Gingered rich fruit cake
- Preparation and cooking time
- Prep:
- Cook: -
- Plus 15 mins to decorate
- Easy
- Serves 10 - 12
Skip to ingredients
- oilfor greasing
- 100g each dried currantsultanas and raisins
- 225g each semi-dried figand prunes, roughly chopped
- 200g tub crystallised ginger
- 100g stem gingerfrom a jar, chopped
- 2 tbsp stem ginger syrup
- 4 tbsp Cointreau
- 1 tsp each ground gingerand mixed spice
- zest 2 lemons
- 150ml olive oil
- 175g light muscovado sugar
- 4 eggs
- 225g gluten-free flour
- 1 tsp gluten-free baking powder
For the topping
- 4 tbsp apricot jam
- 1 tbsp Cointreau
- 450g mixed fruit, including figs, prunes, dateand apricots
Nutrition: per serving for 10
- kcal600
- fat18g
- saturates3g
- carbs107g
- sugars43g
- fibre4g
- protein7g
- salt0.33glow
Method
step 1
Heat oven to 140C/fan 120C/gas 1. Lightly oil a 71⁄2cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.
step 2
Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.
step 3
Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21⁄2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.
step 4
For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.
