Ingredients

180g

butter

180g

unrefined golden caster sugar

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

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.

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.