Light Jewelled Fruit Cake Recipe

115 g

115 g

225 g

50 g

30 ml

225 g

225 g

1

1

4

50 g

50 g

225 g

To decorate:

50 g

15 ml

Currants

Sultanas

Mixed glace cherries, quartered

Mixed peel, findly chopped

Rum, brandy or sherry

Butter

Caster sugar

Orange, finely grated

Lemon, finely grated

Eggs

Chopped almonds

Ground almonds

Plain flour

Whole blanched almonds (optional)

Apricot jam

• A day in advance, soak the currants, sultanas, glace cherries and mixed peel in the rum, brandy or sherry, cover and leave to soak overnight.
• Grease and line a 20cm round cake tin with a double thickness of greaseproof paper. Preheat the oven 160^oC/325^oF/Gas 3. Beat the butter, sugar and orange and lemon rinds together until light and fluffy. Beat in the eggs, one at a time. Mix in the chopped almonds, ground almonds, soaked fruits (with the liquid) and the flour. Spoon into the cake tin and level the top. Bake for 30 minutes.
• Arrange the almonds, if using, on top of the cake (do not press them into the cake or they will sink during cooking). Return the cake to the oven and cook for 1 1/2 - 2 hours, or until the center is firm to the touch. Let the cake cool in the tin for 30 minutes, then turn it out in its paper on to a wire rack. When cold, wrap foil over the paper and store in a cool place. To finish, warm, then sieve the jam and use to glaze the cake.