Jewelled fruit, nut & seed cake

Jewelled fruit, nut & seed cake

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

Prep: 30 mins Cook: 3 hrs

Easy

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: per serving

  • kcal681
  • fat29g
  • saturates14g
  • carbs101g
  • sugars85g
  • fibre3g
  • protein8g
  • salt0.61g
Save to My Good Food
Please sign in or register to save recipes.

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
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g golden syrup
    • 2 tbsp large unsalted cashew nuts
    • 3 tbsp whole blanched almonds
    • 5 tbsp shelled pistachio
    • 25g Brazil nut
    • 85ml glacé cherry
    • 50g dried cranberries
    • 2 tbsp pumpkin seed

    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.

    Ads by Google

    Comments, questions and tips

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

    Comments (10)

    Ade123's picture

    Hi,
    I'm looking for a recipe for a cake that was basically this topping but as a cake. It was just nuts, seeds a little fruit (cherries and cranberries) with just enough cake mix to bind the lot together. I made a few and everyone loved them. But I've lost the recipe.... Can anyone help??

    Montymoo1's picture

    search the Internet for Murrumbidgee cake.

    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
    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
    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
    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 (3)

    jaceycarn's picture

    Does this mean you bake the nuts and fruit first and then mix with the butter and syrup, or do you combine everything at the beginning???
    "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."

    Any advice appreciated.

    mummywin123's picture

    i was wondering how long this cake and topping would stay fresh?

    goodfoodteam's picture

    Hi there, the cake itself will keep for a month well-wrapped in an airtight container. With the topping, it will keep for a week.

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…