Who said that fruit cake had to be plain?! This cake brings a touch of sweetness with a delightful kick courtesy of a pinch of tipple.. Perfect for pudding or an extravagant evening snack, we even believe it could class as lunch if you have a large enough helping, so why not tuck in. This cake uses icing sugar in place of your usual caster sugar to give it a sweeter taste which lets the fruity flavours come through.
100g mixed peel
100g glace cherries
50ml Martin Miller's Westbourne strength gin
125g icing sugar
1 tsp vanilla essence
125g self raising flour
1 tsp baking powder
Pre soak the raisins 2 hours prior to baking this recipe in the gin, this will let the raisins infuse the intoxicating gin aromas. After pre soaking drain the raisins, to do this drain the gin off into a bowl and save aside for later.
Pre heat oven to 170c/160c fan, line a large cake tin or bundt tin.
Sift the icing sugar with the butter and beat until light and fluffy, add the eggs one at a time and beat, don't worry if it looks curdled at this stage.
Add in the vanilla essence and 1/2 of the flour and fold to combine. Add the remaining flour with the fruits and mix well.
Spoon the mixture into the cake tin and bake for 45-55 minutes or until a skewer comes out clean. Remove the cake from the oven and sprinkle half of the drained gin over the cake, leave it to cool for 15 minutes.
Remove the cake from the tin and place it on a wire rack, sprinkle the remaining gin over the cake then brush with apricot jam and leave it to cool.
Best eaten: this cake will keep well for 3-4 days in an airtight container, but it's so light and delicious that it won't survive that long...
Adapted from SBS.