Fruitcake recipe for 8 people, takes only 25 mins; recipe has olive oil, muscovado sugar, egg, plain flour, baking powder, ground cinnamon, allspice, orange, lemon, mixed dried fruit, apricot jam and icing sugar.
Super-simple fruitcake
Course: Fruitcake
Servings
8
servings
Prep time
20 mins
Ingredients
- Olive Oil: 175ml olive oil, plus extra for greasing
- Egg: 2 eggs, beaten
- Lemon: 1/2 lemon, juiced
- Orange: 1/2 orange, juiced
- Plain Flour: 225g plain flour
- Ground Cinnamon: 1 tsp ground cinnamon
- Baking Powder: 1 tsp baking powder
- Allspice: 1/2 tsp allspice
- Muscovado Sugar: 100g light brown muscovado sugar
- Icing Sugar: icing sugar, for dusting
- Apricot Jam: 200g apricot jam
- Mixed Dried Fruit: 200g mixed dried fruit
Directions
- Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment.
- Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool.
- When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.
