Tropical Tea Fruit Cake
This recipe is simple to follow and sure to impress. A cake that’s moist, full of flavour and packed with fruity goodness, it goes perfectly with a cup of tea to complement the earl grey flavouring. We dare anybody to say they don’t like fruitcake when they try this jewelled beauty!
- Recipe serves: 16
- Prep Time 35 min
- Cook Time 75 min
- 150 g (5oz) dried apricots, chopped
- 125 g (4½oz) dried mango, chopped
- 125 g (4½oz) dried papaya, chopped
- 85 g (3oz) dried cranberries
- 150 g (5oz) dried sour cherries
- 1 finely grated orange rind
- 150 ml (¼ pint) prepared Earl Grey tea less 1 tbsp
- 175 g (6oz) self-raising flour
- ½ level tsp baking powder
- 175 g (6oz) Flora Cuisine or Flora Buttery
- 175 g (6oz) caster sugar
- 3 medium eggs
- 75 g (2½oz) ground almonds
- Put all the dried fruit into a bowl, stir in the orange rind and tea and leave to soak for at least 30 minutes.
- Sift the flour (if using Flora Cuisine add baking powder) into a mixing bowl, add the remaining ingredients and beat well. Fold in two thirds of the fruit mixture.
- Spoon the mixture into a greased and base-lined 20cm (8 inch) round cake tin.
- Bake in a preheated oven at 160°C, 140°C fan, gas mark 3 for 1¼ hours. 15 minutes before the end of cooking, spoon the remaining fruit mixture over the top and continue cooking until a metal skewer inserted in the centre comes out clean.
- Allow to cool in the tin before turning out.