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Organic Fruit Cake
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This cake is made by first simmering the dried fruits in a buttery cider and sugar syrup so they're plump and tender before baking. A hint of chocolate gives depth and colour without a distinctive chocolaty flavour.
Make in November as a Christmas cake, then look out for festive decoration ideas in your free Christmas Seasons magazine. The cake can be stored for six to eight weeks wrapped in a double thickness of foil, over the paper lining. Keep moist by feeding once or twice with alcohol. Peel away the foil, prick the top all over with a skewer and drizzle with 4 tbsp of cider. Wrap up again until the next time.
Typical values per serving:
This recipe was first published in September 2006.