Fruitcake recipe for 10 - 12 people, takes only 30 mins; recipe has oil, currant, fig, ginger, stem ginger, stem ginger syrup, cointreau, ginger, lemon, olive oil, light muscovado sugar, egg, flour, baking powder, apricot jam, cointreau and date.
Gingered rich fruit cake
Course: Fruitcake
Servings
10 - 12
servings
Prep time
30 mins
Ingredients
- Olive Oil: 150ml olive oil
- Egg: 4 eggs
- Lemon: zest 2 lemons
- Oil: oil, for greasing
- Ginger: 200g tub crystallised ginger
- Baking Powder: 1 tsp gluten-free baking powder
- Flour: 225g gluten-free flour
- Fig: 225g each semi-dried fig and prunes, roughly chopped
- Date: 450g mixed fruit, including figs, prunes, date and apricots
- Light Muscovado Sugar: 175g light muscovado sugar
- Apricot Jam: 4 tbsp apricot jam
- Currant: 100g each dried currant, sultanas and raisins
- Stem Ginger: 100g stem ginger, from a jar, chopped
- Cointreau: 4 tbsp Cointreau
- Stem Ginger Syrup: 2 tbsp stem ginger syrup
Directions
- 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.
