Jewelled fruit, nut & seed cake

Jewelled fruit, nut & seed cake

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 3 hrs

Skill level

Easy

Servings

Serves 12

If you’re not keen on icing and marzipan, bake a crown of toasted nuts, seeds and juicy cherries onto your cake instead

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
681
protein
8g
carbs
101g
fat
29g
saturates
14g
fibre
3g
sugar
85g
salt
0.61g

Ingredients

For the cake

  • 1 batch uncooked Hot toddy fruitcake mix (see link below)
  • 20cm thin cake board (optional)
  • approx 65cm length wide ribbon

For the topping

  • 50g butter
  • 50g golden syrup
  • 2 tbsp large unsalted cashew nuts
  • 3 tbsp whole blanched almonds
  • 5 tbsp shelled pistachios
  • 25g Brazil nuts
  • 85ml glacé cherries
  • 50g dried cranberries
  • 2 tbsp pumpkin seeds

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Make the Hot toddy cake (see link, right) in a loose-bottom tin, holding back about 2 tbsp of the mix for later. While it bakes, bake the fruit and nut topping. Melt the butter and golden syrup together, then toss with the nuts, dried fruit and seeds. Set aside; the butter mix will start to cool and thicken.
  2. Take the cake out of the oven 30 mins before the end of cooking, then gently spread over the remaining cake mix with the back of a spoon. The cake will still be quite soft but will take the weight, don’t worry about it sinking. Scatter the fruit and nut mix over the top in an even layer. Bake for the remaining 30 mins until the cake is cooked and the nuts golden. Test for doneness by poking a skewer through the topping and into the cake. If it’s underdone, but the nuts are golden, just cover with foil and give it another 10 mins; then test again.
  3. Leave the cake to cool completely in the tin, so that the nutty topping firms up. Loosen any obviously sticky edges, then push the cake out of the tin from the bottom. Transfer to a cake board or plate and fix the ribbon around the base before serving. Can be kept in an airtight tin for up to a week.

Recipe from Good Food magazine, December 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
craftywitch's picture

Please help
Is it possible to still "feed" this cake in the same way as the hot toddy recipe even with the crunchy topping? I have made several as gifts and would like them to keep until at least Xmas???

craftywitch's picture

Is possible to still "feed" this cake in the same way as the hot toddy recipe even with the crunchy topping? I have made several as gifts and would like them to keep until at least Xmas

aleezaisa's picture

where can i get a hot toddy mix?

kingtwig's picture

Is this to be cooked on gas mark 1 or 3....regarding the hot toddy cake recipe? Thanks :o)

kazandibi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked this for my father-in-law's birthday. He loved it. It was very nice and moist, a nutty topping was a better alternative to icing. I'll upload its photo to bbcgoodfood flickr pool soon. Looked fantastic :D

bijou25's picture

I have made 14 cakes this year to this recipe and after having had numerous requests after I had made these last year.....The best ever......I think you should re-print this recipe for the folk who have no access to computers.... Thanks a lot

jennysa's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was by far the most delicious Christmas cake I have made. The topping was stunning. I shall use the recipe throughout the year not just for Christmas.

gail6183's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for an early Christmas party for friends who don't like icing. It looked and tasted fantastic and made a wonderful centrepiece. The topping is beautifully simple to make but so very effective.

Questions

Tips