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Nutrition: Per serving

  • kcal357
  • fat14g
  • saturates7g
  • carbs49g
  • sugars34g
  • fibre2g
  • protein5g
  • salt0.5g

Method

  • step 1

    Put the dried fruit, peel and ground mixed spice in a food container and pour over the brandy or rum, orange zest and juice and golden syrup. Mix well and set aside to soak overnight at room temperature.

  • step 2

    Butter and line the base of a deep 20cm cake tin. Whisk the butter and sugar with electric beaters until creamy. Beat in the eggs one at a time, then stir in the flour, ground almonds and, finally, the soaked fruit.

  • step 3

    Heat the air fryer to 140C. Spoon the mixture into the prepared tin and bake for 2 hrs 30 mins, rotating the tin halfway through and covering with foil when happy with the colour. Check the cake is ready by inserting a skewer into the centre – it may have crumbs attached, but shouldn’t be sticky.

  • step 4

    Allow the cake to cool completely in the tin. Pierce it all over with a skewer and drizzle with brandy or rum. Wrap tightly in baking parchment and foil, then leave in a cool, dark place, feeding every fortnight with a drizzle of brandy or rum, until ready to serve.

Recipe from Good Food magazine, Air fryer Christmas 2024

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