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Waitrose Vine Fruit Mix1kg
1kgItem price
£4.75Price per unit
47.5p/100gThis fruity cake benefits from being made 2-3 months in advance, so that you can 'feed' it with Drambuie to keep it moist and tasty.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Place all the dried fruit into a large bowl, then stir in the orange zest and juice and Drambuie. Cover and leave to soak overnight.
Preheat the oven to 150ºC, gas mark 2. Grease and line the base and sides of a 20cm-square (or 23cm diameter round) cake tin with baking parchment so it stands 5cm above the top. Using string, tie a double thickness of baking parchment around the outside of the tin to help prevent the cake from drying out during cooking.
In a large bowl, use a hand-held electric whisk to beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs, a little at a time. If the mixture begins to curdle, add a spoonful of flour with the last few additions of egg.
Add the soaked fruit and walnuts with any remaining liquid, then mix well. Fold in the rest of the flour. Spoon into the cake tin, then use a round-bladed knife to level the top of the mixture. Stand the tin on a tray and bake for 3-4 hours until cooked through, covering the top of the cake with foil if it starts to over-brown. Check the cake is cooked by inserting a skewer into its centre. If it comes out clean, it’s cooked. Leave to cool completely in the tin.
Remove the cake from the tin and store in its lining paper, wrapped tightly in foil. Store in a cool place. Feed the cake every few weeks by unwrapping it, making small holes in the top, then drizzling with a couple of tablespoons of Drambuie. This will help to keep the cake moist and add extra flavour.
Typical values per item when made using specific products in recipe
Energy | 1,670kJ/ 398kcals |
---|---|
Fat | 15g |
Saturated Fat | 6.6g |
Carbohydrates | 58g |
Sugars | 42g |
Fibre | 3.3g |
Protein | 6g |
Salt | 0.1g |
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£4.75Price per unit
47.5p/100g0 added
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£2.50Price per unit
92.6p/100g0 added
0 in trolley
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£1.30Price per unit
£6.50/kg0 added
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£1.75Price per unit
£8.75/kg0 added
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£3.75Price per unit
£7.36/kg0 added
0 in trolley
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£2.80Price per unit
46.7p each0 added
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£14.00Price per unit
£28/litre0 added
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£1.90Price per unit
£7.60/kg0 added
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£1.70Price per unit
£3.40/kg0 added
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£1.75Price per unit
29.2p each0 added
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85pPrice per unit
56.7p/kg0 added
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£3.10Price per unit
£15.50/kg