas
125g glace cherries
125g raisins

For the decoration

Quantity Ingredient
150ml Stock syrup glaze
50g whole, peeled almonds
75g red glace cherries, halved

Method

  1. Preheat the oven to 150°C and grease and line the base and sides of a 20cm round, deep-sided cake tin. Cover the outside of the tin with a layer of silicone paper and secure in place with kitchen string.
  2. Beat the butter, sugar and vanilla seeds in a kitchen mixer or large bowl with an electric whisk, until really light and fluffy. Beat the eggs in, one at a time, then fold in the ground almonds and 200g of the flour. Place all the dried fruit in a bowl and toss with the rest of the flour so that they are all coated, then stir into the cake mixture until well combined.
  3. Spoon into the lined cake tin, smooth the top over then bake for 1¾ hours until golden brown and risen – cover the top with baking parchment or foil half-way through if the top is colouring too much. A skewer inserted into the centre of the cake should come out clean – if it doesn’t, return the cake to the oven for a further 5 minutes and repeat.
  4. While the cake cooks, place the stock syrup in a small saucepan and heat until just simmering. Add the almonds and simmer for 3 minutes then lift out onto silicone paper. Drop the cherries into the syrup just to warm through then lift out and place them alongside the almonds.
  5. When the cake is ready, remove and cool in the tin for 5 minutes then arrange the almonds and cherries in rings onto the top of the cake – they will stick to the surface. Leave to cool completely before removing from the tin and discarding the paper. Serve in wedges.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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