Sugar-crunch fruitcake

Sugar-crunch fruitcake

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 45 mins Plus 50 mins for the compote

Skill level

Easy

Servings

Serves 6

Moist fruit and a crunchy sugary topping mean it's impossible to have just one slice of this delicious cake

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
358
protein
5g
carbs
40g
fat
21g
saturates
10g
fibre
2g
sugar
32g
salt
0.42g

Ingredients

  • 100g butter, softened, plus extra for greasing
  • 2 eggs
  • 85g caster sugar
  • 50g self-raising flour
  • 50g ground almonds
  • zest ½ lemon
  • 2 portions Apple, pear & cherry compote (see 'Goes well with')
  • 2 tbsp demerara sugar

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Method

  1. First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need 2 of the 12 portions of compote for this cake.
  2. Heat oven to 180C/160C fan/gas 4 and grease a 20cm cake tin. Beat together the butter, eggs, caster sugar, flour, almonds and lemon zest to a smooth mixture. Scrape into the tin, dollop over the compote, then bake for 25-30 mins until well risen. Scatter over the sugar and return to the oven for 10-15 mins until the cake is cooked through.
  3. Remove from the tin and eat warm or at room temperature with cream or custard.

Recipe from Good Food magazine, March 2010

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Comments

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kev540's picture
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Takes longer to cook than said, beautiful flavor though.

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