Gingered rich fruit cake
a.. oil , for greasing
b.. 100g each dried currants , sultanas and raisins
c.. 225g each semi-dried figs and prunes, roughly chopped
d.. 200g tub crystallised ginger
e.. 100g stem ginger , from a jar, chopped
f.. 2 tbsp stem ginger syrup
g.. 4 tbsp Cointreau
h.. 1 tsp each ground ginger and mixed spice
i.. zest 2 lemons
j.. 150ml olive oil
k.. 175g light muscovado sugar
l.. 4 eggs
m.. 225g gluten-free flour
n.. 1 tsp gluten-free baking powder
FOR THE TOPPING
a.. 4 tbsp apricot jam
b.. 1 tbsp Cointreau
c.. 450g mixed fruit, including figs, prunes, dates and apricots
Serves 10 - 12
Preparation and cooking times
Prep 30 mins
Cook 2 hrs - 2 hrs 30 mins Plus 15 mins to decorate
1.. 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.
2.. 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.
3.. 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.
4.. 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.
Making ahead
Make the cake to the end of step 3 up to one month ahead, then wrap in foil.
Arrange and glaze the fruit a few days before Christmas.
Per serving for 10
600 kcalories, protein 7g, carbohydrate 107g, fat 18 g, saturated fat 3g, fibre
4g, sugar 43g, salt 0.33 g
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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