Christmas cake often takes a long time to make and sometimes stays in the tin for months! This quick fruit loaf can be a wonderful alternative with a crunchy crust. However, if you want to add the Christmas decorations, you can top it with marzipan and fondant icing.
Spiced Quick Fruit Loaf Cake Recipe
Christmas cake often takes a long time to make and sometimes stays in the tin for months! This quick fruit...
Ingredients
| 180g | butter |
| 180g | unrefined golden caster sugar |
| 3 | eggs |
| 50g | organic mixed peel |
| 125g | organic sultanas |
| 125g | organic seedless raisins |
| 50g | organic glace cherries, chopped |
| 100g | organic ground almonds |
| 160g | organic white plain flour |
| 1tsp | Steenbergs baking powder |
| 2tsp | Steenbergs organic cinnamon powder |
| 2tsp | Steenbergs organic mixed spice |
| 1tsp | cardamom seeds - from Steenbergs organic cardamom pods |
| 1tsp | Steenbergs organic ground ginger |
| 1tbsp | organic golden syrup |
| 1 tbsp | milk |
| 2tbsp | Steenbergs organic cinnamon sugar |
Method
- Heat oven 170oC.
- Butter and line a 2lb loaf tin - or you can use smaller ones.
- Beat together the butter and sugar until pale and creamy. Beat in the eggs, one at a time, then add the golden syrup. Add the peel, raisins, sultanas and cherries followed by the almonds.
- Bash the cardamom pods, grind the seeds in a pestle and mortar. In a separate bowl mix together the baking powder, flour, cinnamon, mixed spice, ginger and cardamom. Gently fold into the mix and stir in the milk.
- Cook the mixture in the tin, for an hour, or half an hour if using individual muffin tins, or until a skewer inserted into the middle comes out clean. Sprinkle with the cinnamon sugar whilst hot. Leave to cool in the tin.
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