Peppermint hot chocolate
Everyone's favourite quick winter treat gets a festive facelift
Easy fruitcake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 175ml flavourless oilplus extra for greasing
- 100g light brown muscovado sugar
- 2 eggsbeaten
- 225g plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp allspice
- ½ orangejuiced
- ½ lemonjuiced
- 200g mixed dried fruit
- 200g apricot jam
- icing sugarfor dusting
Nutrition: per serving
- kcal505
- fat23g
- saturates4g
- carbs67g
- sugars45g
- fibre2g
- protein5g
- salt0.3g
Method
step 1
Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment.
step 2
Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool.
step 3
When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.
