Step-by-Step Cakes by DK Publishing

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1 Place the golden raisins, raisins, prunes,

cherries, apple, cider, and spice in a saucepan.

4 Preheat the oven to 325°F (160°C). Double-

line the cake pan with parchment paper.

7 Gently mix in the fruit and ground almonds,

trying to keep the volume in the batter.

2 Bring slowly to simmer over medium-low

heat, cover, and simmer for 20 minutes.

5 Cream the butter and sugar with an electric

mixer until fluffy, about 2 minutes.

8 Sift the flour and baking powder into a large

bowl, and mix into the batter.

3 Remove from the heat. Leave overnight at

room temperature; the fruits will absorb liquid.

6 Add the eggs, a little at a time, beating very

well after each addition to prevent curdling.

9 Spoon the batter into the prepared pan,

cover with foil, and bake for 2½ hours.

Rich Fruit Cake

This recipe makes a wonderfully moist, rich fruit cake, ideal for Christmas, weddings, christenings, or birthdays.

Soaking time

overnight

Special equipment

Deep 8–10in (20–25cm) cake pan

SERVES

16

25

MINS

21 ⁄ 2

HOURS

Ingredients

11 ⁄ 4 cups (7oz) golden raisins

21 ⁄ 2 (14oz) cups raisins

2 cups (12oz) prunes, chopped

21 ⁄ 2 cups (12oz) glacé cherries

2 small apples, peeled, cored,

and finely chopped

2 cups cider

4 tsp pumpkin pie spice

14 tbsp unsalted butter, softened

1 cup dark brown sugar

3 large eggs, beaten

11 ⁄ 3 cups (6oz) ground almonds

2 cups all-purpose flour

2 tsp baking powder

14oz (400g) store-bought marzipan

2–3 tbsp apricot jam

4 cups confectioner’s sugar,

plus extra for dusting

3 large egg whites