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Rich fruit cake

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Perfect with a cup of tea, this rich fruit cake is packed with flavour and makes an ideal afternoon treat.
Serves
12
Prep
20 minutes
Cook
1.5 hours
Each 97g serving contains (excludes serving suggestion)
KCal
196
Carbs
26.1g
Fibre
2.9g
Protein
3.7g
Fat
8.4g
Saturates
0.80g
Sugars
14.0g
Salt
0.20g
Portion Fruit & Veg
1
Ingredients
Ingredients
75g sultanas
100g raisins
25g candied peel
100ml boiling water
1 banana, mashed
2 eggs, beaten
75ml rapeseed oil
1 courgette, grated
1 apple, grated
1 carrot, finely grated
150g wholemeal flour
1 tsp baking powder
3 tsp mixed spice
6 glacé cherries, halved
20g whole, blanched almonds
Method
  1. Preheat the oven to 170°C/gas 3. Add the sultanas, raisins and peel to a bowl, cover with the boiling water and set aside.
  2. Mix together the mashed banana, eggs and oil in a large bowl, and beat well.
  3. Mix in the courgette, apple and carrot, then stir in the &nbsp
  4. flour, baking powder and mixed spice. Next, add the dried fruit, plus soaking water.
  5. Mix well and put into a 20cm cake tin lined with baking parchment, top with the cherries and almonds. Cover with foil and bake in the oven for 1½ hours. Remove the foil 15–20 minutes before the end of the cooking time, then bake for the remainder of the time.
  6. Test with a skewer or knife, which should come out clean when cooked, and remove from the oven.
Chefs tips
  • You could easily make this cake with gluten-free flour, but you may need to add an extra 50ml liquid, depending on the type of flour you choose.
  • Any dried fruits work well – prunes, apricots, currants or mixed fruit.
  • Once cooked, you can drizzle with 1 tsp runny honey, if preferred.
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