Spiced orange and cranberry fruit cake

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Orange and cranberry fruit cake

This recipe makes a 20cm (8in) round cake, OR an 18cm (7in) square cake, OR 2 x 1 litre (13/4 pint) bowl cakes. If you only want 1 bowl cake, then halve the quantities. Decorate this delicious fruit cake with one of our great Christmas designs
Makes: 20cm (8in) round cake
Prep time: 25 mins
Cooking time: 4 hrs 30 mins
Total time: 4 hrs 55 mins
Skill level: Easy peasy
Costs:Mid-price

Ingredients

 

    • 250g (8oz) butter, softened

 

    • 250g (8oz) light muscovado sugar

 

    • 1 level tbsp ginger

 

    • 1 level tbsp ground cinnamon

 

    • Finely zested rind and juice of 1 orange

 

    • 4 large eggs

 

    • 300g (10oz) plain flour

 

    • 1kg packet dried mixed fruit

 

    • 2 x 170g packets dried cranberries, eg, Craisins

 

    • 4-6tbsp Cointreau or Grand Marnier

 

    • 20cm (8in) round cake tin or 18cm (7in) square, lined with baking parchment, or 2 x 1 litre (1¾ pint) ovenproof pudding basins, well buttered and floured

 

 

Method

 

    1. To ensure that the cake will be central in the oven, position a shelf just below the centre. Set the oven to Gas Mark 1 or 140°C.

 

    1. In a bowl, cream together the butter, sugar, ginger, cinnamon and orange zest until light and fluffy. Add the eggs, one at a time, adding a little flour with each egg. Beat well before adding the next egg. Beat in the orange juice and remaining flour.

 

    1. Fold in dried mixed fruit and cranberries. Spoon mixture into the prepared tin or bowl, level the surface, and smooth with a wet hand.

 

    1. Place the cake in the centre of the oven. Round and square cakes take about 4-4½ hours, and basin cakes take about 3-3½ hours, or until firm to the touch in the centre and a skewer comes out clean after being inserted into the cake.

 

    1. Place the tin/basin on a wire rack to cool for about 15 mins. Spoon over the Cointreau or Grand Marnier and leave to absorb.

 

    1. Let round or square cakes cool completely in their tins, but turn the basin cakes out on to a wire rack to cool.

 

    1. To store the cakes, wrap well in baking parchment, then foil. Keep in a cool, airy place for up to 3 months.

 
Decorate this cake with one of these designs:
Pleated shimmer Christmas cake
Classic chic Christmas cake
Festive stocking filler Christmas cake
Coolest igloo Christmas cake

 

Nutritional information per portion

 

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

 

Recipe by Woman’s Weekly