Gingered Rich Fruit Cake Recipes

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GINGERED RICH FRUIT CAKE



Gingered rich fruit cake image

This traditional cake has been jazzed up with lots of ginger - you'd never know it's gluten-free and dairy-free. Perfect for weddings and Christmas

Provided by Good Food team

Categories     Treat

Time 3h15m

Number Of Ingredients 17

oil , for greasing
100g each dried currant , sultanas and raisins
225g each semi-dried fig and prunes, roughly chopped
200g tub crystallised ginger
100g stem ginger , from a jar, chopped
2 tbsp stem ginger syrup
4 tbsp Cointreau
1 tsp each ground ginger and mixed spice
zest 2 lemons
150ml olive oil
175g light muscovado sugar
4 eggs
225g gluten-free flour
1 tsp gluten-free baking powder
4 tbsp apricot jam
1 tbsp Cointreau
450g mixed fruit, including figs, prunes, date and apricots

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 600 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.33 milligram of sodium

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